Description
This White German Chocolate Cake with a Cheesecake Center features moist white cake layers sandwiching a creamy, rich cheesecake filling. Topped with a smooth vanilla buttercream frosting and optionally garnished with shredded sweetened coconut and chopped pecans, this decadent dessert is perfect for celebrations or special occasions, offering a delightful blend of textures and flavors.
Ingredients
Scale
Cake:
- 1 package white cake mix
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 4 large egg whites
- 1 teaspoon vanilla extract
Cheesecake Center:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Frosting:
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
Garnish (optional):
- 1/2 cup shredded sweetened coconut
- 1/2 cup chopped pecans
Instructions
- Preheat and Prep Pans: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans to ensure the cake layers do not stick.
- Make Cake Batter: In a large bowl, combine the white cake mix, buttermilk, vegetable oil, egg whites, and vanilla extract. Beat until the batter is smooth and well mixed.
- Bake Cake Layers: Evenly divide the batter between the prepared cake pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake layers to cool completely on a wire rack.
- Prepare Cheesecake Filling: In a separate bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract until fully combined.
- Bake Cheesecake Layer: Grease an 8-inch round pan and pour in the cheesecake batter. Bake at 325°F (163°C) for 40 to 45 minutes, or until the center is mostly set but still slightly jiggly. Remove from oven and let cool completely.
- Make Frosting: Beat the softened butter until creamy. Gradually add the powdered sugar, alternating with the heavy cream to reach your desired consistency. Mix in vanilla extract and beat until smooth and fluffy.
- Assemble the Cake: Place one cake layer on your serving plate. Carefully top it with the cooled cheesecake layer. Then, place the second cake layer on top. Use the prepared frosting to cover the top and sides of the cake evenly.
- Garnish and Chill: Optionally, sprinkle shredded sweetened coconut and chopped pecans over the frosted cake for added texture and flavor. Chill the assembled cake in the refrigerator for at least 1 hour before serving to set the frosting and enhance flavors.
Notes
- Ensure all cream cheese and butter are softened before use to avoid lumps in cheesecake and frosting.
- Let cake and cheesecake layers cool completely before assembling to prevent melting the frosting.
- The coconut and pecan garnish are optional but add a nice traditional touch and flavor contrast.
- Chilling the cake before serving helps the cheesecake layer to firm up and makes slicing cleaner.
- Use fresh eggs for best results, especially in the cheesecake layer.
