If you have a soft spot for rich, comforting desserts that wow every time, then this White German Chocolate Cake with a Cheesecake Center Recipe is destined to become one of your absolute favorites. Imagine layers of tender, moist white cake hugging a luscious, creamy cheesecake center—all enveloped in a dreamy, smooth frosting. The combination of textures and flavors dances beautifully on your palate, while the optional toasted coconut and crunchy pecans add the perfect finishing touch. Whether it’s a special occasion or just a day calling for a little sweetness, this cake offers a stunning showstopper that’s surprisingly simple to make.
Ingredients You’ll Need
Gathering the right ingredients is the secret to nailing this cake’s perfect balance of flavors and textures. Each item plays an essential role—from the fluffiness of the white cake base to the rich creaminess of the cheesecake center, and finally, the luscious frosting that pulls it all together.
- 1 package white cake mix: Provides a light, fluffy foundation that’s easy and reliable for the cake layers.
- 1 cup buttermilk: Adds moisture and a subtle tang, keeping the cake tender and fresh.
- 1/2 cup vegetable oil: Ensures the cake stays moist while giving it a tender crumb.
- 4 large egg whites: Help create a lighter texture without weighing the batter down.
- 1 teaspoon vanilla extract (for cake): Brings warmth and enhances the sweetness beautifully.
- 16 oz cream cheese, softened: The star of the cheesecake center, offering creamy, tangy richness.
- 1/2 cup granulated sugar: Sweetens the cheesecake and helps give it smooth texture.
- 2 large eggs (for cheesecake): Bind the cheesecake filling, giving it structure and softness.
- 1 teaspoon vanilla extract (for cheesecake): Elevates the cheesecake’s flavor with aromatic notes.
- 1/2 cup unsalted butter, softened: Creates a silky, luscious frosting with a velvety mouthfeel.
- 3 cups powdered sugar: Sweetens the frosting while contributing to its smooth consistency.
- 1/4 cup heavy cream: Lightens the frosting making it perfectly spreadable and fluffy.
- 1 teaspoon vanilla extract (for frosting): Gives the frosting a rich, fragrant finish.
- 1/2 cup shredded sweetened coconut (optional for garnish): Adds a tropical, chewy contrast to the cake’s softness.
- 1/2 cup chopped pecans (optional for garnish): Provides crunch and a warm nuttiness for extra texture.
How to Make White German Chocolate Cake with a Cheesecake Center Recipe
Step 1: Prepare Your Baking Pans and Oven
Start by preheating your oven to 350°F (175°C). Grease two 9-inch round cake pans and line them with parchment paper to ensure your cake layers come out perfectly smooth and intact. Taking this small step will save you from any sticking dramas later and help keep your layers looking flawless.
Step 2: Mix the White Cake Batter
In a large bowl, combine the white cake mix, buttermilk, vegetable oil, egg whites, and the first teaspoon of vanilla extract. Beat everything together until the batter is silky smooth and free of lumps. This batter promises a cake that’s light yet moist—exactly what you want as the base for this indulgent dessert.
Step 3: Bake the Cake Layers
Divide the batter evenly between the prepared pans and pop them into your preheated oven. Let them bake for about 25 to 30 minutes, or until a toothpick inserted near the center comes out clean. Then, allow the cakes to cool completely to room temperature—this patience will make assembling your cake much easier.
Step 4: Prepare the Cheesecake Center
While the cake layers cool, you can whip up the cheesecake filling. Beat the softened cream cheese and granulated sugar until smooth and creamy. Then add the eggs and the second teaspoon of vanilla extract, mixing until fully combined. Pour this cheesecake batter into a greased 8-inch pan and bake at 325°F (163°C) for 40 to 45 minutes. Once it’s set and lightly golden, let it cool entirely before using it in the cake.
Step 5: Make the Frosting
For the frosting, beat the softened butter until creamy and smooth. Gradually add in the powdered sugar, alternating with the heavy cream, mixing continuously to get a fluffy, spreadable consistency. Finish by stirring in the final teaspoon of vanilla extract, which brings all the flavors together beautifully and creates a luscious topcoat for your cake.
Step 6: Assemble the White German Chocolate Cake with a Cheesecake Center Recipe
Now comes the exciting part—assembling your cake! Start with one cake layer on a serving plate, carefully place the cooled cheesecake layer on top, and then gently add the second cake layer. Use a generous amount of frosting to cover the entire cake, smoothing it over the sides and top. The striking layers of white cake and creamy cheesecake peek through this snowy frosting for a showstopping effect.
Step 7: Garnish and Chill
If you love a bit of extra texture and visual appeal, sprinkle shredded sweetened coconut and chopped pecans over the frosting. These garnishes offer that classic White German Chocolate Cake flavor and a delightful sweet crunch. Chill your cake for at least an hour before slicing—this helps everything set and makes serving a breeze.
How to Serve White German Chocolate Cake with a Cheesecake Center Recipe
Garnishes
The coconut and pecan topping gives a traditional finish, but feel free to toast the coconut lightly for extra flavor, or drizzle a bit of caramel sauce for an indulgent touch. Fresh berries can also add a pop of color and a tangy balance to the sweetness.
