Go Back

WHITE GERMAN CHOCOLATE CAKE WITH A CHEESECAKE CENTER

Sana Umer
This White German Chocolate Cake with a Cheesecake Center is rich, moist, and decadent. Layers of white chocolate cake surround a creamy cheesecake filling, topped with coconut-pecan frosting—perfect for special occasions or indulgent dessert lovers.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 450 kcal

Ingredients
  

For the Cake:

  • 2 ½ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup whole milk
  • 1 cup white chocolate chips melted

For the Cheesecake Center:

  • 8 oz cream cheese softened
  • ½ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

For the Frosting:

  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 3 large egg yolks
  • ½ cup unsalted butter
  • 1 teaspoon vanilla extract
  • 1 ½ cups shredded coconut
  • 1 cup chopped pecans

Instructions
 

  • Preheat Oven: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  • Make Cheesecake Center: Beat cream cheese, sugar, egg, and vanilla until smooth. Set aside.
  • Prepare Cake Batter: In a large bowl, cream butter and sugar until fluffy. Add eggs one at a time, then vanilla. Mix in melted white chocolate. Alternate adding dry ingredients and milk, mixing until smooth.
  • Assemble Cake: Pour half of the batter into prepared pan. Spread cheesecake mixture evenly over batter. Top with remaining cake batter. Smooth surface.
  • Bake: Bake 45–50 minutes or until toothpick inserted comes out clean (center may be slightly soft due to cheesecake). Cool 10 minutes, then remove from pans to wire racks.
  • Make Frosting: In a saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly until thickened. Remove from heat, stir in vanilla, coconut, and pecans. Cool slightly.
  • Frost Cake: Spread frosting over cooled cake. Chill for 1 hour before serving.

Notes

  • Make Ahead: Cake can be baked a day in advance and stored in fridge.
  • Serving Suggestions: Serve with fresh berries or a drizzle of chocolate sauce.
  • Storage Tips: Store in airtight container in refrigerator up to 3 days.
Keyword coconut pecan frosting, decadent dessert, layered cake recipe, special occasion cake, white chocolate cake, White German Chocolate Cake