White German Chocolate Cake with Cheesecake Center Recipe

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White German Chocolate Cake Recipe: The Hidden Cheesecake Center Surprise

There is something undeniably nostalgic about the scent of toasted pecans and sweet coconut wafting through a kitchen. For most of us, German Chocolate Cake is a dark, cocoa-heavy affair. But I wanted to try something a bit more luminous—a version that feels like a celebration of texture and creamy, buttery flavors.

This White German Chocolate Cake with Cheesecake Center is exactly that. It swaps the traditional chocolate layers for a velvety, tender white cake that allows the richness of the coconut-pecan topping to really shine. At the heart of it all is a hidden layer of tangy, smooth cheesecake that makes every bite feel like a discovery. It’s the kind of dessert that stops the conversation at the dinner table the moment the first slice is served.

Why You’ll Love This

A Texture Masterclass: You get the light crumb of the white cake, the dense creaminess of the cheesecake, and the satisfying crunch of toasted pecans all in one forkful.
The Perfect Balance: While traditional versions can be overly sweet, the addition of sour cream and cream cheese provides a sophisticated tang that cuts through the sugar.
A Crowd-Stopping Centerpiece: It looks like it came from a high-end bakery, but the process is straightforward enough for any home baker to master.
The “Surprise” Factor: Your guests will expect a standard layer cake, but the hidden cheesecake layer adds an element of luxury they won’t see coming.

The Skeptic’s Favorite Slice

I first made this for my father-in-law, a man who famously claims he “doesn’t have a sweet tooth” and usually opts for a plain black coffee while the rest of us eat dessert. He watched me assemble the layers with a healthy dose of skepticism. However, once he saw the golden, gooey coconut topping cascading over the white cake, he accepted a small sliver. Five minutes later, his plate was clean, and he was asking if there was any “hidden cheese” left in the kitchen. It’s the kind of recipe that converts people who think they don’t like cake.

What Makes It Special

Whole Milk and Egg Whites: This combination ensures the cake layers remain snowy white and incredibly moist without the heaviness of whole eggs.
The Golden Topping: Using evaporated milk and egg yolks creates a custard-like base for the coconut and pecans that is far superior to anything from a tub.
Double-Block Cream Cheese: We use a full 16 ounces of cream cheese to ensure the cheesecake layer is thick enough to stand up to the cake layers.
Toasted Pecans: The nutty, earthy flavor of the pecans is amplified by the heat of the oven, providing a necessary contrast to the sweet shredded coconut.

Making It Happen

The journey to this cake begins with the cheesecake center, as it needs time to chill and set. You’ll beat the cream cheese until it’s perfectly smooth before folding in the sugar, eggs, and a touch of sour cream. It bakes at a lower temperature until it’s just set—look for a slight jiggle in the very center. Once it’s cooled and firm from a stint in the fridge, it becomes the sturdy, creamy heart of your cake.

Next, you’ll move on to the white cake layers. This is a classic creaming-method cake. You’ll whisk your dry ingredients and then alternate adding them to the butter and sugar mixture with the milk. The goal here is a batter that is light and aerated. While those layers bake and fill your house with the scent of vanilla, you can start the star of the show: the German Chocolate topping.

In a small saucepan, you’ll whisk together evaporated milk, brown sugar, and egg yolks with plenty of butter. As it simmers, it transforms into a thick, golden caramel. Once you stir in the coconut and pecans, it becomes a rich, textured frosting that is almost impossible not to eat straight from the spoon. Assembly is a simple matter of stacking: cake, cheesecake, cake, and then crowning the whole thing with that warm, nutty topping.

You Must Know

Temperature Matters: Ensure your cream cheese and butter are truly at room temperature. This prevents lumps in your cheesecake and ensures a light, fluffy cake crumb.
The Jiggle Test: When baking the cheesecake layer, don’t wait for it to be completely firm. It should still have a bit of a wobble in the middle; it will firm up perfectly as it chills.
Cool Completely: Never try to assemble the cake while the layers are even slightly warm. The cheesecake layer needs to be cold to maintain its structure.

Serving Ideas

This cake is a star on its own, but a dollop of lightly sweetened whipped cream on the side adds a nice airy contrast. If you’re serving this at a dinner party, a cup of strong, dark roast coffee or a glass of dessert wine like a late-harvest Riesling pairs beautifully with the toasted coconut and pecan notes.

