White German Chocolate Cake with Cheesecake Center Recipe

I’ve always been captivated by the magic that happens when you blend distinct dessert traditions into one spectacular creation. This German Chocolate Cake with Cheesecake Center recipe is no exception, marrying the mild, velvety sweetness of white German chocolate with the rich, creamy indulgence of cheesecake. It’s a masterpiece designed to impress, perfect for those moments when you desire to make a statement at family gatherings, dazzle your guests at dinner parties, or simply treat yourself to a slice of decadent bliss.

How to make White German Chocolate Cake with Cheesecake Center

A White German Chocolate Cake with Cheesecake Center is a decadent dessert that combines elements of traditional German chocolate cake with a rich, creamy cheesecake layer in the middle. It’s a modern twist on classic recipes, blending different textures and flavors for a more indulgent experience.

Ingredients:

For the White German Chocolate Cake:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter at room temperature
• 1/4 cup vegetable oil
• 1 1/2 cups granulated sugar
• 4 large eggs, separated
• 4 ounces white chocolate, melted and cooled
• 1 teaspoon vanilla extract
• 1 cup buttermilk

For the Cheesecake Center:

• 2 packages (8 ounces each) cream cheese, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1/4 cup sour cream
• 1 teaspoon vanilla extract

For the Coconut-Pecan Frosting (optional):

• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 egg yolks, beaten with 1 teaspoon water
• 1/2 cup unsalted butter
• 1 teaspoon vanilla extract
• 1 1/3 cups sweetened shredded coconut
• 1 cup chopped pecans

Instructions:

Cheesecake Center:

1. Preheat your oven to 325°F (163°C). Grease and line an 8-inch round cake pan with parchment paper.
2. In a large bowl, beat the cream cheese and sugar until smooth.
3. Add the eggs, one at a time, mixing well after each addition.
4. Blend in the sour cream and vanilla extract.
5. Pour the filling into the prepared pan and smooth the top.
6. Bake for about 45 minutes or until set and just slightly jiggly in the center.
7. Let the cheesecake cool completely in the pan on a wire rack, then refrigerate until firm, at least 3 hours or overnight.

White German Chocolate Cake:

1. Increase oven temperature to 350°F (177°C).
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream the butter, oil, and sugar until light and fluffy.
4. Beat in egg yolks, one at a time, followed by the melted white chocolate and vanilla extract.
5. Alternately beat in the flour mixture and buttermilk, starting and ending with the flour mixture.
6. In a separate bowl, beat egg whites until stiff peaks form. Gently fold into the batter until just combined.
7. Divide the batter evenly between two greased and lined 8-inch round cake pans.
8. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
9. Allow to cool for 10 minutes in the pans, then turn out onto wire racks to cool completely.

Coconut-Pecan Frosting (optional):

1. In a medium saucepan, combine evaporated milk, sugar, egg yolks, and butter.
2. Cook over medium heat, stirring constantly until the mixture thickens, about 12-15 minutes.
3. Remove from heat and stir in vanilla, coconut, and pecans.
4. Cool to room temperature before frosting the cake.

Assembly:

1. Place one layer of the white German chocolate cake on a cake stand or serving plate.
2. Carefully place the cheesecake layer on top of the first cake layer.
3. Top with the second cake layer.
4. Frost the entire cake with the coconut-pecan frosting or your choice of frosting, if desired.

Tips:

• Make sure all ingredients are at room temperature before you begin for the best results.
• When folding in the egg whites, use a light hand to keep the cake batter airy and light.
• Chill the cheesecake and the cake layers before assembly; this will make the process easier and more stable.
• If the coconut-pecan frosting is too thick to spread, you can thin it with a little extra evaporated milk.
• Decorate with white chocolate curls or shavings for an extra touch of elegance.

Ingredients Substitutes

Creating a White German Chocolate Cake with a Cheesecake Center can be a delightful adventure. However, not everyone may have access to all the specific ingredients listed in the original recipe.

Cake Ingredients and Substitutes:

All-purpose Flour

Substitute: For a gluten-free option, you can use a 1:1 gluten-free flour blend. Almond flour or coconut flour can also be used but will alter the texture and flavor, so it’s best to add 1/4 teaspoon of xanthan gum per cup of flour if using gluten-free options that don’t already include it.

Baking Powder & Baking Soda

Substitute: If you’re out of baking powder, use a mix of 1/2 teaspoon cream of tartar plus 1/4 teaspoon baking soda to replace 1 teaspoon of baking powder. There’s no good substitute for baking soda except commercial baking powder.

Granulated Sugar

Substitute: For a less refined option, try coconut sugar. It will add a caramel-like flavor. Alternatively, if you need a sugar-free option, granulated erythritol or a stevia blend designed for baking can work well.

Butter

Substitute: Vegan margarine or coconut oil can be used as a dairy-free option. Keep in mind coconut oil will add a slight coconut flavor to the cake.

Vegetable Oil

Substitute: Any neutral-flavored oil, such as canola or sunflower oil, works well.

Eggs

Substitute: For a vegan option, use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water, set aside for 15 minutes per egg) or a commercial egg substitute.

White Chocolate

Substitute: Dairy-free or vegan white chocolate is available for those avoiding dairy. For a different flavor, you could also use dark chocolate, though this will significantly change the cake’s profile.

Buttermilk

Substitute: Mix 1 cup of almond or soy milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5-10 minutes before using.

Cheesecake Center Ingredients and Substitutes:

Cream Cheese

Substitute: Vegan cream cheese is widely available and works well in cheesecakes for a dairy-free version.

Sour Cream

Substitute: A dairy-free or vegan sour cream alternative or coconut yogurt can be used in a pinch.

Coconut-Pecan Frosting Ingredients and Substitutes:

Evaporated Milk

Substitute: For a dairy-free version, use coconut cream. It lends a rich, smooth texture, complementing the coconut flavor.

Egg Yolks

Substitute: Silken tofu can be used as a thickener instead of egg yolks, or you can use a small amount of cornstarch slurry (1 teaspoon cornstarch mixed with 2 teaspoons water for each egg yolk) to help thicken the frosting.

Butter

Substitute: Vegan butter or margarine can replace regular butter for a vegan frosting.

Final Thoughts

Enjoy your decadent White German Chocolate Cake with Cheesecake Center! It’s a labor of love that will certainly pay off with each delicious bite.

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