White German Chocolate Cake with a Cheesecake Center
Introduction
If you’re looking for a dessert that is both rich and delicious, the White German Chocolate Cake with a Cheesecake Center is the perfect choice. This cake combines two delightful desserts into one, making it a showstopper for any occasion. With its creamy cheesecake layer nestled between soft white cake and topped with a rich coconut-pecan frosting, it is sure to impress your family and friends.
Why Make This Recipe
This cake is a fantastic way to celebrate special events like birthdays, holidays, or any gathering. It brings together the flavors of creamy cheesecake and the sweetness of white chocolate, making it a delightful treat. Plus, making this cake from scratch is easy and rewarding. You can feel proud serving this beautiful dessert, knowing you’ve created something truly special.
How to Make White German Chocolate Cake with a Cheesecake Center
Ingredients
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 1 cup milk
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups shredded coconut
- 1 cup chopped pecans
Directions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a mixing bowl, beat the cream cheese, sugar, and vanilla until smooth. Add the eggs and mix until fully incorporated. Set aside.
- In another bowl, combine the flour, baking powder, baking soda, and salt. In a large bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, then mix in the vanilla.
- Alternately add the flour mixture and milk, mixing until just combined.
- Pour half of the cake batter into each prepared pan.
- Spoon the cheesecake mixture into the center of each pan, avoiding the edges.
- Top with the remaining cake batter and smooth the tops.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Cool in the pans for 10 minutes, then remove and cool completely on wire racks.
- For the frosting, mix together the coconut and pecans with butter and sugar.
- Frost the cooled cakes generously with the coconut-pecan frosting.
- Slice and enjoy your decadent cake!
How to Serve White German Chocolate Cake with a Cheesecake Center
Serve this delightful cake at room temperature for the best flavor. You can garnish each slice with additional shredded coconut or chopped pecans for an extra touch. It pairs well with a scoop of vanilla ice cream or a dollop of whipped cream.
How to Store White German Chocolate Cake with a Cheesecake Center
Store any leftover cake in an airtight container in the refrigerator. It will keep well for up to four days. Make sure to let the cake come to room temperature before serving again, as this enhances the flavors.
Tips to Make White German Chocolate Cake with a Cheesecake Center
- Make sure the cream cheese is softened to room temperature for a smooth cheesecake filling.
- Don’t overmix the cake batter; mix just until combined for the best texture.
- For an extra touch, toast the coconut before adding it to the frosting for a more intense flavor.
Variation
Feel free to experiment by adding chocolate chips to the batter or using different nuts in the frosting. You can also substitute the coconut with other toppings like crushed Oreos or walnuts to change up the flavor profile.
FAQs
Q1: Can I make this cake ahead of time?
A1: Yes, you can make the cake a day in advance. Store it in the refrigerator and frost it just before serving.
Q2: Can I freeze this cake?
A2: Yes, you can freeze the cake for up to three months. Wrap it tightly in plastic wrap and foil. Thaw it in the refrigerator before serving.
Q3: What can I use instead of cream cheese?
A3: You can use mascarpone cheese as a substitute for cream cheese, but the flavor and texture may vary slightly.
White German Chocolate Cake with a Cheesecake Center
Ingredients
- 16 oz cream cheese softened
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter softened
- 1 cup milk
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a mixing bowl, beat the cream cheese, sugar, and vanilla until smooth. Add the eggs and mix until fully incorporated. Set aside.
- In another bowl, combine the flour, baking powder, baking soda, and salt. In a large bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, then mix in the vanilla.
- Alternately add the flour mixture and milk, mixing until just combined.
- Pour half of the cake batter into each prepared pan.
- Spoon the cheesecake mixture into the center of each pan, avoiding the edges.
- Top with the remaining cake batter and smooth the tops.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Cool in the pans for 10 minutes, then remove and cool completely on wire racks.
- For the frosting, mix together the coconut and pecans with butter and sugar.
- Frost the cooled cakes generously with the coconut-pecan frosting.
- Slice and enjoy your decadent cake!
- How to Serve White German Chocolate Cake with a Cheesecake Center
- Serve this delightful cake at room temperature for the best flavor. You can garnish each slice with additional shredded coconut or chopped pecans for an extra touch. It pairs well with a scoop of vanilla ice cream or a dollop of whipped cream.
- How to Store White German Chocolate Cake with a Cheesecake Center
- Store any leftover cake in an airtight container in the refrigerator. It will keep well for up to four days. Make sure to let the cake come to room temperature before serving again, as this enhances the flavors.
- Tips to Make White German Chocolate Cake with a Cheesecake Center
- Make sure the cream cheese is softened to room temperature for a smooth cheesecake filling.
- Don’t overmix the cake batter; mix just until combined for the best texture.
- For an extra touch, toast the coconut before adding it to the frosting for a more intense flavor.
- Variation
- Feel free to experiment by adding chocolate chips to the batter or using different nuts in the frosting. You can also substitute the coconut with other toppings like crushed Oreos or walnuts to change up the flavor profile.
- FAQs
- Q1: Can I make this cake ahead of time?
- A1: Yes, you can make the cake a day in advance. Store it in the refrigerator and frost it just before serving.
- Q2: Can I freeze this cake?
- A2: Yes, you can freeze the cake for up to three months. Wrap it tightly in plastic wrap and foil. Thaw it in the refrigerator before serving.
- Q3: What can I use instead of cream cheese?
- A3: You can use mascarpone cheese as a substitute for cream cheese, but the flavor and texture may vary slightly.
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