The Memory Behind This Treat

The first spark for this White German Chocolate Cake with Cheesecake Center came from a bit of kitchen chaos during a family birthday. I’d planned a classic German chocolate cake for my dad, who loves anything with coconut and pecans, and a separate New York–style cheesecake for my mom, who insists every celebration “needs something creamy.” Two desserts, one tired baker. While juggling pans and mentally calculating oven times, I remember thinking, “Why am I not just stacking these together?” That night I scribbled in my recipe notebook: “white German chocolate + cheesecake middle?? Try this.”

A few months later, on a cold Sunday, I finally tested the idea with a simple white cake batter and a small batch cheesecake layer baked right on top. The house smelled like toasted coconut, warm vanilla, and buttery pecans, and my kids kept opening the oven door just to peek at the golden edges. When we cut that first slice, the cake layers were soft and pillowy, the cheesecake center was creamy but sliceable, and the familiar coconut-pecan frosting tied everything together like the classic cake I grew up with—just more indulgent. It felt like a dessert that understood both the people who love a light, fluffy cake and the ones who always go for the richest, creamiest bite on the table.

Now this White German Chocolate Cake with Cheesecake Center has become our “big occasion” dessert—Easters, milestone birthdays, and that random January weekend when we all need something cozy. I’ve even served it alongside my caramel pecan cheesecake bars for full-on dessert-bar energy. I love that it looks bakery-fancy, but underneath all those pretty layers is the most relatable story: one oven, one baker, too many dessert requests, and a solution that feels a little bit like magic when you pull it out of the oven.

How To Make It (Mix & Ingredients)

To build this White German Chocolate Cake with Cheesecake Center, you’ll start by mixing two different batters: a fluffy white cake and a silky cheesecake filling, plus a stovetop coconut-pecan frosting. For the cake batter, cream the softened butter and sugar until it’s very pale and airy; this is what gives you that soft, tight crumb. Add the eggs one at a time so the mixture doesn’t curdle, then stir in the vanilla bean paste for that deep, cozy flavor. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt so the leaveners distribute evenly. You’ll add the dry ingredients to the butter mixture in batches, alternating with the room-temperature buttermilk; this keeps the batter smooth instead of gluey. The finished batter should be thick but pourable, like a loose pudding—not runny, but not bread-dough thick either.

Instructions Process of White German Chocolate Cake with Cheesecake Center

For the cheesecake center, make sure your cream cheese is truly softened; if it’s still cold, you’ll end up with little lumps that never quite disappear. Beat the cream cheese and sugar until perfectly smooth and glossy before adding the eggs, one at a time, followed by vanilla bean paste and sour cream for extra tang and creaminess. This mixture will be looser than the cake batter, more like a rich custard. You’ll bake the white cake layer first, then carefully pour or spoon the cheesecake mixture over the warm, partially baked cake, letting it settle into an even layer. The last mix to prepare is the coconut-pecan topping: cook evaporated milk, sugar, egg yolks, and butter over medium heat, stirring constantly until it thickens enough to coat the back of a spoon, then stir in vanilla, coconut, and toasted pecans. Let it cool just until spreadable, then crown your cooled White German Chocolate Cake with Cheesecake Center with that glossy, chunky, caramel-like frosting.

Make-Ahead & Storage

This White German Chocolate Cake with Cheesecake Center is a dream for planners because both the cake and cheesecake layers actually taste better after they’ve had time to rest. You can fully assemble and frost the cake up to 1 day in advance, then cover it with a cake dome or an upside-down bowl and chill it. Before serving, let the cake sit at room temperature for about 30–45 minutes so the cheesecake center softens and the coconut-pecan frosting loses its fridge chill and turns delightfully creamy again. If you prefer to work in stages, bake the white cake layers and cheesecake center the day before, wrap each cooled layer tightly in plastic, and refrigerate overnight, then frost the next day. The flavors deepen, the crumbs settle, and you get cleaner slices with that distinct white cake and cheesecake stripe.

Because of the cheesecake center and the egg-rich frosting, always store this White German Chocolate Cake with Cheesecake Center in the refrigerator. Keep leftovers covered and chilled for up to 4 days; the cake stays moist, and the cheesecake layer remains velvety instead of dry. For longer storage, you can freeze unfrosted cake layers and the baked, fully cooled cheesecake round separately: wrap each layer in plastic and then in foil, and freeze for up to 2 months. Thaw wrapped in the refrigerator overnight, then assemble and add the coconut-pecan frosting fresh so it stays glossy and textured, similar to how I treat the frosting on my German chocolate-inspired cupcakes. Avoid freezing the fully assembled frosted cake if you can—the coconut and pecans can pick up ice crystals and turn a little chewy instead of pleasantly toasty.

Best Ingredients & Party Variations

For the most memorable White German Chocolate Cake with Cheesecake Center, start with high-quality, full-fat ingredients. Use real unsalted butter, not margarine, and room-temperature cream cheese so your cheesecake center bakes up silky instead of grainy. I love vanilla bean paste here because those little specks make the white cake feel bakery-level special, but a good pure vanilla extract works if that’s what you have. Toasting your pecans in a dry skillet or the oven for a few minutes makes a huge difference in flavor—they’ll taste deeper, nuttier, and stand up beautifully to the sweet coconut. And don’t skip the buttermilk: it keeps the white cake tender and gives just enough tang to balance the rich cheesecake layer and sweet coconut-pecan frosting.

