If you’re craving a dessert that feels like a special celebration in every bite, this White German Chocolate Cake with a Cheesecake Center Recipe is your new best friend. Imagine luscious layers of tender white cake embracing a rich, creamy cheesecake heart, all enveloped in a dreamy vanilla frosting with the perfect hint of coconut and pecans for that classic German chocolate charm. It’s the kind of cake that turns any ordinary day into something memorable, and you’ll find yourself reaching for seconds before you even finish the first slice.
Ingredients You’ll Need
This recipe uses simple, pantry-friendly ingredients that come together to create a stunning balance of flavors and textures. Each component plays a key role—from the fluffy cake and creamy cheesecake to the smooth frosting and optional crunchy garnishes, every ingredient enhances this White German Chocolate Cake with a Cheesecake Center Recipe in a special way.
- White cake mix: The base for a soft, delicate cake layer that bakes up perfect every time.
- Buttermilk: Adds moisture and a subtle tanginess that keeps the cake tender.
- Vegetable oil: Ensures the cake stays moist without weighing it down.
- Egg whites: Lighten the batter, contributing to a fluffy texture.
- Vanilla extract: Infuses the cake and frosting with warm, comforting aroma and flavor.
- Cream cheese: The star of the cheesecake center, bringing creamy richness and tang.
- Granulated sugar: Sweetens the cheesecake filling evenly.
- Eggs: Help set the cheesecake filling with a velvety consistency.
- Unsalted butter: Creates a silky base for the frosting, balancing sweetness with richness.
- Powdered sugar: Gives the frosting that smooth, sweet finish without graininess.
- Heavy cream: Adds lightness and fluff to the frosting texture.
- Shredded sweetened coconut (optional): For that classic German chocolate crunch and chewiness.
- Chopped pecans (optional): Offers a nutty, crunchy contrast to creamy layers.
How to Make White German Chocolate Cake with a Cheesecake Center Recipe
Step 1: Prepare the Cake Layers
Start by preheating your oven to 350°F (175°C) and greasing two 9-inch round cake pans for an easy release later. In a large bowl, mix the white cake mix, buttermilk, vegetable oil, egg whites, and vanilla extract until your batter is smooth and creamy. Divide this batter evenly between your prepared pans. Bake for about 25 to 30 minutes, until the cakes are golden and spring back when touched. Set these aside to cool completely — patience here will help your layers stay intact and beautiful.
Step 2: Bake the Cheesecake Center
While your cakes cool, it’s cheesecake time! Beat together the softened cream cheese and granulated sugar until perfectly smooth and free of lumps. Add in the eggs one at a time along with vanilla extract, mixing gently but thoroughly. Pour this creamy batter into a greased 8-inch round pan and bake at 325°F (163°C) for 40 to 45 minutes until set but still slightly jiggly in the center. Let it cool entirely; this cheesecake layer is going to be the luscious centerpiece of your cake.
Step 3: Whip Up the Frosting
For the frosting, beat softened butter until creamy and light. Gradually add powdered sugar, alternating with heavy cream to keep that fluffy texture, then mix in vanilla extract for a lovely aroma. This frosting is smooth and sweet without being overpowering, the perfect complement to both the cake and cheesecake layers.
Step 4: Assemble Your Cake
Now the fun part: assembly. Place one cake layer on your serving plate, gently add the cheesecake layer on top, then crown it with the second cake layer. Carefully frost the entire cake with the luscious vanilla frosting, making sure to cover every nook and cranny for a polished look. If you want to add a traditional twist, sprinkle shredded coconut and chopped pecans over the top for that classic white German chocolate texture and flavor combination. Chill your cake for at least 1 hour so all the layers meld together beautifully before slicing and sharing.
How to Serve White German Chocolate Cake with a Cheesecake Center Recipe
Garnishes
A simple dusting of shredded coconut and chopped pecans adds visual appeal and that signature crunch with every bite. For an extra touch, a light drizzle of white chocolate or even edible gold flakes can elevate the presentation for special occasions.
Side Dishes
Serve this decadent cake alongside a scoop of vanilla bean ice cream or fresh berries to balance the richness. A cup of freshly brewed coffee or a glass of cold milk also pairs wonderfully, making each forkful even more enjoyable.
Creative Ways to Present
If you want to get creative, cut the cake into petite squares for a dessert platter or serve individual slices with a spoonful of homemade whipped cream and a sprinkle of toasted coconut on the side. For parties, layer the cake in clear trifle bowls to showcase those stunning layers visually—it’s guaranteed to wow your guests.
