White German Chocolate Cake with Cheesecake Center

Introduction: A twist on the classic German Chocolate Cake, this recipe combines the creamy, tangy goodness of cheesecake with the rich, moist texture of white cake, topped off with a decadent coconut-pecan frosting. The result is a dessert that’s both indulgent and unique, offering a delightful balance of flavors and textures. Perfect for holidays, birthdays, or any celebration that calls for something truly special, this cake will undoubtedly impress your guests and become a new favorite.

The origins of German Chocolate Cake lie in the 19th century, when an American named Samuel German created a mild, dark baking chocolate for Baker’s Chocolate Company. Over time, this chocolate became the cornerstone of what we now know as German Chocolate Cake, originally topped with a coconut-pecan frosting. In this version, we combine that same frosting with a modern twist—layering a luscious cheesecake center that adds a surprising, creamy contrast to the rich, spongy cake.

Ingredients:

For the Cheesecake Center:

16 oz cream cheese, softened
½ cup granulated sugar
½ teaspoon vanilla extract
2 large eggs
2 tablespoons all-purpose flour (optional, for thickening)

For the White Cake:

2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large egg whites (room temperature)
1 teaspoon vanilla extract
1 cup whole milk (room temperature)

For the Coconut-Pecan Frosting:

1 ½ cups evaporated milk
1 ½ cups granulated sugar
¾ cup unsalted butter
3 large egg yolks
1 teaspoon vanilla extract
2 ½ cups sweetened shredded coconut
1 ½ cups chopped pecans

Instructions:

Step 1: Prepare the Cheesecake Center:

Preheat your oven to 325°F (163°C). Grease and line a 9-inch round cake pan with parchment paper.
In a medium-sized bowl, beat the cream cheese with an electric mixer until smooth.
Add the sugar and vanilla extract, and continue beating until well combined.
Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next.
Optional: Add 2 tablespoons of flour to thicken the batter slightly.
Pour the cheesecake mixture into the prepared pan and bake for about 25-30 minutes, or until the center is set (a slight jiggle is fine).
Once done, remove from the oven and allow to cool while you prepare the cake.

Step 2: Prepare the White Cake:

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, cream together the softened butter and sugar until light and fluffy (about 3-4 minutes).
Add the egg whites one at a time, mixing well after each addition. Add vanilla extract.
Gradually add the dry ingredients in three batches, alternating with the milk. Begin and end with the dry ingredients.
Mix until just combined—do not overmix.
Divide the batter evenly between the two prepared pans, smoothing the tops with a spatula.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

Step 3: Assemble the Cake:

Place one of the cooled white cake layers on a cake stand or serving platter.
Gently remove the cheesecake layer from its pan and place it on top of the first cake layer.
Top with the second white cake layer. The cheesecake will serve as a “filling” between the two layers of cake.
Refrigerate the assembled cake while you prepare the frosting.

Step 4: Prepare the Coconut-Pecan Frosting:

In a medium saucepan, combine the evaporated milk, sugar, butter, and egg yolks over medium heat. Stir constantly to avoid curdling.
Cook for about 10 minutes, or until the mixture thickens to a custard-like consistency.
Stir in the vanilla extract, coconut, and pecans. Continue cooking for another 3-5 minutes, stirring constantly.
Remove from heat and allow to cool to room temperature.

Step 5: Frost the Cake:

Once the frosting has cooled, spread it generously over the top and sides of the cake, ensuring the cheesecake center is beautifully exposed.
Decorate with extra pecans or coconut if desired.

Methods and Tips for Perfection:

Room Temperature Ingredients: To ensure smooth batter and even mixing, make sure all your ingredients (butter, eggs, milk, etc.) are at room temperature.
Cheesecake Texture: If you prefer a thicker cheesecake center, you can add a bit of flour or cornstarch to the cheesecake mixture, but be careful not to overbake it. It should remain slightly wobbly in the center when you remove it from the oven.
Frosting Tip: When making the frosting, don’t rush the process. Allow it to thicken naturally to ensure it sticks well to the cake and doesn’t slide off.
Storage: Store any leftovers in an airtight container in the fridge for up to 4-5 days. The cake will stay moist and the cheesecake center will remain creamy.

History:

The traditional German Chocolate Cake was named after the American chocolate maker Samuel German, who developed a type of dark chocolate for the Baker’s Chocolate Company in 1852. The cake’s signature coconut-pecan frosting became popular in the 1950s, and while it has no direct connection to Germany, the name stuck. Over the years, many variations of this cake have emerged, from chocolate versions to those with different fillings and frostings.

This “White German Chocolate Cake with Cheesecake Center” is a contemporary spin on the classic, incorporating the richness of cheesecake as a filling and maintaining the beloved coconut-pecan topping.

Conclusion:

This cake blends the best of both worlds—a soft, buttery white cake, a rich, creamy cheesecake layer, and a luscious coconut-pecan frosting that’ll make your taste buds sing. The contrast of textures and flavors will be an unforgettable experience for anyone who enjoys the classic German Chocolate Cake or cheesecake. Whether you’re a cake lover or just in the mood for something extraordinary, this dessert is sure to become a family favorite.

For Cake Lovers:

Pairing Ideas: Enjoy this cake with a cup of coffee, a glass of dessert wine, or even a scoop of vanilla ice cream. The flavors are complex yet balanced, and these pairings can highlight the sweetness of the coconut and the richness of the cheesecake center.
Customization Tips: You can easily swap the coconut-pecan frosting for a traditional chocolate frosting if you prefer the classic route, or add fruits like berries for a refreshing contrast. The cheesecake center also works wonderfully with flavored extracts such as almond or lemon, so feel free to experiment.

This cake is not just a dessert—it’s a conversation starter, a memorable treat, and a beautiful way to end any meal!