If you’re searching for a show-stopping dessert that blends creamy indulgence with delicate, moist cake layers, the White German Chocolate Cake with a Cheesecake Center Recipe is your new best friend in the kitchen. This cake combines the fluffy goodness of a white cake with a luscious, tangy cheesecake nestled right in the middle, all wrapped in a dreamy vanilla buttercream frosting. The optional coconut and pecan toppings add just the right amount of texture, making every bite an irresistible dance of flavors and sensations that’s perfect for celebrations or any time you want to treat yourself and your loved ones.
Ingredients You’ll Need
Don’t let the simplicity of this ingredient list fool you—each component plays an essential role in creating the perfect balance of richness, moisture, and flavor in this White German Chocolate Cake with a Cheesecake Center Recipe.
- 1 package white cake mix: Provides a reliable, tender, and fluffy base for the cake layers.
- 1 cup buttermilk: Adds tangy moisture and tenderness to the cake, enhancing flavor complexity.
- 1/2 cup vegetable oil: Keeps the cake moist and tender without weighing it down.
- 4 large egg whites: Help add structure and lightness to the cake batter.
- 1 teaspoon vanilla extract: Brings warm, sweet aromas that complement the entire cake.
- 16 oz cream cheese, softened: The star of the cheesecake center, lending creamy richness and tang.
- 1/2 cup granulated sugar: Sweetens the cheesecake filling just right without overpowering.
- 2 large eggs: Give the cheesecake structure and a velvety texture.
- 1 teaspoon vanilla extract (for cheesecake): Enhances the cream cheese’s natural flavor with subtle warmth.
- 1/2 cup unsalted butter, softened: Forms the luscious base for the buttercream frosting.
- 3 cups powdered sugar: Adds sweetness and smoothness to the frosting texture.
- 1/4 cup heavy cream: Gives your frosting a creamy, spreadable consistency.
- 1 teaspoon vanilla extract (for frosting): Ties all frosting flavors together with a classic note.
- 1/2 cup shredded sweetened coconut (optional): Adds a delightful chewiness and tropical flair as a garnish.
- 1/2 cup chopped pecans (optional): Contributes a crunchy contrast and nutty depth for garnish.
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), then grease and line two 9-inch round cake pans to ensure easy removal later. In a large bowl, combine the white cake mix, buttermilk, vegetable oil, egg whites, and vanilla extract. Beat this mixture until it’s perfectly smooth—this guarantees a tender crumb in your cake. Divide the batter evenly between the two prepared pans, then bake for 25 to 30 minutes until the cakes are golden and a toothpick inserted in the center comes out clean. Let the cakes cool completely before moving on.
Step 2: Make the Cheesecake Center
While the cake layers are baking and cooling, get your cheesecake filling ready. In a mixing bowl, beat the softened cream cheese with the granulated sugar until the mixture is smooth and creamy. Add the eggs one at a time along with the vanilla extract, mixing well after each addition to keep the filling silky. Pour this cheesecake batter into an 8-inch greased pan and bake at 325°F (163°C) for 40 to 45 minutes. Allow it to cool completely—this step is crucial to prevent the cheesecake from melting into the cake later.
Step 3: Prepare the Vanilla Buttercream Frosting
For the frosting, beat the softened butter until it’s creamy and light. Gradually add the powdered sugar, alternating with the heavy cream, to build a smooth, fluffy texture. Stir in vanilla extract to give the frosting a lovely fragrant finish. This frosting will bring it all together with gentle sweetness and richness.
Step 4: Assemble the Cake
Here comes the exciting part: assembly! Place one cooled cake layer on your serving plate. Gently transfer the cooled cheesecake layer on top of this first cake layer. Then, carefully put the second cake layer on top of the cheesecake. Now, generously frost the entire cake, covering the top and sides with your luscious vanilla buttercream. If you want to add an extra touch of texture and flavor, sprinkle shredded sweetened coconut and chopped pecans over the frosting—it’s a classic pairing that elevates this cake to something truly special. Chill the cake for at least one hour before serving to let the flavors settle beautifully.
How to Serve White German Chocolate Cake with a Cheesecake Center Recipe
Garnishes
While the coconut and pecan garnish is optional, it’s highly recommended—they add a lovely chew and crunch that complement the smooth textures of the cake and cheesecake layers. For a festive twist, you could also lightly toast the coconut and pecans to bring out deeper, nutty flavors. Fresh berries or edible flowers can add a pop of color and freshness if you want to impress guests visually.
Side Dishes
This cake is so rich and satisfying on its own that it rarely needs a companion, but if you want to round out the dessert experience, try serving it alongside a scoop of vanilla bean ice cream or a small cup of freshly brewed coffee. The creaminess of the ice cream and the bitterness of the coffee play beautifully off the sweetness and tang of the cake.
