White German Chocolate Cake with a Cheesecake Center
Introduction
This decadent dessert combines the rich, buttery flavors of a classic white German chocolate cake with the creamy indulgence of a cheesecake center. Originating from a twist on the traditional German chocolate cake, which uses a sweet chocolate, this version elevates the dessert by using white chocolate and adding a luscious cheesecake layer. It’s perfect for birthdays, anniversaries, or any special occasion that calls for something extraordinary.
Ingredients
For the White German Chocolate Cake:
2 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tsp vanilla extract
1 cup buttermilk
8 oz white chocolate, melted and slightly cooled
For the Cheesecake Center:
16 oz cream cheese, softened
½ cup granulated sugar
2 large eggs
1 tsp vanilla extract
For the Coconut-Pecan Frosting:
1 cup evaporated milk
1 cup granulated sugar
3 large egg yolks
½ cup unsalted butter
1 tsp vanilla extract
1 ½ cups sweetened shredded coconut
1 cup chopped pecans
Instructions
Step 1: Prepare the Cheesecake Center
- Preheat your oven to 325°F (165°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
- Beat the cream cheese and sugar together in a medium bowl until smooth.
- Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract.
- Pour the batter into the prepared pan. Bake for 30-35 minutes or until set. Let cool completely, then refrigerate for at least 2 hours.
Step 2: Prepare the Cake Batter
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat the butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually mix in the flour mixture alternately with buttermilk, beginning and ending with the dry ingredients. Fold in the melted white chocolate.
Step 3: Assemble and Bake the Cake
- Pour half of the cake batter into one of the prepared pans. Gently place the chilled cheesecake layer on top. Cover with the remaining cake batter.
- Bake for 40-45 minutes or until a toothpick inserted into the cake (not the cheesecake) comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Step 4: Prepare the Coconut-Pecan Frosting
- In a saucepan over medium heat, combine evaporated milk, sugar, egg yolks, and butter. Cook, stirring constantly, until thickened (about 12 minutes).
- Remove from heat and stir in vanilla extract, coconut, and pecans. Let cool to room temperature before using.
Step 5: Assemble the Cake
- Place one cake layer on a serving plate. Spread a generous amount of frosting on top.
- Place the second cake layer (with the cheesecake center) on top. Frost the top and sides of the cake with the remaining frosting.
History and Formation
The German chocolate cake was originally named after Samuel German, an American baker who developed a type of dark baking chocolate for the Baker’s Chocolate Company. This white variation replaces the dark chocolate with white chocolate for a milder flavor profile and integrates the creamy cheesecake layer to create a unique, hybrid dessert. The iconic coconut-pecan frosting remains, connecting the new creation to its traditional roots.
Conclusion
This White German Chocolate Cake with a Cheesecake Center is a labor of love that rewards you with a stunningly layered dessert. Its blend of textures and flavors makes it a show-stopping centerpiece for celebrations and a favorite among dessert enthusiasts.
Lovers of This Cake
This cake is adored by those who appreciate the harmony of creamy cheesecake and moist cake layers. It’s perfect for white chocolate enthusiasts, cheesecake lovers, and anyone looking for a sweet masterpiece.
Enjoy baking this indulgent creation, and watch it disappear slice by slice!