Best White German Chocolate Cake With Cheesecake Center Recipe

Being a food lover, I love trying different recipes. So, I just watched a video of the best White German Chocolate Cake with Cheesecake Center, an old-fashioned white German chocolate cake with cheesecake center, which was quite amazing.

After trying I can say that, it’s not a normal cake, it has unique flavor and has a good texture.

You can make it for your birthday, anniversary, or just to surprise your guests. 

Most white German chocolate cakes are famous for their classic blend of chocolate, coconut, and pecans. However, this old-fashioned white German chocolate cake with cheesecake center takes a unique twist.

But this recipe changed the tradition. It’s not like that. Here, we will replace some things, such as:

• We will replace traditional German chocolate with high-quality white chocolate, which has a creamy and buttery texture.
• Secondly, we will hide a velvety cheesecake layer in the middle for a burst flavor experience.
• And lastly, we will also balance sweetness with coconuts or crunchy nuts, although it’s optional. But I did it, and I liked it.

What Ingredients You Will Need

Okay, so now let’s talk about some ingredients that you will need to make your best White German Chocolate Cake with Cheesecake Center.

A perfect recipe for those craving a homemade white German chocolate cake with cheesecake center.

1. High Quality White Chocolate

• What Makes It Unique: Most regular German chocolate contains cocoa solids, while high-quality white chocolate is made with cocoa butter, sugar, and milk solids. Because of this, you get a milder and caramel-like flavor.
• Recommended Brands: Although you can use any brand, I personally recommend Baker’s White Chocolate Baking Bar because it is smooth and melts easily. You can also try Ghirardelli Classic White Chocolate, which is also good.
• Substitutions: If, in any case, you don’t want to use white chocolate or are looking for a substitute, you can use white chocolate chips. They also work well, but you want to avoid melting candies as they are too waxy.

2. Ingredients for Cheesecake Layer

1. Full-Fat Cream Cheese (16 oz) – You need to use full-fat cream cheese. I like Philadelphia, and I also recommend that to you. Low-fat versions have some stabilizers that cause cracking, and I don’t like that. Surely, you won’t like it either.
2. Granulated Sugar (½ cup) – Adds sweetness and helps with the smooth texture.
3. Eggs (2 large, room temperature) – Make sure they are at room temperature for a smooth batter.
4. Vanilla Extract (1 tablespoon) – Gives the cheesecake a classic flavor.

3. Ingredients for Cake Layer 

1. White German Chocolate (8 oz, chopped) – The key ingredient that gives this cake its signature flavor.
2. All-Purpose Flour (1¾ cups) – The base of the cake. If you need gluten-free, use a quality gluten-free flour blend.
3. Baking Powder (1 tablespoon) – Helps the cake rise.
4. Salt (½ teaspoon) – Enhances the flavors.
5. Unsalted Butter (¾ cup, room temperature) – Makes the cake rich and soft.
6. Granulated Sugar (1 cup) – Sweetens the cake and helps with structure.
7. Eggs (4 large, separated) – Yolks add richness, while whipped whites create a light texture.
8. Buttermilk (1 cup) – Keeps the cake moist and gives it a soft crumb.
9. Vanilla Extract (1 teaspoon, optional but recommended) – Adds depth to the flavor.

4. Other Key Ingredients

1. Toasted Coconut (½ cup unsweetened flakes) – Toast at 350°F for 5-7 minutes until golden. This makes the cake more flavorful and adds crunch (I love it!).
2. Nuts (½ cup toasted pecans, walnuts, or macadamia nuts) – Toasted pecans are classic, but you can switch them up. If you have allergies, you can omit them or use sunflower seeds instead.
3. Personal Twist: By the way, I like pistachios, and I really love using them. It’s my personal opinion. I haven’t seen them in most recipes, but I tried it myself, and I liked it.

Dietary Swaps

• Gluten-Free: If you want a gluten-free version, substitute all-purpose flour with a quality gluten-free flour blend.
• Dairy-Free Cheesecake: You can swap out the cream cheese for dairy-free alternatives, but the texture might be slightly different.

How to Make White German Chocolate Cake with Cheesecake Center

Here is the step-by-step guide to making the best white German chocolate cake with cheesecake center for any special occasion:

Step 1: Cheesecake Center Prep

(You have to do this step first because cheesecakes need to be firm in the freezer.)

Next Steps:

1. Mix: Beat the cream cheese and sugar together until smooth. Add eggs one at a time, followed by vanilla extract, and mix again until fully incorporated. You don’t want to incorporate too much air.
2. Freeze: Pour the cheesecake mixture into a 6-inch round pan lined with parchment paper. If baking first, bake at 325°F for 40-50 minutes, then let it cool before freezing for 2 hours until completely solid.

