The Dreamy White German Chocolate Cake with Cheesecake Center Recipe

Sweet surprises await in this delectable white german chocolate cake with a creamy cheesecake center that promises pure indulgence.

Layers of soft, pillowy cake embrace a luxurious filling that melts in your mouth.

Delicate white chocolate whispers elegance through each tender crumb.

Unexpected textures create a symphony of flavor that challenges traditional dessert expectations.

Subtle notes of vanilla and rich cream dance across your palate with gentle precision.

Guests will marvel at the complex yet harmonious combination of classic cake and silky cheesecake.

You’ll definitely want to bookmark this showstopping recipe for your next special occasion.

Questions People Ask About White German Chocolate Cake With A Cheesecake Center

• Is this cake complicated to make?

No, it’s surprisingly simple. Follow the step-by-step instructions carefully, and you’ll create a delicious layered cheesecake with basic baking skills.

• Can I substitute ingredients if I don't have exactly what the recipe calls for?

Yes, you can make minor substitutions. For example, use Greek yogurt instead of sour cream or almond extract instead of vanilla. Just maintain similar proportions and consistency.

• How do I know when the cake is perfectly baked?

Use the toothpick test. Insert a toothpick into the center of the cake – if it comes out with just a few moist crumbs, the cake is done. Avoid completely dry or wet toothpicks.

• What if my batter looks lumpy or uneven?

Gently fold ingredients and mix thoroughly, but don’t overmix.

What Makes White German Chocolate Cake With A Cheesecake Center So Special

• Craft a Showstopper Dessert: This cheesecake-filled white cake transforms ordinary baking into an extraordinary culinary adventure, perfect for impressing guests and creating memorable moments.
• Customize with Ease: Swap out coconut or pecans with your favorite nuts or chocolate shavings, making this recipe incredibly versatile and adaptable to personal taste preferences.
• Layer Like a Pro: The innovative technique of embedding a creamy cheesecake center between cake layers creates a stunning visual and taste surprise that elevates this dessert from simple to spectacular.
• Crowd-Pleasing Potential: Guaranteed to delight both kids and adults, this recipe strikes a perfect balance between familiar comfort and gourmet sophistication, making it ideal for celebrations or weekend treats.

All The Ingredients For White German Chocolate Cake With A Cheesecake Center

• White Cake Mix: A convenient base that provides a light and fluffy foundation for the cake.
• Flour: Adds structure and helps create a tender cake texture.
• Sugar: Provides sweetness and helps with the cake's golden color.

• Eggs: Bind the ingredients together and add richness to the cake.
• Milk: Contributes moisture and helps create a smooth batter.
• Vegetable Oil: Ensures the cake remains soft and prevents dryness.
• Vanilla Extract: Adds a classic, warm flavor to the cake.

• Cream Cheese: Creates a rich, creamy center with a tangy flavor.
• Sugar: Sweetens the cheesecake mixture.
• Eggs: Help set the cheesecake layer and provide structure.
• Sour Cream: Adds moisture and a slight tanginess to the cheesecake.
• Flour: Helps stabilize the cheesecake mixture.

• Butter: Provides a creamy base for the frosting.
• Powdered Sugar: Sweetens and thickens the frosting.
• White Chocolate Chips: Adds a smooth, sweet flavor to the frosting.
• Heavy Cream: Creates a silky, spreadable consistency.
• Vanilla Extract: Enhances the overall flavor of the frosting.

• Shredded Coconut, Chopped Pecans: Add texture and visual appeal to the cake's exterior.

How To Put Together White German Chocolate Cake With A Cheesecake Center

Step 1: Prepare Baking Equipment

Warm your oven to 350°F. Grease two 9-inch round cake pans and line with parchment paper for easy cake removal.

Step 2: Create Dry Cake Mixture

Combine white cake mix, flour, and sugar in a large mixing bowl. Blend ingredients thoroughly until they form a consistent powder.

