White German Chocolate Cake with a Cheesecake Center

White German Chocolate Cake with Cheesecake Center

This White German Chocolate Cake with Cheesecake Center is a show-stopping dessert that combines two irresistible layers: a rich, moist German chocolate cake and a creamy, luscious cheesecake center. With a decadent frosting to top it off, this cake is perfect for any occasion, from birthdays to special family gatherings. Whether you are a fan of chocolate, cheesecake, or both, this recipe will undoubtedly become a favorite.

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

Directions

Prepare the Oven and Pans:

1. Preheat the oven to 350°F (175°C).
2. Grease and flour two 9-inch round cake pans, ensuring they are fully coated to help the cakes release easily after baking.

Make the Cheesecake Center:

1. In a mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
2. Add 1 large egg and 1 teaspoon vanilla extract. Continue beating until the mixture is well combined and smooth. Set aside to prepare the cake batter.

Make the Cake Batter:

1. Melt the German chocolate and butter: In a small saucepan, melt the chopped German chocolate and butter over low heat. Stir occasionally until smooth and melted. Remove from heat and let cool slightly.
2. In a large mixing bowl, combine the granulated sugar, brown sugar, and egg yolks. Beat until the mixture is light and fluffy, about 3-5 minutes.
3. Stir in the melted chocolate mixture and 1 teaspoon vanilla extract. Mix until fully incorporated.
4. In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
5. Gradually add the dry flour mixture to the chocolate mixture, alternating with the buttermilk. Start and end with the flour mixture, mixing gently after each addition.
6. In a separate bowl, beat the egg whites until stiff peaks form. Carefully fold the beaten egg whites into the cake batter, which will help make the cake light and fluffy.

Assemble the Cake:

1. Pour half of the cake batter into each prepared cake pan.
2. Add half of the cheesecake mixture on top of the batter in each pan. Spread it out evenly with a spatula.
3. Top with the remaining cake batter, spreading it gently over the cheesecake layer, ensuring it covers the cheesecake completely.

Bake the Cake:

1. Bake the cake layers in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
2. Once done, allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

Prepare the Frosting:

1. Melt the German chocolate and butter: In a small saucepan, melt the German chocolate and butter over low heat, stirring until smooth. Remove from heat and let it cool slightly.
2. In a mixing bowl, combine the powdered sugar, milk, and vanilla extract. Gradually add the melted chocolate mixture, mixing until the frosting is smooth and well combined.

Assemble the Cake:

1. Once the cakes are completely cooled, place one cake layer on a serving platter.
2. Spread a generous layer of the prepared frosting on top of the first cake layer.
3. Add the second cake layer and frost the top and sides of the cake with the remaining frosting, creating a smooth and glossy finish.

Serve:

1. Slice and enjoy your White German Chocolate Cake with Cheesecake Center! This cake is rich, creamy, and guaranteed to be a hit at any gathering.

Recipe Tips and Variations

• Buttermilk Substitute: If you don’t have buttermilk on hand, you can easily make a substitute. Add 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5 minutes to thicken and curdle slightly before using in the recipe.
• Make It Ahead: You can prepare the cake layers a day ahead. Once the cakes are cooled, wrap them in plastic wrap and store them in an airtight container at room temperature or in the fridge. Frost the cake the following day.
• Toasting the German Chocolate: If you prefer a more intense chocolate flavor, lightly toast the German chocolate before melting it. Place it in a dry skillet over medium heat for a few minutes, stirring constantly, until it begins to release a richer aroma.
• Extra Flavoring in Frosting: If you’d like to enhance the frosting further, consider adding a tablespoon of coffee or a pinch of sea salt to the frosting mixture for a more complex, layered flavor.

Frequently Asked Questions (FAQs)

Can I use regular chocolate instead of German chocolate?

German chocolate has a distinct flavor that is milder and sweeter than regular baking chocolate. If you don’t have German chocolate, you can substitute with semi-sweet chocolate, but the flavor profile will be slightly different. You may want to reduce the sugar in the cake to compensate for the sweetness of the German chocolate.

Can I use a different type of cheese for the cheesecake center?

Cream cheese is essential for the cheesecake filling because of its creamy texture and mild flavor. However, you can try using mascarpone or ricotta cheese for a slightly different texture, but it will still need to be softened to mix well.

How can I store leftover cake?

Once the cake is frosted, store it in an airtight container in the refrigerator for up to 3-4 days. The cake is best enjoyed within a few days for optimal freshness.

Can I freeze this cake?

Yes! You can freeze the un-frosted cake layers. After baking and cooling the layers, wrap each layer tightly in plastic wrap and then foil before freezing. The cake layers will keep in the freezer for up to 1-2 months. Thaw the layers in the refrigerator before frosting and assembling.

Can I make this recipe into cupcakes?

Yes, you can convert this recipe into cupcakes. Line a muffin tin with cupcake liners and divide the cake batter evenly, filling each cup about 2/3 full. Bake at 350°F (175°C) for 18-22 minutes or until a toothpick comes out clean. Frost once they’ve cooled completely.

How do I make this cake more chocolatey?

If you love extra chocolate flavor, you can increase the amount of German chocolate in both the cake batter and frosting. You can also consider adding a few tablespoons of unsweetened cocoa powder to the cake batter to intensify the chocolate taste.

This White German Chocolate Cake with Cheesecake Center is a decadent treat that combines rich chocolate flavor with creamy cheesecake filling. It’s perfect for special occasions and will surely impress everyone who tries it. Enjoy every bite!