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White German Chocolate Cake with Cheesecake Center

White German Chocolate Cake with Cheesecake Center
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Indulge in the delightful layers of our White German Chocolate Cake with Cheesecake Center, a dessert that brings together the lusciousness of white chocolate and the creaminess of cheesecake. This stunning cake features fluffy white chocolate layers enveloping a rich cheesecake center, topped with a delectable coconut pecan frosting. Perfect for birthdays, holidays, or any celebration, this dessert is not only visually impressive but also a treat for your taste buds. Each slice offers a harmonious blend of textures and flavors that will leave your guests raving about your baking skills.

Ingredients

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  • 2 (8 oz) blocks cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 1/4 cup sour cream
  • 1 tbsp all-purpose flour
  • 2 1/2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter, room temperature
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 2 tsp vanilla extract
  • 8 oz white chocolate, melted and cooled
  • 1 cup buttermilk
  • 1/2 cup unsalted butter
  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 3 egg yolks, lightly beaten
  • 1 tsp vanilla extract
  • 1 1/2 cups sweetened shredded coconut
  • 1 cup chopped pecans
  • 4 oz white chocolate, melted

Instructions

  1. Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. In a large bowl, beat cream cheese until smooth. Add sugar and beat until well incorporated. Mix in the eggs one at a time. Stir in vanilla, sour cream, and flour.
  3. Pour the batter into the springform pan and bake for 40–45 minutes or until the center is just set.
  4. Cool completely, then chill in the refrigerator for at least 2 hours or overnight.
  5. Preheat oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  6. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  7. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla.
  8. Stir in the melted white chocolate. Alternate adding the flour mixture and buttermilk to the batter, starting and ending with the flour mixture.
  9. Divide batter evenly between the pans and bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
  10. Let cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
  11. In a saucepan over medium heat, combine butter, evaporated milk, sugar, and egg yolks. Cook while stirring constantly until thickened (about 10–12 minutes). Remove from heat; stir in vanilla, shredded coconut, chopped pecans, and melted white chocolate.
  12. Allow frosting to cool completely before assembling the cake.
  13. Place one cake layer on a serving plate. Carefully place the chilled cheesecake layer on top of it. Add the second cake layer on top of the cheesecake layer.
  14. Spread cooled frosting evenly over both top and sides of the cake. Chill for at least 30 minutes before serving for best slicing results.

Nutrition

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