Side Dishes
A scoop of vanilla bean ice cream or a dollop of freshly whipped cream pairs wonderfully with this cake, enhancing its creamy layers without overwhelming the delicate flavors. For a contrasting experience, serve it alongside a small cup of black coffee or rich espresso—the bitterness complements the cake’s sweetness beautifully.
Creative Ways to Present
Serve the cake as individual slices plated with a drizzle of chocolate or raspberry coulis for an elegant touch. Alternatively, try layering small cheesecake squares embedded within cubes of white cake for bite-sized treats, perfect for parties or afternoon tea. Whichever way you choose, this White German Chocolate Cake with a Cheesecake Center Recipe always delights.
Make Ahead and Storage
Storing Leftovers
Wrap the cake tightly with plastic wrap or store it in an airtight container and keep it refrigerated. The rich cheesecake center means it’s best enjoyed within 3 to 4 days for optimal freshness and flavor. The textures stay beautifully moist and creamy during this time.
Freezing
You can absolutely freeze this cake! Wrap it well in several layers of plastic wrap and then in foil, or place it in an airtight freezer container. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator to preserve the cheesecake’s creamy texture.
Reheating
This cake is best served chilled or at room temperature, so reheating isn’t necessary. If you do prefer a warmer slice, gently heat a single piece in the microwave for 10 to 15 seconds, but be careful not to overdo it—you want to maintain that perfect balance of creaminess and moist cake.
FAQs
Can I use homemade white cake batter instead of a mix?
Absolutely! Feel free to substitute the white cake mix with your favorite homemade white cake recipe. The key is to maintain the light, fluffy texture to complement the cheesecake center perfectly.
What type of cream cheese works best for the cheesecake layer?
Use full-fat cream cheese, softened to room temperature for the smoothest, creamiest cheesecake layer. Avoid low-fat varieties as they can affect the texture and richness.
Can I make this cake dairy-free or vegan?
This recipe relies heavily on dairy and eggs for its signature creamy texture and moist crumb, so adapting it would require specialized substitutes and adjustments. For a guaranteed success, it’s best to stick to the original ingredients or look for a dedicated vegan version.
Is the coconut and pecan garnish mandatory?
Not at all! The coconut and pecans add classic texture and flavor notes but can be omitted or replaced with your favorite nuts and toppings. The cake will still be delicious without them.
How do I slice the cake cleanly without the cheesecake layer sticking?
Use a sharp, serrated knife and wipe it clean between cuts. Refrigerate the cake beforehand so the cheesecake center firms up, which helps achieve clean, neat slices every time.
Final Thoughts
There’s something wonderfully comforting about the harmony between a delicately fluffy white cake and a luscious cheesecake center, all wrapped in creamy frosting. This White German Chocolate Cake with a Cheesecake Center Recipe is a brilliant way to impress loved ones or simply indulge yourself in a truly special dessert. Give it a try—you might just discover your new go-to cake to celebrate every sweet moment life has to offer!
Print
White German Chocolate Cake with a Cheesecake Center Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 2 9-inch round cakes with cheesecake center, serves approximately 8
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This White German Chocolate Cake with a Creamy Cheesecake Center combines the light, fluffy texture of a white cake with the rich, smooth delight of a classic cheesecake. Finished with a luscious buttercream frosting and garnished with shredded coconut and chopped pecans, this cake offers a decadent twist perfect for special occasions or indulgent dessert cravings.
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 the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper to ensure easy removal of the cakes.
- Make Cake Batter: In a large bowl, combine the white cake mix, buttermilk, vegetable oil, egg whites, and vanilla extract. Beat the mixture until it is smooth and well incorporated, ensuring a fluffy texture.
- Bake Cake Layers: Divide the batter evenly between the two prepared cake pans. Place in the preheated oven and bake for 25-30 minutes until a toothpick inserted into the center comes out clean. Remove from oven and allow the cakes to cool completely.
- Prepare Cheesecake Batter: In a separate bowl, beat the softened cream cheese with granulated sugar until the mixture is smooth and creamy. Add the eggs one at a time along with the vanilla extract, mixing well after each addition for a smooth cheesecake batter.
- Bake Cheesecake: Pour the cheesecake batter into a greased 8-inch round pan. Bake at 325°F (163°C) for 40-45 minutes, or until the center is set but still slightly jiggly. Allow the cheesecake to cool completely before assembling.
- Make Frosting: Beat the softened butter until creamy. Gradually add powdered sugar in batches, alternating with the heavy cream to achieve a smooth, spreadable consistency. Mix in the vanilla extract for flavor.
- Assemble the Cake: Place one cooled cake layer on a serving plate. Spread the cooled cheesecake layer evenly on top. Carefully place the second cake layer over the cheesecake, then frost the entire cake with the prepared buttercream frosting.
- Add Garnish and Chill: Optionally, sprinkle the shredded sweetened coconut and chopped pecans over the top of the frosted cake. Chill the finished cake in the refrigerator for at least 1 hour before serving to set the layers and enhance flavors.
Notes
- Ensure all ingredients, especially cream cheese and butter, are at room temperature for smooth mixing.
- To prevent cracking on the cheesecake surface, avoid overbaking and allow it to cool gradually.
- The coconut and pecan garnish are optional but add a traditional German chocolate cake touch and a pleasant texture contrast.
- For a richer cake, substitute heavy cream with half-and-half in the frosting if desired.
- Store leftovers covered in the refrigerator and consume within 3-4 days for best freshness.