Step 3: Mix Wet Cake Ingredients

• Eggs
• Milk
• Vegetable oil
• Vanilla extract

Blend until ingredients are fully incorporated and smooth.

Step 4: Develop Cake Batter

Gradually fold wet ingredients into dry mixture. Stir carefully until a silky, lump-free batter emerges.

Step 5: Craft Cheesecake Center

• Sour cream
• Vanilla
• Flour

Ensure mixture remains smooth and well-blended.

Step 6: Layer Cake Batter

Pour half the cake batter into prepared pans. Carefully spread cheesecake mixture as a middle layer.

Step 7: Complete Cake Assembly

Top the cheesecake layer with remaining cake batter. Distribute evenly across the pan.

Step 8: Bake Cake

Bake for 45-50 minutes. Check doneness by inserting a toothpick – it should come out clean with minimal crumbs.

Step 9: Cool Cake

Allow cakes to cool completely in pans for approximately one hour before removing.

Step 10: Prepare White Chocolate Buttercream

Whip softened butter until light and fluffy. Gradually incorporate powdered sugar.

Step 11: Finish Buttercream

Melt white chocolate chips. Blend with heavy cream and vanilla into buttercream mixture.

Step 12: Frost Cake

Cover cooled cake layers completely and evenly with buttercream frosting.

Step 13: Decorate Cake

Sprinkle shredded coconut and chopped pecans around sides and top of cake for beautiful presentation.

Step 14: Chill and Serve

Refrigerate cake for minimum two hours. This allows flavors to meld and frosting to set perfectly.

Best Tips For White German Chocolate Cake With A Cheesecake Center

• Grease Pans Perfectly: Use non-stick cooking spray or butter, then dust with flour to prevent cake from sticking and ensure easy removal.
• Smooth Batter Technique: Sift dry ingredients before mixing to eliminate lumps and create a more uniform, silky cake texture.
• Cheesecake Layer Trick: Bring cream cheese to room temperature before beating to achieve a smoother, lump-free consistency.
• Prevent Overbaking: Check cake doneness early by inserting a toothpick at 40 minutes, as ovens vary in temperature and baking times.
• Frosting Finesse: Chill buttercream for 10-15 minutes before spreading to create a more stable and easier-to-apply frosting layer.

Fun Versions Of White German Chocolate Cake With A Cheesecake Center

• Gluten-Free Version: Replace white cake mix with gluten-free cake mix and use alternative flour like almond or rice flour. Swap regular wheat flour for gluten-free flour blend to maintain cake structure and texture.
• Tropical Coconut Remix: Add crushed pineapple to the cake batter and replace pecans with macadamia nuts. Incorporate coconut extract into the buttercream for enhanced tropical flavor profile.
• Low-Sugar Alternative: Use sugar substitute like stevia or monk fruit sweetener in cake and cheesecake layers. Select a low-fat cream cheese and replace regular sugar with a sugar-free alternative to reduce overall calorie content.
• Dairy-Free Adaptation: Substitute dairy milk with almond or oat milk. Use dairy-free cream cheese alternative and replace heavy cream with coconut cream.

What Goes Well With White German Chocolate Cake With A Cheesecake Center

• Fruity Champagne Delight: Select a crisp, light champagne with subtle strawberry or peach notes that complement the cake's rich, sweet profile while cutting through its creamy texture.
• Coffee Contrast Magic: Brew a medium-roast Colombian coffee with caramel undertones that enhances the cake's white chocolate and nutty pecan elements, creating a balanced dessert experience.
• Wine Elegance Pairing: Choose a late-harvest Riesling with honeyed sweetness that matches the cake's decadent flavor, providing a harmonious and refreshing accompaniment to each luxurious bite.