Creative Ways to Present
Slice the cake into generous wedges and present them on individual dessert plates with a drizzle of caramel sauce or melted white chocolate for extra indulgence. You could also transform this cake into mini-trifles by layering small chunks with whipped cream and berries in clear glasses—making it an elegant option for parties or gatherings.
Make Ahead and Storage
Storing Leftovers
After you’ve enjoyed the cake, store any leftovers in an airtight container in the refrigerator. The cake will keep well for up to 5 days, during which the cheesecake center stays creamy and the frosting remains deliciously soft.
Freezing
If you want to make the White German Chocolate Cake with a Cheesecake Center Recipe ahead of time, freezing is a great option. Wrap the fully assembled cake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before serving for the best texture and flavor.
Reheating
This cake is best served chilled or at room temperature, so reheating is generally not necessary. If you prefer softer frosting, simply let slices sit at room temperature for about 30 minutes before serving, allowing the buttercream to mellow beautifully.
FAQs
Can I use fresh ingredients instead of a cake mix?
Absolutely! You can make your own white cake from scratch using flour, sugar, eggs, and other staples. However, using a cake mix simplifies the process and still yields delicious results perfect for this recipe.
What can I substitute for buttermilk?
If you don’t have buttermilk, create a quick substitute by adding one tablespoon of lemon juice or white vinegar to one cup of milk. Let it sit for 5 minutes before using.
Can I make this cake gluten-free?
Yes, by choosing a gluten-free white cake mix and ensuring all other ingredients are gluten-free, you can enjoy the White German Chocolate Cake with a Cheesecake Center Recipe without gluten worries.
Is it necessary to use only egg whites in the cake layers?
Using just egg whites makes the cake lighter and fluffier, which balances the richness of the cheesecake center. Whole eggs can be used but may yield a denser texture.
How do I prevent cracks in the cheesecake layer?
Baking the cheesecake at a lower temperature and allowing it to cool gradually helps prevent cracks. Also, ensure the cream cheese is well-softened and beaten until smooth before adding eggs.
Final Thoughts
You really can’t go wrong with this White German Chocolate Cake with a Cheesecake Center Recipe. It combines the best of two beloved desserts into one unforgettable experience. This is the kind of cake that makes any gathering brighter and every celebration more memorable. I can’t wait for you to try making it yourself—once you do, it will surely hold a special spot in your recipe collection and your heart.
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: American
Description
This White German Chocolate Cake with a Cheesecake Center is a decadent and elegant dessert combining a moist white cake, a creamy cheesecake middle, and a rich vanilla buttercream frosting. Garnished with shredded sweetened coconut and chopped pecans, this layered cake offers the perfect balance of flavors and textures for any special occasion.
Ingredients
Cake Batter
- 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 and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper to ensure the cake layers release easily after baking.
- Make Cake Batter: In a large mixing bowl, combine the white cake mix, buttermilk, vegetable oil, egg whites, and vanilla extract. Beat together until you achieve a smooth, uniform batter with no lumps.
- Bake Cake Layers: Evenly divide the batter between the two prepared cake pans. Place them in the oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the cake layers to cool completely on wire racks.
- Prepare Cheesecake Filling: In a separate bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time along with the vanilla extract, mixing well after each addition to create a silky cheesecake batter.
- Bake Cheesecake Layer: Grease an 8-inch round pan and pour the cheesecake batter into it. Bake this at 325°F (163°C) for 40 to 45 minutes, until the center is just set but still slightly jiggly. Remove from oven and allow to cool completely before assembling the cake.
- Make Frosting: Beat the softened unsalted butter until creamy and light. Gradually add the powdered sugar, alternating with the heavy cream, to reach a smooth, pipeable consistency. Stir in the vanilla extract for flavor.
- Assemble the Cake: Place one cooled white cake layer on your serving plate. Carefully place the cooled cheesecake layer on top, then add the second white cake layer on top of the cheesecake. Spread the prepared vanilla frosting evenly over the entire cake, covering the top and sides completely.
- Garnish and Chill: Sprinkle shredded sweetened coconut and chopped pecans over the frosted cake if desired for added texture and flavor. Refrigerate the assembled cake for at least 1 hour before serving to allow flavors to meld and frosting to set.
Notes
- Ensure all dairy ingredients are at room temperature for smooth batter and frosting.
- To prevent cracking, avoid overbaking the cheesecake layer; it should still have a slight jiggle in the center when removed.
- You can substitute the white cake mix with homemade white cake batter if preferred.
- The coconut and pecans are optional but add traditional flavor and texture typical of German chocolate cakes.
- Store cake refrigerated and consume within 3-4 days for best freshness.
