White German Chocolate Cake with Cheesecake Center

That sounds like an incredible dessert—a white German chocolate cake with a cheesecake center combines the rich, coconut-pecan flavors of German chocolate with creamy cheesecake for an indulgent twist! Here’s how you might approach making it:

White German Chocolate Cake with Cheesecake Center

(Inspired by classic German chocolate cake, but with a lighter “white” version and a cheesecake layer.)

Ingredients

For the Cheesecake Layer:

• 16 oz (450g) cream cheese, softened

• ½ cup (100g) granulated sugar

• 1 tsp vanilla extract

• 1 large egg

• ¼ cup (60g) sour cream

For the White German Chocolate Cake:

• 2 ¼ cups (280g) all-purpose flour

• 1 ½ cups (300g) granulated sugar

• 1 tsp baking soda

• ½ tsp salt

• 1 cup (240ml) buttermilk

• ½ cup (115g) unsalted butter, softened

• 3 large egg whites

• 1 tsp vanilla extract

• 4 oz (115g) white chocolate, melted

For the Coconut-Pecan Frosting (Traditional German Chocolate Style):

• 1 cup (200g) evaporated milk or heavy cream

• 1 cup (200g) granulated sugar

• 3 large egg yolks

• ½ cup (115g) unsalted butter

• 1 tsp vanilla extract

• 1 ⅓ cups (120g) sweetened shredded coconut

• 1 cup (120g) chopped pecans, toasted

Instructions

1. Prepare the Cheesecake Layer:

   • Beat cream cheese and sugar until smooth. Add egg, vanilla, and sour cream; mix well.

   • Pour into a greased 8-inch round pan lined with parchment. Bake at 325°F (160°C) for 20–25 minutes until set. Cool, then freeze (for easier layering).

2. Make the Cake Batter:

   • Whisk flour, sugar, baking soda, and salt. Add buttermilk, butter, egg whites, vanilla, and melted white chocolate; mix until smooth.

3. Assemble the Cake:

   • Pour half the cake batter into two 8-inch greased pans. Place the frozen cheesecake disk on one layer, then top with remaining batter.

   • Bake at 350°F (175°C) for 30–35 minutes until a toothpick comes clean. Cool completely.

4. Make the Frosting:

   • In a saucepan, whisk evaporated milk, sugar, egg yolks, and butter over medium heat until thickened (about 10–12 minutes).

   • Stir in vanilla, coconut, and pecans. Cool before spreading between layers and on top.

Tips for Success

• Chill the cheesecake before layering to prevent mixing with cake batter.

• Use room-temperature ingredients for smoother batter and cheesecake.

• Serve slightly chilled for clean slices.

Would you like a simplified version or adjustments (e.g., no pecans, different frosting)? Happy baking! 🎂