If you are a fan of rich, indulgent desserts that combine moist layers with a creamy surprise inside, the White German Chocolate Cake with a Cheesecake Center Recipe is a true showstopper. This cake brings together the nostalgic flavors of classic German chocolate cake with a luscious cheesecake middle, all topped with a perfectly textured coconut-pecan frosting. Each bite offers a delightful balance of sweet, silky, and nutty notes, making it a dessert that leaves you wanting just one more slice. Whether for a celebration or a special treat, this recipe will quickly become one of your favorites.
Ingredients You’ll Need
For this recipe, the ingredients are both simple and classic, each playing a vital role in building the layers of flavor and texture that make this cake unforgettable. From the rich cream cheese that creates the creamy center to the coconut and pecans that add a wonderful crunch, every element is essential.
- German chocolate cake mix: Provides a moist, rich cake base without extra fuss.
- Eggs, oil, and water: Required per package directions to give the cake its perfect texture.
- Cream cheese (2 blocks, softened): The key to that creamy cheesecake center that melts in your mouth.
- Granulated sugar (1½ cups plus 1 cup): Sweetens both the cheesecake filling and the luscious frosting.
- Large eggs (4, beaten) plus 3 egg yolks (lightly beaten): Eggs bind the batter and enrich the frosting for a silky finish.
- Evaporated milk (1 cup): Adds depth and richness to the frosting’s caramel-like flavor.
- Salted butter (½ cup, cubed): Helps create a smooth, creamy texture with a slight salt balance.
- Vanilla extract (1 teaspoon): Enhances all the flavors with its warm, inviting aroma.
- Sweetened flaked or shredded coconut (2½ cups): Adds chewiness and tropical sweetness to the frosting.
- Chopped pecans (1½ cups): Bring a nutty crunch that’s classic to German chocolate desserts.
How to Make White German Chocolate Cake with a Cheesecake Center Recipe
Step 1: Prepare Your Pans and Cake Batter
Begin by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans thoroughly to prevent sticking. Follow the German chocolate cake mix package instructions to prepare the batter, which will be the base and top layers surrounding your cheesecake filling.
Step 2: Make the Cheesecake Filling
In a large bowl, beat together softened cream cheese and 1½ cups sugar until smooth and creamy. Beat lightly beaten eggs into the cream cheese mixture until fully combined. This cheesecake filling creates the luscious, velvety core that gives this recipe its “wow” factor.
Step 3: Assemble the Cake Layers
Pour half of the chocolate cake batter evenly into your prepared pans. Next, gently spoon the cheesecake filling over the batter layer, spreading it carefully so it stays contained. Then, pour the remaining cake batter over the cheesecake and spread slowly, ensuring the filling stays in the center without breaking through.
Step 4: Bake the Cake
Bake the assembled cake for 50 to 60 minutes. Check doneness by inserting a toothpick into the cake layers (being careful to avoid the cheesecake center). When it comes out clean, your cake is perfectly baked. Let it cool completely before adding the signature frosting.
Step 5: Create the Classic German Chocolate Frosting
In a medium saucepan, combine 1 cup granulated sugar, evaporated milk, cubed butter, and the 3 lightly beaten egg yolks. Cook over medium heat, stirring constantly until the mixture thickens and turns a beautiful golden color—about 10 minutes. Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans. This frosting is traditionally decadent and nutty, a perfect complement to the creamy cheesecake center.
Step 6: Frost and Chill
Spread the warm frosting evenly over the cooled cake. Let the frosting set by chilling the cake in the refrigerator for at least 2 hours before serving. This step gives the frosting time to firm up, making each slice clean, rich, and oh-so-delicious.
How to Serve White German Chocolate Cake with a Cheesecake Center Recipe
Garnishes
To make your cake even more inviting, sprinkle extra toasted pecans or a light dusting of coconut flakes on top right before serving. A few fresh berries or a drizzle of caramel sauce complement the richness beautifully and add a pop of color.
Side Dishes
This cake is a rich dessert on its own but pairs wonderfully with simple sides like a scoop of vanilla ice cream or freshly whipped cream. If you’re feeling fancy, a cup of robust coffee or a glass of sweet dessert wine makes for an elegant touch.
Creative Ways to Present
For a touch of drama, serve individual slices with a small dollop of the coconut-pecan frosting on the side. Try layering cake slices with fresh fruit in a clear trifle dish to showcase the layers of cake and cheesecake. It’s a stunning way to share the White German Chocolate Cake with a Cheesecake Center Recipe with guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover cake tightly wrapped in plastic wrap or in an airtight container. Keep it refrigerated to maintain the freshness of the cheesecake filling and frosting. Properly stored, your cake will stay delicious for up to 4 days.
Freezing
This cake freezes well if you want to prepare it ahead of time. Wrap the entire cake or individual slices in plastic wrap and then aluminum foil before freezing. To thaw, place it in the refrigerator overnight for the best texture and flavor preservation.
