If youāre on the hunt for a show-stopping dessert that screams celebration, this White German Chocolate Cake with a Cheesecake layer is your dream come true! Itās got the classic flavors you love pecans, coconut, and white chocolate elevated by a rich, creamy cheesecake frosting. Trust me, your taste buds will thank you!
Letās break it down step by step.
Why You’ll Love This Cake
- Combines the flavors of German chocolate with the elegance of white chocolate and cheesecake
- Perfect for holidays, birthdays, or any special occasion
- A unique twist that balances richness and sweetness beautifully
Ingredients Breakdown
Letās separate the magic into two delicious parts: the cake and the frosting.
Cake Ingredients š°
| Ingredient | Amount |
|---|---|
| White chocolate | 4 oz, melted and cooled |
| Butter | 1 cup, softened |
| Granulated sugar | 2 cups |
| Eggs | 4 |
| Vanilla extract | 1 tsp |
| Salt | Dash |
| Baking powder | 1 tsp |
| Cake flour | 2 Ā½ cups |
| Buttermilk | 1 cup |
| Chopped pecans | 1 cup |
| Flaked coconut | 1 cup |
Frosting Ingredients š§
| Ingredient | Amount |
|---|---|
| Cream cheese | 8 oz, softened |
| Butter | Ā½ cup, softened |
| Powdered sugar | 4 cups |
| White chocolate | 2 oz, melted and cooled |
| Chopped pecans | 1 cup, toasted |
| Vanilla extract | 1 tsp |
| Salt | Dash |
Step-by-Step Instructions
For the Cake:
- Preheat oven to 350Ā°F (175Ā°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by vanilla extract and melted white chocolate.
- In a separate bowl, whisk together the cake flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, starting and ending with the flour mixture.
- Gently fold in the pecans and coconut.
- Divide the batter evenly between the prepared pans.
- Bake for 25ā30 minutes or until a toothpick inserted comes out clean.
- Let cakes cool in pans for 10 minutes, then turn them out onto wire racks to cool completely.
For the Frosting:
- Beat the cream cheese and butter together until smooth and fluffy.
- Add in the melted white chocolate, vanilla, and salt.
- Gradually beat in the powdered sugar until smooth.
- Fold in the toasted pecans.
Assembling the Cake
- Once the cake layers have cooled, spread frosting between the layers and on the top and sides.
- Optional: Sprinkle extra pecans and coconut on top for decoration.
- Chill for 20 minutes before slicing for clean layers.
Tips for Success
- Donāt skip the toasting: Toasted pecans add an irresistible nutty flavor and crunch.
- Use cake flour for a lighter, fluffier texture.
- Let the white chocolate cool before adding it to your batter or frosting to prevent curdling.
Storage and Freezing
- Store in an airtight container in the fridge for up to 4 days.
- Freeze unfrosted cake layers for up to 2 months. Wrap tightly in plastic wrap and foil.
Frequently Asked Questions
Can I make this cake ahead of time?
Absolutely! Bake the layers and freeze them, then frost the day you plan to serve it.
Can I use sweetened coconut?
Yes, but unsweetened coconut gives you better control over the cakeās sweetness.
What if I don’t have buttermilk?
Make a quick substitute with 1 cup milk + 1 tbsp lemon juice or vinegar. Let sit for 5 minutes.
Final Thoughts
This White German Chocolate Cake with a Cheesecake Frosting is a love letter to dessert lovers everywhere. Itās indulgent, elegant, and unexpectedly light thanks to the white chocolate and creamy layers. Whether you serve it at a gathering or as a ājust becauseā treat, itās guaranteed to leave a sweet impression.
