🍰 White German Chocolate Cake with Cheesecake Center 🧁
Elevate your dessert game with this stunning White German Chocolate Cake with Cheesecake Center—a delightful fusion of moist, tender cake layers, a creamy cheesecake filling, and a rich, nutty frosting. This recipe combines the classic flavors of a white cake with the indulgent creaminess of cheesecake, topped with a homemade German chocolate-inspired frosting for a truly decadent treat. Perfect for celebrations, special occasions, or simply indulging in a luxurious homemade dessert, this cake is sure to impress your family and friends. Below, we provide a detailed, step-by-step guide to crafting this masterpiece in your own kitchen, along with helpful tips to ensure a flawless result.
Ingredients
For the Cake Layers:
- 2 ½ cups all-purpose flour (spooned and leveled for accuracy)
- 2 teaspoons baking powder (for a light, airy texture)
- ½ teaspoon baking soda (to enhance rise and tenderness)
- ¼ teaspoon salt (to balance sweetness and enhance flavors)
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 2 cups granulated sugar (for sweetness and structure)
- 4 large eggs, at room temperature (for better incorporation)
- 1 tablespoon pure vanilla extract (for a rich flavor base)
- 1 cup whole milk or buttermilk (buttermilk adds a slight tang and extra moisture)
For the Cheesecake Filling:
- 8 oz cream cheese, softened to room temperature (for a smooth, creamy texture)
- ½ cup granulated sugar (to sweeten the filling)
- 1 large egg (to bind and set the cheesecake layer)
- 1 teaspoon pure vanilla extract (for added depth of flavor)
Optional: Frosting & Garnish:
- 1 batch homemade German chocolate frosting (or a cream cheese frosting alternative—recipe below)
- Toasted coconut flakes or finely chopped pecans (optional, for texture and visual appeal)
Homemade German Chocolate Frosting (Optional Recipe):
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- ½ cup (1 stick) unsalted butter
- 1 teaspoon vanilla extract
- 1 ½ cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
Step 1: Preheat & Prepare the Pans
Begin by preheating your oven to 350°F (175°C) to ensure even baking. Generously grease and flour two 9-inch round cake pans, tapping out any excess flour. For added insurance against sticking, line the bottoms with parchment paper circles. Set the pans aside to focus on the batter.
Step 2: Sift the Dry Ingredients
In a medium mixing bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Sifting helps aerate the dry ingredients, ensuring a lighter cake texture. Whisk briefly to combine and set this mixture aside, ready to be incorporated into the wet ingredients.
Step 3: Cream Butter & Sugar
Using a large mixing bowl and an electric mixer (or a sturdy whisk if doing it by hand), beat the softened butter and granulated sugar together on medium-high speed. Continue beating for 3-4 minutes until the mixture becomes light, fluffy, and pale in color. Pause to scrape down the sides of the bowl with a rubber spatula as needed to ensure even mixing.
Step 4: Add Eggs & Vanilla
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition to fully incorporate. This step ensures a smooth batter and prevents the eggs from curdling. Once all eggs are added, stir in the vanilla extract until it’s evenly distributed throughout the mixture.
Step 5: Alternate Mixing Dry Ingredients and Milk
Gradually add the sifted dry ingredients to the wet mixture, alternating with the milk or buttermilk. Start and end with the dry ingredients (add in thirds, with milk added in between), mixing on low speed or gently by hand just until combined. Overmixing can lead to a dense cake, so stop as soon as the batter is smooth.
Step 6: Divide the Batter
Evenly divide the batter between the two prepared cake pans, using a spatula to smooth the tops for a uniform bake. Tap the pans gently on the counter to release any air bubbles trapped within the batter.
Step 7: Bake the Cake Layers
Place the pans in the preheated oven and bake for 25-30 minutes. The cakes are done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Allow the cakes to cool in their pans for 10 minutes, then carefully transfer them to a wire rack to cool completely. This cooling step is crucial to prevent the cheesecake filling from melting during assembly.
Step 8: Prepare the Cheesecake Filling
In a small mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, about 2-3 minutes. Add the egg and vanilla extract, mixing until fully combined and lump-free. Set this filling aside while the cake layers cool.
Step 9: Assemble Before Baking
Once the cake layers are completely cool, level the tops with a serrated knife if they’ve domed during baking. Place one cake layer into an ungreased 9-inch springform pan or a deep cake pan with high sides. Spread the cheesecake filling evenly over the top using a spatula. Gently place the second cake layer on top, pressing lightly to adhere.
Step 10: Bake the Assembled Cake
Reduce the oven temperature to 325°F (160°C). Bake the assembled cake for 35-40 minutes, or until the cheesecake center is set and only slightly jiggly in the middle. The edges should be firm, indicating the cheesecake has cooked through.
Step 11: Cool Completely
Remove the cake from the oven and let it cool at room temperature for 1 hour to set the cheesecake layer. Once cooled, transfer the cake to the refrigerator and chill for at least 4 hours, or overnight for best results. Chilling firms up the filling, making frosting and slicing easier.
Step 12: Frost & Garnish
Prepare your German chocolate frosting (or cream cheese frosting) by combining evaporated milk, sugar, egg yolks, and butter in a saucepan over medium heat. Cook, stirring constantly, until thickened—about 10-12 minutes. Remove from heat, stir in vanilla, coconut, and pecans, and let cool. Once the cake is chilled, frost the top and sides generously. For an extra touch, press toasted coconut flakes or chopped pecans onto the sides or sprinkle over the top.
Step 13: Slice & Serve Chilled
For clean, professional-looking slices, dip a sharp knife in warm water and wipe it clean between cuts. Serve the cake chilled to enjoy the perfect balance of moist cake, creamy cheesecake, and rich frosting.
Cooking Tips for Success
- Room Temperature Ingredients: Ensure butter, eggs, and cream cheese are at room temperature for smoother mixing and better texture.
- Cheesecake Jiggle Test: The cheesecake center should have a slight wobble when done; it will firm up as it cools.
- Storage: Store leftovers in the refrigerator for up to 5 days, or freeze unfrosted layers for up to 2 months.
Nutritional Information (Approximate per Serving)
- Calories: 450
- Protein: 7g
- Fat: 25g
- Carbohydrates: 50g
Prep Time: 30 minutes
Cook Time: 65-70 minutes
Chill Time: 4 hours (or overnight)
Total Time: 5-6 hours
Servings: 12
