Here’s a recipe for White German Chocolate Cake with a Cheesecake Center that combines the rich flavors of white chocolate cake and a creamy cheesecake filling:
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 cup whole milk
- 4 oz white chocolate (melted)
- 1/2 cup unsweetened shredded coconut (optional)
- 1/2 cup chopped pecans (optional)
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp all-purpose flour
For the Topping (Optional but recommended):
- 1 cup shredded coconut (toasted)
- 1/2 cup chopped pecans (toasted)
- 1/2 cup white chocolate, melted (for drizzling)
Instructions:
1. Prepare the Cheesecake Filling:
- Preheat the oven to 325°F (163°C).
- In a bowl, beat the cream cheese and sugar together until smooth and creamy.
- Add the egg, vanilla, and flour, mixing until fully incorporated.
- Set the cheesecake mixture aside.
2. Make the White German Chocolate Cake Batter:
- Preheat the oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans (or line with parchment paper).
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and melted white chocolate until combined.
- Gradually add the dry ingredients in 3 parts, alternating with the milk, beginning and ending with the dry ingredients. Mix until smooth.
- If using, fold in the shredded coconut and chopped pecans.
3. Assemble the Cake:
- Pour half of the cake batter into each prepared cake pan.
- Spoon the cheesecake filling on top of the batter in each pan, being careful to leave a small border around the edges (the cheesecake filling will spread out while baking).
- Gently swirl the cheesecake filling into the cake batter using a knife or skewer, but don’t fully mix them.
- Bake for 30-35 minutes, or until a toothpick inserted into the cake portion (not the cheesecake center) comes out clean.
- Let the cakes cool completely in the pans before removing them.
4. Prepare the Topping (Optional):
- While the cakes are cooling, toast the shredded coconut and chopped pecans in a dry skillet over medium heat until golden brown, about 3-5 minutes. Keep a close eye on them to prevent burning.
- Once the cakes are cool, drizzle with melted white chocolate and sprinkle with toasted coconut and pecans.
5. Serve:
- Place one cake layer on a serving platter, top with the other cake layer, and serve.
- Slice and enjoy the delicious combination of white chocolate cake with a creamy cheesecake center!
Tips:
- For a more decadent cake, you can add a bit of white chocolate ganache or frosting between the layers.
- The cheesecake filling should be thick and creamy, but if it’s too runny, add a bit more flour to help it set.