White German Chocolate Cake with Cheesecake Center

This stunning white German chocolate cake with cheesecake center combines the best of two beloved desserts into one show-stopping creation. The delicate vanilla cake layers are infused with sweet white chocolate and paired with a rich, creamy cheesecake filling, then topped with the classic coconut-pecan frosting that makes German chocolate cake so irresistible. While this white German chocolate cake with cheesecake center requires some planning and patience, the impressive results make it perfect for special occasions and celebrations.

Recipe Details

Prep Time: 45 mins
Cook Time: 55 mins
Total Time: 1 hour 40 mins
Servings: 12
Difficulty: Medium

Ingredients

For the White Chocolate Cake:

• 4 oz white chocolate, finely chopped
• 2½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¾ cup unsalted butter, softened
• 1¾ cups granulated sugar
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1¼ cups buttermilk, room temperature
• ½ cup hot water

For the Cheesecake Center:

• 16 oz cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons all-purpose flour
• ¼ cup sour cream

For the Coconut-Pecan Frosting:

• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 large egg yolks
• ½ cup unsalted butter
• 1 teaspoon vanilla extract
• 1⅓ cups sweetened flaked coconut
• 1 cup chopped pecans

Instructions

Prepare the Cheesecake Center:

1. Preheat oven to 325°F. Line a 9-inch round cake pan with parchment paper and lightly grease the sides.
2. Beat cream cheese until smooth. In a large bowl, use an electric mixer to beat softened cream cheese for 2-3 minutes until completely smooth and no lumps remain.
3. Add sugar and mix thoroughly. Gradually add ½ cup sugar, beating until light and fluffy, about 2 minutes.
4. Incorporate eggs one at a time. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and flour until just combined.
5. Fold in sour cream. Gently fold sour cream into the mixture until smooth and well incorporated.
6. Bake the cheesecake layer. Pour mixture into prepared pan and bake for 25-30 minutes until center is almost set but still slightly jiggly. Cool completely, then refrigerate for at least 2 hours.

Make the White Chocolate Cake:

7. Prepare cake pans and melt chocolate. Preheat oven to 350°F. Grease two 9-inch round cake pans and dust with flour. Melt white chocolate in a double boiler or microwave, stirring until smooth. Let cool slightly.
8. Mix dry ingredients. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
9. Cream butter and sugar. In a large bowl, beat softened butter with an electric mixer until light and fluffy, about 3 minutes. Gradually add 1¾ cups sugar, beating until well combined.
10. Add eggs and melted chocolate. Beat in eggs one at a time, then mix in vanilla extract and cooled melted white chocolate until smooth.
11. Alternate wet and dry ingredients. Add flour mixture in three additions, alternating with buttermilk in two additions, beginning and ending with flour. Mix until just combined after each addition.
12. Add hot water for moisture. Slowly stir in hot water until batter is smooth. The batter will be thin.
13. Bake cake layers. Divide batter evenly between prepared pans. Bake for 28-32 minutes until a toothpick inserted in center comes out with just a few moist crumbs. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

Prepare Coconut-Pecan Frosting:

14. Cook the frosting base. In a medium saucepan, whisk together evaporated milk, 1 cup sugar, and egg yolks. Add butter and cook over medium heat, stirring constantly, for 10-12 minutes until mixture thickens and coats the back of a spoon.
15. Add flavorings and mix-ins. Remove from heat and stir in vanilla extract. Add coconut and chopped pecans, mixing well. Let cool to room temperature, stirring occasionally. The frosting will thicken as it cools.

Assemble the Cake:

16. Prepare the cheesecake insert. Carefully remove cooled cheesecake from pan and peel off parchment paper. Using a knife, trim the cheesecake to be about ½ inch smaller in diameter than your cake layers.
17. Layer the cake. Place one cake layer on serving plate. Carefully center the cheesecake layer on top of the bottom cake layer. Place second cake layer on top, gently pressing to adhere.
18. Apply frosting. Spread coconut-pecan frosting evenly over the top of the cake, allowing some to drip down the sides for a rustic appearance. The frosting should be thick enough to stay in place but spreadable.
19. Chill before serving. Refrigerate assembled cake for at least 1 hour before slicing to help set the layers and make cutting easier.

Tips for Success

Temperature matters: Ensure all ingredients are at room temperature before starting. This helps create a smooth, evenly mixed batter and prevents the cheesecake from cracking.

Don’t overbake the cheesecake: The center should still have a slight jiggle when you remove it from the oven. It will continue to set as it cools.

Cool completely between steps: Allow each component to cool completely before assembly. This prevents melting and sliding of layers.

Use a sharp knife: When slicing, use a long, sharp knife wiped clean between cuts for neat slices that show off the beautiful cheesecake center.

Recipe Variations

Chocolate lovers: Add 2 tablespoons of cocoa powder to the cheesecake layer for a chocolate cheesecake center.

Nutty twist: Replace pecans in the frosting with toasted almonds or walnuts for different flavor profiles.

Citrus accent: Add 1 tablespoon of lemon zest to the cheesecake mixture for a bright, citrusy note that cuts through the richness.

Storage Instructions

Store your white German chocolate cake with cheesecake center covered in the refrigerator for up to 5 days. The cake actually improves after a day as the flavors meld together. For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Let slices sit at room temperature for 15-20 minutes before serving for the best texture and flavor. The cheesecake center will be perfectly creamy, and the coconut-pecan frosting will have the ideal consistency.

This impressive dessert pairs beautifully with coffee or a glass of cold milk. The combination of textures and flavors creates a memorable experience that will have your guests asking for the recipe. Whether you’re celebrating a birthday, anniversary, or just want to create something special, this white German chocolate cake with cheesecake center delivers both visual impact and incredible taste.