White German Chocolate Cake with a Cheesecake Center: A Decadent Delight
Looking for a dessert that’s rich, indulgent, and sure to impress? Look no further than this White German Chocolate Cake with a Cheesecake Center! This showstopping treat features a creamy cheesecake layer nestled between two layers of soft, fluffy white cake, all topped with a rich, gooey coconut-pecan frosting. It’s the perfect dessert for any special occasion or just when you’re craving something extraordinary.
Ingredients for White German Chocolate Cake with a Cheesecake Center:
For the Cheesecake Center:
16 oz cream cheese, softened
½ cup granulated sugar
½ teaspoon vanilla extract
2 large eggs
For the White Cake:
2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter, softened
1 ½ cups granulated sugar
1 teaspoon vanilla extract
4 large egg whites
1 cup whole milk
For the Coconut-Pecan Frosting:
1 cup evaporated milk
1 cup granulated sugar
¾ cup unsalted butter
3 large egg yolks
1 teaspoon vanilla extract
1 ½ cups shredded coconut
1 cup chopped pecans
Directions for Making White German Chocolate Cake with a Cheesecake Center:
1. Prepare the Cheesecake Center:
Preheat your oven to 325°F (163°C). Grease and flour two 9-inch cake pans.
In a medium bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
Add the eggs, one at a time, beating well after each addition. Set the cheesecake mixture aside.
2. Make the White Cake Batter:
In a separate bowl, combine the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the butter and sugar together until light and fluffy. Add the vanilla extract.
Add the egg whites, one at a time, beating well after each addition.
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients. Mix until just combined.
3. Assemble the Cake Layers:
Divide the white cake batter evenly between the two prepared cake pans. Spread the batter evenly to cover the bottom of each pan.
Pour the cheesecake mixture over the cake batter in both pans, spreading it evenly.
Gently swirl the cheesecake into the cake batter with a knife or spoon for a marbled effect (optional).
Bake the cake layers in the preheated oven for about 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely in the pans.
4. Prepare the Coconut-Pecan Frosting:
In a medium saucepan, combine the evaporated milk, sugar, butter, and egg yolks. Cook over medium heat, stirring constantly until the mixture thickens (about 8-10 minutes).
Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let the frosting cool slightly before using.
5. Assemble and Frost the Cake:
Once the cake layers have cooled completely, remove them from the pans and place one layer on a serving plate.
Spread a generous layer of coconut-pecan frosting on top of the first cake layer.
Place the second cake layer on top and frost the entire cake with the remaining coconut-pecan frosting.
6. Serve and Enjoy:
Slice and serve your decadent White German Chocolate Cake with a Cheesecake Center for a sweet and memorable dessert experience!
Why You’ll Love White German Chocolate Cake with a Cheesecake Center:
Indulgent Layers: The combination of soft white cake, creamy cheesecake, and rich coconut-pecan frosting creates a dessert that’s impossible to resist.
Showstopper Dessert: With its stunning layers and indulgent flavors, this cake is perfect for special occasions and will impress all your guests.
Perfect Balance: The slightly tangy cheesecake center pairs perfectly with the sweetness of the white cake and the coconut-pecan frosting, offering a balanced and delightful flavor.
Customizable: You can also add a touch of chocolate to the cake layers for a unique twist if you prefer.
Tips for Perfect White German Chocolate Cake with a Cheesecake Center:
Use Room Temperature Ingredients: Make sure your cream cheese, butter, and eggs are at room temperature for smooth batter and frosting.
Don’t Overmix the Cake Batter: Mix just until combined to avoid dense cake layers.
Chill the Frosting: If your frosting seems too runny after making it, place it in the fridge for 10-15 minutes to firm up before spreading it on the cake.
Frequently Asked Questions (FAQ):
Can I make this cake ahead of time?
Yes! You can bake the cake layers and prepare the frosting in advance. Store the layers separately at room temperature and the frosting in the fridge. Assemble and frost the cake just before serving.
Can I freeze this cake?
Yes! You can freeze the cake layers without frosting for up to 2-3 months. Wrap each layer tightly in plastic wrap, then foil, and freeze. Thaw overnight in the fridge before frosting.
Can I make a smaller version of this cake?
Absolutely! You can halve the ingredients and bake the cake in smaller pans, like 8-inch pans or even cupcake tins for individual servings.
Conclusion:
This White German Chocolate Cake with a Cheesecake Center is a decadent dessert that combines the best of both worlds: rich, creamy cheesecake and fluffy white cake, all topped with the irresistible coconut-pecan frosting. Perfect for celebrations or as a treat to indulge in, this cake will leave everyone asking for seconds. Enjoy it for your next special occasion or whenever you want to make a memorable dessert!
Related Recipes You May Like:
Classic German Chocolate Cake: The traditional version of this beloved cake with a rich coconut-pecan frosting.
Cheesecake Stuffed Cupcakes: A delicious mini version of cheesecake-filled treats that are perfect for sharing.
Coconut Cream Pie: A creamy, coconut-filled pie with a crunchy crust and a light, fluffy texture.