If you’re a fan of indulgent desserts, this White German Chocolate Cheesecake Cake is a must-try!
With layers of rich cake, creamy cheesecake, and a coconut-pecan frosting, it’s the ultimate treat.
Ingredients
For the cheesecake center:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 tsp vanilla extract
- 2 large eggs
- 1/4 cup sour cream
For the cake:
- 1 box (15.25 oz) white cake mix
- Ingredients required by the cake mix (usually eggs, oil, water)
- 1 cup sweetened shredded coconut
- 1/2 cup chopped pecans
For the frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 tsp vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
Step 1: Preheat oven to 325°F (160°C) and prepare a 9-inch round cake pan.
Step 2: Beat cream cheese until smooth. Add sugar and vanilla, followed by eggs and sour cream. Set aside.
Step 3: Prepare cake mix as directed, then fold in coconut and pecans.
Step 4: Pour half the cake batter into the pan, spoon cheesecake mixture over it, then top with remaining batter.
Step 5: Bake for 55-60 minutes. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 6: In a saucepan, cook evaporated milk, sugar, egg yolks, and butter until thickened.
Stir in vanilla, coconut, and pecans.
Step 7: Once cake is cool, frost with the coconut-pecan frosting.
Serve and enjoy!
Frequently Asked Questions (FAQs)
1. Can I make this cake ahead of time?
Yes, you can bake and assemble the cake a day in advance. Store it in the refrigerator.
2. Can I use a different type of cake mix?
Absolutely, any flavor of cake mix can work, though it will change the overall taste.
3. How do I store leftovers?
Keep the cake refrigerated in an airtight container for up to 4 days.
4. Can I freeze this cake?
Yes, freeze the unfrosted cake layers for up to 2 months. Thaw before frosting.
5. Can I substitute the pecans?
You can use walnuts or omit them entirely if you prefer.
German Chocolate Cheesecake Cake
Ingredients
For the cheesecake center:
- 16 oz cream cheese softened
- 1/2 cup granulated sugar
- 1/2 tsp vanilla extract
- 2 large eggs
- 1/4 cup sour cream
For the cake:
- 1 box white cake mix (15.25 oz)
- Ingredients required by the cake mix usually eggs, oil, water
- 1 cup sweetened shredded coconut
- 1/2 cup chopped pecans
For the frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 tsp vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat oven to 325°F (160°C) and prepare a 9-inch round cake pan.
- Beat cream cheese until smooth. Add sugar and vanilla, followed by eggs and sour cream. Set aside.
- Prepare cake mix as directed, then fold in coconut and pecans.
- Pour half the cake batter into the pan, spoon cheesecake mixture over it, then top with remaining batter.
- Bake for 55-60 minutes. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- In a saucepan, cook evaporated milk, sugar, egg yolks, and butter until thickened.
- Stir in vanilla, coconut, and pecans.
- Once cake is cool, frost with the coconut-pecan frosting. Serve and enjoy!
