Description
This White German Chocolate Cake with a Cheesecake Center is a delightful dessert that combines a moist white cake with a creamy cheesecake filling, topped with a luscious buttercream frosting and garnished with coconut and pecans for added texture and flavor. Perfect for special occasions or a decadent treat.
Ingredients
Scale
Cake
- 1 package white cake mix
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 4 large egg whites
- 1 teaspoon vanilla extract
Cheesecake Center
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Frosting
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
Garnish (Optional)
- 1/2 cup shredded sweetened coconut
- 1/2 cup chopped pecans
Instructions
- Preheat Oven and Prepare Pans: Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans to prevent sticking and ensure easy removal of the cakes.
- Make Cake Batter: In a large mixing bowl, combine the white cake mix, buttermilk, vegetable oil, egg whites, and vanilla extract. Beat the mixture until it is smooth and well blended, creating a light cake batter.
- Bake Cake Layers: Divide the cake batter evenly between the two prepared cake pans. Place them in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow the cakes to cool completely in the pans.
- Prepare Cheesecake Batter: In a separate bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add in the eggs and vanilla extract, mixing until fully combined and smooth.
- Bake Cheesecake Layer: Grease an 8-inch round cake pan and pour in the cheesecake batter. Bake at 325°F (163°C) for 40 to 45 minutes, or until the center is set but still slightly jiggly. Remove and let cool completely before assembling.
- Make Frosting: Beat the softened unsalted butter until creamy and fluffy. Gradually add the powdered sugar, alternating with the heavy cream to achieve a smooth and spreadable consistency. Stir in the vanilla extract for flavor.
- Assemble the Cake: Place one of the cooled cake layers onto a serving plate. Carefully place the cooled cheesecake layer on top of this cake layer. Then, add the second cake layer on top of the cheesecake. Use the prepared frosting to cover the entire cake evenly.
- Add Garnish and Chill: Sprinkle the optional shredded sweetened coconut and chopped pecans over the frosted cake for garnish. Chill the assembled cake in the refrigerator for at least 1 hour before serving to allow the flavors to meld and the frosting to set.
Notes
- Ensure all ingredients, especially cream cheese and butter, are at room temperature for easier mixing and a smoother batter and frosting.
- If you prefer, substitute the shredded coconut and pecans with other nuts or omit for a nut-free version.
- Chilling the cake not only firm ups the frosting but also improves flavor meld.
- Use fresh egg whites and eggs for best results and to ensure safety.
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
