White German Chocolate Cake with Cheesecake Center
This White German Chocolate Cake features layers of fluffy white cake and a creamy cheesecake center, topped with a delicious coconut-pecan frosting.
Equipment
- Mixing bowl
- Cake Pan
Ingredients
For the White Cake Layers
- 2 ½ cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 1 cup buttermilk, room temperature
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
For the Cheesecake Center
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup sour cream
For the Coconut-Pecan Frosting
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
- 1 ½ cups sweetened shredded coconut
- 1 ½ cups chopped pecans, toasted for extra flavor
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour your cake pans.
- In a mixing bowl, cream together the butter and sugar until light and fluffy. Add eggs and vanilla, mixing well.
- In another bowl, combine flour, baking powder, baking soda, and salt. Gradually add to the creamed mixture, alternating with buttermilk.
- Pour the batter into prepared cake pans and bake for 25-30 minutes or until a toothpick comes out clean.
- For the cheesecake center, beat cream cheese and sugar until smooth. Add eggs, vanilla, and sour cream, mixing well.
- Pour the cheesecake mixture over the baked cake layers and bake for an additional 15-20 minutes.
- For the coconut-pecan frosting, combine evaporated milk, sugar, egg yolks, and butter in a saucepan. Cook over medium heat until thickened.
- Remove from heat and stir in vanilla, coconut, and pecans. Let cool slightly before spreading on the cake.
- Once the cake has cooled, frost with the coconut-pecan mixture. Slice and serve.
Notes
For a richer flavor, consider toasting the pecans before adding them to the frosting.