Description
This White German Chocolate Cake features moist layers of vanilla cake with a rich and creamy cheesecake center, topped with a luscious coconut-pecan frosting that is cooked to perfection. A perfect blend of textures and flavors, this dessert is ideal for celebrations or any special occasion.
Ingredients
Scale
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
Cheesecake Center
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup sour cream
Coconut-Pecan Frosting
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
- 1 ½ cups sweetened shredded coconut
- 1 ½ cups chopped pecans, toasted
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour your cake pans to prevent sticking.
- Cream butter and sugar: In a mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy. Add eggs and vanilla extract, mixing thoroughly to combine.
- Combine dry ingredients and mix: In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the creamed butter mixture alternately with buttermilk, starting and ending with the flour mixture, mixing just until combined.
- Bake cake layers: Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool slightly.
- Prepare cheesecake center: Beat together softened cream cheese and sugar until smooth and creamy. Add eggs, vanilla extract, and sour cream, mixing well to create a uniform filling.
- Bake cheesecake center: Pour the cheesecake mixture over the slightly baked cake layers in the pans. Return to the oven and bake for an additional 15-20 minutes until the cheesecake center is set but still slightly jiggly.
- Make coconut-pecan frosting: In a saucepan over medium heat, combine evaporated milk, sugar, egg yolks, and butter. Cook, stirring constantly, until the mixture thickens and coats the back of a spoon.
- Add flavor and mix-ins: Remove the frosting mixture from heat and immediately stir in vanilla extract, shredded coconut, and toasted chopped pecans. Allow the frosting to cool slightly so it thickens but remains spreadable.
- Assemble and serve: Once the cake has fully cooled, spread the coconut-pecan frosting evenly over the top. Slice the cake and serve. Enjoy!
Notes
- For best results, make sure all dairy ingredients are at room temperature before mixing.
- Toast pecans lightly in a dry skillet for enhanced flavor before adding to the frosting.
- The cheesecake center may appear slightly jiggly when done but will firm up as it cools.
- Store leftover cake covered in the refrigerator for up to 3 days.
- This cake is best served at room temperature to enhance the flavors and textures.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: White German Chocolate Cake, Cheesecake Center Cake, Coconut-Pecan Frosting, Cream Cheese Cake, Layer Cake, Traditional German Chocolate
