White German Chocolate Cake with a Cheesecake Center

Introduction

Some desserts are designed to impress from the very first slice, and this cake is one of them. With its soft white cake layers, rich coconut–pecan elements, and a creamy cheesecake center hidden inside, this dessert delivers surprise, comfort, and indulgence all at once. What makes it truly special is the contrast of textures: light and fluffy cake, smooth and slightly tangy cheesecake, and a luxurious frosting that brings everything together. Despite its elegant appearance, this cake is completely achievable at home when broken down step by step. Whether you’re celebrating a special occasion or simply want to bake something unforgettable, this recipe offers bakery-level results with a homemade touch that people genuinely remember.

Ingredients

Servings: One 9-inch (23 cm) cake, 12–14 slices

For the Cheesecake Center

• 16 oz (450 g) cream cheese, softened
• ½ cup (100 g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ¼ cup (60 ml) sour cream
• 1 tablespoon all-purpose flour

For the White Cake Layers

• 2 ½ cups (315 g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup (170 g) unsalted butter, softened
• 1 ¾ cups (350 g) granulated sugar
• 4 large egg whites, room temperature
• 1 tablespoon vanilla extract
• 1 cup (240 ml) buttermilk

For the Coconut-Pecan Filling

• 1 cup (240 ml) evaporated milk
• ¾ cup (150 g) brown sugar
• 3 large egg yolks
• ½ cup (115 g) unsalted butter
• 1 teaspoon vanilla extract
• 1 ½ cups (130 g) sweetened shredded coconut
• 1 cup (120 g) chopped pecans

For the White Frosting

• 1 cup (225 g) unsalted butter, softened
• 4 cups (480 g) powdered sugar
• ¼ cup (60 ml) heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt

Step-by-Step Instructions

Prepare the Cheesecake Layer

1. Preheat the oven to 325°F (165°C) and line a 9-inch round pan with parchment paper.
2. Beat the cream cheese and sugar until smooth and creamy.
3. Add the eggs one at a time, mixing gently after each addition.
4. Mix in the vanilla extract, sour cream, and flour until just combined.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 35–40 minutes until set but slightly jiggly in the center.
7. Cool completely, then refrigerate for at least 2 hours before assembling.

Make the Cake Batter

8. Increase oven temperature to 350°F (175°C) and grease two 9-inch round cake pans.
9. Whisk the flour, baking powder, baking soda, and salt in a bowl.
10. Cream the butter and sugar until light and fluffy.
11. Add the egg whites gradually, beating well after each addition.
12. Stir in the vanilla extract.
13. Alternate adding dry ingredients and buttermilk, beginning and ending with dry ingredients.
14. Divide the batter evenly between the two pans.
15. Bake for 25–30 minutes until a toothpick inserted comes out clean.
16. Cool completely before assembling.

Prepare the Coconut-Pecan Filling

17. Combine evaporated milk, brown sugar, egg yolks, and butter in a saucepan.
18. Cook over medium heat, stirring constantly, until thickened, about 10–12 minutes.
19. Remove from heat and stir in vanilla, coconut, and pecans.
20. Cool to room temperature before use.

Make the Frosting

21. Beat butter until smooth and pale.
22. Gradually add powdered sugar, mixing well.
23. Pour in heavy cream, vanilla, and salt.
24. Whip until fluffy and spreadable.

Assemble the Cake

25. Place one white cake layer on a serving plate.
26. Spread a thin layer of frosting on top.
27. Carefully set the chilled cheesecake layer on top.
28. Add the second cake layer over the cheesecake.
29. Frost the entire cake with the white frosting.
30. Top with coconut-pecan filling or chopped chocolate if desired.
31. Chill for 30 minutes before slicing for cleaner cuts.

Why This Cake Works So Beautifully

This cake succeeds because every layer has a clear purpose. The white cake is soft and neutral, allowing the richer elements to shine. Meanwhile, the cheesecake center adds density and tang that balances sweetness. Additionally, the coconut-pecan filling brings classic German chocolate flavors without overwhelming the dessert. As a result, every bite feels layered and intentional rather than heavy. In contrast to traditional German chocolate cake, this version feels lighter while still delivering depth and indulgence.

Tips for a Perfect Cheesecake Center

The key to a clean, creamy center is gentle mixing and proper chilling. Overmixing introduces air, which can cause cracks. Additionally, allowing the cheesecake to fully cool before assembly ensures it stays intact when layered. Using parchment paper makes removal effortless and prevents sticking. For best results, always assemble the cake while the cheesecake layer is cold.

Serving and Storing Tips

Serving Tips

Serve this cake slightly chilled for the best structure and flavor. It pairs beautifully with coffee, espresso, or unsweetened tea. For special occasions, garnish slices with extra coconut, chocolate curls, or a drizzle of caramel. Because it’s rich, smaller slices go a long way and still feel satisfying.

Storage Tips

Store the cake covered in the refrigerator for up to 4 days. Allow slices to sit at room temperature for 10–15 minutes before serving. Freezing individual slices is possible for up to 2 months; wrap them tightly and thaw overnight in the refrigerator.

Helpful Notes

Ingredient Substitutions

If buttermilk isn’t available, mix 1 cup milk with 1 tablespoon lemon juice and let it sit for 5 minutes. Greek yogurt can replace sour cream in the cheesecake. Additionally, walnuts can substitute for pecans if preferred.

Optional Add-Ins

For extra flavor, add almond extract to the cake batter. White chocolate chips can be folded into the frosting for added richness. If you enjoy contrast, a thin raspberry layer pairs beautifully with the cheesecake center.

Time-Saving Tricks

Bake the cheesecake layer a day ahead and keep it refrigerated. Meanwhile, prepare the coconut-pecan filling in advance and store it in an airtight container. As a result, assembly day becomes much more manageable.

Common Mistakes to Avoid

Avoid assembling the cake while layers are warm, as this can cause melting and sliding. Additionally, don’t rush chilling time, since the cheesecake needs firmness for clean layering. Finally, measure flour accurately to prevent a dense cake.

Chef Tips

• For ultra-clean slices, use a hot knife and wipe between cuts.
• For enhanced flavor, toast the coconut lightly before mixing it into the filling.

Frequently Asked Questions

1. Can I make this cake ahead of time?
Yes, it can be fully assembled a day in advance and stored refrigerated.

2. Can I skip the cheesecake layer?
Yes, but the cheesecake is what makes this cake unique and extra indulgent.

3. Can I use boxed cake mix?
Yes, a white cake mix can be used, though homemade offers better texture.

4. Why did my cheesecake crack?
Overmixing or overbaking are common causes of cracks.

5. Can I freeze the whole cake?
Yes, wrap it well and freeze for up to 2 months, then thaw overnight.

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