🍰 White German Chocolate Cake with Cheesecake Center
✨ This beauty has 3 parts:
Buttery White Cake Layers
Rich Cheesecake Center
Coconut-Pecan Topping
🧾 Ingredients
🎂 White Cake:
2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp salt
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 egg whites
2 tsp vanilla extract
1 cup whole milk
🍰 Cheesecake Layer:
16 oz (2 blocks) cream cheese, softened
½ cup granulated sugar
2 large eggs
1 tsp vanilla extract
¼ cup sour cream
🥥 German Chocolate Topping:
1 cup evaporated milk
1 cup brown sugar
3 egg yolks
½ cup unsalted butter
1 tsp vanilla extract
1 ½ cups sweetened shredded coconut
1 cup chopped pecans
🔥 Instructions
Step 1: Make the Cheesecake Layer
Preheat oven to 325°F (163°C).
Beat cream cheese until smooth, then add sugar, eggs, vanilla, and sour cream.
Pour into a greased 9" springform pan and bake 35–40 minutes until set.
Cool completely, then chill for 2+ hours.
Step 2: Make the White Cake
Preheat oven to 350°F (175°C).
Cream butter and sugar until fluffy.
Add egg whites one at a time, then vanilla.
Mix in dry ingredients and milk alternately.
Divide between two 9" pans and bake 25–30 minutes.
Cool completely.
Step 3: Make the Coconut-Pecan Topping
Combine evaporated milk, brown sugar, egg yolks, and butter in a saucepan.
Cook over medium heat until thick (about 10–12 mins), stirring constantly.
Remove from heat, stir in vanilla, coconut, and pecans. Cool to room temp.
🏗️ Assemble the Cake
Place one cake layer on a plate.
Add chilled cheesecake layer on top.
Place second cake layer on top of cheesecake.
Spoon and spread the coconut-pecan topping generously over the top.
Optional: Drizzle with caramel for extra drama.
🔄 Options:
Make the cheesecake white chocolate flavored for a twist.
Add a layer of caramel sauce between the cake and cheesecake—unreal.
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