Description
This White German Chocolate Cake with Cheesecake Center is a decadent twist on the classic dessert, featuring a moist white cake layered with a creamy cheesecake filling and topped with a rich coconut-pecan frosting. Perfect for celebrations or whenever you crave a sophisticated, indulgent treat.
Ingredients
Scale
Cake
- 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
Cheesecake Center
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup sour cream
Coconut-Pecan Frosting
- 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
Instructions
- Prepare the Oven and Pans: Preheat your oven to 350°F (175°C). Grease and flour your cake pans thoroughly to ensure the cake layers do not stick.
- Make the Cake Batter: In a mixing bowl, cream together the softened butter and 2 cups granulated sugar until the mixture is light and fluffy. Add the 4 eggs and 1 tablespoon vanilla extract, mixing well to combine.
- Combine Dry Ingredients: In a separate bowl, sift together the 2 ½ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and ½ teaspoon salt. Gradually add this dry mixture to the creamed butter mixture alternating with the 1 cup buttermilk at room temperature, mixing gently until just combined.
- Bake the Cake Layers: Pour the batter evenly into the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and set aside.
- Prepare the Cheesecake Filling: Beat 16 oz softened cream cheese and ½ cup granulated sugar until smooth and creamy. Add 2 eggs, 2 teaspoons vanilla extract, and ½ cup sour cream, mixing well until fully incorporated.
- Add the Cheesecake Center: Pour the cheesecake mixture evenly over the baked cake layers. Return the pans to the oven and bake for an additional 15-20 minutes, or until the cheesecake center is set but still slightly jiggly in the middle.
- Make the Coconut-Pecan Frosting: In a saucepan over medium heat, combine 1 cup evaporated milk, 1 cup granulated sugar, 3 egg yolks, and ½ cup unsalted butter. Cook, stirring constantly, until the mixture thickens and coats the back of a spoon.
- Finish the Frosting: Remove the saucepan from heat and stir in 1 teaspoon vanilla extract, 1 ½ cups shredded coconut, and 1 ½ cups toasted chopped pecans. Let the frosting cool slightly so it thickens but remains spreadable.
- Assemble the Cake: Once the cheesecake-topped cake layers have cooled to room temperature, spread the coconut-pecan frosting evenly over the surface. Slice and serve to enjoy this rich, layered dessert.
Notes
- To toast pecans, spread them on a baking sheet and toast in a 350°F oven for 5-7 minutes, stirring occasionally to avoid burning.
- Ensure cream cheese is softened to room temperature to avoid lumps in the cheesecake filling.
- Use full-fat sour cream for the best creamy texture in the cheesecake layer.
- The frosting thickens quickly when cooled; spread promptly before it becomes too stiff.
- Store leftover cake in the refrigerator to keep the cheesecake layer fresh.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: White German Chocolate Cake, Cheesecake Center, Coconut Pecan Frosting, Layer Cake, Classic Dessert
