White German Chocolate Cake with Cheesecake Center
There's something truly magical about baking a cake that brings back warm memories of family gatherings and celebrations. This White German Chocolate Cake with Cheesecake Center is not just a dessert; it's a slice of joy that can brighten any occasion. With its luscious layers and creamy cheesecake filling, this cake is surprisingly easy to make and sure to impress your friends and family.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 cup unsalted butter softened
- 4 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
For the Cheesecake Center
- 16 oz cream cheese softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Frosting
- 1 cup unsweetened shredded coconut
- 1 cup chopped pecans
- 1 cup evaporated milk
- 1 cup granulated sugar
- 0.5 cup unsalted butter
- 3 large egg yolks
- 1 teaspoon vanilla extract
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Step 2: In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Step 3: In a separate bowl, combine the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Mix until just combined.
- Step 4: For the cheesecake center, beat the cream cheese and sugar in a bowl until smooth. Add the eggs and vanilla extract, mixing until well combined.
- Step 5: Divide the cake batter evenly between the prepared pans. Pour the cheesecake mixture on top of the batter in each pan.
- Step 6: Bake for 30-35 minutes, or until a toothpick inserted in the cake comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Step 7: For the frosting, combine the evaporated milk, sugar, butter, and egg yolks in a saucepan over medium heat. Cook, stirring constantly, until the mixture thickens (about 10-15 minutes). Remove from heat and stir in the vanilla extract, shredded coconut, and pecans. Let cool before spreading on the cake.
- Step 8: Once the cakes are completely cool, frost the top of one layer with the coconut-pecan mixture, then place the second layer on top and frost the top and sides of the cake.
- Step 9: Slice and serve. Enjoy your White German Chocolate Cake with Cheesecake Center!
Notes
To keep your cake fresh, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. Just make sure to let it come to room temperature before serving for the best flavor and texture!