White German Chocolate Cake

Prep Time: 40 minutes
Bake Time: 1 hour 15 minutes (cakes + cheesecake center)
Total Time: ~2 hours 30 minutes (including cooling)
Difficulty: ★★★☆☆ (Moderate)
Servings: 12–16 slices
Intensity / Richness: ★★★★☆ (Decadently sweet, creamy, nutty, and moist)

Introduction

White German Chocolate Cake is a twist on the classic German chocolate cake, using white chocolate instead of the standard semi‑sweet or dark German chocolate. Combined with a luscious, creamy cheesecake center and finished with a coconut‑pecan frosting, this cake is absolutely show‑worthy.

The structure is: two layers of moist white chocolate cake, a cheesecake center layer, all enveloped in a coconut‑pecan (or coconut + chopped nuts) frosting. It’s perfect for special occasions: birthdays, dinner parties, holidays. It takes a bit of technique, especially assembling the cheesecake layer inside the cake, but the payoff is huge.

Ingredients

Here are all the ingredients you’ll need. Make sure ingredients (especially dairy & eggs) are at room temperature unless specified.

White Chocolate Cake Layers

• 2¾ cups (≈ 345 g) all‑purpose flour

• 1 tablespoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 cup (227 g) unsalted butter, softened

• 1¼ cups (250 g) granulated sugar

• ½ cup (100 g) light brown sugar, packed

• 4 large egg whites (room temp)

• 2 whole large eggs

• 1½ teaspoons vanilla extract

• 1¼ cups (≈ 300 ml) whole milk

• 4 oz white chocolate, melted and cooled slightly

Cheesecake Center Layer

• 16 oz (450 g) cream cheese, softened

• ½ cup (100 g) granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 2 tablespoons sour cream (optional, for extra creaminess)

• 1 tablespoon all‑purpose flour

Coconut‑Pecan Frosting

• 4 large egg yolks

• ½ cup (100 g) granulated sugar

• ¼ cup (57 g) unsalted butter

• ½ cup (120 ml) evaporated milk (or whole milk if preferred)

• 1 teaspoon vanilla extract

• 1½ cups (≈ 120 g) sweetened shredded coconut

• 1 cup (≈ 120 g) chopped pecans (toasted lightly)

Optional garnishes

• White chocolate shavings

• Additional toasted pecans

• Extra coconut flakes

Equipment Needed

• Two 9‑inch (23 cm) round cake pans with at least 2‑inch depth (or 3‑inch)

• Parchment paper rounds

• Mixer (stand mixer or hand‑mixer)

• Mixing bowls

• Spatula

• Small saucepan (for frosting)

• Wire racks for cooling

• Offset spatula for frosting

Step‑by‑Step Instructions

Step 1: Prep & Preheat

1. Preheat your oven to 325°F (163°C).

2. Grease two 9‑inch round cake pans; line bottoms with parchment paper; grease again lightly and flour or dust with flour or cocoa (white flour is okay).

3. If you wish, toast the pecans lightly in a dry skillet over medium heat for 4‑5 minutes until fragrant (watch to avoid burning). Set aside.

Step 2: Bake the White Chocolate Cake Layers

1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

2. Melt white chocolate: use microwave in short bursts (20‑30 seconds), stirring in between, or use double boiler. Let cool slightly but stay fluid.

3. In mixer bowl, cream butter + both sugars until light and fluffy (≈ 3–4 minutes). Scrape down sides.

4. Add egg whites one at a time, mixing after each until just incorporated. Then add whole eggs one at a time. Mix in vanilla.

5. Mix in melted white chocolate by hand or low speed until just combined.

6. Alternately add flour mixture and milk in three batches, beginning and ending with flour: (flour → milk → flour → milk → flour), mixing gently until just combined. Don’t over‑mix to avoid tough cakes.

7. Divide batter evenly between the two prepared pans. Smooth tops.

8. Bake at 325°F for about 30‑35 minutes, or until a toothpick inserted near center comes out clean or with just a few crumbs.

