Why You Will Love This Recipe
This recipe is a true showstopper! The combination of moist white cake, creamy cheesecake, and rich, nutty frosting creates an unforgettable flavor experience. Each bite is a harmonious blend of textures and tastes, making it a favorite for both chocolate lovers and cheesecake enthusiasts. Plus, it’s surprisingly easy to make, ensuring that you can impress your guests without spending all day in the kitchen.
Introduction
When it comes to desserts, few things can rival the decadence of a well-made cake. The White German Chocolate Cake with a Cheesecake Center is a unique twist on traditional recipes, offering layers of flavor that delight the senses. This cake features a light and fluffy white cake base, a rich and creamy cheesecake layer, and a decadent frosting that is packed with coconut and pecans. Whether you’re celebrating a birthday, hosting a dinner party, or simply craving something sweet, this cake is sure to impress.
The origins of German chocolate cake date back to a recipe created in the 19th century by an American named Samuel German. However, this cake takes the beloved classic to new heights by incorporating a cheesecake layer that adds a wonderful creaminess and richness. The addition of coconut and pecans in both the cake and frosting not only enhances the flavor but also adds a delightful texture that makes each bite a pleasure.
Ingredients:
For the Cheesecake Center:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- ½ teaspoon vanilla extract
- 2 large eggs
- ¼ cup sour cream
For the Cake:
- 1 box (15.25 oz) white cake mix
- Ingredients required by the cake mix (usually eggs, oil, water)
- 1 cup sweetened shredded coconut
- ½ cup chopped pecans
For the Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
- 1½ cups sweetened shredded coconut
- 1 cup chopped pecans
Preparation:
Step 1: Preheat your oven to 325°F (163°C). Grease a 9×13-inch baking pan to ensure that your cake doesn’t stick.
Step 2: In a mixing bowl, prepare the cheesecake filling. Beat the softened cream cheese, granulated sugar, and vanilla extract together until the mixture is smooth and creamy. Add the eggs one at a time, mixing well after each addition. Finally, stir in the sour cream until fully combined. Set this delicious filling aside.
Step 3: Next, prepare the cake batter according to the package instructions. Once the batter is ready, gently fold in the sweetened shredded coconut and chopped pecans to add flavor and texture to the cake.
Step 4: Pour half of the prepared cake batter into the greased baking pan, spreading it evenly. Carefully layer the cheesecake filling over this batter, ensuring it’s spread evenly. Finally, pour the remaining cake batter on top, smoothing it out to cover the cheesecake layer completely.
Step 5: Bake the cake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean. Once baked, allow the cake to cool completely in the pan before frosting.
Step 6: While the cake cools, prepare the frosting. In a medium saucepan over medium heat, combine the evaporated milk, granulated sugar, egg yolks, and unsalted butter. Stir constantly for about 10 minutes or until the mixture thickens. Once thickened, remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans.
Step 7: Spread the frosting generously over the cooled cake. Allow the frosting to set before slicing the cake into squares or rectangles for serving.
COOKING Rating:
This recipe is rated 5 out of 5 stars for its delicious flavor and impressive presentation. It’s a great choice for both novice and experienced bakers!
Serving Suggestions:
Serve this delightful cake with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat. Fresh berries, such as strawberries or raspberries, can also add a refreshing contrast to the rich flavors of the cake.
Tips:
- Ensure your cream cheese is softened to room temperature for a smooth cheesecake filling.
- For an extra touch of flavor, consider adding a tablespoon of coconut extract to the frosting.
- You can substitute the pecans with walnuts or almonds if you prefer a different nut flavor.
- Make sure to let the cake cool completely before frosting to prevent the frosting from melting.
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Nutritional Information:
Calories: 480 kcal per slice
Protein: 6g
Sodium: 220mg
Conclusion
The White German Chocolate Cake with a Cheesecake Center is a dessert that truly stands out. Its layers of flavor and texture create a delightful experience for anyone lucky enough to indulge in a slice. Whether you’re celebrating a special occasion or simply treating yourself, this cake is sure to be a hit. So gather your ingredients, roll up your sleeves, and get ready to impress your family and friends with this stunning dessert!
Questions and Answers:
1. Can I make this cake ahead of time?
Yes, you can make this cake a day in advance. Store it in the refrigerator after frosting for the best flavor and texture.
2. Can I freeze the cake?
Absolutely! You can freeze the unfrosted cake for up to three months. Just be sure to wrap it tightly in plastic wrap and foil to prevent freezer burn.
3. What can I use instead of pecans?
If you prefer a different nut, walnuts or almonds work well as substitutes. You can also omit the nuts entirely if desired.
4. Is there a way to make this cake gluten-free?
You can use a gluten-free white cake mix to make this cake gluten-free. Just ensure all other ingredients are also gluten-free.
5. How can I store leftovers?
Store leftover cake in an airtight container in the refrigerator for up to 5 days. It can also be kept at room temperature for a day or two, but refrigeration is best for maintaining freshness.