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White German Chocolate Cake with Cheesecake Center

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Indulge in the exquisite delight of our White German Chocolate Cake with Cheesecake Center, a dessert that beautifully marries rich flavors with creamy textures. This stunning cake features luscious layers of moist white German chocolate cake enveloping a velvety cheesecake center. Topped with a decadent coconut pecan frosting, it’s perfect for any celebration or just as a treat for yourself. Easy to make and visually impressive, this cake will surely leave your guests in awe. Whether it’s a birthday, wedding, or holiday gathering, this dessert is designed to impress and delight!

Ingredients

Scale
  • 2 (8 oz) blocks cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 1/4 cup sour cream
  • 1 tbsp all-purpose flour
  • 2 1/2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter, room temperature
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 2 tsp vanilla extract
  • 8 oz white German chocolate (or white chocolate), melted and cooled
  • 1 cup buttermilk
  • 1/2 cup unsalted butter
  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 3 egg yolks, lightly beaten
  • 1 tsp vanilla extract
  • 1 1/2 cups sweetened shredded coconut
  • 1 cup chopped pecans
  • 4 oz white chocolate, melted

Instructions

  1. Prepare the cheesecake layer by beating cream cheese and sugar, adding eggs, vanilla, sour cream, and flour. Bake in a springform pan at 325°F for 40–45 minutes.
  2. Make the cake batter by creaming butter and sugar, then adding eggs and melted chocolate. Alternate mixing dry ingredients with buttermilk; bake at 350°F for 25–30 minutes.
  3. For the frosting, combine butter, evaporated milk, sugar, and egg yolks in a saucepan until thickened. Stir in coconut and pecans.
  4. Assemble the cake by stacking the layers with the cheesecake in between and frosting the top.

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