White German Chocolate Cake

White German Chocolate Cake with Cheesecake Center is a rich, layered cake that pairs a light white cake with a creamy cheesecake middle and a coconut-pecan topping. This cake gives you the best of both worlds: tender cake and silky cheesecake in every bite. If you want a simpler German chocolate base to compare, try this classic German chocolate cake to see how flavors change.

Why You’ll Love This Recipe

• Quick-ish baking steps and familiar pantry ingredients.
• A show-stopping dessert that feels special for birthdays or holidays.
• Texture contrast: soft white cake, smooth cheesecake, crunchy coconut-pecan topping.
• Balanced sweetness — not too heavy because the cheesecake center is creamy, not cloying.
• It impresses guests and comforts family at the same time.

This version stands out because it mixes a white cake crumb with a baked cheesecake layer and a warm coconut-pecan topping, giving clear layers and a classic flavor combo.

Ingredients Needed

For the white cake:

• 2 ½ cups all-purpose flour
• 2 cups granulated sugar
• 1 cup unsalted butter, softened
• 1 cup buttermilk, room temperature
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt

For the cheesecake center:

• 16 oz cream cheese, softened
• ½ cup granulated sugar (for cheesecake)
• 2 large eggs
• 2 teaspoons vanilla extract
• ½ cup sour cream

For the coconut-pecan topping (frosting):

• 1 cup evaporated milk
• 1 cup granulated sugar (for topping)
• 3 large egg yolks
• ½ cup unsalted butter
• 1 teaspoon vanilla extract
• 1 ½ cups sweetened shredded coconut
• 1 ½ cups chopped pecans, toasted (for extra flavor)

Notes: Bring eggs and dairy to room temp for even mixing. Toast pecans lightly to boost flavor.

How to Make White German Chocolate Cake with Cheesecake Center

1. Preheat and prep: Preheat oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans, or line with parchment. Preheating ensures even rise.
2. Cream butter and sugar: In a large bowl, beat 1 cup softened butter with 2 cups sugar until light and fluffy, about 3–4 minutes. This traps air for a tender cake.
3. Add eggs and vanilla: Mix in the 4 large eggs one at a time, then add 1 tablespoon vanilla. Scrape the bowl so everything blends evenly.
4. Combine dry ingredients: In another bowl, whisk 2 ½ cups flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
5. Alternate flour and buttermilk: Add the dry mix to the butter mixture in three additions, alternating with 1 cup buttermilk (start and end with dry). Mix just until combined to keep cake tender.
6. Bake cake layers: Divide batter between pans and smooth the tops. Bake 25–30 minutes or until a toothpick comes out clean. Let layers cool slightly in pans for 10 minutes, then remove to a rack.
7. Make the cheesecake filling: While layers bake, beat 16 oz softened cream cheese with ½ cup sugar until smooth. Add 2 eggs, 2 teaspoons vanilla, and ½ cup sour cream; mix until creamy. This keeps the cheesecake silky. (For extra cheesecake tips, see no-bake cheesecake tips.)
8. Add cheesecake to cake: Pour the cheesecake mixture over the still-warm cake layers in the pans (or spread over one layer if you used two). Return to oven and bake an additional 15–20 minutes until the cheesecake is set but still slightly jiggly in the center.
9. Make the coconut-pecan topping: In a saucepan, combine 1 cup evaporated milk, 1 cup sugar, 3 egg yolks, and ½ cup butter. Cook over medium heat, stirring constantly, until thickened enough to coat the back of a spoon. Remove from heat and stir in 1 teaspoon vanilla, 1 ½ cups shredded coconut, and 1 ½ cups chopped toasted pecans. Let cool slightly — topping will thicken more as it cools.
10. Assemble the cake: Once the cheesecake layer and cakes are cool to warm, spread the coconut-pecan topping over the cheesecake layer. Chill for at least 1 hour to set before slicing. Cooling helps clean slices.

How to Serve White German Chocolate Cake with Cheesecake Center

• Slice with a sharp, warm knife for clean cuts. Wipe the knife between slices.
• Serve slightly chilled or at cool room temperature.
• Add a spoon of whipped cream or a few toasted pecans on top for a nice finish.
• Pair with coffee or a light dessert wine.

