White German Chocolate Cake with a Cheesecake Center

White German Chocolate Cake with a Cheesecake Center a luscious, decadent dessert that blends the elegance of a white German chocolate cake with the creamy richness of a cheesecake center. This treat is perfect for celebrations or when you’re craving a truly indulgent dessert.

Why You’ll Love This Recipe

Combines two beloved desserts—cake and cheesecake—into one stunning centerpiece.

The creamy cheesecake layer adds an irresistible texture and flavor contrast.

Perfect for special occasions, holidays, or as a show-stopping dessert.

Can be customized with optional toppings like coconut and pecans for added flair.

It’s a make-ahead dessert that tastes even better after chilling.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

1 package white cake mix

1 cup buttermilk

1/2 cup vegetable oil

4 large egg whites

1 teaspoon vanilla extract

For the Cheesecake Center:

16 oz cream cheese, softened

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

For the Frosting:

1/2 cup unsalted butter, softened

3 cups powdered sugar

1/4 cup heavy cream

1 teaspoon vanilla extract

1/2 cup shredded sweetened coconut (optional for garnish)

1/2 cup chopped pecans (optional for garnish)

Directions

Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.

In a large mixing bowl, combine the white cake mix, buttermilk, vegetable oil, egg whites, and vanilla extract. Beat on medium speed with an electric mixer until the batter is smooth.

Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely on wire racks.

To prepare the cheesecake center, beat the softened cream cheese and sugar in a medium bowl until smooth. Add the eggs and vanilla extract, mixing until well combined.

Pour the cheesecake batter into a greased 8-inch round cake pan. Bake at 325°F (163°C) for 40-45 minutes or until the center is set. Let the cheesecake cool completely before removing it from the pan.

For the frosting, beat the butter in a large bowl until creamy. Gradually add the powdered sugar, alternating with heavy cream, and mix until fluffy. Stir in the vanilla extract.

To assemble, place one cake layer on a serving plate. Carefully place the cheesecake layer on top, followed by the second cake layer.

Frost the entire cake, smoothing the sides and top with an offset spatula. Garnish with shredded coconut and chopped pecans, if desired.

Chill the cake for at least 1 hour before serving to ensure easier slicing and a perfect texture.

Servings and Timing

Servings: 12 slices

Prep Time: 25 minutes

Baking Time: 1 hour 10 minutes

Total Time: 1 hour 35 minutes

Variations

Flavor Twist: Add almond or coconut extract to the cake batter for a unique flavor.

Toppings: Swap the coconut and pecans for fresh berries or chocolate shavings.

Chocolate Option: Use a chocolate cake mix instead of white for a more traditional German chocolate flavor.

Cheesecake Flavor: Add lemon zest or a swirl of fruit preserves to the cheesecake layer for added dimension.

Mini Version: Make individual cakes by baking in smaller pans or cupcake molds.

Storage/Reheating

Storage: Keep the cake refrigerated in an airtight container for up to 5 days.

Freezing: You can freeze the fully assembled cake for up to 2 months. Wrap it tightly in plastic wrap and foil before freezing. Thaw overnight in the refrigerator.

Reheating: Serve the cake chilled or at room temperature—no reheating required!

Related Recipes:

• No-Bake German Chocolate Cheesecake
• White German Chocolate Cake
• German Fruit Cake

FAQs

How do I prevent the cheesecake layer from cracking?

Ensure the cream cheese is softened before mixing and avoid overbeating the batter. Baking the cheesecake in a water bath can also help prevent cracks.

Can I make the cake layers from scratch instead of using a mix?

Yes, absolutely! Substitute the cake mix with your favorite homemade white cake recipe.

Can I make this cake ahead of time?

Yes, this cake can be made a day in advance. In fact, the flavors develop even more after chilling for several hours.

What can I use if I don’t have buttermilk?

You can make a buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.

Is it necessary to chill the cake before serving?

Chilling helps the layers set, making the cake easier to slice and enhancing the overall texture and flavor.

Conclusion

This White German Chocolate Cake with a Cheesecake Center is the ultimate dessert for anyone who loves rich, creamy flavors paired with a light and fluffy cake. It’s versatile, crowd-pleasing, and perfect for making any occasion feel extra special. Whether you’re baking for a party or just treating yourself, this recipe is bound to impress. Enjoy.

---

📖 Recipe:

Print