Once you’ve nailed the basics, this White German Chocolate Cake with Cheesecake Center is a playground for party variations. For birthdays, bake the cake in 9×13 form, swirl the cheesecake layer on top, then frost and cut into bars—so much easier to serve to a crowd. You can also turn this into cupcakes: bake white cupcakes, add a teaspoon of cheesecake batter in the center, then top with a spoonful of coconut-pecan frosting once cooled. For a more elegant celebration, make it a two-tier cake: double the recipe, use smaller 6-inch pans, and keep the cheesecake layer in the center of each tier for a dramatic slice. Around the holidays, I like to add a hint of almond extract to the white cake and a drizzle of white chocolate over the frosting for a festive twist, then plate it alongside something lighter like a berry trifle or citrusy tart to balance all that cozy richness.

Serving of White German Chocolate Cake with Cheesecake Center

Conclusion

If you’ve made it this far, I hope you’re feeling not just hungry, but inspired. This White German Chocolate Cake with Cheesecake Center isn’t just a dessert; it’s the kind of show-stopping, memory-making treat that turns “just dessert” into a moment everyone remembers. It’s the cake people lean in to see as you slice it. The one that makes guests pause their conversations, take a bite, and then look up with that little “wow” face.

I picture this cake on birthday tables, holiday buffets, quiet anniversary dinners at home, or just a random Sunday when you want to bake something a little extra for the people you love. That first creamy, tangy cheesecake bite tucked inside soft white cake, all wrapped in sweet coconut-pecan goodness? That’s the kind of bite that gathers everyone back to the table for “just one more sliver.”

I hope you print it, bookmark it, smudge it with flour, and make it your own tradition. Try the recipe, share it with someone you love, and let it be part of your sweetest moments.

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Recipe

White German Chocolate Cake with Cheesecake Center

Fluffy white cake layered with a creamy cheesecake center and finished with classic coconut-pecan frosting.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Dessert

Cuisine German

Servings 1 layered cake

Calories 450 kcal

Ingredients

  

Ingredients

• 2 1/2 cups all-purpose flour
• 2 cups granulated sugar
• 1 cup unsalted butter softened
• 1 cup buttermilk room temperature
• 4 large eggs
• 1 tablespoon vanilla bean paste
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 16 oz cream cheese softened
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla bean paste
• 1/2 cup sour cream
• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 large egg yolks
• 1/2 cup unsalted butter
• 1 teaspoon vanilla bean paste
• 1 1/2 cups sweetened shredded coconut
• 1 1/2 cups chopped pecans toasted

Instructions

 

• Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
• In a large mixing bowl, cream 1 cup softened butter and 2 cups granulated sugar until light and fluffy.
• Add 4 large eggs to the butter mixture, one at a time, beating well after each addition, then mix in 1 tablespoon vanilla bean paste.
• In a separate bowl, whisk together 2 1/2 cups flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
• Add the dry ingredients to the creamed mixture in batches, alternating with 1 cup buttermilk, beginning and ending with the dry ingredients, mixing just until combined.
• Divide the cake batter evenly between the prepared pans and smooth the tops.
• Bake the cake layers for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean; leave the oven at 350°F.
• While the cake bakes, prepare the cheesecake filling by beating 16 oz softened cream cheese and 1/2 cup granulated sugar in a bowl until smooth.
• Beat in 2 large eggs, one at a time, then mix in 2 teaspoons vanilla bean paste and 1/2 cup sour cream until the mixture is smooth and creamy.
• When the cake layers are baked, remove them from the oven and carefully pour or spoon the cheesecake mixture evenly over the hot cake in one of the pans, spreading it into an even layer.
• Return the cheesecake-topped cake layer to the oven and bake for 15 to 20 minutes, or until the cheesecake is set around the edges and slightly jiggly in the center.
• Let both cake layers cool completely in their pans on wire racks, then carefully remove them from the pans.
• For the coconut-pecan frosting, combine 1 cup evaporated milk, 1 cup granulated sugar, 3 egg yolks, and 1/2 cup butter in a medium saucepan.
• Cook over medium heat, stirring constantly, until the mixture is thickened and coats the back of a spoon.
• Remove the pan from heat and stir in 1 teaspoon vanilla bean paste, 1 1/2 cups shredded coconut, and 1 1/2 cups toasted chopped pecans; let the frosting cool until spreadable.
• Place the plain white cake layer on a serving plate and top with the cheesecake-centered layer, cheesecake side up.
• Spread the cooled coconut-pecan frosting evenly over the top of the cake, letting some drip slightly over the edges.
• Slice the cake with a sharp knife and serve.

Notes

- For easier slicing, chill the assembled cake for at least 2 hours, then let it sit at room temperature for 20 to 30 minutes before serving.
- Toast the pecans in a dry skillet over medium heat, stirring often, until fragrant and lightly browned, then cool before adding to the frosting.

Keyword cheesecake center, coconut pecan frosting, layered cake, Vegetarian, White German Chocolate Cake with Cheesecake Center