Name: White German Chocolate Cake with a Cheesecake Center Recipe
Prep time: 40 min
Cook time: 1 h 10 min
Total time: 1 h 50 min
Cuisine: American
Ingredients: 16 oz cream cheese (softened); 1/2 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/4 cup sour cream; 1 box white cake mix (plus ingredients listed on the box – typically egg whites, water, and oil); 1/2 teaspoon almond extract (optional for enhanced flavor); 1/2 cup evaporated milk; 1/2 cup granulated sugar; 2 egg yolks; 1/4 cup unsalted butter; 1 teaspoon vanilla extract; 3/4 cup sweetened shredded coconut; 1/2 cup chopped pecans

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If you’re ready to turn a classic cake into the showstopper of your dreams, look no further than this White German Chocolate Cake with a Cheesecake Center. Imagine ultra-soft white cake layers sandwiched around a creamy, tangy cheesecake and topped with a rich coconut-pecan frosting—this is the kind of dessert that has guests swooning and sneaking home an extra slice! Whether it’s for a birthday, holiday, or just a “why not” moment, this cake dazzles with every single bite.

White German Chocolate Cake with a Cheesecake Center Recipe - Recipe Image

Ingredients You’ll Need

You only need a handful of deliciously straightforward ingredients to make this masterpiece! Each one adds something essential, whether it’s creamy texture from the cheesecake, fluffy cake perfection, or that gloriously decadent coconut-pecan frosting. Here’s what you’ll need:

Cream cheese (16 oz, softened): The foundation of your velvety cheesecake layer, so use full-fat for best flavor.
Granulated sugar (1/2 cup for cheesecake, 1/2 cup for frosting): Sweetens both the cheesecake and the rich frosting.
Large eggs (2 for cheesecake, 2 yolks for frosting): Give structure to the cheesecake and thicken the frosting.
Vanilla extract (1 tsp for cheesecake, 1 tsp for frosting): Adds aromatic, classic flavor to both cheesecake and frosting.
Sour cream (1/4 cup): Lends a slight tang and incredible creaminess to the cheesecake layer.
White cake mix (1 box): The shortcut to soft, super-moist bakery-style cake layers.
Ingredients called for on cake mix box (usually egg whites, water, oil): Don’t forget these for perfect cake texture.
Almond extract (1/2 tsp, optional): Gives the cake a delicate, elevated flavor that’s just delightful.
Evaporated milk (1/2 cup): The secret to the creamy, luscious coconut-pecan frosting.
Unsalted butter (1/4 cup): Enriches the frosting for that melt-in-your-mouth finish.
Sweetened shredded coconut (3/4 cup): Brings that nostalgic German chocolate cake flavor and chewy texture.
Chopped pecans (1/2 cup): Add crunch and nutty depth to the frosting.

How to Make White German Chocolate Cake with a Cheesecake Center

Step 1: Bake the Cheesecake Layer

Begin by preheating your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides. In a medium bowl, beat softened cream cheese with sugar until no lumps remain. Mix in eggs one at a time—this helps the cheesecake stay silky smooth. Add vanilla and sour cream, beating just to combine. Pour your batter into the prepared pan, smooth the top, and bake for 35 to 40 minutes until set. Cool completely, then refrigerate for at least 2 hours (or overnight for extra ease and flavor development).

Step 2: Prepare and Bake the White Cake Layers

With your cheesecake chilling, prepare the white cake mix as directed on the box (plus a splash of almond extract if you love a little extra flavor). Divide the batter as evenly as you can between two greased 9-inch round pans. Bake at 350°F for 25 to 30 minutes until a toothpick comes out clean. Let the cakes cool right in their pans for 10 minutes, then turn out onto racks to finish cooling completely.

Step 3: Make the Coconut-Pecan Frosting

Now comes the magic—the coconut-pecan frosting! In a saucepan, whisk together evaporated milk, granulated sugar, egg yolks, and butter over medium heat. Stir constantly for about 8-10 minutes, until the mixture thickens and becomes irresistible. Take the pan off the heat and stir in your vanilla, sweetened coconut, and chopped pecans. Let this dreamy mixture cool completely to room temperature before you frost the cake.

Step 4: Assemble the White German Chocolate Cake with a Cheesecake Center

Time for the grand finale! Place your first fluffy white cake layer on a serving platter. Gently remove the chilled cheesecake from its pan and carefully set it on top of the cake layer (don’t rush—taking your time keeps things tidy). Add your second white cake layer over the cheesecake. Spoon on the luscious coconut-pecan frosting, spreading it over the top. You can leave the sides bare for a stunning “peekaboo” layered look, or lightly frost with whipped cream if the mood strikes. Chill the assembled cake before serving to help everything set beautifully.

How to Serve White German Chocolate Cake with a Cheesecake Center

Garnishes

The right garnish makes your White German Chocolate Cake with a Cheesecake Center look as stunning as it tastes. Consider a flurry of extra chopped pecans, a sprinkle of toasted coconut, or delicate white chocolate curls to echo the cake’s flavors and add visual wow-factor. A fresh mint sprig also looks gorgeous atop each slice.

