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.
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)
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.
Nutrition
- Serving Size: 1 slice
- Calories: 620
- Sugar: 48g
- Sodium: 320mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 17g
- Trans Fat: 0.5g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 115mg
