White German Chocolate Cake with a Cheesecake Center

Here’s a delicious White German Chocolate Cake with a Cheesecake Center recipe for you! It’s a rich, creamy, and decadent cake with layers of white chocolate cake, a creamy cheesecake middle, and the classic German chocolate coconut-pecan frosting. Let’s dive in:

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White German Chocolate Cake with Cheesecake Center

Ingredients

For the White German Chocolate Cake:

• 2 ½ cups all-purpose flour

• 2 ½ tsp baking powder

• ½ tsp salt

• 1 cup unsalted butter, softened

• 2 cups granulated sugar

• 4 large eggs, separated

• 1 tsp vanilla extract

• 1 cup whole milk

• 4 oz white chocolate, melted and slightly cooled

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For the Cheesecake Center:

• 16 oz cream cheese, softened

• 2 large eggs

• ½ cup granulated sugar

• 1 tsp vanilla extract

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For the German Chocolate Frosting:

• 1 cup evaporated milk

• 1 cup granulated sugar

• 3 egg yolks, beaten

• ½ cup unsalted butter

• 1 ½ cups sweetened shredded coconut

• 1 cup chopped pecans

• 1 tsp vanilla extract

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Instructions

Make the Cake:

1. Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.

2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.

3. In a large bowl, beat butter and sugar until light and fluffy. Add egg yolks one at a time, mixing well after each.

4. Stir in vanilla extract and melted white chocolate.

5. Alternately add flour mixture and milk to the butter mixture, beginning and ending with flour. Mix just until combined.

6. In a separate bowl, beat egg whites until stiff peaks form, then gently fold them into the batter.

7. Divide batter evenly among prepared pans.

Make the Cheesecake Center:

1. In a medium bowl, beat cream cheese until smooth.

2. Add eggs, sugar, and vanilla; beat until well combined and smooth.

Assemble and Bake:

1. Pour half of the cake batter into the pans evenly.

2. Spread the cheesecake mixture evenly over the cake batter in each pan.

3. Carefully spoon the remaining cake batter over the cheesecake layer. (Try not to mix the layers.)

4. Bake for 40-45 minutes or until a toothpick inserted into the cake layer (not the cheesecake) comes out clean.

5. Let the cakes cool in pans for 10 minutes, then remove to wire racks to cool completely.

Make the German Chocolate Frosting:

1. In a medium saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until thickened (about 12 minutes).

2. Remove from heat and stir in coconut, pecans, and vanilla. Let cool until spreadable.

Assemble the Cake:

1. Place one cake layer on a serving plate.

2. Spread a generous amount of German chocolate frosting over the top.

3. Repeat with second and third layers, frosting the top and sides of the cake.

4. Let the cake sit for at least 1 hour before serving for flavors to meld.