If you are ready to experience the ultimate indulgence, this German Chocolate Cake with Cream Cheese Center Recipe is exactly what you need. This delightful cake combines the rich, velvety texture of traditional German chocolate cake with a surprise cream cheese center that adds a creamy, tangy twist. Each bite reveals layers of decadent chocolate, sweet and tangy cream cheese, and a luscious frosting that is guaranteed to make your taste buds sing. Whether for a special occasion or a cozy gathering, this cake is sure to become a beloved favorite in your baking repertoire.
Ingredients You’ll Need
Gathering the right ingredients for this cake is a breeze, and each item plays an essential role in bringing the perfect balance of flavor, texture, and color to life. From the lush German chocolate to the creamy center, every component works harmoniously to create the magic.
- German chocolate (for cake and frosting): Provides the characteristic rich, buttery chocolate taste that defines this cake.
- Unsalted butter: Adds moisture and richness without overpowering the other flavors.
- Granulated sugar (white and brown): Brown sugar infuses a hint of molasses flavor, while granulated sugar ensures sweetness and crumb structure.
- Large eggs: Essential for structure, moisture, and richness, with separated whites folded for lightness.
- Vanilla extract: Enhances and brightens the overall flavor profile with its fragrant notes.
- All-purpose flour: Forms the sturdy yet tender base of the cake layers.
- Baking powder and baking soda: The leavening agents that help the cake rise and maintain a light texture.
- Salt: Balances sweetness and amps up the other flavors.
- Buttermilk: Adds tanginess and tenderizes the crumb while reacting with leavening agents for a fluffy cake.
- Cream cheese (for the cheesecake center): Offers a smooth, tangy layer that contrasts beautifully with the chocolate.
- Powdered sugar (for frosting): Provides the sweetness and silky texture needed for a luscious finish.
- Milk (for frosting): Helps achieve the perfect frosting consistency.
How to Make German Chocolate Cake with Cream Cheese Center Recipe
Step 1: Prepare Your Oven and Pans
Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure your cakes come out smooth and easy to remove. Taking the time here sets the foundation for flawless baking.
Step 2: Make the Cheesecake Center
In a mixing bowl, beat the softened cream cheese with granulated sugar until the mixture is completely smooth and creamy. Then add the egg and vanilla extract, mixing just until combined. This creates the luscious creamy center that will nestle perfectly inside the chocolate cake.
Step 3: Melt German Chocolate and Butter
Using a small saucepan over low heat, gently melt chopped German chocolate and butter together, stirring continuously until you have a silky, smooth mixture. Let this chocolate blend cool slightly before adding to the cake batter; this prevents cooking the eggs when combined.
Step 4: Create the Cake Batter
In a large bowl, beat together the granulated sugar, brown sugar, and egg yolks until the mix becomes light and fluffy. Stir in the melted chocolate mixture and vanilla extract for a deep chocolate flavor. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Alternately add the dry ingredients and buttermilk to the chocolate mixture, beginning and ending with the flour mixture, ensuring a smooth, well-incorporated batter.
Step 5: Fold in Egg Whites
Beat the egg whites in a clean bowl until stiff peaks form. Gently fold these aerated whites into the cake batter to add lightness and lift, which is the secret to a moist yet fluffy German chocolate cake.
Step 6: Assemble the Cake Layers
Divide the cake batter evenly between the prepared pans. Spoon the cheesecake mixture onto the batter in each pan, and then cover this creamy layer with the remaining batter, spreading it carefully to avoid mixing layers. This layering creates the beautiful surprise cream cheese center once baked.
Step 7: Bake Your Cake
Bake in the preheated oven for 30–35 minutes. To check doneness, insert a toothpick into the center; it should come out clean without crumbs attached. Let the cakes cool in the pans for about 10 minutes before transferring them onto a wire rack to cool completely. Patience here pays off in easy frosting application.
Step 8: Prepare the Frosting
Just like before, melt the German chocolate and butter together over low heat until smooth, then let it cool. In a separate bowl, mix the powdered sugar with milk and vanilla extract. Gradually add the chocolate mixture to this, whisking until you achieve a silky, spreadable frosting perfect for coating your cake layers.
Step 9: Assemble and Frost the Cake
Place one cake layer on your serving platter and spread a generous layer of frosting on top. Add the second cake layer, then frost the top and sides with the remaining frosting for a visually stunning and irresistibly delicious finish.
How to Serve German Chocolate Cake with Cream Cheese Center Recipe
Garnishes
Simple garnishes can elevate this cake even further. Consider sprinkling toasted coconut flakes or chopped pecans on top for that classic texture contrast and added crunch. Fresh berries provide a pop of color and a hint of freshness that cuts through the richness beautifully.
Side Dishes
This cake pairs wonderfully with light accompaniments such as a scoop of vanilla bean ice cream or freshly whipped cream. For a more indulgent experience, serve alongside a cup of strong coffee or a glass of cold milk to balance the deep chocolate and cream cheese flavors.