Make Ahead and Storage
Storing Leftovers
This White German Chocolate Cake with a Cheesecake Center Recipe stays moist and delicious when stored in an airtight container in the refrigerator for up to 4 days. Keep it covered well to prevent the frosting from drying out and to maintain the rich creaminess of the cheesecake layer.
Freezing
You can freeze leftover cake by wrapping it tightly in plastic wrap and then aluminum foil to protect against freezer burn. Freeze for up to 2 months. When ready to enjoy, thaw the cake overnight in the fridge to preserve texture and flavor.
Reheating
Since this is a rich, frosted cake, reheating is best avoided to maintain its original texture. Instead, let frozen slices thaw in the refrigerator and serve at room temperature for the best experience.
FAQs
Can I use homemade white cake instead of the cake mix?
Absolutely! A homemade white cake from scratch can work beautifully and add a personal touch to your White German Chocolate Cake with a Cheesecake Center Recipe. Just be sure your cake layers are sturdy enough to hold the cheesecake filling.
Is the cheesecake center baked or no-bake?
The cheesecake center is baked gently at a lower temperature to achieve a creamy, fully set filling that holds its shape between the cake layers without cracking.
Can I make this cake gluten-free?
To make this recipe gluten-free, use a gluten-free white cake mix and ensure all other ingredients are gluten-free. The cheesecake and frosting are naturally gluten-free, making this a feasible option.
What if I don’t like coconut or pecans?
No worries! The coconut and pecans are optional garnishes. You can omit them and still have an amazing cake. Alternatively, try toasted almonds or simply serve the cake plain with frosting.
Can I prepare parts of this cake a day ahead?
Yes! You can bake the cake layers and cheesecake center a day in advance and store them covered in the fridge. Assemble and frost the cake the following day for fresh presentation and optimal flavor.
Final Thoughts
This White German Chocolate Cake with a Cheesecake Center Recipe is a showstopper every single time. It’s the perfect blend of creamy, fluffy, and nutty elements that come together in such a delightful way you’ll want to make it again and again. Whether it’s for a family gathering, a holiday, or just because, this cake is a comforting hug in dessert form. Give yourself the joy of baking it—you won’t regret a single bite.
Print
White German Chocolate Cake with a Cheesecake Center Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: German-American
Description
This White German Chocolate Cake with a luscious cheesecake center combines moist white cake layers with a creamy cheesecake filling. Topped with a rich vanilla buttercream frosting and garnished with shredded sweetened coconut and chopped pecans, this dessert is a perfect balance of textures and flavors, ideal for celebrations or special occasions.
Ingredients
Cake
- 1 package white cake mix
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 4 large egg whites
- 1 teaspoon vanilla extract
Cheesecake Center
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Frosting
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
Garnish (optional)
- 1/2 cup shredded sweetened coconut
- 1/2 cup chopped pecans
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans to prevent sticking and ensure easy removal after baking.
- Make Cake Batter: In a mixing bowl, combine the white cake mix, buttermilk, vegetable oil, egg whites, and vanilla extract. Beat the mixture until you achieve a smooth, well-blended batter.
- Bake Cake Layers: Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow the cakes to cool completely.
- Prepare Cheesecake Filling: In another bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time and then mix in the vanilla extract thoroughly.
- Bake Cheesecake Layer: Grease an 8-inch cake pan and pour in the cheesecake batter. Bake at 325°F (163°C) for 40-45 minutes, or until the cheesecake is set but still slightly jiggly in the center. Let it cool completely before assembling.
- Make Frosting: Beat the softened butter until creamy. Gradually add the powdered sugar, alternating with the heavy cream, and continue beating until the frosting is smooth and fluffy. Add vanilla extract and mix well.
- Assemble Cake: Place one cooled cake layer onto your serving plate. Carefully add the cooled cheesecake layer on top. Finally, place the second cake layer on top of the cheesecake. Spread the frosting evenly over the top and sides of the assembled cake.
- Garnish and Chill: Garnish the frosted cake with shredded sweetened coconut and chopped pecans, if desired. Chill the cake in the refrigerator for at least 1 hour before serving to set the frosting and meld the flavors.
Notes
- Ensure all ingredients, especially the cream cheese and butter, are softened to room temperature for smooth mixing.
- Do not overbake the cheesecake layer; it should have a slight jiggle when done to maintain creamy texture.
- The coconut and pecan garnish is optional but adds a nice texture and traditional flavor to the cake.
- This cake is best served chilled and can be stored in the refrigerator for up to 3 days.
- If you want a richer cake, consider substituting buttermilk with whole milk plus 1 tablespoon lemon juice or vinegar.
