Print

Showstopper White German Chocolate Cake with Cheesecake Center

Close-up of a moist slice of white German chocolate cake layered with cream frosting and toasted coconut flakes.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Create a decadent, moist White German Chocolate Cake featuring rich white chocolate layers and a creamy cheesecake center, topped with classic coconut pecan frosting. This recipe delivers a showstopper dessert perfect for celebrations.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 4 large eggs, room temperature
  • 1 cup buttermilk, room temperature
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese, softened
  • 1/2 cup granulated sugar (for cheesecake layer)
  • 1 large egg (for cheesecake layer)
  • 1 teaspoon vanilla extract (for cheesecake layer)
  • 1 cup white chocolate chips, melted and cooled slightly
  • 1 cup granulated sugar (for cake batter)
  • 1/2 cup all-purpose flour (for cake batter)
  • 1/4 cup cornstarch (for cake batter)
  • For Coconut Pecan Frosting: 1 cup evaporated milk
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter
  • 4 large egg yolks, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 1/2 cups flaked coconut
  • 1 cup chopped pecans

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper.
  2. Prepare the White Chocolate Cake Batter: In a large bowl, whisk together the 1 3/4 cups flour, 1 3/4 cups sugar, baking soda, and salt.
  3. In a separate bowl, cream the softened butter until light. Beat in the 4 eggs one at a time. Mix in the buttermilk and 1 teaspoon vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  4. Divide half of the cake batter evenly between two of the prepared cake pans.
  5. Prepare the Cheesecake Center: In a medium bowl, beat the softened cream cheese, 1/2 cup sugar, 1 egg, and 1 teaspoon vanilla extract until smooth. Gently fold in the melted white chocolate chips.
  6. Pour the cheesecake mixture over the batter in the two pans.
  7. Prepare the Top Layer: In a small bowl, whisk together the remaining 1 cup sugar, 1/2 cup flour, and cornstarch. Gently fold this dry mixture into the remaining cake batter until barely incorporated. This creates a slightly denser top layer.
  8. Carefully spoon this remaining batter over the cheesecake layer in the two pans, spreading gently to cover.
  9. Bake the two layered cakes for 35 to 40 minutes, or until a toothpick inserted near the edge comes out clean. Cool in pans for 15 minutes before inverting onto a wire rack to cool completely.
  10. Prepare the Coconut Pecan Frosting: Combine evaporated milk, 1 cup sugar, butter, and egg yolks in a saucepan. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 8 to 10 minutes). Do not boil.
  11. Remove from heat. Stir in vanilla, coconut, and pecans. Let the frosting cool completely to room temperature; it will thicken as it cools.
  12. Assemble the Cake: Once the cakes are completely cool, place one white chocolate layer on a serving plate. Spread a generous amount of coconut pecan frosting over the top. Place the second layer on top and frost the top and sides with the remaining frosting.

Notes

  • For a true showstopper, bake three separate, single-layer white chocolate cakes instead of the two-layer cheesecake version. Use the remaining batter to fill the third pan.
  • If you skip the cheesecake center, use the remaining batter to make a third standard white cake layer.
  • The coconut pecan frosting must cool completely before you apply it, or it will run off the cake.

Nutrition

Find it online: https://cookerycommand.com/white-german-chocolate-cake/