Decadent White German Chocolate Cake with Cheesecake Swirl

Indulge your sweet tooth with this classic American dessert, elevated with a creamy cheesecake swirl. This White German Chocolate Cake is a decadent treat that’s perfect for any occasion. The moist cake, rich cheesecake filling, and sweet coconut pecan frosting combine to create a truly unforgettable dessert.

Ingredients:

For the Cake:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup buttermilk
• 3 large eggs
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

For the Cheesecake Layer:

• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg

For the Coconut Pecan Frosting:

• 1 cup sweetened shredded coconut
• 1 cup pecans, chopped
• 1/2 cup evaporated milk
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter
• 1 teaspoon vanilla extract
• 3 egg yolks, beaten

Instructions:

1. Prepare the Oven: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Make the Cake Batter: Cream together butter and sugar. Beat in eggs one at a time. Mix in vanilla. Combine dry ingredients and add alternately with buttermilk to wet ingredients.
3. Prepare the Cheesecake Layer: Beat cream cheese until smooth. Add sugar, vanilla, and egg. Mix well.
4. Assemble the Cake: Pour half the cake batter into prepared pans. Top with cheesecake layer, then remaining cake batter. Swirl with a knife.
5. Bake: Bake for 30-35 minutes, or until a toothpick inserted comes out clean. Cool in pans, then on a wire rack.
6. Make the Frosting: In a saucepan, combine evaporated milk, sugar, butter, and egg yolks. Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in coconut, pecans, and vanilla.
7. Frost the Cake: Once cool, frost the cake with the coconut pecan frosting.

Tips:

• For a more intense flavor, use fresh coconut and pecans.
• To make the cake extra moist, add a tablespoon of milk or buttermilk to the batter.
• Store the cake in an airtight container at room temperature for up to 3 days.

This White German Chocolate Cake is a classic American dessert that’s sure to please. It’s perfect for birthdays, holidays, or any special occasion.

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Ingredients

Scale 1x2x3x

For the Cake:

1 1/2 cups all-purpose flour

1 cup granulated sugar

1/2 cup unsalted butter, softened

1 cup buttermilk

3 large eggs

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon vanilla extract

1/4 teaspoon salt

For the Cheesecake Layer:

8 oz cream cheese, softened

1/4 cup granulated sugar

1 teaspoon vanilla extract

1 large egg

For the Coconut Pecan Frosting:

1 cup sweetened shredded coconut

1 cup pecans, chopped

1/2 cup evaporated milk

1/2 cup granulated sugar

1/2 cup unsalted butter

1 teaspoon vanilla extract

3 egg yolks, beaten

Instructions

A Classic Dessert, Elevated

Prep the Oven: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Make the Cake Batter: Cream together butter and sugar. Beat in eggs one at a time. Mix in vanilla. Combine dry ingredients and add alternately with buttermilk to wet ingredients.

Prepare the Cheesecake Layer: Beat cream cheese until smooth. Add sugar, vanilla, and egg. Mix well.

Assemble the Cake: Pour half the cake batter into prepared pans. Top with cheesecake layer, then remaining cake batter. Swirl with a knife.

Bake: Bake for 30-35 minutes, or until a toothpick inserted comes out clean. Cool in pans, then on a wire rack.

Make the Frosting: In a saucepan, combine evaporated milk, sugar, butter, and egg yolks. Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in coconut, pecans, and vanilla.

Frost the Cake: Once cool, frost the cake with the coconut pecan frosting.

Prep Time: 30 minutes

Cook Time: 30-35 minutes

Total Time: 1 hour 5-15 minutes

Yields: 12-16 servings

• Author: Olivia Chen