If you have a sweet tooth and love a cake that feels both indulgent and delightfully unique, then this White German Chocolate Cake with Cheesecake Center Recipe is about to become your new favorite. Imagine moist, fluffy white cake layers hugging a rich, luscious cheesecake center, all tied together with a creamy, dreamy frosting and finished with a crunchy topping of coconut and pecans. Each bite is an incredible harmony of textures and flavors that’s sophisticated yet comforting, perfect for celebrations or a special treat whenever you crave a slice of pure bliss.
Ingredients You’ll Need
This recipe calls for simple, classic ingredients that you probably already have in your pantry and fridge. Each one plays its part in creating the perfect balance of moisture, flavor, and texture—from the light white cake to the tangy cheesecake and the silky frosting that brings everything together.
- White cake mix: The base of our cake, ensuring a tender and fluffy crumb every time.
- Buttermilk: Adds moisture and a subtle tang that brightens the cake’s flavor.
- Vegetable oil: Keeps the cake wonderfully moist and soft.
- Egg whites: Provide structure while keeping the cake airy and light.
- Vanilla extract (two uses): Enhances the sweetness and adds warm, comforting notes throughout the cake, cheesecake, and frosting.
- Cream cheese: The heart of the cheesecake, giving it a rich and tangy creaminess.
- Granulated sugar: Sweetens the cheesecake filling perfectly without overpowering it.
- Eggs (large): Bind the cheesecake filling and help it set with a smooth texture.
- Unsalted butter: The luscious base for the frosting, helping create a creamy finish.
- Powdered sugar: Sweetens and thickens the frosting into the ideal spreadable consistency.
- Heavy cream: Lightens the frosting, making it fluffy yet rich.
- Sweetened shredded coconut and chopped pecans (optional): Add a lovely texture and the classic German chocolate touch as a garnish.
How to Make White German Chocolate Cake with Cheesecake Center Recipe
Step 1: Prepare the Cake Batter
Start by preheating your oven to 350°F (175°C), then grease and line two 9-inch round cake pans to ensure your cake layers come out perfectly clean. In a mixing bowl, combine your white cake mix, buttermilk, vegetable oil, egg whites, and vanilla extract. Beat these ingredients together until the batter is smooth and uniform, making sure no lumps remain. This batter will yield incredibly tender and airy layers that pair beautifully with the rich cheesecake.
Step 2: Bake the Cake Layers
Divide the batter evenly between the two prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the cake layers to cool completely. Patience here is key, as cool layers prevent the cheesecake center and frosting from melting or sliding later.
Step 3: Prepare the Cheesecake Filling
While your cake cools, prepare the cheesecake center. Beat the softened cream cheese and granulated sugar together in a bowl until completely smooth and creamy. Add the whole eggs and vanilla extract, mixing well until the filling has a silky texture. Pour this cheesecake batter into a greased 8-inch round baking pan, smoothing the top evenly.
Step 4: Bake the Cheesecake
Lower the oven temperature to 325°F (163°C). Bake the cheesecake for 40 to 45 minutes, until the edges are set but the center still slightly jiggles. This prevents over-baking, which can cause cracks. Let the cheesecake cool to room temperature, then refrigerate until fully chilled before assembling.
Step 5: Make the Frosting
To prepare the frosting, beat the softened butter until creamy and light. Gradually add powdered sugar, alternating with heavy cream, to achieve a smooth and spreadable consistency. Finally, mix in vanilla extract to infuse extra flavor. This frosting wraps the entire cake in a luscious, velvety coat that ties all the elements together perfectly.
Step 6: Assemble the Cake
Place one of the cooled white cake layers on your serving plate. Gently place the chilled cheesecake layer on top of it. Then add the second cake layer to complete the tower of deliciousness. Carefully frost the entire cake with the prepared frosting, smoothing it evenly all over the top and sides.
Step 7: Add Finishing Touches
Sprinkle shredded sweetened coconut and chopped pecans over the frosted cake if you like. These optional garnishes lend a bit of extra texture and a traditional White German Chocolate Cake vibe. Chill the cake for at least an hour before slicing to let everything set beautifully.
How to Serve White German Chocolate Cake with Cheesecake Center Recipe
Garnishes
The classic garnish for this cake involves toasted sweetened coconut and chopped pecans scattered liberally over the creamy frosting. They add a wonderful crunch and a little nutty sweetness that contrast the tender cake and cheesecake layers. You can also try fresh berries on the side for a bright, juicy note that cuts through the richness.
Side Dishes
This cake is delightfully rich, so lighter side accompaniments work best. Consider serving it alongside a simple mixed green salad with a citrus vinaigrette or fresh fruit salad. A scoop of vanilla bean ice cream can be a fantastic partner too, especially if you want to go all out for dessert.
