Dessert

White German Chocolate Cake with Cheesecake Center Recipe

ByLily Cross February 13, 2026February 13, 2026

Introduction

White German Chocolate Cake with a rich cheesecake center offers a delightful twist on a classic dessert. This cake features moist layers topped with a creamy, coconut-pecan frosting that will impress family and friends.

A slice of two-layer yellow cake sits on a white plate with a smooth texture visible on the cake layers. Between the cake layers, there is a thick layer of creamy, light yellow filling that is slightly oozing out. The outer edge and top of the cake are coated with a glossy caramel glaze and decorated with chopped nuts. The cake looks moist and soft, with the glaze shining under the light, and the nuts adding texture to the surface. The background shows a blurred white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ cups all-purpose flour
2 cups granulated sugar
1 cup unsalted butter, softened
1 cup buttermilk, room temperature
4 large eggs
1 tablespoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
16 oz cream cheese, softened
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
½ cup sour cream
1 cup evaporated milk
1 cup granulated sugar
3 large egg yolks
½ cup unsalted butter
1 teaspoon vanilla extract
1 ½ cups sweetened shredded coconut
1 ½ cups chopped pecans, toasted (for extra flavor)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour your cake pans to prevent sticking.
Step 2: In a mixing bowl, cream together the softened butter and 2 cups sugar until light and fluffy. Add 4 eggs and 1 tablespoon vanilla extract, mixing well after each addition.
Step 3: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the creamed butter mixture, alternating with buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Step 4: Pour the batter evenly into the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool slightly.
Step 5: For the cheesecake center, beat the softened cream cheese and ½ cup sugar until smooth and creamy. Add 2 eggs, 2 teaspoons vanilla extract, and sour cream; mix until fully combined.
Step 6: Pour the cheesecake mixture evenly over the baked cake layers. Return the pans to the oven and bake for an additional 15-20 minutes, until the cheesecake layer is set. Allow cakes to cool completely.
Step 7: For the coconut-pecan frosting, combine evaporated milk, 1 cup sugar, 3 egg yolks, and ½ cup butter in a saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
Step 8: Remove the frosting from heat and stir in 1 teaspoon vanilla extract, shredded coconut, and toasted pecans. Let cool slightly so it thickens but remains spreadable.
Step 9: Once the cake has fully cooled, spread the coconut-pecan frosting evenly over the top. Slice and serve to enjoy the creamy, nutty flavors.

Tips & Variations

Toast the pecans lightly in a dry skillet to bring out their flavor before adding to the frosting.
For a tangier cheesecake center, try substituting Greek yogurt for the sour cream.
If you prefer a less sweet frosting, reduce the sugar in the coconut-pecan mixture by ¼ cup.

Storage

Store the cake covered in the refrigerator for up to 4 days to keep the cheesecake center fresh. Before serving, let the cake come to room temperature for the best flavor and texture. Leftover cake can also be frozen for up to 2 months; thaw overnight in the refrigerator.

How to Serve

A slice of two-layer yellow cake with a moist and fluffy texture, filled and topped with creamy white custard that slightly melts and drips down the sides; around the edges of the top layer, there are chopped nuts embedded in a shiny, caramel-like glaze which also covers the top surface, giving it a rich, glossy finish. The cake sits on a white plate placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of evaporated milk for the frosting?

While regular milk can be used, evaporated milk provides a creamier texture and richer flavor in the frosting. If using regular milk, the frosting may be slightly thinner.

Is it necessary to have a cheesecake center?

The cheesecake center adds a delicious creamy layer that complements the cake well, but you can omit it if you prefer a simpler cake. Just bake the cake layers for the full time and proceed with the frosting.