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White German Chocolate Cake with a Cheesecake Center

A Decadent Fusion of Two Beloved Classics

When it comes to desserts that truly impress, few creations can rival the indulgence of combining two classics: the soft, fluffy White German Chocolate Cake and the rich, creamy heart of cheesecake. This show-stopping dessert layers elegance with decadence, making it perfect for birthdays, holidays, or any special occasion where you want guests to say “Wow!”.

Here’s a step-by-step guide to creating this masterpiece at home.

Ingredients

For the Cheesecake Layer

• 2 packages cream cheese (8 oz each, softened)
• ½ cup granulated sugar
• 2 large eggs
• ½ cup sour cream
• 1 tsp vanilla extract

For the White German Chocolate Cake

• 2 ½ cups cake flour (or all-purpose flour sifted well)
• 2 ½ tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter (room temperature)
• 2 cups granulated sugar
• 4 large egg whites
• 1 cup buttermilk (or whole milk with 1 tsp vinegar/lemon juice)
• 1 tsp vanilla extract
• 4 oz white chocolate, melted and cooled slightly

For the Coconut-Pecan Frosting (classic German chocolate topping)

• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 large egg yolks
• ½ cup unsalted butter
• 1 tsp vanilla extract
• 1 ½ cups sweetened shredded coconut
• 1 cup chopped pecans

Step-by-Step Method

Step 1: Prepare the Cheesecake Layer

1. Preheat your oven to 325°F (165°C).
2. Line the bottom of a 9-inch springform pan with parchment paper.
3. In a large bowl, beat the cream cheese until smooth. Add sugar and beat until fluffy.
4. Add the eggs, one at a time, mixing well after each. Stir in sour cream and vanilla until fully combined.
5. Pour the batter into the pan and bake for 35–40 minutes, until the center is set but still slightly jiggly.
6. Cool completely, then refrigerate for at least 2 hours.

This chilled cheesecake will later be sandwiched between the cake layers.

Step 2: Bake the White German Chocolate Cake

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, cream the butter and sugar until light and fluffy.
4. Add the egg whites one at a time, beating well after each.
5. Mix in the vanilla and melted white chocolate.
6. Add the dry ingredients in three parts, alternating with the buttermilk, beginning and ending with the dry mixture. Mix until just combined.
7. Divide batter evenly between the pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
8. Let cakes cool in pans for 10 minutes before transferring to a wire rack.

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