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.
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.