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How to Make White German Chocolate Cake with a Cheesecake Center

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Elevate your dessert repertoire with this Decadent German Chocolate Cheesecake Cake, featuring ultra-moist chocolate layers wrapped around a creamy cheesecake core. Topped with a rich coconut-pecan frosting, each slice delivers a perfect balance of sweet, tangy, and nutty flavors. Ideal for celebrations, this show-stopping cake impresses with its dramatic cross-section and nuanced texture contrast.

Ingredients

Scale

For the cheesecake center:

  • 16 oz (450 g) cream cheese, softened
  • ½ cup (100 g) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract

For the cake layers:

  • 2¼ cups (280 g) all-purpose flour
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup (225 g) unsalted butter, softened
  • 1¾ cups (350 g) granulated sugar
  • 4 large egg whites, at room temperature
  • 1 tbsp vanilla extract
  • 1 cup (240 ml) buttermilk, at room temperature

For the German chocolate frosting:

  • 1 cup (200 g) granulated sugar
  • 1 cup (240 ml) evaporated milk
  • ¾ cup (150 g) egg yolks (about 12 yolks)
  • 1½ cups (150 g) sweetened shredded coconut
  • 1½ cups (150 g) chopped pecans
  • ½ cup (113 g) unsalted butter

Instructions

  • Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
  • To make the cheesecake center, beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla, mixing just until combined. Pour into one prepared pan and set aside.
  • In a large bowl, whisk together flour, baking powder, baking soda, and salt for the cake.
  • In a stand mixer, beat butter and sugar until light and fluffy. Add egg whites one at a time, beating well after each addition, then beat in vanilla.
  • With mixer on low, alternate adding dry ingredients and buttermilk in three batches, beginning and ending with dry ingredients. Mix until just combined.
  • Pour the cake batter evenly over the cheesecake layer, smoothing the top. Bake both layers (cheesecake-topped and second pan) for 30–35 minutes, or until a toothpick in the cake layer comes out clean (avoid the cheesecake center).
  • Cool cakes in pans on wire racks for 10 minutes. Run a knife around edges, then invert cakes onto racks; peel off parchment and let cool completely.
  • Meanwhile, make the German chocolate frosting by combining sugar, evaporated milk, and egg yolks in a saucepan. Cook over medium heat, stirring constantly, until thickened (about 10 minutes). Remove from heat and stir in butter until melted, then fold in coconut and pecans. Let cool to room temperature.
  • To assemble, place one cake layer (plain chocolate) on a serving plate, spread half the frosting over it. Top with the cheesecake-topped layer, then spread the remaining frosting over the top and sides.
  • Refrigerate the assembled cake for at least 2 hours before slicing to allow the cheesecake center to set.

Notes

  • Pan preparation: Thoroughly grease and line pans with parchment to ensure clean release of both cake and cheesecake layers.

  • Ingredient warmth: Bring cream cheese, eggs, butter, and buttermilk to room temperature to prevent batter splitting and ensure even baking.

  • Water bath tips: Wrap cheesecake pan securely in foil and place on a baking sheet; avoid overfilling the water bath to prevent steam leaks.

  • Frosting consistency: Allow custard-style frosting to cool until slightly thickened—spreadable but not runny—to achieve crisp edges.

  • Layer leveling: Use a cake leveler or serrated knife to slice any domed tops; uniform layers promote stability during assembly.

  • Advance prep: Cheesecake can be made a day ahead and chilled uncovered to dry the surface slightly, improving adhesion of cake batter.

  • Storage guidelines: Wrap the assembled cake in plastic wrap, store in the refrigerator for up to four days; bring to room temperature before serving for optimal flavor.

  • Flavor variations: For a tropical twist, swap part of the evaporated milk with full-fat coconut milk; add a hint of lime zest to the cheesecake batter for brightness.

Find it online: https://flavorfulkitchenn.com/how-to-make-white-german-chocolate-cake-with-a-cheesecake-center/