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
Scale
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.
