Discover the rich, creamy delight of White German Chocolate Cake with a Cheesecake Center, a truly irresistible twist on a classic favorite that combines the best of both worlds: moist, fluffy cake layered over a luscious, tangy cheesecake filling. This decadent dessert is a celebration of textures and flavors that will captivate your taste buds and leave everyone asking for more. Whether for a special occasion or a weekend treat, this White German Chocolate Cake with a Cheesecake Center is bound to become a new favorite in your recipe collection.

Why You’ll Love This Recipe

Perfect harmony of flavors: The light sweetness of the white German chocolate pairs beautifully with the tangy richness of the cheesecake center.
Unique and impressive presentation: Combining two layers of indulgence creates a visually stunning cake that wows guests.
Moist and tender texture: The cake remains soft and moist, which complements the creamy cheesecake without overpowering it.
Versatile for different occasions: Elegant enough for celebrations but simple enough for casual get-togethers.
Easy to customize: Add nuts, fruits, or alternative frostings to make it your signature dessert.

Ingredients You’ll Need

The ingredients for this White German Chocolate Cake with a Cheesecake Center are simple yet essential, each playing a crucial role in building the cake’s rich taste, creamy texture, and beautiful appearance. Quality white German chocolate is key for flavor, while cream cheese makes the cheesecake center irresistibly smooth and tangy.

White German chocolate: Provides a delicate, buttery flavor that is milder than traditional chocolate but just as indulgent.
Cream cheese: Essential for that silky cheesecake layer with its characteristic tanginess.
Eggs: Offer structure to both the cake and cheesecake layers, ensuring a perfect rise and creaminess.
Sour cream or heavy cream: Adds moisture and helps keep the cake moist and tender.
Granulated sugar and brown sugar: A mix for balanced sweetness and subtle caramel notes.
Flour and baking powder: The base ingredients that create the cake’s soft crumb.
Butter: Enhances richness and helps with crumb texture.
Vanilla extract: Rounds out the flavor profile with a fragrant note.
Nuts (optional): Chopped pecans or walnuts add crunch and depth (optional but recommended).

Variations for White German Chocolate Cake with a Cheesecake Center

One of the best things about this recipe is how easy it is to customize. You can tweak it to suit your flavor preferences, dietary restrictions, or simply to try something new. Feel free to experiment and make this cake uniquely yours!

Nut-Free Version: Simply omit the nuts for allergy-friendly sweetness without losing texture.
Fruit Infusion: Add fresh shredded coconut or pineapple for tropical vibes reminiscent of classic German chocolate cake.
Chocolate Lovers’ Delight: Incorporate white chocolate chips or a thin layer of chocolate ganache on top for extra decadence.
Gluten-Free Option: Use a gluten-free flour blend for all the flavor without the gluten.
Vegan Adaptation: Substitute eggs, butter, and cream cheese with vegan alternatives to make this a plant-based treat.

Why White German Chocolate Cake with a Cheesecake Center Is a Must-Try

How to Make White German Chocolate Cake with a Cheesecake Center

Step 1: Prepare the Cheesecake Center

Begin by mixing softened cream cheese, sugar, eggs, and vanilla until smooth and creamy for the cheesecake filling. Set this aside while you prepare the cake batter.

Step 2: Make the Cake Batter

Cream the butter with granulated and brown sugars until fluffy, then gradually beat in eggs and vanilla extract. Slowly add the flour and baking powder, alternating with melted white German chocolate and sour cream to create a smooth, velvety batter.

Step 3: Assemble the Cake Layers

Pour half the cake batter into a greased cake pan. Gently spread the cheesecake mixture evenly over the cake layer without mixing. Top this with the remaining cake batter, carefully smoothing the surface.

Step 4: Bake to Perfection

Bake the assembled cake at the recommended temperature until a toothpick inserted into the cake (but not the cheesecake center) comes out clean. The cheesecake center should be just set and tender.

Step 5: Cool and Frost

Let the cake cool completely before frosting. A classic coconut-pecan frosting or cream cheese frosting complements the cake perfectly, adding extra flavor and moisture.

Pro Tips for Making White German Chocolate Cake with a Cheesecake Center

Room temperature ingredients: Ensure eggs, butter, and cream cheese are at room temperature for smooth mixing and texture.
Don’t overmix the cheesecake batter: This keeps it silky and prevents cracking during baking.
Use parchment paper: Line your pans with parchment to avoid sticking and to help with releasing the cake cleanly.
Freeze the cheesecake layer briefly: For easier assembly, chill the cheesecake filling before adding the top cake layer.
Test for doneness carefully: Insert a toothpick into the cake batter layer to avoid disturbing the cheesecake center.

How to Serve White German Chocolate Cake with a Cheesecake Center

Garnishes

A sprinkle of toasted pecans, a delicate dusting of powdered sugar, or even a drizzle of white chocolate ganache makes a gorgeous and flavorful finish. Fresh berries add a bright, tangy contrast that’s visually stunning and delicious.

Side Dishes

Pair this cake with a scoop of vanilla ice cream, fresh whipped cream, or a light fruit salad to balance its richness. A cup of strong coffee or aromatic herbal tea also complements this dessert beautifully.

Creative Ways to Present

Serve individual slices on elegant plates with a small mint leaf or edible flower as decoration. Alternatively, create mini versions in cupcake form for parties or bundle slices with a festive ribbon for gifting.

Make Ahead and Storage

Storing Leftovers

Store leftover White German Chocolate Cake with a Cheesecake Center in an airtight container in the refrigerator to keep the cheesecake filling fresh and the cake moist. It can last up to 4-5 days.

