Description
This White German Chocolate Cake with a Cheesecake Center is an indulgent dessert masterpiece. Layers of moist white German chocolate cake are filled with a rich, creamy cheesecake center and topped with a luscious coconut-pecan frosting.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large egg whites
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 oz white German chocolate, melted and cooled
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar (for cheesecake)
- 2 large eggs (for cheesecake)
- 1 teaspoon vanilla extract (for cheesecake)
- 1 cup evaporated milk
- 3/4 cup brown sugar
- 1/2 cup butter
- 3 egg yolks
- 1 teaspoon vanilla extract (for frosting)
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat oven to 325°F (160°C). Grease and line two 9-inch round cake pans and one 9-inch springform pan for the cheesecake.
- For the cheesecake center: Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla. Pour into springform pan and bake for 35-40 minutes or until set. Cool completely.
- For the cake: In a large bowl, cream butter and sugar until fluffy. Add egg whites one at a time, mixing well. Stir in melted white German chocolate and vanilla.
- Whisk flour, baking powder, baking soda, and salt. Add dry ingredients alternately with buttermilk, mixing until just combined.
- Divide batter between the two prepared cake pans and bake for 25-30 minutes or until a toothpick inserted comes out clean. Cool completely.
- For the frosting: In a saucepan, heat evaporated milk, brown sugar, butter, and egg yolks over medium heat, stirring constantly until thickened (about 10-12 minutes). Remove from heat, stir in vanilla, coconut, and pecans. Cool to room temperature.
- Assemble the cake: Place one cake layer on a serving plate, top with the cheesecake center, then the second cake layer. Spread coconut-pecan frosting over the top and sides.
Notes
- Chill the cheesecake completely before assembling to avoid breaking.
- White German chocolate can be substituted with high-quality white baking chocolate if needed.
- Store leftovers in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 620
- Sugar: 48g
- Sodium: 310mg
- Fat: 36g
- Saturated Fat: 21g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 125mg
Keywords: white german chocolate cake, cheesecake layer cake, coconut pecan frosting, celebration cake, layered cake recipe