Sometimes, dessert calls for more than just cake. It calls for drama, layers, and indulgence. Enter the White German Chocolate Cake with Cheesecake Center — a rich, nutty, sweet creation that combines moist vanilla cake, a tangy cheesecake layer, and a luscious coconut-pecan topping. Whether you’re celebrating a birthday, holiday, or just want a showstopping dessert for your dinner table, this cake brings that bakery-worthy flair straight from your kitchen.
Why I Love This Recipe
There’s something about the classic German chocolate flavor that always hits home. But when you pair that deep coconut-pecan sweetness with creamy cheesecake and buttery vanilla cake, it transforms into something almost ethereal. Plus, every slice gives you that satisfying contrast of textures—light sponge, velvety cream cheese, and a crunchy, gooey topping.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 4 large eggs
- ½ cup buttermilk
- 1 tbsp vanilla extract
For the Cheesecake Layer:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
For the Coconut-Pecan Topping:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- ½ cup unsalted butter
- 1 tsp vanilla extract
- 1 ½ cups sweetened shredded coconut
- 1 cup chopped pecans
Swaps and Notes
- Buttermilk Substitute: No buttermilk? Use ½ cup milk + 1 tsp lemon juice or vinegar. Let it sit for 5 minutes.
- Nut-Free: You can skip the pecans for a nut-free version, but the texture will be softer.
- Flavor Boost: Add a teaspoon of coconut extract to the cake batter or frosting if you love intense coconut flavor.
How to Make White German Chocolate Cake with Cheesecake Center
Step 1: Make the Cheesecake Layer
Preheat your oven to 325°F (160°C).
In a bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla, mixing until well blended.
Pour into a greased 9-inch springform pan and bake for 40–45 minutes, until set but slightly jiggly in the center.
Let cool completely, then refrigerate.
Step 2: Make the Cake Layers
Preheat oven to 350°F (175°C).
Cream the butter and sugar until fluffy. Beat in eggs, then add buttermilk and vanilla.
In a separate bowl, whisk together flour, baking powder, and salt. Gradually mix into the wet ingredients until smooth.
Divide into two 9-inch greased and floured pans.
Bake for 25–30 minutes or until a toothpick comes out clean. Cool completely.
Step 3: Make the Coconut-Pecan Topping
In a medium saucepan, combine evaporated milk, sugar, egg yolks, and butter over medium heat. Stir constantly until it thickens (about 10–12 minutes).
Remove from heat. Stir in vanilla, coconut, and pecans. Cool completely.
Step 4: Assemble the Cake
Place one cake layer on your serving plate.
Top with the cheesecake layer, then the second cake layer.
Spoon the coconut-pecan topping generously over the top (and sides if desired).
Chill before slicing for cleaner layers and better structure.
Tips for Success
- Room Temp Ingredients: Let eggs, cream cheese, and butter come to room temperature for easier mixing.
- Cool Everything: Don’t rush the cooling process—stacking warm cake or cheesecake can lead to sliding layers.
- Sharp Knife for Slicing: Use a serrated knife dipped in warm water for clean cuts.
Serving Suggestions and Pairings
This cake pairs wonderfully with:
- A cup of dark roast coffee or a caramel latte
- A glass of cold milk or sweet Riesling for a dessert wine option
- A drizzle of chocolate ganache or dollop of whipped cream for extra flair
Want more incredible dessert ideas? Try these from Chef Maniac:
- These Chocolate Chip Cookie Dough Brownie Bombs Are My Favorite Sweet Obsession
- The Best Peanut Butter Brownies I’ve Ever Made (And I’ve Made a Lot!)
- This Big Family Banana Pudding Is My Favorite Classic Dessert to Feed a Crowd
- These Chocolate Chip Cookie Bites Are My Favorite Little Treat to Bake Anytime
- This Grasshopper Pie Is My Favorite No-Bake Dessert with a Mint Chocolate Twist
Storage & Leftovers
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Wrap slices individually in plastic wrap and freeze up to 2 months. Thaw overnight in the fridge before serving.
Final Thoughts
This White German Chocolate Cake with a Cheesecake Center isn’t just a dessert—it’s an experience. With layers of flavor, creamy tang, and nutty sweetness, it will easily become the star of any celebration.
If you loved this recipe, let me know in the comments—and don’t forget to follow for more crowd-pleasing bakes! 🍰💛
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