Creative Ways to Present
For celebrations, try layering mini versions of this cake in clear glass jars to show off the creamy center. Alternatively, decorate with edible gold leaf or chocolate curls for an extra-special touch. A drizzle of caramel or raspberry coulis can also add sophisticated flavor contrasts and visual appeal.
Make Ahead and Storage
Storing Leftovers
Store any leftover German Chocolate Cake with Cream Cheese Center Recipe in an airtight container in the refrigerator to maintain freshness. The cream cheese center makes refrigeration necessary, and properly stored, the cake will stay moist and flavorful for up to four days.
Freezing
This cake freezes beautifully if you want to prepare in advance. Wrap the cooled layers tightly in plastic wrap and then in aluminum foil to prevent freezer burn. You can freeze the whole assembled cake or the individual layers for up to two months.
Reheating
To enjoy the cake after freezing, thaw it overnight in the refrigerator. For a warm slice, gently heat a piece in the microwave for 10-15 seconds, but be careful not to overheat, which could affect the cream cheese center’s texture.
FAQs
Can I use regular chocolate instead of German chocolate?
German chocolate has a unique coconut and caramel flavor that’s crucial for this cake’s signature taste. While you can substitute regular chocolate, the cake won’t have the same depth and distinctive flavor that makes this recipe special.
What’s the best way to soften cream cheese for the center?
Room temperature cream cheese is easiest to work with. Leave it out for about an hour or microwave it for 10-15 seconds at a time until soft but not melted. This ensures a smooth cheesecake filling without lumps.
Can I make this cake gluten-free?
Yes, by swapping the all-purpose flour for a gluten-free flour blend that includes xanthan gum and is suitable for baking, you can create a gluten-free version. The texture will be slightly different but still delicious.
How do I prevent the cream cheese center from leaking?
Carefully layering the batter and cheesecake mixture without mixing them and not overfilling the pans helps keep the center intact. Also, baking at the right temperature ensures proper setting of the cheesecake layer.
Is it possible to make this recipe dairy-free?
You can adapt it by using dairy-free butter substitutes, vegan cream cheese, and plant-based milk alternatives. Some texture and flavor differences are expected, but it still makes a lovely cake.
Final Thoughts
This German Chocolate Cake with Cream Cheese Center Recipe is truly a showstopper that brings together layers of rich chocolate and creamy tangy center in perfect harmony. Baking this cake offers a wonderful opportunity to impress yourself and your loved ones with something both classic and delightfully unexpected. Don’t hesitate to dive in and make this beautiful cake your own; every step is worth the delicious reward.
Print
German Chocolate Cake with Cream Cheese Center Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This White German Chocolate Cake features a rich and moist chocolate cake layered with a creamy cheesecake center and topped with a smooth German chocolate frosting. Perfect for chocolate lovers looking for a decadent dessert with a luscious filling and frosting.
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
Instructions
- Prepare the Oven and Pans: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cakes do not stick.
- Make the Cheesecake Center: In a mixing bowl, beat the softened cream cheese with ¼ cup granulated sugar until smooth. Add one large egg and 1 teaspoon vanilla extract, mixing until well combined. Set aside the cheesecake mixture.
- Make the Cake Batter: In a small saucepan over low heat, melt 1 cup chopped German chocolate with ½ cup unsalted butter, stirring until smooth; then let cool slightly. In a large bowl, beat 1 cup granulated sugar, ½ cup packed brown sugar, and the 3 egg yolks until light and fluffy. Stir in the melted chocolate mixture and 1 teaspoon vanilla extract. In another bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Gradually add the flour mixture to the chocolate mixture alternating with 1 cup buttermilk, starting and ending with the flour mixture. In a separate bowl, beat the 3 egg whites until stiff peaks form, then gently fold the egg whites into the batter.
- Assemble the Cake: Pour half of the cake batter evenly into the two prepared pans. Spoon half of the cheesecake mixture on top of the batter in each pan, then carefully spread the remaining cake batter over the cheesecake layer.
- Bake the Cake: Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Prepare the Frosting: In a small saucepan over low heat, melt ½ cup chopped German chocolate with ¼ cup unsalted butter, stirring until smooth. Let cool slightly. In a bowl, combine 1 cup powdered sugar, 1 tablespoon milk, and 1 teaspoon vanilla extract. Gradually add the melted chocolate mixture to the powdered sugar mixture, stirring until smooth and well blended.
- Assemble the Cake with Frosting: Place one cake layer on a serving plate and spread a layer of frosting over the top. Place the second cake layer over it and then frost the top and sides evenly with the remaining frosting. Serve and enjoy your decadent White German Chocolate Cake with a luscious cheesecake center.
Notes
- Ensure the German chocolate and butter mixtures cool slightly before combining with eggs to avoid curdling.
- Be gentle when folding the egg whites into the batter to keep the cake light and airy.
- Use room temperature ingredients for better blending and texture.
- The cheesecake center adds moisture and richness; do not skip this step.
- Allow the cake to cool completely before frosting to prevent melting.
- Store the cake covered in the refrigerator for up to 3 days.
