White German Chocolate Cake with a Cheesecake Center

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White German Chocolate Cake with a Cheesecake Center

Introduction

White German Chocolate Cake with a Cheesecake Center is an indulgent twist on the classic German Chocolate Cake. Traditional German Chocolate Cake is known for its rich chocolate layers and coconut-pecan frosting, but this variation uses white chocolate instead of dark chocolate and includes a creamy cheesecake layer in the center. The combination of flavors and textures creates a luxurious dessert that is perfect for special occasions or for those who love both cake and cheesecake.

History of German Chocolate Cake

Despite its name, German Chocolate Cake is not from Germany. It originated in the United States and was named after Samuel German, an American chocolatier who developed a type of dark baking chocolate for Baker’s Chocolate Company in 1852. The cake became popular in the 1950s when a recipe using German’s chocolate was published in a Dallas newspaper. Over time, bakers have modified the recipe, leading to creative versions like this White German Chocolate Cake with a Cheesecake Center.

Benefits of This Cake

This cake is not only delicious but also has several benefits:

Rich in Calcium: Thanks to the cheesecake and white chocolate, this cake provides a good amount of calcium for strong bones.

High in Antioxidants: White chocolate contains some cocoa butter, which has antioxidants that support skin health.

Energy Boosting: With its combination of sugar, eggs, and chocolate, this cake is an excellent energy booster.

Great for Celebrations: The luxurious look and taste make it a showstopper for birthdays, anniversaries, and other special occasions.

Ingredients

For the White German Chocolate Cake:

2 ½ cups all-purpose flour

2 cups granulated sugar

1 cup unsalted butter, softened

1 cup whole milk

4 large eggs

1 tablespoon vanilla extract

2 teaspoons baking powder

½ teaspoon salt

8 ounces white chocolate, melted

For the Cheesecake Center:

16 ounces cream cheese, softened

¾ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

For the Coconut-Pecan Frosting:

1 cup evaporated milk

1 cup granulated sugar

3 large egg yolks

½ cup unsalted butter

1 teaspoon vanilla extract

1 ½ cups shredded coconut

1 cup chopped pecans

Instructions

Step 1: Prepare the Cheesecake Layer

  1. Preheat the oven to 325°F (163°C).
  2. Line a 9-inch round cake pan with parchment paper and lightly grease it.
  3. In a large bowl, beat the cream cheese and sugar until smooth.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Stir in the vanilla extract.
  6. Pour the cheesecake batter into the prepared pan.
  7. Bake for 30–35 minutes or until set in the center.
  8. Let it cool completely and then refrigerate for at least 2 hours.

Step 2: Prepare the White German Chocolate Cake

  1. Preheat the oven to 350°F (177°C).
  2. Grease and flour two 9-inch round cake pans.
  3. In a large mixing bowl, cream the butter and sugar until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition.
  5. Stir in the melted white chocolate and vanilla extract.
  6. In a separate bowl, whisk together the flour, baking powder, and salt.
  7. Gradually add the dry ingredients to the wet ingredients, alternating with milk.
  8. Divide the batter between the two prepared pans.
  9. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
  10. Let the cakes cool completely.

Step 3: Prepare the Coconut-Pecan Frosting

  1. In a saucepan over medium heat, whisk together evaporated milk, sugar, egg yolks, and butter.
  2. Cook, stirring constantly, until the mixture thickens (about 10 minutes).
  3. Remove from heat and stir in vanilla extract, coconut, and pecans.
  4. Let the frosting cool completely before using.

Step 4: Assemble the Cake

  1. Place one layer of white chocolate cake on a serving plate.
  2. Carefully place the chilled cheesecake layer on top.
  3. Add the second layer of white chocolate cake on top of the cheesecake.
  4. Spread the coconut-pecan frosting over the top and sides of the cake.

Cake Formation & Structure

The cake is structured with three layers:

  1. Base Layer – A soft and moist white chocolate cake.
  2. Middle Layer – A rich, creamy cheesecake filling.
  3. Top Layer – Another layer of white chocolate cake, covered with coconut-pecan frosting.

This combination ensures that each bite has a balance of sweetness, creaminess, and crunch from the pecans and coconut.

Nutritional Information (Per Serving)

Calories: ~550

Protein: 7g

Carbohydrates: 65g

Fats: 30g

Saturated Fat: 15g

Calcium: 150mg

Iron: 1mg

Who Loves This Cake?

Cheesecake Lovers – The cheesecake layer adds an extra layer of decadence.

White Chocolate Fans – A delightful twist on the classic German Chocolate Cake.

Nut and Coconut Enthusiasts – The coconut-pecan frosting provides a crunchy texture.

Home Bakers – A rewarding cake for those who love baking challenges.

Conclusion

White German Chocolate Cake with a Cheesecake Center is a stunning and delicious dessert that combines the best of both worlds—fluffy cake and creamy cheesecake. The coconut-pecan frosting adds a unique touch, making it an irresistible treat for any occasion. Whether you’re making it for a birthday, a holiday, or simply to satisfy a sweet craving, this cake is sure to impress everyone who takes a bite.

Enjoy baking and sharing this delightful creation with your loved ones!

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