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A slice of White German Chocolate Cake showcasing its soft, moist layers with a creamy cheesecake center.

White German Chocolate Cake

A rich and creamy White German Chocolate Cake with a luscious cheesecake center, topped with a classic coconut-pecan frosting for a decadent treat!
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 12 Servings
Calories 726 kcal

Ingredients
  

  • For the Cake:
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 6 ounces White German Chocolate melted
  • 1 cup buttermilk
  • For the Cheesecake Center:
  • 2 8 oz packages cream cheese, softened
  • ½ cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • For the Coconut-Pecan Frosting:
  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 3 egg yolks
  • ½ cup unsalted butter
  • 1 teaspoon vanilla extract
  • 1 ½ cups shredded coconut
  • 1 cup chopped pecans

Instructions
 

  • Step 1: Prepare the Cheesecake Filling
  • In a large mixing bowl, beat cream cheese and sugar until smooth.
  • Add egg and vanilla extract, mix until fully combined.
  • Cover and refrigerate while preparing the cake batter.
  • Step 2: Prepare the Cake Batter
  • Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
  • In a bowl, whisk flour, baking soda, and salt.
  • In a separate bowl, beat butter and sugar until fluffy. Add eggs one at a time, mixing well.
  • Stir in vanilla extract and melted White German Chocolate.
  • Gradually add dry ingredients and buttermilk, alternating between the two. Mix until just combined.
  • Step 3: Assemble the Cake
  • Pour half of the cake batter into the prepared cake pans.
  • Add the cheesecake filling, spreading evenly.
  • Pour the remaining cake batter over the cheesecake layer.
  • Step 4: Bake the Cake
  • Bake for 50 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the cake cool completely before frosting.
  • Step 5: Prepare the Coconut-Pecan Frosting
  • In a saucepan, whisk evaporated milk, sugar, egg yolks, and butter over medium heat.
  • Stir continuously until thickened (about 10 minutes).
  • Remove from heat and mix in vanilla extract, shredded coconut, and pecans.
  • Let cool before frosting the cake.
  • Step 6: Assemble & Frost the Cake
  • Place the first cake layer on a serving plate and spread frosting over it.
  • Add the second layer and frost the top and sides.
  • Serve and enjoy your White German Chocolate Cake with Cheesecake Center!
A slice of White German Chocolate Cake showcasing its soft, moist layers with a creamy cheesecake center.
White German Chocolate Cake

Notes

You can substitute buttermilk with milk + 1 teaspoon vinegar.
For a shortcut, try White German Chocolate Cake made with cake mix by using white cake mix as a base.
Refrigerate the cake for at least 1 hour before serving for the best texture.

Nutrition

Serving: 1ServingCalories: 726kcalCarbohydrates: 88gProtein: 9gFat: 39gSaturated Fat: 21gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 186mgSodium: 293mgPotassium: 233mgFiber: 2gSugar: 67gVitamin A: 961IUVitamin C: 1mgCalcium: 113mgIron: 2mg
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