9. When done, cool in pans about 10 minutes then invert onto wire racks, remove parchment, and let cakes cool completely.

Step 3: Prepare the Cheesecake Center

1. While cakes are baking or cooling, make the cheesecake layer: In a bowl, beat cream cheese until smooth. Add sugar; beat until creamy.

2. Add eggs one at a time, mixing until smooth each time. Add vanilla, sour cream (if using), and flour; mix until combined and no lumps remain. Don’t over‑beat.

3. Pour cheesecake batter into a well‑greased round pan. You might bake this ahead of time: bake at 325°F for 30‑35 minutes, until edges are set but center still has slight jiggle. Let cool to room temperature, then chill if possible to firm up.

Alternatively, you can bake the cheesecake inside between the two cake layers: this requires stacking ½ cake, cheesecake batter, then top cake, then bake whole assembled cake for extended time. But easier is to bake cheesecake as separate layer.

Step 4: Prepare the Coconut‑Pecan Frosting

1. In a medium saucepan, whisk together egg yolks, sugar, butter, and evaporated milk. Cook over medium‑low heat, stirring constantly, until mixture thickens (about 7–8 minutes). It should coat the spatula. Do not boil or let curdle.

2. Remove from heat, stir in vanilla, shredded coconut, and toasted pecans. Let cool slightly, so frosting holds shape but is still spreadable.

Step 5: Assemble the Cake

1. Place one cooled white chocolate cake layer on your cake stand or serving plate. Level if needed.

2. If cheesecake was baked separately and chilled, set cheesecake layer on top of first cake layer. If assembling semi‑baked, carefully place cheesecake middle layer.

3. Place second cake layer on top.

4. Using an offset spatula, spread a thin crumb coat of the coconut frosting around sides and top to seal crumbs. Chill 15‑20 minutes briefly if needed.

5. Frost completely with the coconut‑pecan frosting generously: top and sides. The frosting is thick and nutty; allow coconut & pecans to show.

6. Garnish with white chocolate shavings, extra pecans, or extra coconut flakes as desired.

Step 6: Chill & Serve

• After frosting, let the cake set in refrigerator for at least 1 hour before slicing to ensure clean cuts, especially because of the cheesecake center.

• Bring cake slices to room temperature (about 15–20 minutes) before serving if refrigerated, so flavors and textures are best.

Tips & Troubleshooting

• Preventing cracks in cheesecake center: Don’t over‑mix, avoid high heat. Use a water bath if baking cheesecake inside the cake. Also chill cheesecake thoroughly before assembly.

• Even layers: Use cake strips or wrap pans with damp cloth strips to prevent doming; level the top if needed.

• White chocolate substitution: Use good quality white chocolate; cheaper chips may have stabilizers that affect texture. If unavailable, you could use white chocolate mocha baking bars.

• Frosting consistency: If frosting gets too thick while cooling, gently heat or add a tablespoon of milk to loosen before spreading.

• Serving clean slices: Use sharp knife heated in hot water, wipe between slices.

Variations

• Chocolate German Cake version: Replace white chocolate with traditional German chocolate (semi‑sweet chocolate with coconut & pecans) or half white, half semi‑sweet for contrast.

• Fruit twist: Add a thin layer of raspberry or cherry jam between cake and cheesecake for tart contrast.

• Vegan / Eggless version (advanced): Substitute with vegan cream cheese & plant‑based dairy; use flax eggs or other egg substitute; adjust baking times.

• Simplified version: Skip the cheesecake layer; make two cakes and fill with frosting only.

Approximate Nutritional Information (per slice, when divided into 12 slices; estimates)

Note: These figures vary according to ingredient brands, size of slices, and exact portions of nuts / coconut.

Conclusion

This White German Chocolate Cake with a Cheesecake Center is indulgent heaven: moist, buttery white chocolate cake paired with rich cheesecake, all enveloped in a nutty, coconut frosting. It’s worth investing in careful baking and cooling to get perfect layers and clean slices.