White German Chocolate Cake with a Cheesecake Center

This decadent White German Chocolate Cake with a Cheesecake Center combines the light, fluffy texture of white cake with the rich creaminess of cheesecake, all topped with the classic coconut-pecan frosting. It’s a delightful twist on the traditional German chocolate cake that will impress your guests and satisfy your sweet cravings.

Description:

This cake is a showstopper that layers moist white cake with a velvety cheesecake center. It’s then topped with the beloved coconut-pecan frosting that’s synonymous with German chocolate cake, giving it a nutty, caramel-like finish. The contrast of the fluffy cake, creamy cheesecake, and crunchy topping creates a symphony of textures and flavors in every bite.

Ingredients:

For the Cheesecake Center:

16 oz (2 packages) cream cheese, softened
½ cup granulated sugar
2 large eggs
1 tsp vanilla extract
¼ cup sour cream

For the White Cake:

2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp salt
1 cup unsalted butter, softened
1 ½ cups granulated sugar
4 large egg whites
2 tsp vanilla extract
1 cup whole milk

For the Coconut-Pecan Frosting:

1 cup evaporated milk
1 cup granulated sugar
3 egg yolks, lightly beaten
½ cup unsalted butter
1 tsp vanilla extract
1 ½ cups sweetened shredded coconut
1 cup chopped pecans

Instructions:

Step 1: Make the Cheesecake Center

Preheat the oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and grease the sides.
In a large bowl, beat the cream cheese and sugar until smooth and creamy.
Add eggs one at a time, mixing well after each addition.
Mix in the vanilla extract and sour cream.
Pour the cheesecake batter into the prepared pan and smooth the top.
Bake for 40-45 minutes, or until the center is set but still slightly jiggly.
Allow the cheesecake to cool completely, then refrigerate for at least 4 hours or overnight.

Step 2: Make the White Cake

Preheat the oven to 350°F (177°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat the butter and sugar until light and fluffy.
Add egg whites one at a time, mixing well after each addition.
Mix in the vanilla extract.
Gradually add the flour mixture, alternating with milk, beginning and ending with the flour mixture.
Divide the batter evenly between the two prepared pans.
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 before transferring them to wire racks to cool completely.

Step 3: Make the Coconut-Pecan Frosting

In a medium saucepan, combine evaporated milk, sugar, egg yolks, and butter.
Cook over medium heat, stirring constantly until thickened (about 12 minutes).
Remove from heat and stir in vanilla extract, shredded coconut, and pecans.
Allow the frosting to cool to room temperature before using.

Step 4: Assemble the Cake

Place one layer of the white cake on a serving plate.
Carefully place the chilled cheesecake layer on top of the white cake.
Top with the second layer of white cake.
Spread the coconut-pecan frosting evenly over the top and sides of the cake.
Refrigerate for at least 1 hour before serving to set the layers.

Notes:

For best results, make the cheesecake center a day in advance so it has ample time to chill and set.
Ensure all ingredients are at room temperature for a smooth batter and even baking.
The cake can be stored in the refrigerator for up to 5 days.

Tips:

Use a springform pan for the cheesecake center to make removal easier.
If the coconut-pecan frosting is too thick, add a tablespoon of evaporated milk to adjust the consistency.
For a cleaner slice, use a sharp knife dipped in hot water and wiped clean between cuts.

Servings:

This recipe yields approximately 12 servings.

Nutritional Information (Per Serving):

Calories: ~650
Fat: 40g
Saturated Fat: 20g
Cholesterol: 130mg
Sodium: 270mg
Carbohydrates: 66g
Fiber: 2g
Sugars: 50g
Protein: 8g

Benefits:

A delightful twist on a classic dessert that combines the best of both worlds: cake and cheesecake.
Perfect for special occasions like birthdays, anniversaries, and holidays.
The combination of textures and flavors makes it a memorable treat.

Q&A:

Q: Can I make the cake in advance?

A: Yes, this cake can be made a day in advance. Store it in the refrigerator, covered, to maintain freshness.

Q: Can I freeze the cake?

A: Yes, you can freeze the assembled cake for up to 2 months. Thaw overnight in the refrigerator before serving.

Q: Can I substitute the pecans?

A: Absolutely! You can use walnuts or almonds if you prefer or have nut allergies to consider.

Q: Can I use a boxed white cake mix?

A: Yes, if you’re short on time, a high-quality boxed white cake mix can be used. Just follow the package instructions.

Enjoy your delightful White German Chocolate Cake with a Cheesecake Center! This fusion of flavors is sure to become a favorite in your dessert rotation.