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White German Chocolate Cake With Cheesecake Center

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This White German Chocolate Cake With Cheesecake Center is a delightful blend of a tender white cake and a creamy cheesecake surprise. Perfect for any occasion, it combines classic flavors with a unique twist that will impress your guests.

Ingredients

  • All-Purpose Flour
  • Granulated Sugar
  • Baking Powder
  • Salt
  • Unsalted Butter
  • Egg Whites
  • Vanilla Extract
  • Whole Milk
  • Full-Fat Cream Cheese
  • Granulated Sugar
  • Large Egg
  • Vanilla Extract
  • Evaporated Milk
  • Granulated Sugar
  • Egg Yolks
  • Unsalted Butter
  • Vanilla Extract
  • Sweetened Shredded Coconut
  • Chopped Pecans

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. For extra insurance against sticking, line the bottoms with parchment paper.
  2. In a medium bowl, beat the softened cream cheese with granulated sugar until smooth and creamy, with no lumps. Beat in the egg and vanilla extract until just combined. Set aside.
  3. In a large bowl, whisk together the flour, baking powder, and salt. In a separate, larger bowl, cream the softened unsalted butter and granulated sugar with an electric mixer until light and fluffy, about 3-5 minutes. Beat in the egg whites one at a time, mixing well after each addition, then stir in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix on low speed until just combined after each addition, being careful not to overmix.
  5. Divide the white cake batter evenly between your two prepared cake pans. Using the back of a spoon or a small spatula, create a slight well or depression in the center of each cake pan's batter, leaving about an inch of cake batter around the edges. Carefully spoon half of the cheesecake batter into the well of each cake. Bake for 30-35 minutes, or until a wooden skewer inserted into the white cake portion comes out clean.
  6. Let the cake layers cool in the pans on a wire rack for 10-15 minutes before inverting them onto the rack to cool completely.
  7. While the cakes cool, combine the evaporated milk, granulated sugar, egg yolks, and butter in a medium saucepan. Cook over medium-low heat, stirring constantly, until the mixture thickens to a custard-like consistency and reaches about 210-220°F (99-104°C). Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let the frosting cool to room temperature.
  8. Once the cake layers are completely cool and the frosting has thickened, place one cake layer on your serving plate. Spread about half of the coconut-pecan frosting over the top. Gently place the second cake layer on top, then spread the remaining frosting over the top and down the sides of the cake.
  9. For best results, refrigerate the cake for at least 2 hours before slicing and serving.

Nutrition

Keywords: Ensure all ingredients are at room temperature for the best texture. Avoid overmixing the batter to prevent a tough cake.

Find it online: https://mamablueberry.com/white-german-chocolate-cake-with-cheesecake-center/