Freezing

Wrap tightly in plastic wrap and aluminum foil before freezing to prevent freezer burn. This cake freezes well for up to 2 months and can be thawed overnight in the refrigerator.

Reheating

Bring slices to room temperature before serving or warm gently in the microwave for 10-15 seconds to enhance softness without melting the cheesecake center.

FAQs

Can I make the cheesecake center dairy-free?

Yes, you can substitute the cream cheese with a dairy-free alternative such as almond or soy-based cream cheese to create a dairy-free cheesecake layer.

Is it possible to bake this cake without nuts?

Absolutely, you can omit nuts entirely or replace them with seeds or dried fruits depending on your preference or dietary needs.

How long does the cake need to cool before frosting?

It’s best to let the cake cool completely, at least 2-3 hours, to prevent the frosting from melting and to maintain a clean finish.

Can I prepare this cake in advance for an event?

Yes, this cake can be made a day ahead and stored in the fridge; in fact, chilling overnight can improve flavor melding.

What frosting goes best with White German Chocolate Cake with a Cheesecake Center?

Traditional coconut-pecan frosting, cream cheese frosting, or even a simple whipped cream topping enhance the cake’s flavors wonderfully.

Final Thoughts

If you’re searching for a dessert that truly stands out, White German Chocolate Cake with a Cheesecake Center is an absolute must-try. Its perfect blend of creamy, rich, and tender layers turns each bite into a celebration of flavors and textures. Once you try this cake, it’s sure to become a beloved dessert that you’ll return to again and again. So go ahead—bake one for your next gathering or a cozy night in. Your taste buds will thank you.

White German Chocolate Cake with a Cheesecake Center

Print Recipe

White German Chocolate Cake with a Cheesecake Center is a rich and creamy dessert featuring moist, fluffy white German chocolate cake layered over a luscious, tangy cheesecake filling. This elegant cake offers a perfect harmony of flavors and textures, ideal for special occasions or casual treats. It combines a tender cake crumb with a silky cheesecake center and is beautifully complemented by classic coconut-pecan or cream cheese frosting.

Author: Julia
Prep Time: 25 minutes
Cook Time: 65 minutes
Total Time: 1 hour 30 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: German-American
Diet: Can be adapted to Gluten Free or Vegan

Ingredients

Scale

Cake Ingredients

1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
4 large eggs, room temperature
1 tsp vanilla extract
2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1 cup sour cream or heavy cream
8 oz white German chocolate, melted
Optional: 1/2 cup chopped pecans or walnuts

Cheesecake Center Ingredients

16 oz cream cheese, softened
3/4 cup granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract

Frosting and Garnish (Optional)

Classic coconut-pecan frosting or cream cheese frosting
Toasted pecans for garnish
Powdered sugar for dusting
White chocolate ganache (optional)
Fresh berries (optional)

Instructions

Prepare the Cheesecake Center: In a mixing bowl, beat the softened cream cheese, sugar, eggs, and vanilla extract together until the mixture is smooth and creamy. Avoid overmixing to prevent cracking later. Set aside or chill briefly for easier assembly.
Make the Cake Batter: Cream the softened butter with granulated and brown sugars until fluffy. Gradually beat in the eggs one at a time, followed by the vanilla extract. In a separate bowl, combine the flour and baking powder. Alternate adding the dry ingredients with the melted white German chocolate and sour cream into the butter mixture, mixing until a smooth, velvety batter forms. Fold in optional chopped nuts if desired.
Assemble the Cake Layers: Grease and line a cake pan with parchment paper. Pour half of the cake batter into the pan and spread evenly. Gently layer the prepared cheesecake filling over the cake batter, spreading carefully to avoid mixing the layers. Top with the remaining cake batter, smoothing the surface.
Bake the Cake: Bake the cake at 325°F (163°C) for about 60-70 minutes or until a toothpick inserted into the cake layer (avoiding the cheesecake center) comes out clean and the cheesecake layer is set but still tender.
Cool and Frost: Allow the cake to cool completely in the pan on a wire rack. Once cooled, frost with your choice of classic coconut-pecan frosting, cream cheese frosting, or whipped cream. Garnish with toasted pecans, powdered sugar, white chocolate ganache, or fresh berries as desired.

Notes

Use room temperature ingredients (eggs, butter, cream cheese) for smooth mixing and better texture.
Avoid overmixing the cheesecake batter to keep it silky and prevent cracks.
Line your cake pans with parchment paper to prevent sticking and ease cake removal.
Chill the cheesecake filling briefly before adding the top cake layer for easier assembly.
Test doneness by inserting a toothpick into the cake batter layer only, avoiding the cheesecake center.
The cake can be customized by omitting nuts, adding tropical fruits like shredded coconut or pineapple, or using gluten-free flour.
Store leftovers in an airtight container in the refrigerator for up to 4-5 days or freeze up to 2 months.
Bring slices to room temperature before serving or warm briefly in the microwave for softness.

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 450 kcal
Sugar: 35 g
Sodium: 240 mg
Fat: 28 g
Saturated Fat: 16 g
Unsaturated Fat: 8 g
Trans Fat: 0.5 g
Carbohydrates: 38 g
Fiber: 1 g
Protein: 6 g
Cholesterol: 115 mg

Keywords: White German Chocolate Cake, Cheesecake Center, German Chocolate Cake, Cream Cheese Filling, Coconut-Pecan Frosting, Layer Cake, Moist Cake, Holiday Dessert