White German Chocolate Cake with Cheesecake Center

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If you love rich, showstopping desserts, this White German Chocolate Cake with a Cheesecake Center is your new obsession. With its velvety layers of white chocolate cake, a luscious vanilla cheesecake middle, and a decadent coconut pecan frosting kissed with white chocolate, every bite is an indulgent treat.

Perfect for holidays, birthdays, or when you want to impress, this dreamy cake combines the creamy comfort of cheesecake with the buttery elegance of German chocolate—reinvented in a luxurious white chocolate twist. Whether you’re after party-perfect desserts or gourmet comfort food, this recipe delivers big flavor in every slice.

Why You’ll Love This Recipe:

•  Combines two classic desserts in one stunning creation

•  Rich, creamy, and layered with flavor and texture

•  Perfect for special occasions or celebrations

•  White chocolate twist on a traditional favorite

•  Crowd-pleasing and absolutely unforgettable

•  Gorgeous presentation with minimal effort

Ingredient Breakdown:

Cream Cheese: The creamy base of the cheesecake layer, providing tang and richness.
Sugar: Adds sweetness and structure to both cake and cheesecake.
Eggs: Bind and enrich the batters.
Vanilla Extract: Boosts flavor in both layers.
Sour Cream: Makes the cheesecake extra smooth and slightly tangy.
All-Purpose Flour: Essential for structure in both cake and cheesecake.
Butter: Adds moisture and flavor to the cake and frosting.
White German Chocolate or White Chocolate: Delivers a sweet, creamy depth to the cake.
Buttermilk: Keeps the cake moist and tender.
Evaporated Milk: Used in the frosting for its creaminess and depth.
Egg Yolks: Thicken the frosting and give it a custard-like base.
Shredded Coconut & Pecans: Signature crunch and texture in the coconut pecan topping.

 Ingredients

• 2 (8 oz) packages cream cheese, softened

• ½ cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• ¼ cup sour cream

• 1 tbsp all-purpose flour

• 2½ cups all-purpose flour

• 1 tbsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 cup unsalted butter, room temperature

• 1½ cups granulated sugar

• 4 large eggs

• 2 tsp vanilla extract

• 8 oz white German chocolate (or white chocolate), melted and cooled

• 1 cup buttermilk

• ½ cup unsalted butter

• 1 cup evaporated milk

• 1 cup granulated sugar

• 3 egg yolks, lightly beaten

• 1 tsp vanilla extract

• 1½ cups sweetened shredded coconut

• 1 cup chopped pecans

• 4 oz white chocolate, melted

Step-by-Step Instructions

1. Make the Cheesecake Layer

1. Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and grease the sides.

2. Beat the cream cheese until creamy and smooth.

3. Add sugar and mix until combined.

4. Mix in eggs one at a time, then add vanilla, sour cream, and flour.

5. Pour into prepared pan and bake for 40–45 minutes, until center is set.

6. Cool completely, then refrigerate for at least 2 hours or overnight.

2. Bake the White German Chocolate Cake

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round pans.

2. In a bowl, whisk flour, baking powder, baking soda, and salt.

3. In a large bowl, cream butter and sugar until light and fluffy.

4. Beat in eggs one by one. Stir in vanilla and melted white chocolate.

5. Alternate adding flour mixture and buttermilk, mixing just until combined.

6. Divide batter between pans and bake for 25–30 minutes.

7. Let cool in pans 10 minutes, then transfer to wire racks to cool completely.

3. Make the White Chocolate Frosting

1. In a saucepan over medium heat, combine butter, evaporated milk, sugar, and egg yolks.

2. Cook, stirring constantly, until thickened (about 10–12 minutes).

3. Remove from heat. Stir in vanilla, coconut, pecans, and melted white chocolate. Let cool to room temperature.

4. Assemble the Cake

1. Level cake layers if needed.

2. Place one cake layer on a serving plate.

3. Add the chilled cheesecake layer on top.

4. Top with the second cake layer.

5. Spread coconut pecan frosting generously over the top and sides.

6. Garnish with more coconut or pecans if desired. Chill slightly before slicing.

 Pro Tips:

• Make the cheesecake a day ahead for easier assembly.

• Let ingredients come to room temperature before mixing for a smoother batter.

• Use a serrated knife to trim layers evenly.

• Chill the assembled cake for 30–60 minutes before serving for cleaner slices.

• Toast the pecans for extra flavor and crunch.

Serving Suggestions:

• Serve with fresh berries or berry compote for a tart contrast.

• Add a scoop of vanilla bean or coconut ice cream.

• Decorate with shaved white chocolate or edible flowers for a fancy finish.

Make Ahead + Storage Tips:

• Cheesecake Layer: Can be made up to 2 days ahead and stored in the fridge.

• Fully Assembled Cake: Keep refrigerated in an airtight container for up to 4 days.

• To Freeze: Wrap individual slices in plastic and foil. Freeze for up to 1 month. Thaw overnight in the fridge.

• To Reheat: Best enjoyed cold or at room temperature. Avoid microwaving due to the frosting.

 Frequently Asked Questions

Can I use store-bought cheesecake instead of homemade?
Yes, a pre-made cheesecake (about 9 inches) will work, but homemade delivers better flavor and texture.

Do I need to refrigerate the cake?
Yes, because of the cheesecake layer and frosting, keep the cake chilled when not serving.

Can I make this as a sheet cake?
You can, but it’s best suited for layer cake format to showcase the cheesecake center.

What’s the best white chocolate to use?
Use real white chocolate (with cocoa butter), not white baking chips, for best results.

Can I skip the coconut?
You can omit it or replace it with chopped macadamia nuts or extra pecans.

 Notes:

• Always use full-fat cream cheese and sour cream for the best cheesecake texture.

• For clean slices, wipe your knife with a warm, damp cloth between cuts.

• Allow frosting to fully cool before spreading to prevent cake layers from sliding.

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