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White German Chocolate Cake with Cheesecake Center Recipe

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  • Author: admin
  • Prep Time: 25 minutes
  • Cook Time: 1 hour
  • Total Time: 3 hours 25 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This White German Chocolate Cake with a Cheesecake Center is a decadent twist on the classic German chocolate cake. Featuring a rich cheesecake layer sandwiched between two layers of moist German chocolate cake, it’s topped with a luscious homemade coconut-pecan frosting that adds texture and sweetness. Perfect for celebrations, this cake combines creamy cheesecake, tender cake, and a gooey, nutty topping for a truly indulgent dessert experience.

Ingredients

Scale

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

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

  1. 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 doesn’t stick during baking.
  2. Make cake batter: Prepare the German chocolate cake batter according to the package directions using the specified eggs, oil, and water. Set the batter aside once mixed.
  3. Create cheesecake filling: In a large bowl, beat together the softened cream cheese and 1½ cups granulated sugar until the mixture is smooth and creamy. Gradually add the lightly beaten 4 eggs and continue mixing until fully combined for a silky cheesecake filling.
  4. Layer cake and cheesecake: Pour half of the prepared cake batter evenly into the two prepared cake pans. Then carefully spoon and spread the cheesecake filling evenly over the batter layer in each pan.
  5. Top with remaining batter: Gently pour and spread the remaining cake batter over the cheesecake filling layer, making sure to cover it completely without mixing the layers.
  6. Bake the cake: Place the pans in the preheated oven and bake for 50–60 minutes. The cake is done when a toothpick inserted into the cake portion (avoiding the cheesecake center) comes out clean. Remove from oven and cool completely.
  7. Make frosting: In a medium saucepan, combine 1 cup granulated sugar, evaporated milk, cubed salted butter, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens and turns golden, about 10 minutes. Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans.
  8. Frost the cake: Spread the prepared coconut-pecan frosting evenly over the completely cooled cake layers.
  9. Chill before serving: Refrigerate the cake for at least 2 hours to allow the frosting to set and the flavors to meld before slicing and serving.

Notes

  • Ensure cream cheese is softened to room temperature for a smooth cheesecake filling.
  • Do not overbake; check toothpick carefully to avoid drying out the cake layers.
  • Use fresh pecans for the best texture and flavor in the frosting.
  • Allow the cake to cool completely before frosting to prevent the frosting from melting.
  • Chilling the cake improves frosting consistency and makes slicing easier.
  • You can substitute coconut with chopped nuts for variation if desired.

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Find it online: https://scratchymama.com/white-german-chocolate-cake-with-cheesecake-center-recipe/