A rich and decadent White German Chocolate Cake with a Cheesecake Center that blends velvety white chocolate, luscious cheesecake, and classic German chocolate flavors.
What is White German Chocolate Cake with a Cheesecake Center?
White German Chocolate Cake with a Cheesecake Center is a unique twist on traditional German chocolate cake. Unlike the classic version, this cake features a delicate white chocolate batter layered with a creamy cheesecake filling. The result is a fusion of flavors that will satisfy any dessert lover.
The Origins of German Chocolate Cake
Despite its name, German chocolate cake is not from Germany. It originated in the U.S. when Sam German developed a dark baking chocolate for the Baker’s Chocolate Company in 1852. The cake became popular after a Texas homemaker published a recipe in the Dallas Morning News in 1957, using German’s Sweet Chocolate.
This variation modernizes the recipe by incorporating white chocolate and a rich cheesecake center for an extra layer of indulgence.
Best Season to Enjoy This Cake
This cake is perfect year-round but is particularly popular during the holiday season. The luxurious flavors and creamy texture make it ideal for celebrations, from Thanksgiving to Christmas.
Cultural Relevance
German chocolate cake is a staple at birthdays, family gatherings, and special occasions. The white chocolate and cheesecake elements add a gourmet touch, making it a showstopper for any event.
Key Ingredients
To create the perfect White German Chocolate Cake with a Cheesecake Center, you’ll need:
For the Cake:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 6 ounces white chocolate, melted
For the Cheesecake Center:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Frosting:
- 1/2 cup unsalted butter
- 1 cup evaporated milk
- 1 cup brown sugar
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded coconut
- 1 cup chopped pecans
Step-by-Step Preparation
Making the Cheesecake Center
- Preheat your oven to 325°F (163°C). Grease and line a 9-inch springform pan.
- In a mixing bowl, beat cream cheese and sugar until smooth.
- Add egg and vanilla extract, mixing until fully combined.
- Pour into the prepared pan and bake for 25 minutes. Let it cool completely.
Preparing the Cake Batter
- Preheat oven to 350°F (177°C). Grease and flour two 9-inch cake pans.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In another bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, followed by vanilla extract.
- Mix in melted white chocolate.
- Alternately add flour mixture and buttermilk, beginning and ending with the flour.
- Pour half of the batter into the cake pans, place the cooled cheesecake layer in the middle, and top with remaining batter.
- Bake for 30-35 minutes until a toothpick comes out clean. Cool completely.
Making the Frosting
- In a saucepan over medium heat, melt butter with evaporated milk and brown sugar.
- Whisk in egg yolks and cook until thickened.
- Remove from heat, stir in vanilla extract, coconut, and pecans.
Assembling the Cake
- Place one cake layer on a serving plate.
- Spread frosting evenly over the top.
- Add the second cake layer and frost the top and sides.
- Garnish with additional coconut and pecans.
Variations & Substitutions
- Use almond extract instead of vanilla for a nutty flavor.
- Swap pecans for walnuts for a different texture.
- Try a chocolate ganache drizzle for an extra indulgent touch.
Serving Suggestions
- Serve with a scoop of vanilla ice cream.
- Pair with a cup of coffee or hot chocolate.
- Garnish with white chocolate shavings for elegance.
Storage and Leftovers
- Store in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to 5 days.
- Freeze slices wrapped in plastic wrap for up to 3 months.
Frequently Asked Questions
What makes German chocolate cake different from chocolate cake?
German chocolate cake uses sweet chocolate and coconut-pecan frosting, while regular chocolate cake typically has a fudgier texture and chocolate buttercream.
How long will a German chocolate cake stay fresh?
It stays fresh for up to 5 days when refrigerated in an airtight container.
What is a good substitute for German chocolate cake mix?
You can use a mix of semi-sweet chocolate and sugar or replace it with white chocolate for this version.
How did German chocolate cake originate?
It was named after Sam German, who created a special baking chocolate, not after the country Germany.
Presentation Tips
- Dust with powdered sugar for a refined finish.
- Serve on a decorative cake stand.
- Add fresh berries for a color contrast.
Suggested Recipes
For more savory recipes, you can also check my friend Alicia’s blog here.