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
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 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.
