White German Chocolate Cake with a Cheesecake Center
Treat yourself to a delightful twist on a classic with this White German Chocolate Cake featuring a creamy cheesecake center. This cake combines the rich flavors of German chocolate with a light, fluffy texture, creating a truly indulgent dessert.
Perfectly layered and beautifully frosted, it’s an impressive centerpiece for any occasion, from birthdays to holiday celebrations.
With its unique blend of chocolate and cheesecake, this cake is sure to become a favorite among friends and family alike!
White German Chocolate Cake with a Cheesecake Center
Ingredients:
For the White German Chocolate Cake:
1 cup (4 oz) German chocolate, chopped
½ cup (1 stick) unsalted butter
1 cup granulated sugar
½ cup brown sugar, packed
3 large eggs, separated
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
For the Cheesecake Center:
8 oz cream cheese, softened
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
For the Frosting:
½ cup (2 oz) German chocolate, chopped
¼ cup unsalted butter
1 cup powdered sugar
1 tablespoon milk
1 teaspoon vanilla extract
Instructions:
Prepare the Oven and Pans:
Begin by setting your oven temperature to 350°F (175°C).
Grease and dust two 9-inch round cake pans with flour.
Make the Cheesecake Center:
In a mixing bowl, combine the cream cheese and granulated sugar, beating until creamy.
Incorporate the egg and vanilla extract, mixing until fully blended. Set aside.
Make the Cake Batter:
In a small saucepan, melt the chopped German chocolate and butter over low heat, stirring until completely smooth. Remove from heat and let it cool for a few minutes.
In a large bowl, mix together the granulated sugar, brown sugar, and egg yolks. Beat until the mixture is light and airy.
Stir in the melted chocolate mixture along with the vanilla extract.
In another bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually combine the flour mixture with the chocolate mixture, alternating with the buttermilk, beginning and ending with the flour mixture.
In a separate bowl, whip the egg whites until stiff peaks form, then gently fold them into the batter.
Assemble the Cake:
Divide half of the cake batter between the prepared cake pans.
Spoon half of the cheesecake mixture over the batter in each pan.
Top with the remaining cake batter, spreading it evenly over the cheesecake layer.
Bake the Cake:
Place in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Frosting:
In a small saucepan, melt the German chocolate and butter over low heat, stirring until smooth.
Remove from heat and let it cool slightly.
In a mixing bowl, combine the powdered sugar, milk, and vanilla extract. Gradually add the melted chocolate mixture, stirring until smooth and well blended.
Assemble the Cake:
Place one cake layer on a serving platter. Spread a layer of frosting on top.
Add the second cake layer and frost the top and sides of the cake with the remaining frosting.
Serve:
Slice and savor your delightful White German Chocolate Cake with a Cheesecake Center! Enjoy this treat at your next gathering!
Notes:
Room Temperature Ingredients: Ensure that your cream cheese and eggs are at room temperature for easier mixing and a smoother cheesecake filling.
Melt Chocolate Carefully: When melting the German chocolate, do so over low heat and stir continuously to prevent it from burning. You can also use a microwave in short intervals, stirring in between.
Egg Separation: Be careful when separating the egg yolks from the whites. Any egg white in the yolk can prevent the whites from whipping properly.
Folding Egg Whites: When folding the whipped egg whites into the batter, use a gentle hand to maintain the lightness and fluffiness of the batter.
Check for Doneness: Baking times can vary based on your oven and the type of pans used. Start checking for doneness a few minutes before the minimum time, using a toothpick inserted into the center.
Cooling Time: Allow the cakes to cool completely before frosting to prevent the frosting from melting and sliding off.
Storing the Cake: This cake can be stored in the refrigerator due to the cheesecake filling. Cover it well to keep it fresh, and enjoy within a few days for the best flavor and texture.
Variations: Feel free to add toasted coconut or additional nuts to the frosting or batter for extra flavor and texture.
Serving Suggestions: This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat.
Nutrition Information:
YIELDS: 12 slices | SERVING SIZE: 1 slice
Calories: 350 | Total Fat: 20g | Saturated Fat: 10g | Cholesterol: 80mg | Sodium: 180mg | Total Carbohydrates: 42g | Dietary Fiber: 1g | Sugars: 25g | Protein: 5g
Frequently Asked Questions:
Can I make this cake ahead of time?
Yes! You can prepare the cake layers and cheesecake filling a day in advance.
Just make sure to store the layers in an airtight container in the refrigerator to keep them fresh.
Frost the cake on the day you plan to serve it for the best texture and flavor.
What can I substitute for German chocolate?
If you can’t find German chocolate, you can substitute it with a mixture of semi-sweet chocolate and a little sugar.
For every 1 ounce of German chocolate, use 1 ounce of semi-sweet chocolate and add 1 teaspoon of sugar.
How do I prevent the cheesecake layer from sinking?
To help the cheesecake layer stay on top, make sure the cake batter is thick and well-mixed before pouring it into the pans.
Additionally, layer the cheesecake filling gently on top of the batter and then add the remaining batter carefully to avoid disturbing the filling.
Can I freeze this cake?
Yes, you can freeze the cake! It’s best to freeze it before frosting.
Wrap the cooled layers tightly in plastic wrap and then in aluminum foil to prevent freezer burn.
When ready to serve, thaw in the refrigerator and frost just before serving.
What are some good toppings or add-ins for this cake?
You can enhance this cake with toasted coconut, chopped pecans, or walnuts sprinkled on top of the frosting.
A drizzle of chocolate ganache or a scoop of whipped cream also makes for a delicious addition!