There’s something magical about a cake that blends two beloved desserts into one unforgettable experience. And this White German Chocolate Cake with a Cheesecake Center does just that. It’s the kind of cake you make when you really want to impress—perfect for birthdays, holidays, or even just because the week felt long and you deserve something extraordinary.

This cake brings together the sweet, delicate flavor of white chocolate with the creamy, rich goodness of cheesecake—all wrapped in the tender, moist crumb of a traditional German chocolate cake. But instead of the usual dark chocolate base, we’re switching things up with white chocolate, which gives it a more elegant, lighter twist.

What really makes this cake stand out is that hidden surprise at the center—a luscious, silky cheesecake layer baked right into the middle. Imagine cutting into a beautiful, frosted cake only to discover a creamy cheesecake nestled inside. It’s the kind of thing that stops conversations mid-sentence at the dessert table.

This recipe has become a favorite in our family for special occasions. I remember the first time I made it—it was for a close friend’s baby shower, and someone literally gasped when they cut into the cake. That’s the reaction you want when you’re baking for someone you love.

Whether you’re a cheesecake fan, a white chocolate lover, or just someone who likes desserts with a wow factor, this cake ticks all the boxes.

Why You’ll Love This Recipe:

• Two desserts in one – cheesecake AND cake? Yes, please.
• Perfect for celebrations – looks like it came from a bakery, tastes even better.
• Rich, creamy, and decadent – but still light enough to enjoy a second slice.
• Make-ahead friendly – great for prepping a day or two in advance.

INGREDIENTS YOU’LL NEED:

For the Cheesecake Layer:

• 2 (8 oz) packages cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ¼ cup sour cream

For the White German Chocolate Cake:

• 1 (15.25 oz) box white cake mix
• 1 (3.4 oz) package instant vanilla pudding mix
• 1 cup milk
• ½ cup vegetable oil
• 4 large egg whites
• 1 teaspoon vanilla extract
• 1 cup shredded sweetened coconut
• 1 cup chopped pecans

For the Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 2–3 tablespoons milk
• Optional: extra coconut and pecans for topping

HOW TO MAKE WHITE GERMAN CHOCOLATE CAKE WITH A CHEESECAKE CENTER:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Prepare the Cheesecake Layer
Preheat your oven to 325°F (165°C). Line the bottom of a 9-inch round cake pan with parchment paper and lightly grease the sides.

In a large bowl, beat the cream cheese until smooth and fluffy. Add in the sugar and mix until well combined. Then, mix in the eggs one at a time, followed by the vanilla extract and sour cream. Pour this creamy batter into the prepared pan and smooth the top with a spatula.

Bake for about 35–40 minutes, or until the center is just set and the edges are slightly golden. Let it cool completely, then refrigerate for at least 1–2 hours or overnight. This step can be done a day ahead!

Step 2: Make the Cake Batter
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large mixing bowl, combine the white cake mix, vanilla pudding mix, milk, oil, egg whites, and vanilla extract. Beat on medium speed until well combined—about 2 minutes. Stir in the shredded coconut and chopped pecans.

Pour half of the batter into one of the cake pans. Then take your chilled cheesecake layer and carefully remove it from the pan. Gently place the cheesecake in the center of the first cake layer (yes, right on top of the raw batter). Pour the remaining cake batter over the top, covering the cheesecake. In the second cake pan, pour the rest of the batter.

Bake both pans for 30–35 minutes or until a toothpick inserted into the cake (not the cheesecake!) comes out clean. Let the cakes cool in the pans for about 10 minutes before turning them out onto a wire rack to cool completely.

Step 3: Make the Frosting
In a large bowl, beat the butter until light and fluffy. Gradually add the powdered sugar, one cup at a time. Add the vanilla extract and enough milk to reach your desired frosting consistency—smooth and spreadable.

Step 4: Assemble the Cake
Place the plain cake layer on your serving plate or cake stand. Spread a thin layer of frosting over the top. Now gently place the cheesecake-filled cake layer on top, with the cheesecake in the middle. Frost the top and sides of the cake, smoothing it out as you go.

If you’d like, sprinkle some extra coconut and chopped pecans on top for that classic German chocolate cake look.

HELPFUL TIPS:

• Chill that cheesecake layer – make sure it’s cold and firm before assembling so it doesn’t fall apart when you stack the cake.
• Use a serrated knife – this makes slicing through the cheesecake center much easier.
• Make ahead – this cake is even better the next day! Store it in the fridge overnight and let it come to room temperature before serving.
• Parchment paper is your best friend – line the pans to avoid sticking disasters.

DETAILS:

• Prep Time: 45 minutes (plus chilling time)
• Cook Time: 1 hour 10 minutes
• Total Time: About 2 hours (plus chilling)
• Yield: 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American (with a German twist!)
• Diet: Vegetarian

NOTES:

• Feel free to use toasted coconut for extra texture and flavor.
• You can freeze the cheesecake layer if making ahead—just wrap it well and thaw before using.

NUTRITIONAL INFORMATION: (Estimated per serving)

• Calories: 540
• Fat: 32g
• Carbohydrates: 58g
• Sugar: 45g
• Protein: 6g
• Fiber: 2g

FREQUENTLY ASKED QUESTIONS:

Can I use homemade cake batter instead of a mix?
Absolutely! Just make sure you’re using a white cake recipe with a similar texture so it holds up well around the cheesecake center.

What if I don’t like coconut or pecans?
You can omit them if you prefer. The cake will still be delicious—just a little less traditional in flavor.

Can I make this gluten-free?
Yes, just substitute a gluten-free cake mix and ensure all your other ingredients are certified gluten-free.

STORAGE INSTRUCTIONS:

Store this cake in the refrigerator, covered, for up to 5 days. The cheesecake center means it needs to stay chilled. To serve, let slices sit at room temperature for about 15–20 minutes for the best texture.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Vanilla Magic Custard Cake
• German Bee Sting Cake (Bienenstich)
• Chocolate Macaroon Tart
• Key Lime Cake

CONCLUSION

This White German Chocolate Cake with a Cheesecake Center is more than just a dessert—it’s a celebration. With its stunning layers, rich flavors, and creamy surprise inside, it’s the kind of treat that turns an ordinary moment into something special. Whether you’re baking it for a gathering or just as a little gift to yourself, it’s a recipe worth holding onto. So grab your mixer, preheat that oven, and get ready to create something unforgettable.

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