White German Chocolate Cake with a Cheesecake Center Recipe
Indulge in the decadence of this White German Chocolate Cake featuring a luscious cheesecake layer and a delightful coconut-pecan frosting. Perfect for special occasions or whenever you crave a show-stopping dessert!
- Prep Time: 45 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 55 minutes (plus chilling)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
For the Cheesecake Layer:
- 16 ounces cream cheese (softened)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cake Layers:
- 1 box white cake mix (plus ingredients listed on box)
- 1/2 teaspoon almond extract (optional)
For the Coconut-Pecan Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 1/3 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Make the Cheesecake Layer: Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and grease the sides. Beat cream cheese and sugar until smooth. Add eggs one at a time, then stir in vanilla. Bake for 40–45 minutes. Cool and chill.
- Make the Cake Layers: Prepare and bake white cake mix in two 9-inch round pans. Add almond extract if desired. Let cool.
- Make the Frosting: Whisk together evaporated milk, sugar, egg yolks, and butter. Cook until thickened. Stir in vanilla, coconut, and pecans. Cool.
- Assemble the Cake: Layer cakes with cheesecake in between. Frost top and sides with coconut-pecan frosting. Chill before serving.
Notes
- For a sturdier assembly, briefly freeze the cheesecake layer before stacking.
- Store the cake chilled and bring to room temperature before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 620
- Sugar: 48g
- Sodium: 370mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 125mg
