White German Chocolate Cake with a Cheesecake Center

White German Chocolate Cake with a Cheesecake Center – A Show-Stopping Dessert You Must Try!

Looking for a decadent, unforgettable dessert that combines rich, creamy textures with light, fluffy cake layers? This White German Chocolate Cake with a Cheesecake Center is the ultimate indulgence. It’s soft, moist, sweet, and filled with a creamy cheesecake surprise in the middle—then topped with white chocolate ganache and toasted coconut. It’s perfect for birthdays, holidays, or whenever you want to impress your guests with something unique and extraordinary.

Ingredients

For the White Cake:

• 1 box white cake mix
• 1 cup buttermilk (for extra richness and softness)
• ½ cup vegetable oil
• 4 large egg whites
• 1 tsp pure vanilla extract

For the Cheesecake Filling:

• 2 (8 oz) blocks of cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tbsp cornstarch (optional, for stability)

For the White Chocolate Ganache:

• 1 cup white chocolate chips or chopped white chocolate
• ¼ cup heavy cream (heated)

Optional Garnishes:

• ½ cup toasted shredded coconut
• White or dark chocolate curls/shavings
• Edible gold leaf for a luxurious touch

How to Make the Cheesecake-Filled White German Chocolate Cake

Step 1: Prepare the Cheesecake Layer (can be made in advance)

1. Preheat your oven to 325°F (160°C).
2. Line a 7 or 8-inch round cake pan with parchment paper and lightly grease it.
3. In a mixing bowl, beat the cream cheese until smooth and creamy.
4. Add sugar, vanilla, and cornstarch. Beat until combined.
5. Add the eggs one at a time, mixing on low speed.
6. Pour the cheesecake batter into the prepared pan.
7. Bake for 35–40 minutes, or until the edges are set and the center has a slight jiggle.
8. Let cool completely, then freeze for at least 1 hour before assembling the cake. (This helps keep the layer intact.)

Step 2: Make the White Cake

1. Preheat the oven to 350°F (175°C).
2. Grease and flour two 8 or 9-inch cake pans (or line with parchment).
3. In a large bowl, mix the white cake mix, buttermilk, oil, egg whites, and vanilla extract.
4. Beat on medium speed for 2 minutes until the batter is smooth.
5. Divide the batter into two equal parts.
6. Pour the first half into the bottom of your prepared cake pan.
7. Place the frozen cheesecake layer carefully on top of the batter.
8. Pour the second half of the cake batter over the cheesecake layer, covering it completely.
9. Bake for 45–55 minutes, or until the top is golden and a toothpick inserted around the edge comes out clean (the center may remain slightly soft due to the cheesecake).
10. Cool the cake completely in the pan before removing.

Step 3: Make the White Chocolate Ganache

1. Place the white chocolate in a heat-safe bowl.
2. Heat the heavy cream until hot (but not boiling) and pour it over the chocolate.
3. Let it sit for 1–2 minutes, then stir until smooth and glossy.
4. Let the ganache cool slightly until it reaches a pourable but not runny consistency.

Step 4: Assemble and Decorate

1. Place the fully cooled cake on a serving plate or cake stand.
2. Pour the ganache over the top, allowing it to drip slightly over the edges.
3. Sprinkle toasted coconut on top.
4. Add white chocolate curls, or decorate as you like for a festive or elegant finish.
5. Chill the cake for 30–60 minutes before serving to help it set.

Tips for Success

• Use buttermilk instead of water to make the cake ultra-moist and rich.
• Freezing the cheesecake layer is key—it makes assembly easier and keeps it from breaking.
• Don’t overmix the batter; this keeps the cake light and fluffy. Amish Peanut Butter Cream Pie
• Allow the cake to cool fully before adding ganache for a clean, smooth finish.

Serving Suggestions

Serve slices chilled or at room temperature with:

• Fresh berries
• A drizzle of raspberry or caramel sauce
• Whipped cream on the side
• A hot cup of coffee, cappuccino, or vanilla chai