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This White German Chocolate Cake with Cheesecake is a delightful dessert combining layers of rich chocolate with a creamy cheesecake filling. It’s perfect for special occasions or simply to enjoy a sweet treat at home. If you’re a fan of chocolate cake, you might also want to explore a classic chocolate cake recipe for more inspiration. You may also find Chocolate Cake With Ganache useful.
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Why make this recipe?
This recipe is a great choice for anyone who loves the combination of chocolate and cheesecake. The rich chocolate flavor paired with creamy cheesecake creates a perfect balance. Additionally, it’s a crowd-pleaser, making it ideal for family gatherings or parties.
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How to make White German Chocolate Cake with Cheesecake
To make this delicious cake, you’ll start with the ingredients listed below:
Ingredients:
- 450 g cream cheese, softened
- 3/4 cup sugar
- 2 large eggs
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup vegetable oil
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chopped pecans
- 1 cup shredded coconut
- 1/2 cup German chocolate, melted
Directions:
- Preheat the oven to 350°F (175°C). Grease two round cake pans.
- For the cheesecake layer, beat the softened cream cheese and sugar until smooth. Add in the eggs one at a time, mixing well after each addition. Set aside.
- In another bowl, combine the flour, sugar, cocoa powder, oil, milk, eggs, vanilla extract, baking powder, baking soda, and salt. Mix until combined.
- Divide the chocolate batter between the prepared pans. Then carefully pour the cheesecake batter over the chocolate batter, dividing evenly.
- Sprinkle the chopped pecans and shredded coconut over the top.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, frost with your choice of frosting if desired and serve.
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How to serve White German Chocolate Cake with Cheesecake
This cake can be served on its own or with a dollop of whipped cream or a scoop of vanilla ice cream. It makes a stunning centerpiece for any dessert table.
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How to store White German Chocolate Cake with Cheesecake
You can store any leftovers in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. To keep the cake moist, consider wrapping it in plastic wrap before placing it in the container.
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Tips to make White German Chocolate Cake with Cheesecake
- Ensure your cream cheese is softened to room temperature to avoid lumps in the cheesecake filling.
- If you want extra flavor, you can add a teaspoon of almond extract to the cheesecake layer.
- To enhance the chocolate flavor, use high-quality cocoa powder.
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Variation
For a twist on this recipe, consider adding a layer of fruit, such as cherries or raspberries, between the chocolate and cheesecake layers. This will add a refreshing taste to the cake.
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FAQs
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Can I use a different kind of chocolate?
Yes, you can use dark chocolate or milk chocolate instead of German chocolate for a different flavor. -
Can I freeze the cake?
Yes, this cake freezes well. Make sure to wrap it tightly and store it in a freezer-safe container. -
How do I know when the cake is done?
Insert a toothpick in the center of the cake; if it comes out clean or with a few crumbs, the cake is ready.
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Enjoy making and savoring this wonderful White German Chocolate Cake with Cheesecake!
Print
White German Chocolate Cake with Cheesecake
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delightful dessert combining layers of rich chocolate with a creamy cheesecake filling, perfect for special occasions.
Ingredients
- 450 g cream cheese, softened
- 3/4 cup sugar
- 2 large eggs
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup vegetable oil
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chopped pecans
- 1 cup shredded coconut
- 1/2 cup German chocolate, melted
Instructions
- Preheat the oven to 350°F (175°C). Grease two round cake pans.
- Beat the softened cream cheese and sugar until smooth. Add in the eggs one at a time, mixing well after each addition. Set aside.
- Combine the flour, sugar, cocoa powder, oil, milk, eggs, vanilla extract, baking powder, baking soda, and salt in another bowl. Mix until combined.
- Divide the chocolate batter between the prepared pans. Then carefully pour the cheesecake batter over the chocolate batter, dividing evenly.
- Sprinkle the chopped pecans and shredded coconut over the top.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Frost with your choice of frosting if desired and serve.
Notes
Ensure your cream cheese is softened to avoid lumps in the cheesecake filling. You can freeze the cake; just wrap it tightly.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 90mg
