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
Scale
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.
