Step-by-step instructions
Preheat the oven: Begin by preheating your oven to 350°F (175°C) and greasing and flouring two 9-inch round cake pans.
Make the cheesecake center: In a mixing bowl, beat together the softened cream cheese, granulated sugar, vanilla extract, and eggs until smooth. Once blended, pour this mixture into one of the prepared cake pans and set it aside.
Prepare the white cake batter: In a separate bowl, whisk together the all-purpose flour, sugar, baking powder, and salt. Add the softened butter, milk, egg whites, and vanilla extract. Beat the mixture until it’s smooth and well-combined. Divide the batter evenly between the two pans, pouring the other half over the cheesecake layer.
Bake: Place the pans in the oven and bake for 30-35 minutes. Check for doneness by inserting a toothpick; it should come out clean. Let the cakes cool in their pans for about 10 minutes, then turn them out onto a rack to cool completely.
Prepare the frosting: In a saucepan, combine the sugar, evaporated milk, butter, and beaten egg yolks. Cook over medium heat, stirring constantly until the mixture thickens (about 10 minutes). Once thickened, remove from heat and stir in the vanilla extract, flaked coconut, and chopped pecans. Allow the frosting to cool slightly.
Assemble the cake: Place one layer of the cake on a serving plate and frost the top. Next, add the second layer on top and cover the entire cake with the coconut-pecan frosting.
Serve and enjoy: Slice into this decadent White German Chocolate Cake with a Cheesecake Center and relish every bite!
How to serve White German Chocolate Cake with a Cheesecake Center
To make this cake even more enticing, consider serving it with a dollop of whipped cream and fresh berries on the side. A scoop of vanilla ice cream also pairs beautifully with the rich flavors. If you really want to elevate the presentation, dust the top of the cake with some extra flaked coconut or a sprinkle of cocoa powder for that café-style flair.
Keeping leftovers fresh
Store any leftover cake in an airtight container in the refrigerator for up to 5 days. If you want to enjoy this cake later, it’s safe to freeze slices for up to 3 months. Just make certain that you wrap them tightly in plastic wrap and aluminum foil to prevent freezer burn. When you’re ready to enjoy, let them thaw overnight in the refrigerator.
Helpful cooking tips
- Make sure that your cream cheese is at room temperature for a smoother cheesecake layer. This will help avoid lumps.
- For the lightest cake texture, whip the egg whites until soft peaks form before gently folding them into the batter.
- If you prefer a nuttier frosting, you can toast the pecans before adding them for an extra depth of flavor.
Creative twists
While this recipe is undoubtedly delicious as is, consider mixing in some white chocolate chips into the batter or adding a layer of raspberry jam for a fruity surprise. For a seasonal twist, you can add a hint of peppermint extract in the frosting during the holidays or top it with fresh fruit during summer months.
FAQs
How long does this cake take to prepare?
Overall, you can expect to spend about 1 hour preparing and baking this cake, plus additional time for cooling and frosting.
Can I substitute ingredients in this recipe?
Absolutely! For a lighter option, you can use low-fat cream cheese and swap out the granulated sugar for a sugar alternative. Gluten-free flour can substitute the all-purpose flour if you need a gluten-free version.
Can I freeze the cake?
Yes, you can freeze the cake! Just make sure to wrap it tightly to prevent freezer burn and label it with the date; it can last for about 3 months in the freezer.
Indulging in a slice of this White German Chocolate Cake with a Cheesecake Center is sure to bring joy to any gathering. Give it a try, and enjoy the love that goes into every bite!
