White German Chocolate Cake with a Cheesecake Center

This White German Chocolate Cake with a Cheesecake Center is a show-stopping dessert perfect for special occasions. Imagine layers of soft, moist white cake sandwiching a rich, creamy cheesecake filling, all topped with a classic German chocolate-style frosting made of coconut and pecans. It’s a delightful twist on the traditional German chocolate cake, and the addition of cheesecake in the center takes it to a whole new level of indulgence!

Jump to Recipe

Why You’ll Love This White German Chocolate Cake 🎂

With each slice, you’ll experience the light, fluffy texture of white cake, a velvety cheesecake layer, and the distinctive flavor of coconut-pecan frosting. The buttermilk in the cake adds moisture, while the cheesecake center provides a contrasting creamy richness. This cake is bound to impress and satisfy even the most discerning dessert lovers!

Ingredients You’ll Need 🍰

For the White Cake:

• 1 package white cake mix – A convenient base that’s easy to customize.
• 1 cup buttermilk – Adds moisture and a slight tang, enhancing the cake’s flavor.
• ½ cup vegetable oil – Keeps the cake soft and tender.
• 4 large egg whites – Keeps the cake light and fluffy while providing structure.
• 1 teaspoon vanilla extract – Adds a hint of flavor to the cake.

For the Coconut-Pecan Frosting:

• ½ cup unsalted butter – Adds a rich, buttery flavor to the frosting.
• 1 cup granulated sugar – Sweetens and balances the flavors in the frosting.
• 1 cup evaporated milk – Gives the frosting a creamy texture.
• 3 large egg yolks – Helps thicken the frosting and adds richness.
• 1 teaspoon vanilla extract – Complements the flavors of coconut and pecans.
• 1 ½ cups sweetened shredded coconut – The star ingredient that gives the frosting its classic taste.
• 1 cup chopped pecans – Adds crunch and depth to the frosting.

Step-by-Step Directions 🥄

Step 1: Preheat the Oven

1. Preheat and Prep the Pans: Set your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans thoroughly to prevent sticking.

Step 2: Prepare the White Cake Batter

1. Mix the Batter: In a large mixing bowl, combine the white cake mix, buttermilk, vegetable oil, egg whites, and vanilla extract.
2. Beat Until Smooth: Using an electric mixer on medium speed, beat the mixture until it’s smooth and well combined. The batter should be light and slightly thickened.

Step 3: Bake the Cake Layers

1. Divide the Batter: Pour the prepared batter evenly into the two cake pans.
2. Bake for 25-30 Minutes: Place the pans in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
3. Cool the Cakes: Allow the cakes to cool in their pans for 10 minutes before turning them out onto a wire rack to cool completely.

Step 4: Make the Coconut-Pecan Frosting

1. Melt the Butter: In a medium saucepan over medium heat, melt the butter.
2. Add Sugar, Milk, and Egg Yolks: Stir in the granulated sugar, evaporated milk, and egg yolks, along with the vanilla extract.
3. Cook Until Thickened: Stir constantly for 10-12 minutes until the mixture has thickened and turns a rich golden-brown color. This step is essential for achieving the perfect consistency.
4. Add Coconut and Pecans: Remove the saucepan from the heat and stir in the shredded coconut and chopped pecans. Let the frosting cool slightly before using.

Step 5: Assemble the Cake

1. Create the Cheesecake Layer (Optional): If adding a cheesecake center, prepare a simple no-bake cheesecake mixture by combining 8 ounces of softened cream cheese, ½ cup powdered sugar, and ½ teaspoon vanilla extract. Spread the cheesecake layer over one of the cooled cake layers.
2. Add the Coconut-Pecan Frosting: Spread a portion of the coconut-pecan frosting on top of the cheesecake layer (or directly onto the cake if not using cheesecake).
3. Layer the Cakes: Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.

Tips for the Best White German Chocolate Cake 📝

• Use Room Temperature Ingredients: For the cake batter, make sure the buttermilk, eggs, and butter are at room temperature. This helps the ingredients blend more easily and creates a better texture.
• Stir Constantly for the Frosting: When making the frosting, stirring constantly will prevent the eggs from curdling and ensure the mixture thickens evenly.
• Chill for Clean Slices: If you plan to add a cheesecake layer, chill the assembled cake for 30 minutes before slicing for neat, defined layers.

Serving Suggestions 🍽️

• Garnish with Coconut Flakes: For extra visual appeal, sprinkle some extra shredded coconut on top.
• Top with Pecans: Add a few whole or chopped pecans on the frosting for a beautiful finish.
• Serve with a Dollop of Whipped Cream: Add a spoonful of whipped cream on each slice for a creamy contrast.

Storing and Reheating 🍰

• Store in the Fridge: Because of the cheesecake layer, store the cake in the refrigerator. Place it in an airtight container, where it will stay fresh for up to 5 days.
• Freeze for Longer Storage: To enjoy this cake later, freeze individual slices on a baking sheet, then wrap them tightly in plastic wrap and aluminum foil. Store in the freezer for up to 3 months.

Nutritional Information (Per Slice) 🧾

This cake is a treat, so indulge mindfully! Here’s an approximate breakdown per slice (based on 12 servings):

• Calories: 520 kcal
• Fat: 28g
• Carbohydrates: 63g
• Protein: 6g

A Twist on Tradition 🎂

This White German Chocolate Cake with a Cheesecake Center is a delightful twist on a beloved classic. Each bite is an indulgent experience, combining the lightness of white cake with the creaminess of cheesecake and the nutty richness of coconut-pecan frosting. Whether for a birthday, holiday, or just because, this cake is sure to wow your family and friends!

This cake may take a bit more effort than your average dessert, but the result is a stunning, delicious cake that’s well worth it.