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White German Chocolate Cake with a Cheesecake Center

White German Chocolate Cake with a Cheesecake Center
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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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

Find it online: https://juliaglam.com/white-german-chocolate-cake-with-a-cheesecake-center/