Step-by-step instructions
Step 1: Bake the Cheesecake
Preheat your oven to 325°F (163°C). Line a 9-inch round pan with parchment paper. In a large mixing bowl, beat the softened cream cheese and granulated sugar until the mixture is smooth and creamy. Next, add in the vanilla extract, eggs, sour cream, and flour, mixing until just combined. Pour this luscious mixture into the prepared pan and bake for 35-40 minutes. Once done, chill it completely in the fridge.
Step 2: Make the White Cake
Now, preheat your oven to 350°F (175°C). In a separate bowl, combine the cake mix, milk, vegetable oil, eggs, and vanilla extract. Mix until smooth. Divide the batter equally into two greased 9-inch round pans and bake for 25-30 minutes. Allow the cakes to cool completely before assembling.
Step 3: Prepare the German Chocolate Frosting
In a saucepan over medium heat, mix together the evaporated milk, sugar, egg yolks, butter, and vanilla extract. Stir constantly until the mixture thickens, which should take about 10-12 minutes. Once thickened, remove it from heat and fold in the shredded coconut and pecans. Allow it to cool to room temperature.
Step 4: Assemble the Cake
Begin to assemble your masterpiece by placing one layer of the white cake on a serving plate. Add the chilled cheesecake layer on top, then place the second white cake layer over it. Frost the entire cake (or just the top) with the German chocolate frosting to add the final touch of sweetness.
Serving suggestions
To elevate the presentation, serve your White German Chocolate Cheesecake Layer Cake on a beautiful cake stand, garnished with additional pecans or coconut on top. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat. This cake pairs wonderfully with a hot cup of coffee or cold glass of milk for a satisfying dessert experience.
How to store & freeze
This cake tastes best when fresh, but if you have leftovers, don’t worry! Store the layered cake in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, consider freezing the individual layers after they’ve cooled completely. Wrap them tightly in plastic wrap followed by aluminum foil. They can be frozen for up to three months. To thaw, simply place in the refrigerator overnight before serving.
Helpful cooking tips
- Room Temperature Ingredients: Ensure that your cream cheese and eggs are at room temperature before mixing. This helps create a smoother batter.
- Cool Before Assembling: Always let your cheesecake and cake layers cool completely to prevent melting your frosting when you assemble.
- Better Flavor: For a richer flavor, consider using whole milk instead of the indicated ingredients or adding a bit of almond extract to the cake mix.
Creative twists
Don’t hesitate to customize your cake! You can substitute the white cake mix with a lemon or almond-flavored mix for an exciting twist. For an added touch of flavor, incorporate a layer of fruit preserves between the cheesecake and cake layers. Or, if you want to make it a chocolate lover’s cake, consider using a chocolate cake mix as the base.
FAQs
How long does it take to make this cake?
The entire process takes about 1.5 to 2 hours, including baking and cooling times.
Can I use a different type of cake mix?
Absolutely! Feel free to experiment with different flavors like chocolate or lemon to suit your taste.
What if I don’t have pecans?
No worries! You can either omit them or substitute with walnuts or almonds for a different but delightful crunch.
Now that you have all the steps and tips, it’s time to bring this elegant dessert to life. Get ready to impress your friends and family with this stunning White German Chocolate Cheesecake Layer Cake!