Step 2: Making the White German Chocolate Cake Layers

Steps:

1. Melt Chocolate: Melt the white chocolate using a double boiler (or microwave it in 15-second intervals, stirring in between). Let it cool.
2. Dry Mix: In a bowl, whisk together the flour, baking powder, and salt.
3. Cream Butter & Sugar: In a large bowl, beat the butter and sugar for about 3 minutes, until light and fluffy. Add egg yolks one at a time, mixing after each addition.
4. Combine Ingredients: Alternate adding the dry ingredients and buttermilk into the butter mixture. Gently fold in the melted chocolate and vanilla extract.
5. Whip Egg Whites: Beat the egg whites until stiff peaks form. Gently fold them into the batter—be careful not to deflate the mixture.
6. Bake: Divide the batter into two greased 8-inch cake pans and bake at 350°F for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Now that you have both the cheesecake and cake layers ready, the next step is assembling the cake! 

How to Assemble and Bake the Cake

Till now, you have done most of all important things. Now, we come to the main point: how to assemble a white German chocolate cake with cheesecake center recipe. Here is the guide:

Steps:

1. Layer Assembly: You first want to take a 9-inch springform pan and place one cake layer into that.
2. Add Cheesecake Layer: Unmold the frozen cheesecake disc and then place it on top of the first cake layer.
3. Top Cake Layer: Now, you can set the second cake layer on top of the cheesecake center.
4. Water Bath (for cheesecake only): If baking the cheesecake separately, you can place its pan in a larger roasting pan with about 1 inch of hot water at 325°F for around 45 minutes. However, once frozen and assembled into the cake, the final baking does not require a water bath. It is to prevent cracking.
5. Cool: Once it is completely backed, you want to cool it down in the oven with the door slightly ajar for around one hour. It’s a gradual cooling process that will help prevent your cake from sinking.

Pro Tips for Success

Here are some of my pro tips. If you follow them, you will ensure that your old-fashioned white German chocolate cake with cheesecake center recipe comes out delicious, with the perfect texture and flavor balance.

• Internal Temperature: You want to ensure that the cheesecake you are making is fully set. And for that, you can check that its internal temperature reaches around 150 degrees Fahrenheit. But how will you do that? Well, you can use a reliable kitchen thermometer. But that’s optional. But it’s still good if you love trying new recipes. Just like me.
• Smooth Frosting: If you want to give a smooth finish to your cake, when frosting, chill the cake for around 30 minutes and then apply any frosting or decoration.
• Time-Savers: Although I recommend fresh, you can still bake your cake layers around a day ahead and store them properly. Store them properly, which will make your assembled (final cake one day) a lot easier, as you won’t have to do all things on the same day.

Customization & Dietary Options

• Flavor Twists: If you want your cake to be more flavorful, you can add a pinch of espresso powder or some citrus zest like lemon or orange to the cake batter.
• Dietary Swaps: If you want to have a gluten-free version of this cake, then you can substitute all-purpose flour with a quality gluten-free blend. On the other hand, there are some also dietary-free alternatives that you can use for the cheesecake layers, but you will have to expect a slightly different texture. 

How to Serve White German Chocolate Cake

Here are some of my favorite dessert presentation options that you can serve with white German chocolate cake with Cheesecake Center. 

I love presenting these extra things when the guest visits my home or if I just want to impress my family members (yeah, also for myself).

• With Drinks: You can pair the cake with robust coffee, an espresso, or a dessert wine like Moscato d’Asti, just to balance its sweetness.
• With Ice Cream: You can also serve this cake alongside a scoop of vanilla bean, caramel swirl, or even toasted coconut ice cream. Whatever flavor you want of ice cream, that’s totally your choice, but I like these few options.
• With Fresh Berries: You can take some fresh berries like strawberries, raspberries, blueberries, or whatever you want. They will make your cake feel fresh (you know, carry on top, but here’s a berry on top).
• With Whipped Cream: A light dollop of homemade whipped cream is also a good option to balance the cake’s decadence.

Storage & Make-Ahead Guide

If you want to keep this white German chocolate cake with cheesecake center fresh, like not losing its original taste for a longer period of time, here is the guide that you want to follow.

• Refrigeration: You can wrap the cake tightly in a plastic wrap and then keep it in a fridge. By doing so, it can last around five days.
• Freezing: If you want to keep this white German chocolate cake for a longer duration, then you need to slice the cake, or you can even separate layers and freeze them for up to three months. However, you just want to make sure to wrap them well to prevent freezer burn.

Now you know how long you can store your white German chocolate cake with a cheesecake center. 

However, If I share my personal opinion, I have never stored a cake for months or even kept it in the fridge for a week. 

I have a simple principle: cook only when you want to eat, especially when it comes to making cakes. 

When I bake a cake, I typically keep it in the fridge for 1 to 2 days, or at most 3 to 4 days. Beyond that, I don’t consider it good enough to eat, as I am a bit more health-conscious.

Nutritional in White German Chocolate Cake with Cheesecake Center

Here is the approximate nutritional value of this cake; however, nutrition value can also depend on the quantity of your ingredients and serving size. 