Reheating
Since this cake is best enjoyed cold or at room temperature, reheating isn’t recommended. Just remove from the fridge about 30 minutes before serving to soften the frosting and bring out all the flavors.
FAQs
Can I make the cheesecake filling ahead of time?
Absolutely! You can prepare the cheesecake filling a day in advance and keep it covered in the refrigerator. Just give it a quick stir before spreading it onto the cake batter.
What can I substitute for pecans if I have a nut allergy?
If pecans are off-limits, you can swap them with toasted sunflower seeds or omit nuts entirely for a nut-free version. The frosting will still be delicious with just coconut.
Is there a way to make this cake from scratch without a box mix?
Yes, you can absolutely make a German chocolate cake batter from scratch using cocoa, flour, sugar, and the usual cake ingredients. However, using a box mix keeps this recipe quick and approachable, which is perfect when you want big flavor with less fuss.
How do I know the cake is done without overbaking the cheesecake center?
Insert the toothpick into the chocolate cake layers, avoiding the cheesecake center. The cake is done when the toothpick comes out clean from the cake portion. The cheesecake layer remains creamy and set.
Can I use fresh coconut instead of sweetened shredded coconut?
Fresh coconut can be used but it has higher moisture content and less sweetness, so frostings might not thicken as well nor be quite as sweet. If you use fresh, consider adding a little sugar and toasting it gently before adding to the frosting.
Final Thoughts
The White German Chocolate Cake with a Cheesecake Center Recipe is a treasure trove of textures and flavors that is perfect for impressing at any gathering or simply indulging a sweet craving. The combination of a moist chocolate base, creamy cheesecake center, and luscious coconut-pecan frosting is a winning team that never gets old. Give this recipe a try—you’ll find it’s as comforting to make as it is unforgettable to eat.
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White German Chocolate Cake with a Cheesecake Center Recipe
- Total Time: 3 hours 20 minutes
- Yield: 12 servings 1x
Description
This White German Chocolate Cake with a Cheesecake Center is a decadent dessert combining rich German chocolate cake layers with a creamy cheesecake filling. Topped with a classic coconut-pecan frosting that is cooked to golden perfection, this cake offers a delightful mix of textures and flavors, perfect for special occasions and celebrations.
Ingredients
German Chocolate Cake
- 1 box German chocolate cake mix
- Ingredients required per package directions (eggs, oil, water)
Cheesecake Filling
- 2 (8-ounce) blocks cream cheese, softened
- 1½ cups granulated sugar
- 4 large eggs, lightly beaten
Coconut-Pecan Frosting
- 1 cup granulated sugar
- 1 cup evaporated milk
- ½ cup salted butter, cubed
- 3 egg yolks, lightly beaten
- 1 teaspoon vanilla extract
- 2½ cups sweetened flaked or shredded coconut
- 1½ cups chopped pecans
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cake releases easily after baking.
- Make Cake Batter: Prepare the German chocolate cake batter following the instructions on the cake mix package. Once ready, set the batter aside.
- Prepare Cheesecake Filling: In a large bowl, beat the softened cream cheese and 1½ cups sugar together until smooth and creamy. Gradually add the lightly beaten eggs, mixing until fully combined to create the cheesecake filling.
- Layer Cake and Cheesecake: Pour half of the German chocolate cake batter evenly into the prepared cake pans. Carefully spoon and spread the cheesecake filling over the batter layer, making sure to distribute it evenly.
- Top with Remaining Batter: Pour the remaining cake batter over the cheesecake filling layers in the pans. Gently spread to cover the cheesecake completely, being careful not to mix the layers.
- Bake the Cakes: Bake for 50 to 60 minutes, or until a toothpick inserted into the cake layer (but avoiding the cheesecake center) comes out clean. Once done, remove from the oven and allow the cakes to cool completely.
- Make Frosting: In a medium saucepan over medium heat, combine the sugar, evaporated milk, cubed butter, and egg yolks. Stir constantly as the mixture cooks to prevent curdling and ensure even cooking. Continue stirring until the mixture thickens and turns golden, approximately 10 minutes. Remove from heat and stir in vanilla extract, sweetened shredded coconut, and chopped pecans.
- Frost the Cake: Spread the warm coconut-pecan frosting evenly over the cooled cake layers, covering the top and sides as desired.
- Chill and Serve: Refrigerate the frosted cake for at least 2 hours to allow the frosting to set properly before slicing and serving.
Notes
- Make sure the cream cheese is softened to room temperature to avoid lumps in the cheesecake filling.
- Cook the frosting mixture slowly and constantly stir to prevent the eggs from scrambling.
- This cake is best served chilled and can be stored in the refrigerator for up to 3 days.
- Use freshly chopped pecans for the best texture and flavor in the frosting.
- Allow the cake to cool completely before frosting to prevent the frosting from melting.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
