White German Chocolate Cheesecake

This white German chocolate cake combines the richness of traditional German chocolate with a surprising cheesecake center for an elegant twist on a classic dessert. The contrast between the light white cake layers and the creamy cheesecake creates a beautiful texture symphony, while the coconut-pecan topping adds that signature German chocolate flavor everyone loves.

I first made this for my sister's bridal shower when she requested something "unexpected but familiar." The guests were delighted when they cut into what looked like a regular cake and discovered the cheesecake layer inside.

Ingredients

• All purpose flour provides structure while remaining tender enough for a celebration cake
• Baking powder gives the perfect rise to create fluffy cake layers
• Unsalted butter adds richness and allows you to control the salt content
• Egg whites keep the cake layers perfectly white and provide structure
• Cream cheese should be full fat for the richest cheesecake layer
• Evaporated milk creates a silky texture in the German chocolate topping
• Brown sugar adds caramel notes to complement the coconut and pecans
• Sweetened shredded coconut brings classic German chocolate texture
• Chopped pecans toast slightly during baking for enhanced nutty flavor

Step-by-Step Instructions

Prepare the Pans

Grease three 8-inch round cake pans thoroughly and dust with flour to prevent sticking. The cakes will release easily if you take your time with this step. For extra insurance, you can line the bottoms with parchment paper circles.

Create the White Cake Batter

Combine dry ingredients first to ensure even distribution of leavening agents. Beat the butter and sugar until noticeably lighter in color and texture, about 3-4 minutes. Adding egg whites gradually prevents the mixture from breaking. Alternate dry ingredients with milk, beginning and ending with dry ingredients, mixing just until combined after each addition to prevent gluten development.

Bake the Cake Layers

Divide batter evenly between prepared pans, using a kitchen scale if available for perfect layers. Bake in the center of the oven until barely golden at the edges and a toothpick inserted in the center comes out with a few moist crumbs. Cool in pans for 10 minutes before transferring to cooling racks.

Prepare the Cheesecake Layer

Ensure cream cheese is fully softened to prevent lumps. Beat until completely smooth before adding other ingredients. Add eggs one at a time, incorporating fully between additions. The sour cream adds tanginess and moisture. Bake in a water bath for the most even texture.

Create the German Chocolate Topping

Cook mixture slowly over medium heat, stirring constantly to prevent curdling the egg yolks. The mixture should coat the back of a spoon when properly thickened. Add coconut and pecans after removing from heat. Cool completely before assembling the cake to prevent melting the cheesecake layer.

Assemble the Masterpiece

Ensure all components are completely cooled before assembly. Place the first cake layer on a serving platter, then carefully place the cheesecake layer on top. Add the second cake layer, reserving the third for another use or freezing for later. Spread the German chocolate topping over the top, allowing some to drip attractively down the sides.

Bookmark

The cheesecake center is truly what makes this recipe special. My family calls it the "surprise inside cake" and everyone always requests it for birthdays. The first time I made it, my nephew announced he wanted to eat "only the middle part" after discovering the cheesecake layer.

Storage Tips

This cake must be refrigerated due to the cheesecake layer. Store in an airtight container for up to 5 days. The flavor actually improves after a day as the components meld together. For the best texture, let slices stand at room temperature for 20-30 minutes before serving.

Make-Ahead Options

Each component can be made separately up to three days before assembly. Wrap cooled cake layers tightly in plastic wrap and refrigerate. The cheesecake layer can be baked and stored covered in the refrigerator. The topping can be made and refrigerated separately, then gently rewarmed to spreadable consistency before assembly.

Serving Suggestions

This cake pairs beautifully with coffee or a glass of dessert wine. For an extra special presentation, garnish each plate with fresh berries and a light dusting of powdered sugar. While delicious on its own, a small scoop of vanilla ice cream alongside creates a wonderful temperature contrast.

Variations to Try

For a more traditional approach, substitute chocolate cake layers for the white cake. During holiday seasons, add a teaspoon of peppermint extract to the white cake batter for a festive twist. For a less sweet version, use unsweetened coconut in the topping and reduce the brown sugar by 1/4 cup.

Recipe FAQs

→ Can I make the components of this cake in advance?

Yes! Each component can be made 1-2 days ahead. Store the cake layers and cheesecake (tightly wrapped) in the refrigerator. The German chocolate topping can be refrigerated in an airtight container. Assemble the cake within a few hours of serving for best results.

→ Why does this cake use only egg whites in the white cake layers?

Using only egg whites creates a true white cake with a lighter, more delicate texture and neutral flavor that complements the rich cheesecake and German chocolate topping. The egg yolks are put to good use in the German chocolate topping.

→ Can I freeze this assembled cake?

While you can freeze the individual components, the assembled cake doesn't freeze well due to the different textures. The cheesecake and German chocolate topping may release moisture when thawed, affecting the cake's structure.

→ What's the best way to slice this layered cake?

For clean slices, use a long, sharp knife dipped in hot water and wiped dry between cuts. The cake should be chilled but not cold from the refrigerator - let it sit at room temperature for about 30 minutes before serving.

→ Can I use a different pan size for this cake?

Yes, but you'll need to adjust baking times. For 9-inch pans, reduce baking time by 3-5 minutes. For 6-inch pans, you'll have excess batter but can make cupcakes with the remainder. Always check for doneness with a toothpick test rather than relying solely on timing.

→ What's the difference between German chocolate topping and frosting?

German chocolate topping is cooked on the stovetop until thickened and contains coconut and pecans for texture. Traditional frosting is typically whipped and smooth. The topping provides both flavor and textural elements to the cake.