Creamy, dreamy, and packed with irresistible flavor, this White German Chocolate Cake with Cheesecake Center is a true showstopper. Imagine biting into a soft, fluffy white cake only to discover a rich, velvety cheesecake surprise in the center and a luscious coconut-pecan frosting blanketing everything in pure delight. Whether you’re hosting a celebration or simply craving an elevated dessert, this cake brings a touch of luxury to your table with minimal fuss. Did you know that German Chocolate Cake is actually an American classic, named after baker Samuel German? This white version adds an elegant twist and the cheesecake center takes it to the next level.
If you adore creamy desserts like my fan-favorite Strawberry Cheesecake Bars, you’ll definitely fall in love with this cake’s gooey, indulgent layers. The easy prep, family-friendly appeal, and spectacular presentation make this recipe a must-bake. So preheat your oven and let’s turn today into a sweet celebration!
What is White German Chocolate Cake with Cheesecake Center?
Ever wondered what happens when you cross a classic German Chocolate Cake with cheesecake and add a splash of elegance? You get White German Chocolate Cake with Cheesecake Center! The name might sound like a mouthful, but believe me, your mouth will thank you. This cake brings together fluffy white cake, a thick, creamy cheesecake layer, and a coconut-pecan frosting you’ll want to eat by the spoonful. After all, the way to a man’s heart is through his stomach! Why not give this unique fusion dessert a try and surprise your loved ones with every unforgettable bite?
Why You’ll Love This
This cake is a true delight for dessert lovers! The main highlight is undoubtedly the silky cheesecake center that contrasts perfectly with the moist, coconut-studded white cake and crunchy pecan topping. Making this beauty at home is not only more budget-friendly than ordering a gourmet bakery cake, but you also get the satisfaction of impressing friends with your baking skills (no special equipment required!). The medley of textures—soft cake, creamy filling, nutty-crunchy topping—will have everyone coming back for seconds. For fans of my Carrot Cake with Cream Cheese Icing, this recipe offers a fresh twist you’ll adore just as much. Give it a go and savor the rich, flavorful magic from your own kitchen!
How to Make
Quick Overview
This cake is a showstopper that’s surprisingly simple to put together. No complicated techniques—just easy mixing, layering, and baking. The hardest part is waiting for it to cool before frosting! From prep to plate, you’ll need about an hour and a half, but most of that is hands-off baking time. The end result is a moist, luscious cake with a creamy cheesecake surprise in every bite, topped with a classic coconut-pecan frosting that makes every mouthful unforgettable.
Ingredients
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup sour cream
- 1 box (15.25 oz) white cake mix
- Ingredients required by the cake mix (usually eggs, oil, and water; check your package)
- 1 cup sweetened shredded coconut
- 1/2 cup chopped pecans
For the Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
Directions
- Prepare the Cheesecake Center:
Preheat your oven to 325°F (160°C). Grease and flour a 9-inch round cake pan. In a medium mixing bowl, beat the softened cream cheese until smooth. Add 1/2 cup sugar and 1/2 teaspoon vanilla extract, mixing until fully combined. Beat in the eggs one at a time, ensuring each is well incorporated. Finally, mix in the sour cream until the batter is silky and smooth. Set this cheesecake mixture aside. - Prepare the Cake Batter:
Prepare the white cake mix according to the package instructions (which typically requires eggs, oil, and water). Gently fold in 1 cup sweetened shredded coconut and 1/2 cup chopped pecans to give your cake a subtle crunch and sweet coconut hint. - Assemble the Cake:
Pour half of the cake batter into your prepared cake pan and smooth it out. Carefully spoon the cheesecake mixture over the batter, spreading it gently to cover the layer. Then, pour the remaining cake batter on top, trying to cover the cheesecake layer as completely as possible. - Bake the Cake:
Place the pan in the oven and bake for 55–60 minutes, or until a toothpick inserted into the center of the cake comes out clean. The cake should be golden and feel springy. Remove from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. - Make the Frosting:
While the cake cools, prepare the coconut-pecan frosting. In a saucepan over medium heat, combine 1 cup evaporated milk, 1 cup sugar, 3 egg yolks, and 1/2 cup butter. Stir constantly for about 10–12 minutes, until the mixture thickens. Remove from the heat and add 1 teaspoon vanilla, 1 1/2 cups shredded coconut, and 1 cup chopped pecans. Allow the frosting to cool to room temperature. - Frost the Cake:
Once the cake is fully cooled, generously spread the coconut-pecan frosting over the top and sides. - Serve:
Slice the cake and serve up your masterpiece, relishing the creamy cheesecake center and crunchy, sweet topping!
