White German Chocolate Cake with Cheesecake Center

By Lily | Last modified on Feb 11, 2026

Featured in: Desserts

White German Chocolate Cake with Cheesecake Center

Indulge in the rich and delightful flavors of this White German Chocolate Cake with a luscious cheesecake center. Each bite offers a perfect balance between the fluffy white cake layers and the creamy, tangy cheesecake, all crowned with a sweet coconut-pecan frosting that adds a satisfying crunch and tropical aroma.

This unique combination creates a dessert that delights the senses and becomes an instant favorite at family gatherings or celebrations. The layers of texture and flavor build upon each other, making this cake both comforting and irresistibly elegant.

Why You’ll Love This Recipe

Fluffy white cake layers provide a light, tender base for the rich cheesecake center.
The creamy cheesecake adds a tangy contrast that complements the sweet frosting perfectly.
The coconut-pecan frosting imparts a classic German chocolate cake twist with a delightful crunch.
This cake serves generously and is perfect for special occasions or anytime you want to impress.

Ingredients

All-purpose flour (2 ½ cups): Provides structure for the cake, resulting in tender and fluffy white layers.
Granulated sugar (2 cups): Sweetens and balances the cake’s flavor, contributing to a moist crumb.
Unsalted butter (1 cup, softened): Adds richness and moisture, helping create a soft cake texture.
Buttermilk (1 cup, room temperature): Tenderizes the cake and adds a slight tang to enhance flavor complexity.
Large eggs (4): Bind ingredients together and provide lift, contributing to a light cake.
Vanilla extract (1 tbsp): Enhances the cake’s sweetness with warm, aromatic notes.
Baking powder (1 tsp): Leavening agent that helps the cake rise evenly and remain fluffy.
Baking soda (1 tsp): Works with the buttermilk to create a tender crumb and rise.
Salt (½ tsp): Balances sweetness and intensifies other flavors in the cake.
Cream cheese (16 oz, softened): Forms the base of the cheesecake center, adding creamy texture and tang.
Granulated sugar (½ cup): Sweetens the cheesecake filling ensuring smooth richness.
Large eggs (2): Provide structure to the cheesecake filling for a smooth and stable center.
Vanilla extract (2 tsp): Adds depth and enhances the cheesecake’s flavor.
Sour cream (½ cup): Adds moisture and a subtle tang, keeping the cheesecake creamy.
Evaporated milk (1 cup): Integral for the frosting, creating a creamy, thick texture.
Granulated sugar (1 cup): Sweetens the frosting and caramelizes slightly during cooking.
Egg yolks (3 large): Thicken the frosting for a luscious finish.
Unsalted butter (½ cup): Adds richness and smoothness to the frosting.
Vanilla extract (1 tsp): Enhances the frosting’s sweet, nutty flavor.
Sweetened shredded coconut (1 ½ cups): Adds chewiness and tropical sweetness to the frosting.
Chopped pecans (1 ½ cups, toasted): Provide a crunchy texture and nutty flavor in the frosting.

Instructions

Preheat and Prepare Cake Pans: Begin by preheating your oven to 350℉ (175℃). Grease and flour the cake pans thoroughly to ensure the cake layers release smoothly after baking, preventing any sticking.
Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar until the mixture becomes light and fluffy. This aerates the batter, contributing to the cake’s tender, airy texture.
Add Eggs and Vanilla: Incorporate the eggs one at a time into the creamed butter and sugar, beating well after each addition. Stir in vanilla extract for a warm, fragrant aroma and enhanced flavor.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures even distribution of leavening agents, leading to consistent cake rise and texture.
Alternate Adding Dry Ingredients and Buttermilk: Gradually add the dry ingredient mixture to the creamed mixture, alternating with the buttermilk. This alternating method helps maintain batter consistency and prevents overmixing, which can toughen the cake.
Bake the Cake Layers: Pour the batter evenly into the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake layers cool completely before proceeding to the cheesecake center.
Prepare the Cheesecake Filling: Beat the softened cream cheese with sugar until smooth and creamy. Add eggs one at a time, then mix in vanilla extract and sour cream. The sour cream adds moisture and a slight tang that enriches the cheesecake texture.
Bake the Cheesecake Center: Pour the cheesecake filling over the fully baked cake layers and return them to the oven for an additional 15-20 minutes. This allows the cheesecake to set while absorbing some moisture from the cake layers, marrying their flavors.
Make the Coconut-Pecan Frosting: Combine evaporated milk, sugar, egg yolks, and butter in a saucepan over medium heat. Stir continuously until the mixture thickens to a pudding-like consistency. This cooking process caramelizes the sugar, enhancing the frosting’s flavor.
Finish the Frosting and Cool: Remove the saucepan from heat and stir in vanilla extract, shredded coconut, and toasted pecans. Allow the frosting to cool slightly so it thickens but remains spreadable for easy application on the cake.
Frost the Cake and Serve: Once the cake and cheesecake layers have completely cooled, generously spread the coconut-pecan frosting over the top. Slice carefully to enjoy layers of creamy cheesecake, tender white cake, and a crunchy topping.

You Must Know

Toasting the pecans before adding them to the frosting intensifies their nutty flavor and adds extra crunch.
Ensure the cake layers are fully cooled before adding the cheesecake center to prevent cracking.
The coconut-pecan frosting sets as it cools; spread when slightly warm for the best texture.

Storage Tips

Store any leftover cake tightly covered in the refrigerator for up to 4 days to preserve the cheesecake layer’s freshness. For longer storage, wrap pieces individually and freeze for up to 2 months, thawing overnight in the fridge before serving.

Serving Suggestions

Serve this cake chilled or at room temperature alongside a cup of fresh coffee or tea. Garnish slices with extra toasted pecans or a light dusting of powdered sugar for an elegant presentation at gatherings.

Professional Tips

Use room temperature ingredients to ensure smooth batter and peak volume in the cake layers.
Beat butter and sugar well; this develops air pockets necessary for a light texture.
Toast pecans in a dry skillet over medium heat until fragrant to enhance the frosting’s flavor complexity.

FAQs

Can I make this cake ahead of time?: Yes, this cake can be made a day in advance and stored in the refrigerator. It actually tastes better after the flavors meld together overnight.
What if I don’t have buttermilk?: Substitute buttermilk by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk, letting it sit for 5 minutes before using.
Can I use fresh coconut instead of shredded sweetened coconut?: Yes, but the texture and sweetness will vary. Fresh coconut offers more moisture and less sweetness than shredded sweetened coconut.
Is it possible to make this cake gluten-free?: Yes, by substituting the all-purpose flour with a gluten-free flour blend designed for baking. Adjustments to baking time may be necessary.
How should I toast pecans for the frosting?: Spread chopped pecans in a single layer on a baking sheet. Toast in a preheated 350℉ oven for 5-7 minutes, stirring occasionally until fragrant and golden.
Can I freeze the whole cake?: Freezing the whole assembled cake may affect texture, especially the frosting. It’s best to freeze individual slices wrapped tightly in plastic wrap.
What other nuts could I use in the frosting?: Pecans are traditional, but walnuts or chopped almonds can also be used, providing similar texture and flavor.