How to Store White German Chocolate Cake with Cheesecake Center

• Refrigerate: Store covered in the fridge for up to 4–5 days. Cheesecake center needs chilling.
• Freeze: For longer storage, freeze slices in airtight containers up to 2 months. Thaw in the fridge overnight.
• Do not leave at room temperature for more than 2 hours because of the cream cheese filling.

Tips to Make White German Chocolate Cake with Cheesecake Center

• Use room-temperature ingredients to avoid lumps and to help even baking.
• Don’t overmix the batter — overbeating can make the cake tough.
• Toast pecans for a few minutes in a skillet to boost flavor.
• Let the topping cool slightly before spreading so it won’t slide off.
• Chill the cake before slicing to get neat pieces.

Variation (if any)

• Chocolate twist: Fold ½ cup cocoa into the flour and reduce flour by ½ cup for a chocolate cake version.
• Nut-free: Omit pecans and use extra coconut or chopped almonds.
• Mini cakes: Bake in smaller pans for cupcakes or mini layer cakes; adjust baking time.

Frequently Asked Questions (FAQ)

Can I use regular milk instead of evaporated milk for the topping?

Yes. Regular milk works, but the topping may be slightly thinner. Simmer a bit longer to reach the right thickness.

Can I make this cake ahead of time?

Yes. Bake and assemble a day ahead, keep refrigerated, and add the topping the same day for best texture.

How do I prevent cracks in the cheesecake layer?

Avoid overbaking and mix the cheesecake filling gently. Bake until the center only slightly jiggles; it will firm as it cools.

Is this recipe freezer-friendly?

Yes. Wrap slices well and freeze up to 2 months. Thaw in the fridge overnight before serving.

Can I make this gluten-free?

You can substitute a 1:1 gluten-free flour blend, but texture may vary. Check for added starches and follow package swap notes.

Conclusion

This White German Chocolate Cake with Cheesecake Center brings a creamy, textured dessert that looks special and tastes amazing. It combines simple baking steps with flavors that many love: coconut, toasted pecans, and creamy cheesecake over a soft white cake. If you want more ideas or a similar layered recipe, see German Chocolate Cheesecake Cake – The Country Cook. If you try this recipe, please leave a comment, give a star rating, and tell us what variation you made — which topping did you like best?

White German Chocolate Cake with Cheesecake Center

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• Author: chef-ava
• Total Time: 80 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

Print Recipe

Description

A rich, layered cake combining tender white cake with a creamy cheesecake middle and a crunchy coconut-pecan topping.

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Ingredients

Scale 1x2x3x

• 2 ½ cups all-purpose flour
• 2 cups granulated sugar
• 1 cup unsalted butter, softened
• 1 cup buttermilk, room temperature
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 16 oz cream cheese, softened
• ½ cup granulated sugar (for cheesecake)
• 2 large eggs (for cheesecake)
• 2 teaspoons vanilla extract (for cheesecake)
• ½ cup sour cream
• 1 cup evaporated milk
• 1 cup granulated sugar (for topping)
• 3 large egg yolks
• ½ cup unsalted butter (for topping)
• 1 teaspoon vanilla extract (for topping)
• 1 ½ cups sweetened shredded coconut
• 1 ½ cups chopped pecans, toasted

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Instructions

1. Preheat oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
2. In a large bowl, beat butter and sugar until light and fluffy.
3. Add eggs one at a time, then mix in vanilla.
4. In another bowl, whisk together flour, baking powder, baking soda, and salt.
5. Alternate adding dry ingredients and buttermilk to the butter mixture.
6. Divide batter between pans and bake for 25-30 minutes until a toothpick comes out clean.
7. Cool layers in pans for 10 minutes before transferring to a rack.
8. While the cake layers bake, beat cream cheese and sugar until smooth, then add eggs, vanilla, and sour cream.
9. Pour cheesecake mixture over warm cake layers and return to the oven for 15-20 minutes until set but slightly jiggly.
10. For the topping, combine evaporated milk, sugar, egg yolks, and butter in a saucepan. Cook until thickened, then stir in vanilla, coconut, and pecans.
11. Spread the coconut-pecan topping over the cheesecake layer, chill for at least 1 hour before slicing.

Notes

Bring eggs and dairy to room temp for even mixing. Toast pecans lightly to boost flavor.

• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: German

Nutrition

• Serving Size: 1 slice
• Calories: 450
• Sugar: 25g
• Sodium: 300mg
• Fat: 25g
• Saturated Fat: 12g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 2g
• Protein: 8g
• Cholesterol: 120mg