Here’s a White German Chocolate Cake with a Cheesecake Center recipe 🍰—rich, creamy, and show-stopping!
Ingredients
For the Cheesecake Center
- 8 oz cream cheese, softened
- ¼ cup sugar
- 1 large egg
- 1 tsp vanilla extract
For the Cake
- 2½ cups all-purpose flour
- 2½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1¾ cups sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 cup white chocolate chips, melted and slightly cooled
For the Coconut-Pecan Frosting
- 1 cup evaporated milk
- 1 cup sugar
- 3 egg yolks, lightly beaten
- ½ cup unsalted butter
- 1 tsp vanilla extract
- 1½ cups shredded coconut
- 1 cup chopped pecans
Instructions
1. Make the Cheesecake Center
- Preheat oven to 350°F (175°C).
- Beat cream cheese and sugar until smooth.
- Add egg and vanilla; mix until creamy. Set aside.
2. Make the Cake
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In a separate large bowl, cream butter and sugar until light and fluffy.
- Beat in eggs, one at a time, then vanilla.
- Mix in melted white chocolate.
- Alternate adding flour mixture and buttermilk until smooth.
3. Assemble the Cake
- Grease and flour two 9-inch round cake pans.
- Pour ½ the cake batter into each pan.
- Drop cheesecake batter into the center of one layer, swirling slightly but not mixing.
- Bake 25–30 minutes or until a toothpick in the cake (not cheesecake) comes out clean. Cool completely.
4. Make the Frosting
- In a saucepan, combine milk, sugar, egg yolks, and butter over medium heat.
- Cook, stirring constantly, until thickened (about 10 minutes).
- Remove from heat, stir in vanilla, coconut, and pecans. Let cool slightly.
5. Frost the Cake
- Place one cake layer on a serving plate.
- Spread frosting over the top, then place second layer on top.
- Frost the top and sides with remaining coconut-pecan frosting.
Tips & Variations
- Extra creamy cheesecake: Use 1½ times the cheesecake filling.
- White chocolate flavor boost: Sprinkle extra white chocolate chips inside the cheesecake layer.
- Make-ahead: Cake can be baked a day in advance and frosted the next day.
- Mini version: Bake in 6-inch pans for personal-sized cakes.
This cake is rich and decadent, perfect for holidays or birthdays.
If you want, I can also give a simpler, one-bowl version that’s easier to make but still has the cheesecake center.
Do you want me to do that?
