White German Chocolate Cake with a Cheesecake Center

by

White German Chocolate Cake with a Cheesecake Center

Introduction

White German Chocolate Cake with a Cheesecake Center is an indulgent dessert that combines the richness of a classic white chocolate cake with a creamy cheesecake filling. This cake takes inspiration from traditional German chocolate cake but uses white chocolate instead of dark, creating a smoother, more luxurious taste. The combination of flavors and textures—fluffy cake, dense cheesecake, and a decadent coconut-pecan frosting—makes it a showstopper for any occasion.

This cake is perfect for celebrations, holiday gatherings, or simply for those who love the fusion of cheesecake and cake in one delicious bite.

History of German Chocolate Cake

Despite its name, German chocolate cake is not from Germany. It originated in the United States in 1852 when an English-American baker named Samuel German developed a type of dark baking chocolate for the Baker’s Chocolate Company. The cake became popular in the 1950s after a recipe using “German’s Chocolate” appeared in a Texas newspaper, leading to the modern interpretation of German chocolate cake, which is famous for its coconut-pecan frosting.

Our version takes inspiration from this classic but uses white chocolate instead of dark, and adds a cheesecake center to elevate its decadence.

Ingredients

For the White German Chocolate Cake:

2 ½ cups all-purpose flour

1 ½ tsp baking powder

½ tsp baking soda

½ tsp salt

1 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs

1 tbsp vanilla extract

8 oz white chocolate, melted and cooled

1 cup buttermilk

For the Cheesecake Center:

16 oz cream cheese, softened

½ cup granulated sugar

2 large eggs

1 tsp vanilla extract

½ cup sour cream

For the Coconut-Pecan Frosting:

1 cup evaporated milk

1 cup granulated sugar

3 large egg yolks

½ cup unsalted butter

1 ½ cups shredded coconut

1 cup chopped pecans

1 tsp vanilla extract

Instructions

Step 1: Prepare the Cheesecake Layer

  1. Preheat your oven to 325°F (163°C).
  2. Grease a 9-inch springform pan and line the bottom with parchment paper.
  3. In a mixing bowl, beat the cream cheese and sugar until smooth.
  4. Add the eggs one at a time, mixing after each addition.
  5. Stir in vanilla and sour cream, blending until smooth.
  6. Pour into the prepared pan and bake for 35–40 minutes, or until the center is set.
  7. Allow to cool completely before refrigerating for at least 4 hours (or overnight).

Step 2: Make the White German Chocolate Cake

  1. Preheat the oven to 350°F (177°C). Grease and flour two 9-inch cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat butter and sugar together until fluffy.
  4. Add eggs one at a time, mixing well after each addition.
  5. Stir in vanilla and melted white chocolate.
  6. Alternately add the flour mixture and buttermilk, beginning and ending with the flour.
  7. Divide the batter evenly between the two cake pans.

Step 3: Assemble and Bake the Cake

  1. Place one cake layer in a greased 9-inch springform pan.
  2. Carefully place the chilled cheesecake layer on top.
  3. Pour the second cake layer batter over the cheesecake and smooth the top.
  4. Bake at 350°F (177°C) for 40–45 minutes, or until a toothpick inserted in the cake portion comes out clean.
  5. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 4: Prepare the Coconut-Pecan Frosting

  1. In a saucepan over medium heat, combine evaporated milk, sugar, egg yolks, and butter.
  2. Cook, stirring constantly, until thickened (about 10 minutes).
  3. Remove from heat and stir in coconut, pecans, and vanilla.
  4. Let cool before spreading on the cake.

Step 5: Frost and Serve

  1. Spread the coconut-pecan frosting over the top of the cake.
  2. Garnish with additional pecans or white chocolate shavings if desired.
  3. Slice and enjoy this luscious fusion of white chocolate cake and cheesecake!

Formation of the Cake

This cake is structured with three layers:

  1. A base of white chocolate cake, providing a soft and fluffy texture.
  2. A middle layer of rich, creamy cheesecake for a velvety contrast.
  3. A top layer of white chocolate cake, sealed with a sweet and nutty coconut-pecan frosting.

Conclusion

White German Chocolate Cake with a Cheesecake Center is a true masterpiece that combines the best of both worlds—cake and cheesecake. The white chocolate base brings a sophisticated twist to the classic German chocolate cake, while the cheesecake layer adds an irresistible creaminess. The coconut-pecan frosting ties it all together with a sweet, nutty finish.

This cake is ideal for birthdays, anniversaries, or any special gathering where you want to impress guests with a rich and decadent dessert.

Who Loves This Cake?

This cake is adored by:

White chocolate lovers who appreciate its smooth and creamy flavor.

Cheesecake enthusiasts who enjoy a rich and creamy center.

Traditional German chocolate cake fans who want a unique twist.

Dessert lovers looking for a luxurious and indulgent treat.

Methods of Serving and Enjoying

Serve chilled or at room temperature for different textures.

Pair with a scoop of vanilla ice cream for extra decadence.

Drizzle with white chocolate ganache for added elegance.

Accompany with a cup of coffee or tea to balance the sweetness.

This White German Chocolate Cake with a Cheesecake Center is a luxurious and memorable dessert that is sure to become a favorite at any gathering! Would you like any modifications to the recipe?

Leave a Comment