White German Chocolate Cake With A Cheesecake Center

Baking is my happy place, and when I first experimented with this White German Chocolate Cake with a Cheesecake Center, I knew I had struck gold. Imagine the luscious richness of dark chocolate cake, the creamy indulgence of a cheesecake surprise, and the irresistible crunch of a coconut-pecan filling—all wrapped in a silky white chocolate frosting.

It’s the kind of dessert that makes you stop mid-bite just to savor every layer. The idea came to me when I was desperate for a classic German chocolate cake but wanted to elevate it with a creamy twist.

After some trial and error (including one disastrous attempt where my cheesecake layer sank into the cake batter!), I perfected the balance of flavors and textures. Now, it’s my go-to celebration cake, perfect for birthdays, holidays, or any excuse to treat myself and loved ones. If you love decadent, multi-textured desserts, this one’s for you.

Short Description

A rich and indulgent White German Chocolate Cake featuring layers of moist dark chocolate cake, a creamy cheesecake center, and a classic coconut-pecan filling, all covered in velvety white chocolate frosting.

Key Ingredients

For the Cheesecake Center:

• 16 oz cream cheese (softened to room temperature)
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract

For the Chocolate Cake:

• 1 box dark chocolate cake mix (or your favorite homemade recipe)
• Eggs, oil, and water (as directed on the box, or per your recipe)

For the Coconut-Pecan Filling:

• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 large egg yolks
• 1/2 cup unsalted butter (cut into small pieces)
• 1 teaspoon vanilla extract
• 1 1/3 cups sweetened shredded coconut
• 1 cup chopped pecans

For the White Chocolate Frosting:

• 1 cup unsalted butter (softened to room temperature)
• 4 cups powdered sugar
• 6 oz white chocolate (melted and cooled slightly)
• 1 teaspoon vanilla extract
• 2–3 tablespoons heavy cream (for consistency)

Tools Needed

• 8-inch round cake pans (2)
• 6-inch round springform pan
• Mixing bowls
• Electric mixer
• Whisk
• Spatula
• Cooling rack
• Offset spatula or piping bag (for frosting)
• Cake stand or serving plate

Cooking Instructions

Step 1: Preheat Your Oven

Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and one 6-inch round springform pan.

Step 2: Make the Cheesecake Center

In a mixing bowl, beat the softened cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each. Stir in the vanilla extract.

Pour the cheesecake batter into the prepared 6-inch springform pan and bake for 25–30 minutes until set but slightly jiggly in the center. Cool completely, then refrigerate.

Step 3: Make the Chocolate Cake

Prepare the chocolate cake batter according to package instructions (or your recipe). Divide it evenly between the two 8-inch round cake pans.

Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool for 10 minutes before transferring to a wire rack.

Step 4: Make the Coconut-Pecan Filling

In a saucepan over medium heat, whisk together evaporated milk, sugar, egg yolks, and butter. Cook, stirring constantly, for about 10–12 minutes until thickened.

Remove from heat, then stir in vanilla extract, shredded coconut, and chopped pecans. Let cool completely.

Step 5: Make the White Chocolate Frosting

Beat the softened butter until creamy. Gradually add powdered sugar, mixing well after each addition.

Stir in melted white chocolate, vanilla extract, and heavy cream, beating until smooth and spreadable.

Step 6: Assemble the Cake

Place one chocolate cake layer on a cake stand. Spread half of the coconut-pecan filling over it. Carefully place the cheesecake layer on top.

Add the second chocolate cake layer and spread the remaining filling on top. Frost the entire cake with the white chocolate frosting.

Step 7: Garnish and Serve

Decorate with additional shredded coconut, chopped pecans, or white chocolate shavings. Serve chilled or at room temperature for the best flavor and texture.

Why You’ll Love This Recipe

– The combination of textures is heavenly.

– The cheesecake center adds an extra layer of indulgence.

– The white chocolate frosting is a unique and delicious twist.

– Perfect for special occasions or when you need a show-stopping dessert.

Mistakes to Avoid & Solutions

Cheesecake sinking into the cake: Make sure the cheesecake is fully chilled before assembling.

Runny frosting: Let the melted white chocolate cool slightly before adding it to the butter mixture.

Overbaking the cheesecake: Pull it out when the center is just slightly jiggly.

Serving and Pairing Suggestions

– Serve with a cup of strong coffee or a glass of cold milk.
– Pairs beautifully with fresh berries for a fruity contrast.
– Works well as a showpiece at holiday gatherings or birthdays.

Storage and Reheating Tips

– Store leftovers in an airtight container in the refrigerator for up to 5 days.
– Freeze individual slices for up to 2 months.
– Allow to come to room temperature before serving for the best texture.

FAQs

1. Can I make the cheesecake layer in advance?
Yes! It can be made up to two days ahead and stored in the fridge.

2. Can I use milk chocolate instead of dark chocolate?
Absolutely, but it will result in a sweeter cake.

3. How do I prevent my cheesecake from cracking?
Use a water bath while baking, or let it cool slowly in the oven.

4. Can I use store-bought frosting?
You can, but homemade white chocolate frosting gives the best flavor.

5. How do I cut clean slices?
Chill the cake first, and use a sharp knife wiped clean after each slice.

Tips & Tricks

– Use full-fat cream cheese for the best texture.
– Toast the pecans before adding them to the filling for a richer flavor.
– Chill the assembled cake before frosting for easier handling.

Recipe Variations

Nut-Free Version: Omit the pecans and add extra coconut.

Dark Chocolate Ganache Frosting: Swap the white chocolate frosting for a dark chocolate ganache for a more intense chocolate flavor.

Mocha Twist: Add 1 tablespoon of espresso powder to the chocolate cake batter for a subtle coffee flavor.

Final Thoughts

This White German Chocolate Cake with a Cheesecake Center is more than just a dessert—it’s a showstopper. Every layer brings something special, from the creamy cheesecake to the nutty coconut filling and the rich chocolate cake. It’s the kind of cake that makes people stop mid-bite and savor the flavors.

If you love a baking challenge that pays off in every delicious forkful, this one’s for you. So grab your mixing bowls and treat yourself—you deserve it!