Print

Decadent White German Chocolate Cake with Cheesecake Center

A moist slice of white German Chocolate Cake with thick cream filling and caramelized coconut pecan frosting.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this show-stopping White German Chocolate Cake featuring moist white cake layers, a creamy cheesecake center, and classic coconut-pecan frosting. This recipe is perfect for celebrations.

Ingredients

Scale
  • For the White Cake Layers:
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 4 large egg whites, room temperature
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • For the Cheesecake Center:
  • 8 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • For the Coconut-Pecan Frosting:
  • 1 cup evaporated milk
  • 1 cup packed light brown sugar
  • 1/2 cup unsalted butter
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 1/2 cups shredded sweetened coconut
  • 1 cup chopped pecans

Instructions

  1. Prepare the Cake Layers: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the softened butter to the dry ingredients and mix on low speed until the mixture resembles coarse crumbs.
  4. In a separate bowl, whisk together the egg whites, milk, and vanilla extract. Gradually add the wet ingredients to the dry mixture, mixing until just combined. Do not overmix.
  5. Divide the batter evenly between the two prepared pans.
  6. Prepare the Cheesecake Center: In a medium bowl, beat the softened cream cheese and sugar until smooth. Beat in the egg and vanilla extract until fully incorporated.
  7. Gently spoon the cheesecake mixture over the top of the cake batter in each pan, spreading it slightly to cover the surface. This will create the center swirl when baked.
  8. Bake for 30 to 35 minutes, or until a toothpick inserted into the cake portion (avoiding the center) comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  9. Prepare the Coconut-Pecan Frosting: In a medium saucepan, combine the evaporated milk, brown sugar, and butter. Cook over medium heat, stirring constantly, until the mixture thickens slightly, about 8 to 10 minutes.
  10. Remove the saucepan from the heat. Whisk in the egg yolks one at a time, then stir in the vanilla extract. Return the mixture to low heat and cook for 1 minute more, stirring constantly, until slightly thickened. Do not boil.
  11. Remove from heat and stir in the shredded coconut and chopped pecans. Let the frosting cool completely to room temperature; it will thicken as it cools.
  12. Assemble the Cake: Place one cooled cake layer on a serving plate. Spread about half of the coconut-pecan frosting evenly over the top. Place the second cake layer on top. Frost the top and sides of the cake with the remaining frosting.

Notes

  • For a cleaner look, place strips of parchment paper under the edges of the bottom cake layer before frosting, then gently pull them out once the frosting is set.
  • Toast the pecans lightly before adding them to the frosting for deeper flavor.
  • If you prefer a swirl instead of a center, pour all the batter into one pan, then dollop the cheesecake mixture on top and gently swirl with a knife before baking.

Nutrition

Find it online: https://cookingbycarla.com/white-german-chocolate-cake-recipe/