What to Serve With
This cake pairs wonderfully with a variety of dishes. For a special occasion, serve alongside a fresh fruit salad or a scoop of vanilla ice cream for added decadence. A cup of dark roast coffee or a homemade mocha latte highlights the cake’s rich coconut-pecan notes. If you’re serving a crowd, offer it after a savory main course like roast chicken or a creamy pasta dish, and watch your guests’ eyes light up with anticipation for dessert.
Top Tips for Perfecting
- Ingredient Swaps: If you’re out of white cake mix, vanilla cake mix works just as well. You can also switch pecans for walnuts, or use unsweetened shredded coconut for a less sweet finish.
- Timing: Ensure the cheesecake layer is fully set by checking with a toothpick—no runny batter should escape.
- Cooling: Let the cake cool completely before frosting to avoid melting.
- Mistake Prevention: Don’t overmix your cake batter or the cheesecake center, which helps keep the cake light and fluffy.
- Frosting Consistency: Stir constantly while making the frosting to avoid any curdling or burning.
Storing and Reheating Tips
To store leftovers, cover the cake tightly with plastic wrap or transfer to an airtight container. Refrigerate for up to five days—this keeps the cheesecake center fresh and the frosting delicious. You can freeze individual slices for up to three months; just wrap in plastic and then foil. To enjoy later, thaw overnight in the fridge and bring to room temperature before serving. If you prefer a warm slice, zap it in the microwave for 10–15 seconds for a just-baked taste.
FAQs
Can I use homemade cake batter instead of a box mix?
Absolutely! Your favorite white cake recipe will work perfectly in place of the box mix.
How do I know if the cheesecake layer is fully cooked?
The toothpick test is your friend. Insert it into the center—if it comes out mostly clean with a few moist crumbs, your cake is ready.
Can I make the cake in advance?
Yes, this cake is ideal for making the day before. The flavors meld beautifully after chilling overnight.
Is it okay to substitute other nuts for pecans?
Of course! Walnuts or almonds work well, and you can even go nut-free if you have allergies.
Will the cheesecake center stay creamy after baking?
Yes, the cheesecake layer remains creamy and soft, providing a delightful contrast to the fluffy cake.
Conclusion
White German Chocolate Cake with Cheesecake Center is the ultimate fusion dessert—combining classic flavors with an irresistible creamy surprise. With its straightforward steps, budget-friendly ingredients, and crowd-pleasing results, this cake is bound to become a new favorite for celebrations and everyday indulgence. Why not treat yourself and your loved ones to a slice (or two) of heaven? Try this recipe today and let the compliments roll in! If you enjoyed this recipe, don’t forget to explore more delectable treats on the blog. Happy baking!
White German Chocolate Cake with Cheesecake Center
Equipment
- 9-inch round cake pan
- Mixing Bowl
- Saucepan
Ingredients
Cheesecake Center
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup sour cream
Cake Batter
- 1 box (15.25 oz) white cake mix
- Ingredients required by the cake mix
- 1 cup sweetened shredded coconut
- 1/2 cup chopped pecans
Frosting
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat your oven to 325°F (160°C). Grease and flour a 9-inch round cake pan. In a medium mixing bowl, beat the softened cream cheese until smooth. Add 1/2 cup sugar and 1/2 teaspoon vanilla extract, mixing until fully combined. Beat in the eggs one at a time, ensuring each is well incorporated. Finally, mix in the sour cream until the batter is silky and smooth. Set this cheesecake mixture aside.
- Prepare the white cake mix according to the package instructions (which typically requires eggs, oil, and water). Gently fold in 1 cup sweetened shredded coconut and 1/2 cup chopped pecans to give your cake a subtle crunch and sweet coconut hint.
- Pour half of the cake batter into your prepared cake pan and smooth it out. Carefully spoon the cheesecake mixture over the batter, spreading it gently to cover the layer. Then, pour the remaining cake batter on top, trying to cover the cheesecake layer as completely as possible.
- Place the pan in the oven and bake for 55–60 minutes, or until a toothpick inserted into the center of the cake comes out clean. The cake should be golden and feel springy. Remove from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- While the cake cools, prepare the coconut-pecan frosting. In a saucepan over medium heat, combine 1 cup evaporated milk, 1 cup sugar, 3 egg yolks, and 1/2 cup butter. Stir constantly for about 10–12 minutes, until the mixture thickens. Remove from the heat and add 1 teaspoon vanilla, 1 1/2 cups shredded coconut, and 1 cup chopped pecans. Allow the frosting to cool to room temperature.
- Once the cake is fully cooled, generously spread the coconut-pecan frosting over the top and sides.
- Slice the cake and serve up your masterpiece, relishing the creamy cheesecake center and crunchy, sweet topping!