How To Store And Serve White German Chocolate Cake With A Cheesecake Center

• Store cake in an airtight container for up to 5 days. Cover tightly with plastic wrap or place in a sealed cake carrier to prevent drying out and absorbing other refrigerator odors.
• Wrap completely cooled cake in two layers of plastic wrap, then cover with aluminum foil. Freeze for up to 3 months. Thaw overnight in refrigerator before serving.
• Individually wrap cake slices in plastic wrap, then place in freezer-safe containers. Freeze single portions for easy grab-and-go treats lasting up to 2 months.
• Bring refrigerated cake to room temperature for 30 minutes before serving. For frozen cake, thaw in refrigerator, then let sit at room temperature for 1 hour to restore original texture and flavor.

White German Chocolate Cake With A Cheesecake Center Recipe

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4.9 from 32 reviews

• Total Time: 3 hours 20 minutes
• Yield: 12 1x

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Description

Indulgent white German chocolate cake merges creamy cheesecake layers into a dreamy dessert experience. Sweet textures and rich flavors meld perfectly, promising pure bliss with each delectable slice you’ll savor.

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Ingredients

Scale 1x2x3x

cake layers:

• 2 cups white cake mix
• 1 cup all-purpose flour
• 1 cup granulated sugar
• 3 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 tsp vanilla extract
• 1/2 tsp salt

cheesecake center:

• 16 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1/4 cup sour cream
• 1 tsp vanilla extract
• 2 tbsp all-purpose flour

frosting and topping:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/2 cup white chocolate chips, melted
• 1/4 cup heavy cream
• 1 tsp vanilla extract
• 1 cup shredded coconut
• 1/2 cup chopped pecans

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Instructions

1. Preheat the oven to 350°F and prepare two 9-inch round cake pans by greasing and lining with parchment paper.
2. In a large mixing bowl, combine white cake mix, flour, and sugar, creating a smooth, uniform dry mixture.
3. Whisk together eggs, milk, vegetable oil, and vanilla extract in a separate bowl until fully incorporated.
4. Gradually fold the wet ingredients into the dry mixture, stirring until a silky, lump-free batter forms.
5. For the cheesecake center, beat cream cheese and sugar in another bowl until creamy and well-blended.
6. Incorporate eggs one at a time into the cream cheese mixture, then gently mix in sour cream, vanilla, and flour until smooth.
7. Pour half the cake batter into prepared pans, then carefully spread the cheesecake mixture as a middle layer.
8. Delicately top the cheesecake layer with remaining cake batter, ensuring even distribution.
9. Bake for 45-50 minutes, or until a toothpick inserted comes out clean with minimal crumbs.
10. Allow cakes to cool completely in pans for about 1 hour before removing.
11. For frosting, whip softened butter until light and fluffy, then gradually incorporate powdered sugar.
12. Melt white chocolate chips and blend with heavy cream and vanilla into the buttercream.
13. Frost the cooled cake layers, covering each surface completely and evenly.
14. Sprinkle shredded coconut and chopped pecans around the sides and top of the cake for a decorative finish.
15. Refrigerate for at least 2 hours before serving to allow flavors to meld and frosting to set.

Notes

• Enhance cake mix texture by adding flour and sugar for a denser, more homemade feel.
• Create ultra-smooth batter by whisking wet ingredients thoroughly and folding gently into dry ingredients.
• Use room temperature cream cheese and eggs for the cheesecake center to prevent lumps and ensure even mixing.
• Prevent cheesecake layer from sinking by carefully spreading batter and ensuring balanced weight distribution.
• Check cake doneness with toothpick test, looking for minimal moist crumbs to avoid overbaking.
• Allow complete cooling before frosting to prevent buttercream from melting and sliding off the cake.
• Melt white chocolate chips slowly and carefully to prevent seizing or burning.
• Achieve professional-looking frosting by using an offset spatula for smooth, even application.
• Store cake in refrigerator to maintain structural integrity and enhance flavor melding.

• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 466
• Sugar: 47 g
• Sodium: 211 mg
• Fat: 24 g
• Saturated Fat: 14 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 57 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 84 mg