Name: White German Chocolate Cake with a Cheesecake Center
Prep time: 45 min
Cook time: 1 h
Total time: PT-486868H13M40S
Cuisine: American
Ingredients: 1 box white cake mix (or equivalent homemade white cake batter); 3 large eggs; 1 cup sour cream; 1/2 cup vegetable oil; 6 oz white chocolate, melted; 16 oz cream cheese; 3/4 cup sugar; 1 tsp vanilla extract; 2 eggs (for cheesecake layer); 1 cup sweetened shredded coconut; 1 cup chopped pecans; 1 can (14 oz) sweetened condensed milk; 1/2 cup butter; 3 egg yolks (for frosting)

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This White German Chocolate Cake with a Cheesecake Center is the ultimate dessert fusion—layered with rich white chocolate cake, a creamy cheesecake middle, and topped with a decadent coconut-pecan frosting. It’s a show-stopper dessert that's both elegant and indulgent.

Why You’ll Love This Recipe

I love how this recipe combines two classic desserts into one unforgettable creation. The creamy cheesecake layer adds a delightful contrast to the fluffy white German chocolate cake. The coconut-pecan topping gives the whole thing that signature Southern charm, making every bite sweet, nutty, and satisfying. Whether I’m serving it at a celebration or just making it as a weekend treat, this cake always impresses.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

White cake mix (or homemade white cake batter)
Eggs
Sour cream
Vegetable oil
White chocolate, melted
Cream cheese
Sugar
Vanilla extract
Eggs (for cheesecake layer)
Coconut
Chopped pecans
Sweetened condensed milk
Butter

directions

I start by preparing the cheesecake layer. I beat the cream cheese, sugar, vanilla, and eggs until smooth, then bake it in a springform pan until set. I let it chill completely.
While the cheesecake is cooling, I prepare the white German chocolate cake batter. I mix the cake ingredients together and add in the melted white chocolate for that extra richness.
I bake two cake layers and let them cool.
For the frosting, I combine sweetened condensed milk, butter, egg yolks, coconut, and chopped pecans in a saucepan and cook until thickened, then let it cool.
To assemble, I place one cake layer on a plate, gently set the cheesecake layer on top, and then add the second cake layer.
I frost the entire cake with the coconut-pecan mixture and chill it slightly before slicing.

Servings and timing

This recipe makes about 12 servings.
Prep time: 45 minutes
Cook time: 1 hour
Chill time: 2–3 hours
Total time: around 4.5 to 5 hours

Variations

If I want to switch it up, I sometimes use a strawberry swirl in the cheesecake for a fruity twist. I’ve also made it with a white almond cake base, which adds a nice floral note. For an extra rich version, I drizzle white chocolate ganache over the top.

storage/reheating

I store this cake covered in the refrigerator for up to 5 days. It tastes great cold, but if I prefer it slightly warmer, I let it sit at room temperature for about 20 minutes before serving. I don’t recommend microwaving because of the cheesecake center and frosting—it’s best enjoyed cool or just slightly warmed naturally.

FAQs

What’s the difference between white German chocolate cake and regular German chocolate cake?

The main difference is that I use white chocolate instead of the traditional dark German chocolate. This gives the cake a milder, creamy sweetness that pairs beautifully with the cheesecake layer.

Can I make this cake ahead of time?

Yes, I often make it a day ahead. The flavors meld even better overnight, and it makes serving easier on the day of an event.

How do I keep the cheesecake layer from sinking?

I make sure the cheesecake is fully chilled and firm before assembling. That way, it holds its shape and doesn’t sink into the cake layers.

Can I use a boxed white cake mix?

Absolutely. I’ve used both boxed mix and homemade batter. Just make sure to add the melted white chocolate to enrich the flavor.

Can I freeze this cake?

Yes, I freeze individual slices wrapped in plastic wrap and foil. I thaw them overnight in the fridge when I’m ready to enjoy.

Conclusion

This White German Chocolate Cake with a Cheesecake Center is a dessert that always steals the spotlight. I love the combination of textures and flavors, from the soft cake to the creamy center and the crunchy, sweet topping. It’s perfect for birthdays, holidays, or anytime I want to impress with a dessert that’s both classic and creative.

White German Chocolate Cake with a Cheesecake Center

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Author: Sue
Prep Time: 45 minutes
Cook Time: 1 hour
Total Time: 4.5 to 5 hours
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

This White German Chocolate Cake with a Cheesecake Center combines a rich white chocolate cake, a creamy cheesecake middle, and a decadent coconut-pecan frosting. Perfect for celebrations, it's indulgent and impressively delicious.

Instructions

Preheat the oven to 325°F (163°C). Grease and line a springform pan for the cheesecake layer.
Beat cream cheese, sugar, vanilla, and 2 eggs until smooth. Pour into prepared pan and bake for 40–45 minutes until set. Cool completely and chill for 2–3 hours.
Prepare white cake batter by mixing cake mix, 3 eggs, sour cream, vegetable oil, and melted white chocolate. Mix until smooth.
Divide batter into two 8-inch cake pans and bake at 350°F (177°C) for 25–30 minutes. Cool completely.
For frosting, combine condensed milk, butter, and egg yolks in a saucepan over medium heat. Stir constantly until thickened. Add coconut and pecans, then cool.
To assemble, place one cake layer on a serving plate, top with the chilled cheesecake layer, then the second cake layer.
Spread the coconut-pecan frosting over the top and sides of the cake.
Chill slightly before serving to allow layers to set.

Notes

Ensure cheesecake layer is fully chilled before assembling to prevent sinking.
Store leftovers covered in the fridge for up to 5 days.
For variation, try adding a fruit swirl to the cheesecake or using almond-flavored cake.