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
Scale
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.