Side Dishes

Since this cake is rich and indulgent, serve it with something on the lighter side. A scoop of vanilla or coconut ice cream, a handful of fresh berries, or a simple cup of black coffee balances out all that creamy, nutty goodness and makes each bite even more enjoyable.

Creative Ways to Present

If you want to up the celebration, try presenting your cake on a pretty cake stand and surrounding it with small bowls of extra toppings like more coconut, white chocolate drizzle, or even raspberry sauce. For parties, slice the cake into slim wedges and serve on individual plates, artfully drizzling each with a touch of ganache for a bakeshop feel.

Make Ahead and Storage

Storing Leftovers

Cover the White German Chocolate Cake with a Cheesecake Center with plastic wrap or store in an airtight container in the refrigerator. It will stay perfectly fresh for up to four days, so you can savor every bite (or enjoy it for breakfast—I won’t judge!).

Freezing

If you’d like to make this beauty ahead or you have leftovers, freeze individual slices tightly wrapped in plastic and foil. They’ll keep in the freezer for up to one month. Just remember to thaw overnight in the refrigerator before digging in to maintain the cake’s creamy textures.

Reheating

While this cake is sensational straight from the fridge, you can let it sit at room temperature for about 15-20 minutes before serving if you prefer a softer bite. No need for a microwave, as warming might melt the cheesecake and frosting.

FAQs

Can I use homemade white cake instead of box mix?

Definitely! If you have a trusted white cake recipe, go ahead and use it—just be sure to make enough for two 9-inch layers so everything stacks up just right.

How do I keep the cheesecake layer from cracking?

Cracks are mostly cosmetic, but to prevent them, don’t overmix the batter, avoid overbaking, and let the cheesecake cool slowly in the oven with the door ajar before chilling. Once it’s covered with cake and frosting, nobody will know if things aren’t perfect underneath!

Can I make the entire White German Chocolate Cake with a Cheesecake Center in advance?

Absolutely. You can prepare the cheesecake layer up to two days ahead, and bake the cake layers and frosting the day before assembly. Simply store each component separately, assemble, and chill before serving.

My frosting seems too thick—what should I do?

If your coconut-pecan frosting turns out too dense to spread, stir in a splash of evaporated milk, a teaspoon at a time, until it’s just right. Make sure it’s fully cooled before frosting the cake.

Is almond extract necessary?

It’s optional, but a little almond extract gives the white cake layers incredible depth and that nostalgic, bakery-fresh flavor. If it’s not your thing, simply leave it out or substitute with extra vanilla.

Final Thoughts

If you’re looking to make a dessert that’s guaranteed to spark excitement and leave everyone asking for seconds, you truly can’t go wrong with White German Chocolate Cake with a Cheesecake Center. It’s both comfortingly familiar and totally unique—a cake worth every moment of effort. Gather your ingredients, make some memories, and celebrate big with every forkful!

White German Chocolate Cake with a Cheesecake Center Recipe

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4.9 from 11 reviews

Author: admin
Total Time: 1 hour 50 minutes (plus chilling)
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the ultimate dessert experience with this White German Chocolate Cake featuring a decadent cheesecake center and a luscious coconut-pecan frosting. Perfect for special occasions or whenever you crave a show-stopping treat.

Ingredients

Scale

For the Cheesecake Layer:

16 oz cream cheese (softened)
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup sour cream

For the White Cake Layers:

1 box white cake mix (plus ingredients listed on the box – typically egg whites, water, and oil)
1/2 teaspoon almond extract (optional for enhanced flavor)

For the Coconut-Pecan Frosting:

1/2 cup evaporated milk
1/2 cup granulated sugar
2 egg yolks
1/4 cup unsalted butter
1 teaspoon vanilla extract
3/4 cup sweetened shredded coconut
1/2 cup chopped pecans

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Instructions

Make the Cheesecake Layer: Preheat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides. In a medium bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, beating after each, then mix in vanilla and sour cream. Pour the batter into the pan and bake for 35–40 minutes or until the center is set. Cool completely, then chill in the refrigerator for at least 2 hours or overnight.
Make the Cake Layers: Prepare the white cake mix according to package instructions, adding almond extract if using. Divide the batter between two greased and floured 9-inch round cake pans. Bake as directed (usually 25–30 minutes at 350°F), then let cool completely.
Make the Coconut-Pecan Frosting: In a saucepan over medium heat, whisk together evaporated milk, sugar, egg yolks, and butter. Stir constantly until thickened and bubbly, about 8–10 minutes. Remove from heat and stir in vanilla, coconut, and pecans. Cool to room temperature.
Assemble the Cake: Place one white cake layer on a serving plate. Carefully remove the cheesecake layer from the springform pan and place on top of the first cake layer. Top with the second white cake layer. Spread the cooled coconut-pecan frosting over the top of the cake. Optional: lightly frost the sides with whipped cream or leave them exposed for a layered look. Chill before serving.