• Calories: Each slice is estimated at around 650 calories.
• Balance: You can serve this cake with fresh berries or a light salad.

Conclusion

This best White German Chocolate Cake with Cheesecake Center is amazing and delicious, especially because of its unique flavors.

It’s an old-fashioned white German chocolate cheesecake cake that’s perfect for special occasions.

Every bite will surprise you, especially because of the Cheesecake Center. 

However, I recommend you must try this recipe on Christmas, Halloween, Easter, birthday parties, anniversaries, or even just to treat yourself. 

I tried it, and now I can say every bite will give you a different flavor as there are too many different flavors in it. 

But keep in mind that it’s calorie-dense, and being a health-conscious food lover, I recommend you eat that within limits.

Plus, do not keep it in the fridge for weeks. I just want you to bake it whenever you want to eat it.

Can I use regular German chocolate?

Yes, you can use regular German chocolate. But keep in mind that they are sweeter and contain cocoa solids. 

So, if you are using regular German chocolate, you might need to adjust the sugar in the recipe to balance all of its levels. So yeah, you can use that, but I recommend you use a best white German chocolate.

Why did my cheesecake sink?

Well, this happens if you overmix the batter or you do not freeze your cheesecake before assembling it. 

However, if you follow the right mixing instructions and let the cheesecake chill completely, then your cake won’t sink.

How do I prevent sticking?

If you want to prevent your cake from sticking, then you need to properly grease your pans and use parchment paper to line the cake. 

It will ensure that your cake releases easily after baking without sticking to the pan.

Best White German Chocolate Cake with Cheesecake Center

This cake is a flavorful twist on the classic German chocolate cake. It swaps traditional chocolate for buttery white German chocolate and hides a velvety cheesecake layer in the center. Perfect for birthdays, anniversaries, or impressing guests, every bite is a delightful surprise.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 4 hours hrs

Course Dessert

Cuisine American

Servings 12

Calories 650 kcal

Ingredients

  

• Cheesecake Center Prep
• 16 oz full-fat cream cheese room temperature
• ½ cup granulated sugar
• 2 large eggs room temperature
• 1 tablespoon vanilla extract
• White German Chocolate Cake Layers
• 8 oz white German chocolate chopped
• 1¾ cups all-purpose flour
• 1 tablespoon baking powder
• ½ tablespoon salt
• ¾ cup unsalted butter room temperature
• 1 cup granulated sugar
• 4 eggs separated: yolks and whites
• 1 cup buttermilk
• Optional Additions
• Toasted coconut unsweetened flakes, toasted at 350°F for 5-7 minutes
• Nuts pecans, walnuts, macadamia, or pistachios

Instructions

 

• Cheesecake Center Prep
• Beat the cream cheese and sugar together until smooth.
• Add eggs one at a time, followed by vanilla extract. Mix again but avoid overmixing.
• Pour the cheesecake mixture into a 6-inch round pan lined with parchment paper.
• Freeze for 2 hours until solid.
• Make the White German Chocolate Cake Layers
• Melt Chocolate: Use a double boiler or microwave in 15-second intervals, stirring in between. Let it cool.
• Dry Mix: Whisk flour, baking powder, and salt in a bowl.
• Cream Butter & Sugar: Beat butter and sugar for 3 minutes until light and fluffy. Add egg yolks one at a time.
• Combine Ingredients: Gradually add the dry mixture and buttermilk into the creamed butter mixture. Fold in melted chocolate.
• Incorporate Egg Whites: Whip egg whites until stiff peaks form, then gently fold them into the batter without deflating.
• Bake: Divide batter into two greased 8-inch cake pans and bake at 350°F for 25-30 minutes or until a toothpick comes out clean.
• Assemble and Bake the Cake
• Layer Assembly: Place one cake layer in a 9-inch springform pan.
• Add Cheesecake Layer: Unmold the frozen cheesecake disc and place it on the first cake layer.
• Top Cake Layer: Place the second cake layer on top of the cheesecake.
• Water Bath: Set the springform pan in a roasting pan with 1 inch of hot water. Bake at 325°F for 45 minutes.
• Cool: Let it cool in the oven with the door slightly open for 1 hour.

Notes

• Internal Temperature Check: Ensure the cheesecake reaches 150°F for a fully set texture.
• Smooth Frosting Tip: Chill the cake for 30 minutes before applying any frosting.

Make-Ahead Option: You can bake cake layers a day ahead to save time.

Keyword cheesecake center cake, homemade white chocolate cake, layered cake recipe, old fashioned white german chocolate cake with cheesecake center, White German chocolate cake

Abraham Doe

As a passionate home cook and food enthusiast, I’m specialize in recreating popular café and restaurant-style chocolate recipes at home. I have experience in testing and customizing various chocolate-based dishes, I focus on using fresh, high-quality ingredients to make preservative-free, delicious treats. My goal is to help chocolate lovers enjoy their favorite recipes with a homemade touch and personalized twists.