White German Chocolate Cake with a Cheesecake Center

 

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White German Chocolate Cake with a Cheesecake Center: Are you looking for a delicious dessert that will impress your friends and family? Look no further than this White German Chocolate Cake with a Cheesecake Center! This delightful cake is not just a treat for the taste buds but also a feast for the eyes. It combines soft white cake with a rich and creamy cheesecake center, all topped with a classic coconut-pecan frosting. Whether you’re celebrating a special occasion or just want to indulge in something sweet, this recipe is sure to become a favorite.

Why You’ll Love This Recipe

There are many reasons to love this White German Chocolate Cake with a Cheesecake Center. First, it’s incredibly rich and delicious. The combination of soft white cake and creamy cheesecake creates a wonderful contrast in texture. The coconut-pecan frosting adds a nutty sweetness that perfectly balances the flavors.

Additionally, this cake is visually stunning. The white cake paired with the creamy center and colorful frosting makes it a showstopper at any gathering. It’s a dessert that will have everyone reaching for seconds!

Finally, this recipe is quite versatile. You can make it for birthdays, holidays, or any celebration. It’s also perfect for potlucks or family gatherings where you want to impress others with your baking skills.

How to Prepare White German Chocolate Cake with a Cheesecake Center

Preparing this cake might seem daunting, but with a bit of patience, anyone can do it! Follow these straightforward steps, and you’ll have a beautiful cake ready to serve.

Ingredients:

• For the White Cake:

  • 2 ½ cups all-purpose flour
  • 1 ½ cups sugar
  • ½ cup unsalted butter, softened
  • 1 cup milk
  • 4 large egg whites
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt

• For the Cheesecake Center:

  • 16 ounces cream cheese, softened
  • ½ cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract

• For the Coconut-Pecan Frosting:

  • 1 cup heavy cream
  • 1 cup powdered sugar
  • 1 cup shredded coconut
  • 1 cup pecans, chopped
  • 1 teaspoon vanilla extract

Instructions:

1. 
   

   Preheat the oven: Start by preheating your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.

   
   

2. Prepare the White Cake:

   • In a large bowl, cream together the softened butter and sugar until light and fluffy.
   • Add the egg whites and vanilla extract, mixing well.
   • In another bowl, mix the flour, baking powder, and salt.
   • Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
   • Divide the batter evenly among the three prepared cake pans.

3. Bake the Cake:

   • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
   • Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

4. Prepare the Cheesecake Center:

   • In a mixing bowl, beat the softened cream cheese and sugar until smooth.
   • Add the eggs and vanilla extract, mixing until well combined.
   • Pour the cheesecake mixture into a greased 9-inch round cake pan.

5. Bake the Cheesecake:

   • Bake the cheesecake in the oven at 325°F (160°C) for 50-60 minutes or until set.
   • Let it cool completely in the pan before transferring to the refrigerator to chill.

6. Prepare the Coconut-Pecan Frosting:

   • In a large bowl, whip the heavy cream until soft peaks form.
   • Gradually add the powdered sugar and continue whipping until stiff peaks form.
   • Gently fold in the shredded coconut, chopped pecans, and vanilla extract.

7. Assemble the Cake:

   • Once the cakes and cheesecake have cooled completely, place one layer of the white cake on a serving platter.
   • Spread a layer of frosting on top.
   • Add the cheesecake layer, then top it with another layer of frosting.
   • Place the second layer of white cake on top and repeat the process, finishing with the top layer of white cake.

8. Frost the Cake:

   • Once the cake is assembled, spread the remaining coconut-pecan frosting all over the top and sides of the cake.

9. Chill and Serve:

   • Place the cake in the refrigerator for about 30 minutes to help it set. Then, slice, serve, and enjoy!

How to Serve White German Chocolate Cake with a Cheesecake Center

When it’s time to serve this beautiful cake, consider pairing it with a scoop of vanilla ice cream or some fresh berries for an added burst of flavor. You can also dust the top of the cake with a little extra powdered sugar for an elegant touch. This cake is perfect for celebrating special occasions, or you can enjoy a slice with a cup of coffee or tea for a delightful afternoon treat.

How to Store White German Chocolate Cake with a Cheesecake Center

If there are leftovers (though they may not last long!), store the cake in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. Make sure to keep it covered to prevent it from drying out or absorbing any odors from the fridge. If you want to enjoy it later, you can freeze individual slices. Wrap each slice tightly in plastic wrap and then place it in a freezer-safe container. It can be frozen for up to 2-3 months.

Preparation Tips for White German Chocolate Cake with a Cheesecake Center

1. 
   

   Use Room Temperature Ingredients: Make sure your butter, eggs, and cream cheese are at room temperature. This will help them mix together more smoothly and create a better texture in your cake.

   
   
2. 
   

   Don’t Overmix: When combining your ingredients, be careful not to overmix. This can lead to a dense cake. Mix just until everything is combined.

   
   
3. 
   

   Check for Doneness: Ovens can vary, so be sure to check your cakes and cheesecake for doneness a few minutes before the end of the baking time. A toothpick should come out clean when inserted in the center.

   
   
4. 
   

   Chill the Cheesecake: Allow the cheesecake to cool completely before chilling it. This helps set the texture and makes it easier to cut.

   
   
5. 
   

   Make Ahead: You can prepare the cake layers and cheesecake in advance. Store them in the fridge for a couple of days before assembly. This saves time if you’re planning for a special occasion.

   
   

Variation

Feel free to switch things up with this recipe! You can add fresh fruit to the cheesecake center, like strawberries or raspberries. You can also replace the coconut-pecan frosting with a chocolate ganache for a richer flavor. Experiment with different flavors to make the cake your own!

Frequently Asked Questions

1. Can I use whole eggs instead of egg whites for the cake?

   • Yes, you can use whole eggs; however, this may change the color of the cake and make it denser.

2. How do I know when the cheesecake is done baking?

   • The cheesecake should be set around the edges but still have a slight jiggle in the center. It will continue to firm up as it cools.

3. Can I make the cake gluten-free?

   • Absolutely! Just substitute the all-purpose flour for a gluten-free flour blend, ensuring that all other ingredients are also gluten-free.

4. How do I prevent my cake from sticking to the pans?

   • Be sure to grease and flour your pans well, or use parchment paper on the bottom of the pans to make removal easier.

5. Can I make it a day ahead of time?

   • Yes! This cake can be made a day in advance. In fact, letting it sit overnight in the fridge can enhance the flavors!

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By following this recipe, you will create a stunning and delicious White German Chocolate Cake with a Cheesecake Center that will surely impress anyone who tries it. This dessert masterpiece is perfect for any occasion and is sure to become a highlight at your gatherings. Enjoy every delicious bite!