The first time I made this White German Chocolate Cake with a Cheesecake Center, my entire kitchen smelled like a dream I didn’t know I’d been waiting for. The soft sweetness of German chocolate mingled with the warm aroma of vanilla, while the cheesecake layer baked gently into the center like a hidden treasure. I remember feeling so excited pulling it from the oven, knowing it was going to be something truly special. It’s the kind of cake that immediately feels celebratory, even when you make it for no reason at all.
Why You’ll Love This Recipe
You will love this recipe because it delivers that show-stopping “wow” moment without requiring bakery-level skills. The combination of a tender German chocolate cake and a creamy cheesecake middle gives you two desserts in one, and the textures play together in a way that melts beautifully with each bite. If you’ve ever wanted a cake that tastes impressive but is surprisingly simple to make, you’re going to adore this one.
Ingredients
For the German Chocolate Cake Layers:
- 1 cup (4 oz) German baking chocolate, chopped
- ½ cup boiling water
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs, separated
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the Cheesecake Center:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1 large egg
For the Coconut Pecan Frosting (optional but classic):
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 egg yolks
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
When I’m making this recipe, I stay loyal to real German baking chocolate because its milder sweetness adds that classic flavor you expect from a German chocolate cake. If you can’t find buttermilk, you can easily substitute regular milk with a splash of vinegar—trust me, it works perfectly in a pinch. The cheesecake layer should always be made with full-fat cream cheese so it bakes smooth and rich. As for the frosting, toasted pecans make a noticeably deeper flavor, so don’t skip that step if you have the time.
Equipment Needed
- 9-inch round cake pans
- Electric mixer
- Mixing bowls
- Spatula
- Parchment paper
- Cooling racks
- Saucepan (for frosting)
I rely heavily on my stand mixer for this recipe because whipping the egg whites to soft peaks makes a big difference in how light the cake turns out. If you don’t have parchment paper, at least grease your pans generously—the cheesecake layer can cling stubbornly otherwise. A saucepan is essential for the coconut pecan frosting so everything melts together smoothly. If you bake often, investing in good, heavy-bottom cake pans is always worthwhile; they bake more evenly and prevent over-browning.
Step-by-Step Instructions
When I start this cake, the very first thing I do is melt the German chocolate with boiling water. It always looks a bit thin at first, but as it sits, it thickens into a glossy mixture that blends beautifully into the batter. Then I cream the butter and sugar until it’s pale and fluffy, because that airiness is what helps the layers bake up tender. Adding egg yolks one by one makes the batter richer with each addition, and the vanilla brings out the chocolate flavor in the most subtle way.
While the cake batter rests for a moment, I prepare the cheesecake filling. This part is wonderfully simple—just cream cheese, sugar, a bit of flour, an egg, and vanilla. I mix it until it’s completely smooth, and I always run a spatula around the bowl to make sure no lumps are hiding. The cheesecake layer should be thick but pourable, like silky frosting. If it’s too stiff, the layers won’t bake evenly, so I don’t rush this step.(See the next page below to continue…)