White German Chocolate Cake with a Cheesecake Center

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Sure! Here’s a complete, rich, and detailed recipe for your White German Chocolate Cake with a Cheesecake Center, including its history, formation, step-by-step instructions, and conclusion—crafted with love for dessert enthusiasts like you ❤️

🍰 White German Chocolate Cake with a Cheesecake Center

A luxurious fusion of classic flavors, this dessert brings together the delicate sweetness of white cake, the creamy indulgence of cheesecake, and the nutty richness of traditional German chocolate frosting. Perfect for birthdays, holidays, or any celebration where dessert is the star!

🌟 Introduction

The White German Chocolate Cake with a Cheesecake Center is not just a cake—it’s a masterpiece. Combining the fluffiness of white cake, the silky smoothness of cheesecake, and the iconic coconut-pecan frosting from German chocolate cake, it’s an irresistible dessert made to impress. Whether you’re baking for a special occasion or treating someone you love, this dessert delivers sophistication and comfort in every bite.

📜 A Brief History

Despite its name, German Chocolate Cake is an American creation. It was named after Samuel German, who developed a type of dark baking chocolate for Baker’s Chocolate Company in the 1850s. The cake became popular in the 1950s when a Dallas newspaper published a recipe using Baker’s German’s Sweet Chocolate.

This white version replaces the traditional chocolate cake with vanilla-based layers, offering a lighter contrast to the rich coconut-pecan topping. By adding a cheesecake center, it turns a traditional treat into a layered showstopper that elevates any dessert table.

🛒 Ingredients

For the Cheesecake Center:

  • 16 oz (450g) cream cheese, softened
  • ½ cup (100g) granulated sugar
  • ½ tsp vanilla extract
  • 2 large eggs

For the White Cake Layers:

  • 2 ½ cups (315g) all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • ¾ cup (170g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 5 egg whites (room temperature)
  • 1 ½ tsp vanilla extract
  • 1 cup (240ml) whole milk

For the Coconut-Pecan Frosting:

  • 1 cup (200g) brown sugar, packed
  • 1 cup (240ml) evaporated milk
  • 3 large egg yolks
  • ½ cup (113g) unsalted butter
  • 1 ½ cups (130g) sweetened shredded coconut
  • 1 cup (120g) chopped pecans
  • 1 tsp vanilla extract

🧁 Cake Formation Method

🍮 Step 1: Make the Cheesecake Layer

  1. Preheat oven to 325°F (163°C). Line the bottom of a 9-inch round springform pan with parchment paper.
  2. In a large bowl, beat the cream cheese until smooth. Add sugar and vanilla, and mix until well combined.
  3. Add eggs one at a time, mixing just until incorporated. Don’t overbeat.
  4. Pour into prepared pan and bake for 35–40 minutes, or until the center is set.
  5. Cool completely in the pan, then refrigerate for at least 2 hours (overnight preferred).

🍰 Step 2: Prepare the White Cake

  1. Preheat oven to 350°F (177°C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, cream the butter and sugar until light and fluffy (about 3–4 minutes).
  4. Add egg whites, one at a time, mixing well after each. Stir in vanilla extract.
  5. Alternate adding the flour mixture and milk to the butter mixture, starting and ending with flour. Mix until just combined.
  6. Divide batter evenly between the two pans and bake for 25–30 minutes, or until a toothpick comes out clean.
  7. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.

🥥 Step 3: Make the Coconut-Pecan Frosting

  1. In a medium saucepan over medium heat, combine brown sugar, evaporated milk, egg yolks, and butter.
  2. Cook, stirring constantly, until thickened (about 12–15 minutes).
  3. Remove from heat and stir in shredded coconut, pecans, and vanilla extract.
  4. Let cool to room temperature before using.

🏗️ Assembly Instructions

  1. Trim the tops of cake layers if needed to level them.
  2. Place one white cake layer on a serving plate or cake stand.
  3. Carefully place the cheesecake layer on top of the first cake layer.
  4. Top with the second white cake layer.
  5. Spread the coconut-pecan frosting over the top of the cake (optional: frost the sides or leave them exposed for a rustic look).
  6. Chill the cake for at least 1 hour before slicing to help it set.

💌 Lovers of This Cake

This cake is loved by:

  • Cheesecake lovers who enjoy a twist on tradition.
  • German chocolate fans who like the coconut-pecan combo but want a lighter, whiter version.
  • Celebration hosts who want an elegant, layered showpiece.
  • Baking romantics who find joy in crafting multi-layered masterpieces for loved ones.

📝 Conclusion

The White German Chocolate Cake with a Cheesecake Center isn’t just a recipe—it’s a love letter to dessert. From the tangy, smooth cheesecake to the rich, buttery coconut-pecan topping, every bite offers contrast and harmony. Whether shared with family or saved for a personal treat, it’s a dessert that tells a story—of tradition, creativity, and love.

Would you like a printable version, a cupcake adaptation, or maybe a chocolate variation next? 🍫🧁

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