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White German Chocolate Cake with Cheesecake Center

White German Chocolate Cake with Cheesecake Center
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Indulge in a slice of this exquisite White German Chocolate Cake with Cheesecake Center, a show-stopping dessert that effortlessly marries rich cheesecake with light, fluffy white chocolate cake. Ideal for any occasion—birthdays, family gatherings, or simply when you deserve a sweet treat—this layered delight is sure to impress. Each forkful reveals a delicious contrast of creamy and airy textures, making it an instant favorite among friends and family. With the added twist of coconut pecan frosting, this cake is not only beautiful but also customizable to suit your taste preferences. Whether you’re celebrating or treating yourself, this cake promises joy in every bite.

Ingredients

Scale
  • 2 (8 oz) blocks cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 1/4 cup sour cream
  • 1 tbsp all-purpose flour
  • 2 1/2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter, room temperature
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 2 tsp vanilla extract
  • 8 oz white chocolate, melted and cooled
  • 1 cup buttermilk
  • 1/2 cup unsalted butter
  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 3 egg yolks, lightly beaten
  • 1 tsp vanilla extract
  • 1 1/2 cups sweetened shredded coconut
  • 1 cup chopped pecans
  • 4 oz white chocolate, melted

Instructions

  1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the base with parchment paper.
  2. In a large bowl, beat softened cream cheese until smooth. Gradually mix in sugar and then add eggs one at a time, followed by vanilla extract, sour cream, and flour. Pour into the prepared pan and bake for 40-45 minutes until set. Chill for at least 2 hours.
  3. For the cake, increase oven temperature to 350°F (175°C) and grease two 9-inch round cake pans. In one bowl, combine flour, baking powder, baking soda, and salt; in another bowl, cream butter and sugar until fluffy. Add eggs one by one along with vanilla extract and melted white chocolate. Alternate dry ingredients with buttermilk until smooth. Divide between pans and bake for 25-30 minutes.
  4. To make frosting: In a saucepan over medium heat, combine butter, evaporated milk, sugar, and egg yolks; stir constantly until thickened (10-12 minutes). Remove from heat and mix in vanilla extract, coconut flakes, pecans, and melted white chocolate.
  5. Assemble the cake by layering one cake on a platter followed by the chilled cheesecake layer and then the second cake layer on top. Frost generously with coconut pecan frosting and chill for at least 30 minutes before serving.

Nutrition

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