Creative Ways to Present
For special occasions, consider serving this cake on a decorative cake stand and slicing it to reveal that spectacular cheesecake center. You could also drizzle a warm caramel or white chocolate sauce over the top for extra flair. If you’re feeling adventurous, individual mini versions baked in muffin tins with cheesecake centers make for charming, single-serve treats.
Make Ahead and Storage
Storing Leftovers
After enjoying your White German Chocolate Cake with Cheesecake Center Recipe, store leftovers in an airtight container in the refrigerator. This cake stays moist and delicious for up to 4 days when properly covered, making it perfect for enjoying throughout the week.
Freezing
You can freeze this cake by wrapping it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Freeze for up to 2 months. When you’re ready to enjoy, thaw it overnight in the refrigerator to keep the cheesecake center intact and creamy.
Reheating
This cake is best served chilled or at room temperature. If you prefer it slightly warm, let it sit at room temperature for about 30 minutes before serving. Avoid microwaving as this can alter the texture of the cheesecake layer and frosting.
FAQs
Can I use homemade white cake instead of cake mix?
Absolutely! If you prefer from-scratch recipes, feel free to substitute your favorite white cake recipe. Just ensure the batter produces a light and moist cake that complements the cheesecake center for the best results.
Do I have to use pecans and coconut for garnish?
Not at all. The coconut and pecans are traditional and add great texture and flavor, but the cake tastes amazing even without them. You can also experiment with other nuts or skip garnish entirely if you prefer a smoother finish.
Can I make the cheesecake center ahead of time?
Yes, the cheesecake center can be baked and chilled up to two days in advance. Just make sure it stays refrigerated until you’re ready to assemble the cake to maintain its firm texture.
Is it possible to make this cake gluten-free?
To make a gluten-free version, use a gluten-free white cake mix and ensure all other ingredients are gluten-free. The cheesecake filling and frosting are naturally gluten-free, so this swap should work well without changing the flavor.
How do I prevent the cheesecake from cracking?
To avoid cracks, bake the cheesecake at a lower temperature of 325°F and remove it while the center still jiggles slightly. Cooling it slowly at room temperature before refrigerating also helps maintain a smooth surface.
Final Thoughts
Making this White German Chocolate Cake with Cheesecake Center Recipe feels like giving yourself a sweet, luxurious hug. From the soft white cake to the creamy cheesecake and luscious frosting, this dessert is a stunning showstopper that never fails to impress. I wholeheartedly encourage you to give it a try—your family and friends will be begging for another slice, and you’ll have a new dessert classic in your repertoire!
Print
White German Chocolate Cake with Cheesecake Center Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This White German Chocolate Cake with a creamy cheesecake center combines layers of moist white cake surrounding a luscious cheesecake filling, all frosted with a rich vanilla buttercream and garnished with toasted coconut and pecans for a classic Southern-inspired dessert.
Ingredients
Cake
- 1 package white cake mix
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 4 large egg whites
- 1 teaspoon vanilla extract
Cheesecake Center
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Frosting
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
Garnish (Optional)
- 1/2 cup shredded sweetened coconut
- 1/2 cup chopped pecans
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans to ensure cakes release easily after baking.
- Make Cake Batter: In a mixing bowl, combine the white cake mix, buttermilk, vegetable oil, egg whites, and vanilla extract. Beat the mixture until it becomes smooth and well incorporated.
- Bake Cake Layers: Divide the batter evenly between the prepared cake pans. Place them in the oven and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cakes cool completely.
- Prepare Cheesecake Filling: In a separate bowl, beat together the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs and vanilla extract, mixing well to combine into a smooth batter.
- Bake Cheesecake Layer: Grease an 8-inch round baking pan and pour in the cheesecake batter. Bake at 325°F (163°C) for 40-45 minutes until set but slightly jiggly in the center. Allow the cheesecake to cool completely before assembling.
- Make Frosting: Beat the softened butter in a bowl until creamy. Gradually add powdered sugar, alternating with heavy cream, to reach a smooth and spreadable vanilla buttercream. Stir in vanilla extract for flavor.
- Assemble the Cake: Place one cooled cake layer on a serving plate. Carefully position the cooled cheesecake layer on top. Top with the second cake layer. Use the prepared frosting to cover the top and sides of the cake evenly.
- Garnish and Chill: Optionally, sprinkle the shredded sweetened coconut and chopped pecans over the frosted cake for a traditional finish. Chill the assembled cake for at least 1 hour before serving to allow flavors to meld and frosting to set.
Notes
- Ensure all dairy ingredients, especially cream cheese and butter, are softened to room temperature for smooth mixing.
- The coconut and pecan garnish is traditional but can be omitted or substituted with other nuts or toppings as per preference.
- For cleaner slices, chill the cake well and use a sharp knife warmed in hot water before slicing.
- This cake can be stored covered in the refrigerator for up to 3 days.
