Description
This White German Chocolate Cake with a Cheesecake Center is a decadent layered dessert combining fluffy white cake with a creamy cheesecake middle and a rich buttercream frosting. Garnished with coconut and pecans, it offers a perfect balance of flavors and textures for special occasions or indulgent treats.
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 and prepare pans: Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans to prevent sticking and ensure even baking.
- Make the cake batter: In a large bowl, combine the white cake mix, buttermilk, vegetable oil, egg whites, and vanilla extract. Beat the mixture until smooth and fully incorporated to create a light batter.
- Bake the cake layers: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely.
- Prepare the cheesecake batter: In a separate bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add in the eggs and vanilla extract, mixing well until combined.
- Bake the cheesecake layer: Pour the cheesecake batter into a greased 8-inch round pan. Bake at 325°F (163°C) for 40-45 minutes until the center is nearly set but still slightly jiggly. Let it cool completely to firm up.
- Make the frosting: Beat the softened butter until creamy. Gradually add the powdered sugar, mixing well while alternating with the heavy cream for consistency. Stir in the vanilla extract until smooth and fluffy.
- Assemble the cake: Place one cooled cake layer on a serving plate. Carefully add the cooled cheesecake layer on top. Then place the second cake layer over the cheesecake. Spread the frosting evenly over the entire cake.
- Add garnish and chill: Sprinkle the shredded sweetened coconut and chopped pecans on top if desired. Refrigerate the assembled cake for at least 1 hour before serving to let the flavors meld and frosting set.
Notes
- Ensure the cheesecake is fully cooled before layering to prevent melting the cake layers.
- For best results, use room temperature ingredients to achieve a smooth batter and frosting.
- You can substitute buttermilk with 1 cup milk plus 1 tablespoon lemon juice or vinegar if needed.
- The coconut and pecan garnish is optional but adds texture and authentic White German Chocolate cake flavor.
- Store leftover cake in the refrigerator, covered, for up to 3 days.