Make It Different

Go Gluten-Free: You can swap the all-purpose flour for a high-quality 1:1 gluten-free baking blend.
Toasted Almonds: If you aren’t a fan of pecans, toasted slivered almonds offer a delicious, slightly sweeter crunch.
Extra Tang: Add a teaspoon of lemon zest to the cheesecake layer for a bright, citrusy lift.

Storage and Reheating

Because of the cheesecake center, this cake must be stored in the refrigerator. Wrap it loosely in plastic wrap or keep it in a cake carrier for up to 4 days. While it’s delicious cold, letting a slice sit at room temperature for 15 minutes before eating allows the butter in the cake layers to soften, improving the texture.

Success Tips

For the most professional look, use a long, thin spatula to spread the coconut pecan topping. If the topping feels too thick to spread easily, you can add a tiny splash of milk to loosen it up. Also, when slicing, dip your knife in hot water and wipe it clean between every single cut—this ensures those beautiful, clean layers stay distinct and don’t smudge.

Frequently Asked Questions

Can I make the cheesecake layer a day in advance?

Absolutely. In fact, it’s better if you do. Giving the cheesecake a full night to chill in the refrigerator makes it much easier to handle during assembly.

Why did my coconut topping not thicken?

This usually happens if the heat is too low or it wasn’t cooked long enough. Make sure the mixture comes to a gentle simmer and keep stirring for the full 10–12 minutes until it coats the back of a spoon.

Can I use a regular cake pan for the cheesecake?

I highly recommend a springform pan. It allows you to remove the delicate cheesecake layer without having to flip it over, which could cause it to crack.

Do I need to toast the pecans first?

The recipe calls for them to be stirred into the topping, but for the best flavor, I recommend tossing them in a dry pan for 3–5 minutes until fragrant before adding them to the mix.

Can I freeze this cake?

Yes, this cake freezes surprisingly well. Wrap individual slices tightly in plastic wrap and foil. Thaw in the refrigerator overnight before serving.

Recipe Card

Prep time: 45 minutes
Cook time: 1 hour 10 minutes
Total time: 1 hour 55 minutes (plus chilling time)
Servings: 12-14
Category: Dessert
Difficulty: Intermediate
Cuisine: American / German-Inspired
Yield: One 9-inch triple-layer cake
Equipment: 9-inch springform pan, two 9-inch round cake pans, electric hand mixer or stand mixer, medium saucepan.

Ingredients

White Cake

2½ cups all-purpose flour
2½ tsp baking powder
½ tsp salt
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 egg whites
2 tsp vanilla extract
1 cup whole milk

Cheesecake Layer

16 oz (2 blocks) cream cheese, softened
½ cup granulated sugar
2 large eggs
1 tsp vanilla extract
¼ cup sour cream

German Chocolate Topping

1 cup evaporated milk
1 cup brown sugar
3 egg yolks
½ cup unsalted butter
1 tsp vanilla extract
1½ cups sweetened shredded coconut
1 cup chopped pecans

Instructions

Preheat your oven to 325°F and grease a 9-inch springform pan.
Prepare the Cheesecake: In a large bowl, beat the softened cream cheese until smooth. Add the sugar, eggs, vanilla, and sour cream. Mix until just combined and smooth.
Pour the mixture into the prepared springform pan and bake for 35–40 minutes until the edges are set but the center still has a slight jiggle. Let it cool completely, then refrigerate for at least 2 hours.
Prepare the Cake: Increase the oven temperature to 350°F. Grease and flour two 9-inch round cake pans.
Whisk together the flour, baking powder, and salt in a medium bowl.
In a separate large bowl, cream the butter and sugar together until light and fluffy. Add the egg whites and vanilla, beating well.
Gradually add the dry ingredients, alternating with the milk, beginning and ending with the flour mixture.
Divide the batter evenly between the two cake pans and bake for 25–30 minutes, or until a toothpick comes out clean. Cool the layers completely on a wire rack.
Prepare the Topping: In a saucepan over medium heat, combine the evaporated milk, brown sugar, egg yolks, and butter. Cook, stirring constantly, for 10–12 minutes until the mixture thickens significantly.
Remove from the heat and stir in the vanilla, shredded coconut, and chopped pecans. Allow the topping to cool to room temperature.
Assembly: Place one white cake layer on a serving plate. Carefully remove the cheesecake from the springform pan and place it on top of the cake. Top with the second white cake layer.
Generously spoon the coconut pecan topping over the top of the cake, allowing a little to drip down the sides if desired. Chill for at least an hour before slicing to let everything set together.