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White German Chocolate Cake With A Cheesecake Center Recipe

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

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.


Ingredients

Scale

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

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