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White German Chocolate Cake with Cheesecake Center
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White German Chocolate Cake with Cheesecake Center

A decadent dessert blending moist white chocolate cake with a creamy cheesecake core, topped with a sweet coconut-pecan frosting. Perfect for special occasions or weekend treats, offering a harmonious mix of textures and flavors.
Prep Time30 minutes
Cook Time1 hour
Total Time2 hours
Course: Desserts & Sweets
Cuisine: American
Servings: 12 servings
Calories: 900kcal
Author: Samantha Jones

Ingredients

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large egg whites
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • 1 cup white chocolate, melted
  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 3 large egg yolks
  • 1/2 cup unsalted butter
  • 1 cup evaporated milk
  • 3/4 cup brown sugar
  • 1 tsp vanilla extract
  • 1 1/2 cups shredded coconut
  • 1 cup chopped pecans

Instructions

  • Preheat oven to 325°F (163°C)
  • Grease and line a 9-inch round cake pan with parchment paper
  • Beat softened cream cheese and 1/2 cup sugar until smooth
  • Add eggs one at a time, mixing well after each
  • Stir in 1 tsp vanilla extract
  • Pour cheesecake mixture into pan and bake for 25-30 minutes until edges set and center is slightly jiggly
  • Let cheesecake layer cool completely
  • Whisk flour, baking soda, and salt in a medium bowl
  • Cream 1 cup softened butter and 1 3/4 cups sugar until light and fluffy
  • Add 4 egg whites one at a time, beating after each addition
  • Mix in 1 tsp vanilla extract and 1 cup buttermilk alternately with dry ingredients
  • Pour melted white chocolate into the batter and mix until combined
  • Pour cake batter around the cooled cheesecake layer in the pan
  • Bake at 325°F for 50-60 minutes
  • Let cake cool completely
  • For the topping, melt 1/2 cup butter in a saucepan over medium heat
  • Add 1 cup evaporated milk, 3/4 cup brown sugar, 3 egg yolks, and 1 tsp vanilla extract
  • Bring to a boil, stirring constantly
  • Spread coconut-pecan topping over cooled cake and refrigerate until set

Notes

Ensure all layers cool completely before adding toppings to prevent soggy texture.
Use softened cream cheese for smoother mixing.
Add toppings while warm for better adhesion. Store in refrigerator for up to 5 days.