White German Chocolate Cake with Cheesecake Center
This cake features layers of white cake with a rich cheesecake center and a coconut-pecan frosting.
Equipment
- Mixing bowl
- Cake pan
Ingredients
For the White Cake Layers
- 2 ½ cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 1 cup buttermilk, room temperature
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
For the Cheesecake Center
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup sour cream
For the Coconut-Pecan Frosting
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
- 1 ½ cups sweetened shredded coconut
- 1 ½ cups chopped pecans (toasted for extra flavor)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour your cake pans.
- In a mixing bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in buttermilk and vanilla.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this to the wet mixture, mixing until just combined.
- Pour batter evenly into prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- For the cheesecake center, beat cream cheese and sugar until smooth. Add eggs, vanilla, and sour cream, mixing until combined. Pour into the cooled cake layers and bake for an additional 15-20 minutes.
- For the frosting, combine evaporated milk, sugar, and egg yolks in a saucepan over medium heat. Stir constantly until thickened. Remove from heat and mix in butter, vanilla, coconut, and pecans.
- Once the cake has cooled, frost it with the coconut-pecan frosting.
Notes
For a richer flavor, toast the pecans before adding them to the frosting.