White German Chocolate Cake with a Cheesecake Center
This White German Chocolate Cake with a Cheesecake Center is a show-stopping dessert that combines the richness of white chocolate cake, the creaminess of cheesecake, and the delightful textures of coconut and pecans. Each slice reveals a tender, moist cake wrapped around a smooth, velvety cheesecake ribbon—making it a dessert that feels indulgent, elegant, and unforgettable. Whether served at celebrations or enjoyed as a luxurious treat, this cake delivers a perfect balance of flavor and texture in every bite.
Table of Contents
What Makes This Cake Special
Ingredients
How to Prepare the Cheesecake Filling
How to Make the Cake Batter
How to Assemble the Cake
Optional Topping
Serving Suggestions
Why You’ll Love This Cake
Expert Tips
Variations
How to Store
Final Thoughts
What Makes This Cake Special
This recipe elevates a classic white German chocolate cake by adding a luscious cheesecake layer baked directly into the center. The contrast between the soft cake and the creamy filling creates a unique dessert experience. The optional toasted coconut, pecans, and white chocolate drizzle add richness, fragrance, and crunch. It’s a cake that feels both comforting and sophisticated—perfect for birthdays, holidays, or any special occasion.
Ingredients
For the White German Chocolate Cake
• 2 1/2 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup whole milk
• 4 oz white chocolate, melted
• 1/2 cup unsweetened shredded coconut (optional)
• 1/2 cup chopped pecans (optional)
For the Cheesecake Center
• 8 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 tbsp all-purpose flour
For the Optional Topping
• 1 cup shredded coconut, toasted
• 1/2 cup chopped pecans, toasted
• 1/2 cup melted white chocolate, for drizzling
How to Prepare the Cheesecake Filling
Preheat the oven to 325°F (163°C).
In a mixing bowl, beat together the cream cheese and sugar until smooth and creamy. Add the egg, vanilla extract, and flour, blending until fully incorporated. The mixture should be thick, smooth, and pourable without being runny. Set aside while you prepare the cake batter.
How to Make the White German Chocolate Cake Batter
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and melted white chocolate until fully combined.
Gradually incorporate the dry ingredients in three additions, alternating with the milk. Begin and end with the dry ingredients, mixing just until the batter is smooth.
If desired, fold in the shredded coconut and chopped pecans for added flavor and texture.
How to Assemble the Cake
Divide the cake batter evenly between the two prepared pans.
Spoon the cheesecake mixture on top of the batter in each pan, leaving a small border around the edges to prevent overflow. The cheesecake filling will spread as it bakes.
Use a knife or skewer to gently swirl the cheesecake filling into the batter—without fully mixing the two layers.
Bake for 30–35 minutes, or until a toothpick inserted into the cake portion (not the creamy center) comes out clean.
Allow the cakes to cool completely in their pans before removing and decorating.
Optional Topping
Toast the shredded coconut and chopped pecans in a dry skillet over medium heat for 3–5 minutes, stirring frequently to prevent burning.
Once the cakes are cool, drizzle them generously with melted white chocolate. Sprinkle the toasted coconut and pecans over the top to add flavor, fragrance, and a beautiful finish.
Serving Suggestions
Place one cake layer on a serving platter, then top it with the second layer for an impressive presentation.
Serve each slice with a drizzle of extra white chocolate, a dusting of powdered sugar, or a small scoop of vanilla ice cream for added indulgence.
This cake pairs beautifully with coffee, tea, or a chilled glass of milk.
Why You’ll Love This Cake
• A unique blend of soft cake and creamy cheesecake
• Beautiful, impressive layers perfect for celebrations
• Rich white chocolate flavor complemented by coconut and pecans
• Moist, tender crumb with luxurious texture
• Easy to customize with toppings or fillings
Expert Tips
• Make sure the cream cheese is fully softened for a smooth filling.
• If the cheesecake mixture is too runny, add a little more flour so it sets properly.
• Do not over-swirl the cheesecake layer—you want distinct ribbons throughout the cake.
• Let the cakes cool completely before removing them from the pans to prevent cracking.
• Melt the white chocolate slowly to avoid seizing.
Variations
• Lemon Twist: Add lemon zest to the cheesecake filling.
• Berry Version: Fold raspberries or blueberries into the cake batter.
• Coconut Dream: Add coconut milk instead of regular milk.
• Chocolate Drizzle: Swap white chocolate drizzle for dark or milk chocolate.
How to Store
Store the assembled cake in an airtight container in the refrigerator for up to 4 days.
For longer storage, wrap the cake (without toppings) tightly and freeze for up to 2 months.
Thaw overnight in the refrigerator and add toppings before serving.
Final Thoughts
This White German Chocolate Cake with a Cheesecake Center is a luxurious, unforgettable dessert that blends elegance with comfort. Its creamy center, tender crumb, and decadent toppings make it perfect for celebrations or anytime you want something truly special. Every slice feels like a delightful surprise—creamy, sweet, rich, and perfectly balanced.