Get ready to fall in love with a showstopping dessert that’s destined to become a new favorite at any celebration! The White German Chocolate Cake with a Cheesecake Center is everything you could ever want in a cake: lush, billowy layers of tender white chocolate cake, a creamy cheesecake surprise hidden in the middle, and a caramel-sweet coconut pecan frosting crowning it all. It’s rich, beautifully textured, and perfectly sweet—if you’re searching for a unique layered cake guaranteed to steal the spotlight, this recipe is calling your name.

White German Chocolate Cake with a Cheesecake Center Recipe - Recipe Image

Ingredients You’ll Need

The magic of this cake is in its carefully chosen, down-to-earth ingredients. Each component—whether it’s silky cream cheese, indulgent white chocolate, or crisp pecans—plays a starring role in making every bite unbeatable. Here’s what you’ll need and why it matters:

Cream Cheese (16 oz, softened): Forms the luscious cheesecake center that sets this cake apart from any ordinary layer cake.
Granulated Sugar (½ cup + 1¾ cups + ¾ cup): Sweetens both the cake, cheesecake, and frosting, making sure every layer is perfectly balanced.
Eggs (2 large + 4 egg whites + 3 egg yolks): The extra yolks add richness to the frosting, while whites keep the cake airy and light.
Vanilla Extract (1 tsp for cheesecake + 1 tsp for cake + 1 tsp for frosting): Infuses a warm, aromatic note throughout every layer.
All-Purpose Flour (2½ cups): Provides just the right amount of structure for fluffy yet sturdy cake layers.
Baking Powder (2½ tsp): Ensures the cake rises evenly and has a perfect crumb.
Salt (½ tsp): Enhances flavor, bringing out the best in the sweet ingredients.
Unsalted Butter (½ cup softened + ½ cup for frosting): Adds rich flavor and moistness to both cake and frosting.
Vegetable Oil (½ cup): Keeps the cake extra tender and soft for days.
Buttermilk (1 cup): Its gentle tang adds depth and makes the cake irresistibly moist.
White Chocolate (4 oz bar, melted and slightly cooled): The crown jewel of the cake, lending a creamy, subtle flavor you can’t get from extracts or chips.
Evaporated Milk (1 cup): Forms the silk-smooth base for the coconut pecan frosting.
Sweetened Shredded Coconut (1½ cups): Delivers a chewy, sweet texture and tropical flavor to the frosting.
Chopped Pecans (1 cup): For nutty crunch in every slice—toast them for even more flavor.

How to Make White German Chocolate Cake with a Cheesecake Center

Step 1: Prepare Your Pans and Preheat

To set yourself up for cake success, preheat your oven to 325°F (165°C). Grease and line one 8-inch springform pan for the cheesecake, and two 8-inch round cake pans for the cake layers. Lining the pans ensures every layer releases easily—no broken cakes here!

Step 2: Make the Cheesecake Center

Beat the softened cream cheese and ½ cup of sugar together in a large bowl until the mixture looks creamy and lump-free. Add in the eggs and vanilla extract, mixing until just combined; you want everything silky and smooth. Pour the batter into your prepared springform pan and bake for 35 to 40 minutes, until the edges are set but the center jiggles just slightly. Cool completely, then chill in the fridge for at least 1 hour—the cheesecake needs to be firm before stacking.

Step 3: Mix the White Chocolate Cake Layers

Turn your oven temperature up to 350°F (175°C). While the cheesecake cools, whisk together the flour, baking powder, and salt in a medium bowl. In another bowl, cream the butter, vegetable oil, and 1¾ cups of sugar until fluffy and pale. Add egg whites one at a time (save those yolks for the frosting!), then mix in the vanilla. Alternate adding your dry ingredients with the buttermilk until the batter is smooth—don’t overmix. Gently fold in the melted white chocolate, and then divide the batter evenly between your cake pans.

Step 4: Bake the Cake Layers

Bake the cake layers for 25 to 28 minutes or until a toothpick inserted in the center comes out clean. Let them cool completely—warm cake + cheesecake = a melted mess!

Step 5: Make the Coconut Pecan Frosting

In a saucepan set over medium heat, combine the evaporated milk, ¾ cup sugar, egg yolks, and ½ cup butter. Cook, stirring constantly (trust me, you don’t want to stop), until the mixture thickens—it takes about 10 minutes. Off the heat, stir in vanilla extract, shredded coconut, and pecans. Let it cool completely; the frosting turns thick and spreadable as it chills.

Step 6: Assemble the Cake

Now for the best part! Place one cake layer on your serving plate. Gently lift the chilled cheesecake layer out of the pan and set it on top (if it sticks, run a warm knife around the edge first). Top with the second cake layer. Spread the coconut pecan frosting generously over the top and sides. Pop the cake in the fridge for 30 minutes before slicing—it helps everything set perfectly.

How to Serve White German Chocolate Cake with a Cheesecake Center

Garnishes

The crowning touch for your White German Chocolate Cake with a Cheesecake Center is all about amplifying elegance. Think white chocolate curls, a shower of toasted coconut, or even a few extra chopped pecans for texture and flair. These little accents signal to everyone that something extraordinary is about to happen when you serve dessert.

