A White German Chocolate Cake with a Cheesecake Center sounds like a delicious twist on the classic! Here’s a recipe to guide you through it:
Ingredients:
For the White German Chocolate Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups whole milk
- 1/2 cup shredded coconut (optional, for added texture)
- 1/2 cup chopped pecans (optional, for added texture)
For the Cheesecake Center:
- 16 oz cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup granulated sugar
- 2 tsp vanilla extract
- 2 large eggs
For the Coconut-Pecan Frosting (optional topping):
- 1 cup evaporated milk
- 1 cup sugar
- 1/2 cup butter
- 1 1/2 cups shredded coconut
- 1 1/2 cups chopped pecans
- 1 tsp vanilla extract
Instructions:
1. Prepare the Cheesecake Filling:
- Preheat your oven to 350°F (175°C).
- In a bowl, beat the softened cream cheese until smooth. Add sour cream, sugar, and vanilla extract, mixing until combined.
- Add eggs one at a time, mixing well after each addition.
- Set aside.
2. Make the Cake Batter:
- In a medium bowl, sift together the flour, baking powder, and salt.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition. Stir in vanilla extract.
- Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- If using, fold in shredded coconut and chopped pecans.
3. Assemble the Cake:
- Grease and flour two 9-inch round cake pans.
- Pour a layer of cake batter into the bottom of each pan, about halfway full.
- Spoon a layer of cheesecake filling on top of the cake batter (keeping it away from the edges to prevent overflow).
- Carefully spread more cake batter over the cheesecake filling, ensuring it’s fully covered.
4. Bake the Cake:
- Bake at 350°F (175°C) for about 30-35 minutes, or until a toothpick inserted into the cake comes out clean (avoid testing near the cheesecake center).
- Let the cakes cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
5. Prepare the Frosting (optional):
- In a saucepan, combine evaporated milk, sugar, and butter over medium heat. Stir constantly until the butter melts and the mixture begins to bubble.
- Remove from heat and stir in shredded coconut, chopped pecans, and vanilla extract. Let it cool to room temperature before frosting the cake.
6. Assemble the Final Cake:
- Once the cakes are fully cooled, spread the coconut-pecan frosting (if using) over the top of one layer, then place the second layer on top.
- Frost the top and sides of the cake with any remaining frosting.
7. Serve:
- Slice and serve the cake! The combination of the soft white German chocolate cake with the creamy cheesecake center is sure to be a hit.
Enjoy your indulgent and unique dessert!
