White German Chocolate Cake with Cheesecake Center: A Heavenly Fusion Dessert
Introduction
Prepare to embark on a decadent baking journey with this stunning layered creation: a moist white cake embracing a creamy cheesecake center, all crowned with the iconic coconut-pecan frosting of German chocolate tradition. This isn’t just a cake—it’s an experience. Perfect for celebrations, holidays, or when you simply desire to create something extraordinary, this fusion dessert marries the lightness of white cake with the richness of cheesecake and the distinctive caramel-like sweetness of German chocolate frosting. The contrasting textures and flavors create a symphony in every bite, making it unforgettable for anyone who tries it.
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Historical Context
The name “German chocolate cake” is actually a misnomer—it’s not German at all. It originates from the United States and is named after Samuel German, an American baker who developed a type of dark baking chocolate for the Baker’s Chocolate Company in 1852. The original recipe, featuring the now-iconic coconut-pecan frosting, was published in a 1957 Texas newspaper and quickly became a national sensation.
This recipe builds upon that beloved American classic by introducing two additional elements: a delicate white cake base (using a modern cake mix for convenience and consistency) and a luxurious cheesecake layer—a nod to the ancient love for fresh cheeses in desserts, refined through European baking traditions and popularized in America in the 20th century.
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Complete Ingredients List
For the Cheesecake Center:
· 16 oz (2 packages) full-fat cream cheese, softened to room temperature
· ⅔ cup granulated sugar
· 2 large eggs, room temperature
· 1 teaspoon vanilla extract
· ¼ cup sour cream
For the White Cake Layers:
· 1 box (15.25 oz) white cake mix
· 1 cup buttermilk (in place of water called for on box)
· ½ cup vegetable oil
· 4 large egg whites
· 1 teaspoon vanilla extract
For the German Chocolate Coconut-Pecan Frosting:
· 1 cup evaporated milk
· 1 cup granulated sugar
· 3 large egg yolks, lightly beaten
· ½ cup unsalted butter
· 1 teaspoon vanilla extract
· 1 ⅓ cups sweetened shredded coconut
· 1 cup chopped pecans
Additional Equipment:
· 9-inch round springform pan (for cheesecake)
· Two 9-inch round cake pans
· Parchment paper
· Large roasting pan (for water bath)
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Step-by-Step Instructions & Methods
Part 1: Prepare the Cheesecake Center (Day 1 or Ahead)
Method: Water Bath Baking for a Smooth, Crack-Free Texture
1. Prep: Preheat oven to 325°F (160°C). Wrap the bottom of your springform pan tightly with a double layer of heavy-duty aluminum foil to prevent water seepage. Line the bottom with parchment paper.
2. Make Batter: In a large bowl, beat softened cream cheese until completely smooth. Add sugar, beating until combined. Add eggs one at a time, then vanilla and sour cream, mixing on low just until incorporated. Do not overmix.
3. Bake: Pour batter into prepared pan. Place the springform pan inside a large roasting pan. Place in the oven, then carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake for 45-55 minutes, until the center is just set but still slightly wobbly.
4. Cool: Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Remove, cool completely at room temperature, then refrigerate overnight or at least 6 hours.
Part 2: Bake the White Cake Layers
Method: Conventional Cake Mix Enhancement for Moistness and Structure
1. Prep: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, lining the bottoms with parchment circles.
2. Make Batter: In a large bowl, combine cake mix, buttermilk, oil, egg whites, and vanilla. Beat with an electric mixer on medium speed for 2 minutes, scraping down sides as needed. The buttermilk replaces water for a tangier, more tender crumb.
3. Bake: Divide batter evenly between the prepared pans. Bake for 23-28 minutes, or until a toothpick inserted in the center comes out clean.
4. Cool: Let cakes cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
Part 3: Make the German Chocolate Frosting
Method: Stovetop Custard-Based Frosting
1. Cook: In a medium saucepan over medium heat, combine evaporated milk, sugar, egg yolks, and butter. Cook, stirring constantly, until the mixture thickens and turns a light caramel color (about 10-12 minutes). Do not boil.
2. Finish: Remove from heat. Stir in vanilla, coconut, and pecans. Cool completely, stirring occasionally. The frosting will thicken as it cools.
Part 4: Assembly & Formation
The Grand Construction
1. Level: If cake layers have domed tops, carefully slice them off to create flat surfaces.
2. First Layer: Place one white cake layer on your serving plate or cake stand.
3. Cheesecake Insert: Unmold the chilled cheesecake and remove parchment. Using a knife warmed with hot water, slice it horizontally into two even layers (if it’s thick enough) or use one full layer. Place the cheesecake layer on top of the first cake layer.
4. Second Layer: Top with the second white cake layer.
5. Frost: Frost the top of the cake generously with the coconut-pecan frosting. Traditionally, this frosting is only used on the top, not the sides, showcasing the beautiful layered interior when sliced.
6. Chill: Refrigerate the assembled cake for at least 2 hours before serving to allow it to set firmly.
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Nutritional Information (Per Serving, 1/12 of cake)
Note: This is a celebratory dessert; enjoy in moderation.
· Calories: ~580
· Total Fat: 38g
· Saturated Fat: 18g
· Cholesterol: 115mg
· Sodium: 380mg
· Total Carbohydrates: 55g
· Sugar: 42g
· Protein: 9g
Benefits & Considerations: While rich, this dessert provides energy-dense fuel from complex carbohydrates and fats. The pecans offer healthy monounsaturated fats, fiber, and minerals like manganese. The eggs and dairy provide high-quality protein and calcium. For a lighter version, consider using reduced-fat cream cheese and cutting the sugar in the frosting by 25%.
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For the Dessert Lovers
This cake is the ultimate showstopper for:
· Anniversaries & Engagements: A symbol of layered, rich love.
· Milestone Birthdays: Far more special than a standard birthday cake.
· Holiday Gatherings: Especially Thanksgiving and Christmas.
· The Creative Baker: Looking to master techniques like water-bath baking and custard-based frosting.
· The Flavor Adventurer: Who appreciates the play of tangy, sweet, creamy, and nutty in one dessert.
Serving Suggestion: Pair with a cup of strong black coffee, a glass of cold milk, or a dessert wine like a Muscat to balance the sweetness.
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Conclusion
The White German Chocolate Cake with a Cheesecake Center is more than the sum of its parts. It represents the evolution of baking—honoring tradition while embracing innovation and indulgence. The process, while involving multiple steps, is deeply rewarding, resulting in a masterpiece that tastes as magnificent as it looks. Each component plays a crucial role: the tender white cake, the cool and creamy cheesecake surprise, and the nostalgic, sticky-sweet coconut-pecan crown.
It’s a cake made with intention and love, destined to create lasting memories around the table. So gather your ingredients, channel your inner pastry artist, and prepare to receive the ultimate compliment: a moment of blissful silence followed by requests for the recipe. Happy baking