White German Chocolate Cake with Cheesecake Center
A show-stopping dessert featuring fluffy layers of rich cake enveloping a creamy cheesecake filling, perfect for family gatherings and special occasions.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1.75 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup unsalted butter (at room temperature)
- 4 large egg whites
- 1 cup milk
- 1 teaspoon vanilla extract
For the Cheesecake Center
- 16 oz cream cheese (softened)
- 0.5 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing them lightly and lining the bottoms with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, beat the softened butter until creamy. Gradually add the dry ingredients, mixing on low speed.
- Slowly mix in the egg whites, milk, and vanilla. Beat the mixture until it's smooth and well combined—about 2-3 minutes.
- In a separate bowl, beat the cream cheese until fluffy. Add sugar, eggs, and vanilla. Mix until the mixture is smooth and creamy.
Baking
- Pour half of the cake batter into each prepared pan. Spoon the cheesecake mixture evenly over the batter in both pans, and then top with the remaining cake batter.
- Place the pans in the preheated oven and bake for 35-40 minutes or until a toothpick inserted into the cake comes out clean.
- Once baked, allow the cakes to cool in their pans for about 10-15 minutes. Then transfer them to wire racks to cool completely.
Notes
Ensure all ingredients are at room temperature for better blending. Don’t overmix the batter to maintain a tender crumb. For an added twist, consider incorporating chocolate chips or nuts. Top with whipped cream and chocolate shavings for a special touch.