Description
Creamy White German Chocolate Cake delivers a delightful surprise with its luscious cheesecake hidden inside. Smooth chocolate layers and tangy cream cheese create a perfect dessert that melts in your mouth and leaves you craving another slice.
Ingredients
Scale
Cake Base:
- 2 cups all-purpose flour
- 1 cup sugar
- 1 cup unsalted butter
- 4 large eggs
- 1 cup milk
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Cheesecake Center:
- 8 ounces cream cheese
- ½ cup powdered sugar
- 1 egg
- 1 teaspoon lemon juice
Topping:
- 1 cup shredded coconut
- 1 cup chopped pecans
Instructions
- Warm your oven to 350F and prepare two 9-inch round cake pans by thoroughly coating them with butter and flour.
- Blend 1 cup softened butter with 1 cup sugar until the mixture becomes light and fluffy.
- Incorporate 4 large eggs individually, thoroughly mixing after each addition to ensure smooth integration.
- Gently stir 1 cup milk and 1 teaspoon vanilla extract into the butter mixture.
- Sift 2 cups all-purpose flour with ½ teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.
- Fold the dry ingredients into the wet mixture, stirring carefully to create a uniform batter.
- In a separate bowl, whip 8 ounces cream cheese with ½ cup powdered sugar, 1 egg, and 1 teaspoon lemon juice until completely smooth.
- Divide the cake batter evenly, pouring half into the prepared pans.
- Spread the cream cheese mixture carefully across the initial batter layer.
- Top the cheesecake layer with the remaining cake batter, ensuring complete coverage.
- Slide the pans into the preheated 350F oven and bake for 32-35 minutes.
- Check doneness by inserting a toothpick into the center – it should emerge clean.
- Remove the cakes and let them rest for 10 minutes before gently extracting from the pans.
Notes
- Always bring butter, eggs, and cream cheese to room temperature before mixing for smoother, more even batter.
- For an extra moist cake, brush each layer with simple syrup after cooling to lock in moisture and enhance flavor.
- When checking doneness, insert a toothpick slightly off-center to avoid the cheesecake layer, which can make testing tricky.
- Refrigerate the cake for at least an hour before serving to help the cheesecake center set perfectly and make slicing cleaner.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 576 kcal
- Sugar: 38 g
- Sodium: 180 mg
- Fat: 42 g
- Saturated Fat: 18 g
- Unsaturated Fat: 22 g
- Trans Fat: 1 g
- Carbohydrates: 41 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 125 mg