White German Chocolate Cake with Cheesecake Center Recipe
This White German Chocolate Cake with a creamy cheesecake center is a decadent dessert that combines layers of rich chocolate flavor with a tangy cheesecake surprise. Perfect for celebrations or as a show-stopping dessert, this cake will delight your taste buds and impress your guests.
Ingredients:
For the White German Chocolate Cake:
- 1 cup (4 oz) German chocolate, chopped
- ½ cup (1 stick) unsalted butter
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 3 large eggs, separated
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
For the Cheesecake Center:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Frosting:
- ½ cup (2 oz) German chocolate, chopped
- ¼ cup unsalted butter
- 1 cup powdered sugar
- 1 tablespoon milk
- 1 teaspoon vanilla extract
Prepare the Oven and Pans
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans to prevent sticking. Set them aside.
Make the Cheesecake Center
- In a mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy.
- Add the egg and vanilla extract, mixing until fully incorporated.
- Set aside the cheesecake mixture, as you will layer it during the assembly.
Make the Cake Batter
- In a small saucepan, melt the chopped German chocolate and butter over low heat, stirring constantly until smooth. Remove from heat and allow it to cool slightly.
- In a large mixing bowl, combine the granulated sugar, brown sugar, and egg yolks. Beat the mixture until it is light and fluffy.
- Stir in the cooled melted chocolate mixture and vanilla extract, blending until fully combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the chocolate mixture, alternating with the buttermilk. Begin and end with the flour mixture, mixing until just combined.
- In another bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the cake batter, maintaining its light and airy texture.
Assemble the Cake
- Divide half of the cake batter evenly between the two prepared cake pans, spreading it out smoothly.
- Spoon half of the cheesecake mixture over the batter in each pan, ensuring it does not touch the edges.
- Cover the cheesecake layers with the remaining cake batter, spreading it evenly over the top.
Bake the Cake
- Place the pans in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Carefully transfer the cakes to a wire rack to cool completely before frosting.
Prepare the Frosting
- In a small saucepan, melt the German chocolate and butter over low heat, stirring until smooth. Remove from heat and let it cool slightly.
- In a mixing bowl, combine the powdered sugar, milk, and vanilla extract. Gradually add the melted chocolate mixture, whisking until smooth and creamy. Adjust the consistency with additional milk or powdered sugar if needed.
Assemble the Cake
- Place one cake layer on a serving platter or cake stand. Spread a generous layer of frosting over the top.
- Add the second cake layer on top and frost the entire cake, including the sides, using the remaining frosting. Smooth the surface for a polished look, or create swirls and patterns for added texture.
Serve and Enjoy
Slice your White German Chocolate Cake with a Cheesecake Center and savor the rich chocolate layers with the tangy cheesecake surprise in every bite. This cake pairs beautifully with a cup of coffee or a glass of milk.
Tips for Success
- Room Temperature Ingredients: Allow cream cheese, eggs, and butter to come to room temperature for a smoother batter and filling.
- Buttermilk Substitute: If you don’t have buttermilk, combine 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.
- Cooling is Crucial: Ensure the cake is fully cooled before frosting to prevent the frosting from melting and sliding off.
- Decoration Ideas: Top the cake with chocolate shavings, sprinkles, or a drizzle of melted white chocolate for a stunning presentation.
Frequently Asked Questions
Can I use milk chocolate instead of German chocolate?
Yes, milk chocolate can be substituted, but it will result in a sweeter cake. Adjust the sugar to balance the sweetness if necessary.
How do I store the cake?
Store the cake in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature before serving for the best flavor and texture.
Can I freeze this cake?
Yes, you can freeze the cake (without the frosting) for up to 3 months. Wrap each layer tightly in plastic wrap and store in an airtight container. Thaw at room temperature and frost before serving.
What’s the secret to fluffy cake layers?
Beating the egg whites until stiff peaks form and gently folding them into the batter ensures the cake layers stay light and fluffy.
This White German Chocolate Cake with a Cheesecake Center is a delightful dessert that’s worth every step. Treat yourself and your loved ones to this decadent creation at your next special occasion!