Side Dishes

Since the cake is so decadent, keep your sides light and refreshing. Fresh berries—like raspberries or strawberries—add a burst of tartness that cuts through the sweetness. If you want to get fancy, a scoop of vanilla bean ice cream or a swirl of lightly whipped cream will make each bite even more indulgent. Offer coffee or black tea alongside for the perfect companion.

Creative Ways to Present

For an extra wow factor, consider slicing the White German Chocolate Cake with a Cheesecake Center into slim, tall wedges to showcase that dazzling cheesecake middle. Arrange slices on a tiered cake stand for a dramatic reveal, or serve each piece on a brightly colored plate drizzled with melted white chocolate. Edible flowers or gold leaf will turn every serving into a memorable centerpiece.

Make Ahead and Storage

Storing Leftovers

Leftover slices of White German Chocolate Cake with a Cheesecake Center are truly a gift the next day! Keep any extras well covered in the refrigerator for up to 4 days. The cheesecake center helps the cake stay moist, but make sure it’s airtight so the frosting doesn’t dry out.

Freezing

If you want to plan ahead or save a few slices for later, this cake freezes beautifully. Wrap individual pieces tightly in plastic wrap and then in foil, or place the whole (assembled and frosted) cake in a sealed cake container. It’ll keep for up to a month in the freezer—just thaw in the fridge overnight before serving.

Reheating

There’s no need to reheat this cake—it’s best enjoyed cold or at cool room temperature for the silkiest mousse-like layers. If you prefer your coconut pecan frosting a touch softer, let the cake rest at room temperature for 20-30 minutes before serving.

FAQs

Can I use store-bought coconut pecan frosting?

While you can, making the frosting from scratch really takes the White German Chocolate Cake with a Cheesecake Center from good to unforgettable. Homemade adds rich, creamy texture and deep caramel flavor you just can’t get from a can.

Do I have to use a springform pan for the cheesecake layer?

A springform pan makes releasing the cheesecake layer much easier, giving you clean edges and a seamless stack. If you don’t have one, you can try lining a regular round cake pan with parchment paper with enough overhang to lift the layer out.

Can I substitute milk chocolate for the white chocolate?

To keep the signature flavor and gorgeous color of the White German Chocolate Cake with a Cheesecake Center, stick with white chocolate. Milk chocolate will change the taste and look, making the cake richer and darker.

What can I do if my frosting turns out too runny?

If your coconut pecan frosting is runny, cook it a little longer until it thickens, stirring constantly. It will also firm up as it cools—pop it in the fridge for 10-15 minutes and it should be ready to spread.

Can this cake be made gluten-free?

Absolutely! Swap the all-purpose flour for your favorite 1:1 gluten-free baking blend, and double-check that your other ingredients are gluten-free. The results will still be decadent and delicious.

Final Thoughts

If you love desserts that draw a crowd and make lasting memories, you’ll adore this White German Chocolate Cake with a Cheesecake Center. Every layer brings something unique, creating a cake that’s both classic and unexpected. Give this recipe a try—you’ll soon have a new special occasion showstopper that friends and family beg for again and again!

White German Chocolate Cake with a Cheesecake Center Recipe

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4.8 from 8 reviews

Author: admin
Total Time: 2 hours (plus chilling time)
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the ultimate dessert experience with this White German Chocolate Cake featuring a luscious cheesecake center and a decadent coconut pecan frosting. Perfect for celebrations and special occasions!

Ingredients

Scale

Cheesecake Layer:

16 oz cream cheese (softened)
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract

Cake Layers:

2½ cups all-purpose flour
2½ teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter (softened)
½ cup vegetable oil
1¾ cups granulated sugar
4 egg whites
1 teaspoon vanilla extract
1 cup buttermilk
1 bar (4 oz) white chocolate (melted and slightly cooled)

Coconut Pecan Frosting:

1 cup evaporated milk
¾ cup granulated sugar
3 large egg yolks
½ cup unsalted butter
1 teaspoon vanilla extract
1½ cups sweetened shredded coconut
1 cup chopped pecans

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Instructions

Preheat the oven: Preheat the oven to 325°F (165°C). Grease and line an 8-inch springform pan and two 8-inch round cake pans.
Make the Cheesecake Layer: In a large bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla and mix until combined. Pour into the springform pan and bake for 35–40 minutes until set. Cool completely and chill for at least 1 hour.
Make the Cake Layers: In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, cream the butter, oil, and sugar until light and fluffy. Beat in egg whites and vanilla. Mix in the dry ingredients alternately with buttermilk until smooth. Fold in melted white chocolate. Divide batter evenly between the two prepared cake pans. Bake at 350°F (175°C) for 25–28 minutes or until a toothpick comes out clean. Cool completely.
Make the Frosting: In a saucepan over medium heat, combine evaporated milk, sugar, egg yolks, and butter. Cook, stirring constantly, until thickened (about 10 minutes). Remove from heat and stir in vanilla, coconut, and pecans. Cool completely before using.
Assemble the Cake: Place one cake layer on a serving plate. Carefully top with the chilled cheesecake layer. Add the second cake layer on top. Spread the coconut pecan frosting over the top and sides. Chill for 30 minutes before slicing.