White German Chocolate Cake with a Cheesecake Center

If you’re looking for a “lean in and listen” kind of dessert—the one that makes guests pause after a first bite—this White German Chocolate Cake with a Cheesecake Center is it. Think soft, bakery-style white cake wrapped around a creamy vanilla cheesecake and finished with classic coconut-pecan frosting. It’s familiar but elevated, rich without being too heavy, and absolutely gorgeous on a cake stand.

When I tested this for a family birthday, I cut thin slices and still watched everyone go back for seconds. The contrast of fluffy cake and silky cheesecake is the secret. And the coconut-pecan frosting? Sweet, toasty, a little chewy—exactly what you want with the smooth cheesecake center. It’s a celebration cake through and through, but simple enough thanks to a smart shortcut: a reliable white cake mix that lets the filling and frosting shine.

Before we dive in, a few helpful notes to set you up for success:

• Bring your cream cheese to room temperature so the cheesecake layer mixes smooth (no lumps).

• Line your pans—parchment is your best friend here—so layers release cleanly.

• The cheesecake layer can be made a day ahead, which makes assembly day a breeze.

Ingredients at a Glance

For the cheesecake layer

• 16 oz cream cheese, softened

• 1/2 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

For the cake

• 1 box white cake mix (plus ingredients listed on the box—usually water, egg whites, and oil)

For the coconut-pecan frosting

• 1 cup evaporated milk

• 1 cup granulated sugar

• 3 large egg yolks, beaten

• 1/2 cup unsalted butter

• 1 teaspoon vanilla extract

• 1 1/3 cups sweetened shredded coconut

• 1 cup chopped pecans

(Optional for assembly: a little coconut milk for brushing the cake layers—this adds subtle flavor and moisture.)

STEPS

1. Prep the pans and oven
   Preheat the oven to 325°F (163°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper. Grease the parchment as well. This step helps the delicate cheesecake layer and fluffy white cake release perfectly.

2. Make the cheesecake batter
   In a large bowl, beat the softened cream cheese and 1/2 cup sugar until completely smooth and creamy—scrape down the bowl once or twice so there are no lumps. Add the eggs one at a time, mixing just until incorporated after each addition. Mix in the 1 teaspoon vanilla. Avoid overbeating once the eggs are in; it helps keep the cheesecake from puffing too high and cracking.

3. Bake the cheesecake layer
   Pour the cheesecake batter into one prepared cake pan. Bake for 35 to 40 minutes, or until the center is set (it will still have a very slight jiggle). Remove from the oven and cool completely in the pan. Once cool, cover and refrigerate to chill and firm up—this makes stacking the layers much easier later on.

4. Prepare the white cake batter
   Follow the directions on your white cake mix box (typically adding water, egg whites, and oil). Mix just until smooth and no dry pockets remain. Divide the batter evenly between the two prepared 9-inch pans. If you only have two pans and one is busy with the cheesecake, bake in batches—no problem.

5. Bake the cake layers
   Bake according to the package instructions for two 9-inch rounds. The layers are done when a toothpick comes out clean or with a few moist crumbs. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks. Peel off the parchment and cool completely.

Pro Tip: If your kitchen runs warm, pop the cake layers into the fridge for 20–30 minutes after they’re cool to the touch. Slightly chilled layers are easier to handle and stack without tearing.

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Finish the Frosting and Assemble Your Showstopper

STEPS

6. Make the coconut-pecan frosting
   In a medium saucepan, whisk together 1 cup evaporated milk, 1 cup granulated sugar, 3 egg yolks (beaten), and 1/2 cup unsalted butter over medium heat. Cook, stirring constantly with a rubber spatula or wooden spoon, until the mixture thickens and coats the back of the spoon—about 10 to 12 minutes. You’ll see it go from glossy and thin to silky and custard-like.

7. Finish the frosting
   Remove the pan from the heat and stir in 1 teaspoon vanilla extract, 1 1/3 cups sweetened shredded coconut, and 1 cup chopped pecans. Let the frosting cool to room temperature. This step matters—warm frosting will slide right off your cake layers, but cooled frosting will spread beautifully.

8. Level and prep the cake layers (optional but helpful)
   If your white cake layers domed in the oven, use a long serrated knife to gently level them so they stack evenly. Keep the crumbs to a minimum by chilling the layers for 20–30 minutes first. If you’re using the optional coconut milk, lightly brush it over the cut surfaces of the cake layers now for extra flavor and moisture.

9. Release the cheesecake layer
   Run a thin knife around the edge of the chilled cheesecake to loosen it from the pan. Place a piece of parchment or a flat plate over the pan and flip to release. If it resists, warm the outside of the pan with a warm towel for 15–20 seconds and try again. Keep the cheesecake cold while you work; it’s easiest to handle when chilled and firm.

10. Assemble the layers
    Place one white cake layer on your serving plate or cake stand. If your stand tends to spin, set a damp paper towel underneath for grip. Center the chilled cheesecake layer on top. Finish with the second white cake layer, cut-side down for the neatest finish. Check that everything is centered and straight before you frost.

11. Frost the cake
    Spoon a generous amount of the coconut-pecan frosting onto the top of the cake and spread it to the edges. Use the rest to coat the sides. German chocolate frosting is chunky by nature, so it’s forgiving—press and spread rather than “swiping,” which can pull crumbs. If the frosting gets too thick to work with, stir in 1–2 teaspoons evaporated milk to loosen.

12. Chill to set
    Refrigerate the cake for at least 1 hour to help the layers bond and the frosting set. This step also gives you those clean, stacked slices that make everyone ooh and ahh.

Serving Tip: For picture-perfect slices, use a long, sharp knife warmed under hot water and wiped dry between cuts. Slice thinner than you think—this cake is rich and satisfying.

Tips, Tricks & Variations

• Make-ahead game plan: The cheesecake layer can be made up to 1 day ahead and kept covered in the fridge. You can also bake the white cake layers the day before; wrap tightly and chill. Assemble and frost the day of serving.

• Pan success: Parchment is your best friend—line the bottoms of all pans. For the cheesecake, a light spray on the sides helps even more.

• Texture check for frosting: If your frosting looks thin after 12 minutes, keep cooking, stirring constantly. It should visibly thicken and leave a trail when you drag your spatula across the bottom of the pan.

• Nut options: Swap pecans for walnuts if that’s what you have, or do a half-and-half mix for a deeper nutty flavor. Lightly toasting the nuts before adding them brings out extra richness.

• Coconut boost: Brushing the cake layers with coconut milk adds subtle tropical flavor without making the cake soggy. Go light—about 1–2 tablespoons per layer.

• Neat sides without stress: Because the frosting is textured, don’t stress perfection. Use an offset spatula to press frosting into the sides, then make loose vertical swipes for a pretty, rustic finish.

• Storage: Keep the cake covered and refrigerated for up to 3 days. The flavors meld and get even better by day two. Bring slices to room temp for 15–20 minutes before serving for the best texture.