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White German Chocolate Cake with a Cheesecake Center

White German Chocolate Cake with a Cheesecake Center

White German Chocolate Cake with a Cheesecake Center is a rich, creamy, and indulgent dessert featuring moist white chocolate cake layers surrounding a smooth, tangy cheesecake core. Perfect for celebrations or any dessert craving, this elegant cake delivers a decadent fusion of flavors and a visually stunning presentation that will impress family and friends.

  • Total Time: 1 hour 30 minutes
  • Yield: 12 servings 1x

Ingredients

Scale

Cake Ingredients

  • 1 cup high-quality white German chocolate baking chunks or chips
  • 2 ½ cups all-purpose flour (or gluten-free flour blend for gluten-free version)
  • 1 ¾ cups granulated sugar
  • 1 cup unsalted butter, softened
  • 4 large eggs, room temperature
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract

Cheesecake Center

  • 16 oz (450g) full-fat cream cheese, room temperature
  • ½ cup sour cream
  • ¾ cup granulated sugar
  • 3 large eggs, room temperature

Optional Classic Toppings

  • ½ cup sweetened coconut flakes, toasted
  • ½ cup chopped pecans, toasted
  • White chocolate shavings (for garnish)

Instructions

  1. Prepare the Cake Batter: Preheat your oven to 350°F (175°C) and grease your cake pans. Cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then add melted white German chocolate and vanilla extract. Gradually incorporate the dry ingredients—flour, baking soda, and baking powder—until just combined for a tender batter.
  2. Make the Cheesecake Filling: In a separate bowl, blend the cream cheese, sour cream, sugar, and eggs until smooth and creamy. The consistency should be thick yet pourable to layer easily over the cake batter.
  3. Layer the Cake and Cheesecake: Pour half of the cake batter evenly into the prepared pans. Carefully spoon and spread the cheesecake filling over the batter without mixing the layers. Top with the remaining cake batter, spreading gently to maintain distinct layers.
  4. Bake Until Perfect: Bake the layered cake for approximately 45-55 minutes or until a toothpick inserted into the cake layers (avoiding the cheesecake) comes out clean. The cheesecake layer will remain soft and creamy inside.
  5. Cool and Frost: Allow the cake to cool completely in the pans before removing. Frost with your choice of frosting—classic German chocolate frosting with toasted coconut flakes and pecans is traditional and delicious.

Notes

  • Use room temperature ingredients for smooth mixing and even texture.
  • Do not overmix the batter to keep the cake tender.
  • For extra moist cheesecake center, bake using a water bath to prevent cracking.
  • Chill the cheesecake filling slightly before layering for cleaner separation of layers.
  • When testing for doneness, avoid inserting the toothpick through the cheesecake layer.
  • Leftover cake stores well in an airtight container in the refrigerator for up to 4 days.
  • You can freeze cake slices wrapped in plastic wrap and foil for up to 3 months; thaw overnight in the fridge before serving.
  • Warm slices for 15-20 seconds in the microwave to enhance creaminess before serving.
  • Author: Lina
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: German-American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 slice (1/12th of cake)
  • Calories: 450 kcal
  • Sugar: 35 g
  • Sodium: 220 mg
  • Fat: 28 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 45 g
  • Fiber: 1 g
  • Protein: 6 g
  • Cholesterol: 120 mg

Keywords: White German Chocolate Cake, Cheesecake Center, layered cake, German chocolate, cheesecake dessert, creamy cake, celebration cake, moist cake