If you’re a fan of decadent desserts, this White German Chocolate Cake with a Cheesecake Center is the ultimate indulgence. It combines a moist, fluffy white cake, a rich cheesecake core, and a luscious coconut-pecan frosting for a triple-layer masterpiece. This dessert is ideal for celebrations or when you want to wow your guests with something truly extraordinary.
In this article, we’ll walk you through the step-by-step process of making this showstopper, along with tips, serving suggestions, and possible variations to elevate your experience.
Overview of the Recipe
This recipe features three layers of flavor-packed goodness:
- White German Chocolate Cake: A moist, delicate white cake base made from cake mix, with optional sour cream for added richness.
- Cheesecake Center: A creamy, smooth cheesecake layer nestled between the two cakes for an unexpected twist.
- Coconut-Pecan Frosting: The star element of a traditional German chocolate cake, with toasted coconut and crunchy pecans, finishes the cake beautifully.
With preparation and chilling time, this dessert requires some patience, but every bite makes it worth the effort.
History and Origin
While German Chocolate Cake is often mistaken as a dish from Germany, it actually has American roots. It was created in 1957 when a Texas homemaker submitted the recipe to a local newspaper, using Baker’s German’s Sweet Chocolate, which was named after Sam German. Over time, the dessert evolved to include the signature coconut-pecan frosting, becoming a beloved treat in many households.
This variation swaps the traditional chocolate cake for a white cake, adding a cheesecake layer in the center for a luxurious touch that modernizes the classic recipe.
Ingredients
For the White German Chocolate Cake:
- 1 box white cake mix
- Ingredients as listed on the cake mix box (eggs, oil, water)
- 1/2 cup sour cream (optional, for extra moistness)
- 1 tsp vanilla extract
For the Cheesecake Center:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 tsp vanilla extract
- 1/4 cup sour cream
For the Coconut-Pecan Frosting:
- 1/2 cup unsalted butter
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1 tsp vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
Prepare the Cheesecake Layer:
- Preheat the Oven: Set the oven to 325°F (163°C). Grease and line the bottom of a 9-inch springform pan with parchment paper for easy removal.
- Make the Cheesecake Batter: In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
- Add the Eggs: Add the eggs one at a time, beating after each addition until fully incorporated. Then, mix in the vanilla extract and sour cream until smooth.
- Bake the Cheesecake: Pour the cheesecake batter into the prepared springform pan. Bake for 45-50 minutes, or until the center is set but slightly jiggly.
- Cool and Chill: Allow the cheesecake to cool to room temperature. Cover and refrigerate for at least 4 hours or preferably overnight.
Prepare the White German Chocolate Cake:
- Preheat the Oven: Increase the oven temperature to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Make the Cake Batter: Follow the package instructions for the white cake mix. Add the sour cream and vanilla extract to enhance the texture and flavor.
- Bake the Cake Layers: Evenly distribute the batter between the two prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Completely: Remove the cakes from the oven and allow them to cool on a wire rack.
Make the Coconut-Pecan Frosting:
- Cook the Frosting: In a medium-sized saucepan, combine the unsalted butter, evaporated milk, sugar, and egg yolks. Cook over medium heat, stirring constantly, for about 10-12 minutes until the mixture thickens.
- Add the Coconut and Pecans: Remove the pan from the heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Allow the frosting to cool to room temperature.
Assemble the Cake:
- Start Layering: Place one of the cooled cake layers on a serving plate. Gently remove the cheesecake from the springform pan and place it on top of the first cake layer.
- Top with the Second Cake Layer: Place the second white cake layer on top of the cheesecake.
- Frost the Cake: Generously spread the cooled coconut-pecan frosting over the top and sides of the assembled cake.
Serve and Enjoy:
- Slice the cake into 12 servings. Each bite offers a delightful combination of moist white cake, creamy cheesecake, and crunchy coconut-pecan frosting.
Serving and Pairing Suggestions
This White German Chocolate Cake with Cheesecake Center is an indulgent dessert, perfect for birthdays, holidays, or any special gathering. To balance the richness of the cake, serve it with:
- Fresh berries (like strawberries or raspberries) for a tart contrast
- A scoop of vanilla or coconut ice cream on the side
- Iced coffee, tea, or milk to complement the sweetness
Variations of the Recipe
- Chocolate Lover’s Twist: Use chocolate cake mix instead of white cake mix for a more traditional German chocolate flavor.
- Nut-Free Option: Replace the pecans with toasted sunflower seeds or omit them entirely for a nut-free version.
- Cream Cheese Frosting Alternative: If you want a smoother finish, replace the coconut-pecan frosting with a layer of cream cheese frosting.
- Cupcake Version: Turn this cake into individual cupcakes by baking the cheesecake layer in mini molds and using cupcake pans for the cake mix.
Health Benefits Notes
While this cake is undeniably a treat, it contains ingredients that offer some nutritional value:
- Cream cheese provides calcium and protein.
- Coconuts are rich in healthy fats, fiber, and minerals.
- Pecans are a good source of antioxidants and heart-healthy fats.
However, due to the high sugar and fat content, enjoy this dessert in moderation as part of a balanced diet.
FAQs
1. Can I make the cheesecake layer ahead of time?
Yes! The cheesecake layer can be prepared up to two days in advance and stored in the refrigerator.
2. Can I freeze the assembled cake?
It’s best to freeze the cheesecake layer separately. Once assembled, the cake can be refrigerated but freezing may affect the texture of the frosting.
3. What can I use instead of evaporated milk?
You can substitute evaporated milk with heavy cream or half-and-half for a similar consistency.
4. How long will the cake stay fresh?
The cake will remain fresh for 3-4 days when stored in an airtight container in the refrigerator.
Conclusion
This White German Chocolate Cake with Cheesecake Center is a beautiful fusion of flavors, textures, and traditions. The creamy cheesecake layer adds an unexpected surprise, while the coconut-pecan frosting ties everything together with its rich, nutty sweetness. Whether it’s for a birthday, holiday, or just because, this cake is sure to become a favorite in your dessert repertoire. Enjoy making—and savoring—this spectacular treat!