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
Scale
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.
