White German Chocolate Cake with a Cheesecake Center: The Showstopper Slice Everyone Talks About

Step 1: Bake the Cheesecake Center

Preheat oven to 325°F (163°C). Line a 9-inch springform (or cake pan) with parchment and lightly grease.
Beat cream cheese until smooth. Add sugar and mix.
Add eggs one at a time, mixing on low just until combined.
Mix in vanilla, sour cream, and salt.
Pour into pan and bake 30–40 minutes, until set with a slight jiggle in the center.
Cool to room temp, then refrigerate at least 4 hours (overnight best) until firm.

Step 2: Bake the White Cake Layers

Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment.
Whisk flour, baking powder, baking soda, and salt.
Cream butter and sugar 2–3 minutes until fluffy.
Add egg whites gradually, mixing until smooth. Mix in vanilla (and almond extract if using).
Add dry ingredients in 3 additions, alternating with buttermilk and milk. Mix just until combined.
Divide batter evenly between pans.
Bake 25–30 minutes, or until a toothpick comes out clean.
Cool 10 minutes in pans, then turn out and cool completely.

Step 3: Make the Coconut-Pecan Frosting

In a saucepan over medium heat, whisk evaporated milk, egg yolks, brown sugar, granulated sugar, and butter.
Cook, whisking constantly, 10–12 minutes until thickened (it should coat the back of a spoon).
Remove from heat. Stir in vanilla and salt.
Fold in coconut and pecans. Cool until spreadable (it thickens as it cools).

Step 4: Assemble the Cake

Place one white cake layer on a serving plate or cake stand.
Spread a thin layer of coconut-pecan frosting on top (this helps “glue” the cheesecake).
Carefully unmold the chilled cheesecake layer and place it centered on top.
Spread another thin layer of coconut-pecan frosting over the cheesecake.
Top with the second white cake layer.
Spread remaining coconut-pecan frosting on top (and optionally around the sides).
If using optional vanilla buttercream, frost the sides first, then add coconut-pecan frosting on top.

Step 5: Chill, Slice, Serve

Chill the assembled cake for 30–60 minutes before slicing for clean layers.
Slice with a warm knife (dip in hot water, wipe dry) for the prettiest cuts.

Serving and Storage

Serve: Slightly chilled or room temperature (best texture is 15 minutes out of the fridge).
Refrigerate: Because of the cheesecake layer, store covered in the fridge up to 5 days.
Freeze: Freeze slices (wrapped well) up to 2 months. Thaw overnight in the fridge.
Make-ahead: Bake cheesecake layer 1–2 days ahead; cake layers can be baked and wrapped 1 day ahead.

Tips

Chill the cheesecake layer well: it must be firm to stack cleanly.
Toast the pecans: 8–10 minutes at 350°F (175°C) makes flavor pop.
Don’t overmix egg whites: mix just until combined to keep the cake tender.
Level layers: trim domes for a straight, bakery-style stack.
Clean slices: warm knife + wipe between cuts = perfect layers.

Variations

White Chocolate Version: add 1/2 cup melted white chocolate to the cheesecake batter.
Strawberry Twist: add a thin layer of strawberry jam between cake and cheesecake.
Chocolate Drizzle: drizzle ganache over the top for extra drama.
Nut-Free: skip pecans and add extra coconut (texture changes but still delicious).
Mini Cakes: bake as smaller 6-inch layers for a taller look (adjust bake times).

Tips (Troubleshooting)

Cheesecake cracked? It’s okay—it’s a hidden middle layer. Chill well; cracks won’t matter.
Frosting too runny? Cook a little longer, or cool more. It thickens as it sits.
Layers sliding? Chill cake 30–60 minutes before slicing; use thin frosting “glue” layers.
Dry cake layers? Slight overbake—next time check at 25 minutes and remove when toothpick has a few moist crumbs.

Conclusion

White German Chocolate Cake with a Cheesecake Center is a true centerpiece dessert—soft white cake, creamy
cheesecake middle, and that classic coconut-pecan frosting that tastes like caramelized comfort. It’s rich, layered,
and unforgettable… the kind of cake that turns any gathering into a celebration.

FAQ

Do I have to use a springform pan for the cheesecake layer?

It’s easiest, but not required. A regular cake pan lined with parchment works—just chill well and lift carefully.

Can I use cake mix for the white cake layers?

Yes. Use two white cake mixes and bake in two 9-inch pans. Homemade gives the best texture, but mix saves time.

Why does the coconut-pecan frosting need egg yolks?

Egg yolks thicken the frosting into that classic custardy, caramel-like texture that makes German chocolate frosting unique.

Can I make this cake ahead for a party?

Absolutely. It’s even better the next day. Assemble the night before and keep refrigerated, then slice when ready.

How many servings does this make?

About 12–14 slices, depending on how generous you cut.