Certainly! Here’s a comprehensive 3000-word article on **White German Chocolate Cake with a Cheesecake Center** — covering its background, detailed recipe, step-by-step instructions, tips, variations, and serving ideas. This article will help you master this indulgent, unique dessert.

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# White German Chocolate Cake with a Cheesecake Center: The Ultimate Indulgence

When you think of German chocolate cake, rich layers of moist chocolate cake combined with a luscious coconut-pecan frosting often come to mind. But have you ever considered a lighter, more elegant twist on this classic? Enter the **White German Chocolate Cake with a Cheesecake Center** — a delightful fusion of creamy cheesecake nestled inside tender white chocolate cake layers, all topped with that iconic coconut-pecan frosting.

This dessert delivers the perfect balance of textures and flavors: the subtle sweetness of white chocolate cake, the tangy richness of cheesecake, and the nutty, caramelized frosting that ties everything together. Whether you’re celebrating a special occasion or simply want to impress your guests, this cake promises to be the star of any dessert table.

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## What is German Chocolate Cake? A Brief History

Despite the name, German chocolate cake isn’t actually German. It originated in the United States and is named after an American named Samuel German, who developed a type of dark baking chocolate used in the original recipes.

Traditional German chocolate cake consists of multiple layers of rich chocolate cake, typically sweetened with a caramel-coconut-pecan frosting. Over the years, many variations have emerged, including those using white chocolate or incorporating other fillings.

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## Why Choose a White German Chocolate Cake?

White German chocolate cake uses white chocolate or white cake layers instead of the usual dark chocolate. This shift creates a lighter flavor profile that pairs beautifully with creamy cheesecake and the traditional coconut-pecan frosting.

Adding a **cheesecake center** elevates the dessert by introducing a tangy, velvety layer that contrasts perfectly with the sweet cake layers and nutty frosting. It’s a modern twist that will delight anyone who loves classic German chocolate cake but craves something new.

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## The Components of White German Chocolate Cake with Cheesecake Center

Before we jump into the recipe, let’s understand the main parts of this showstopper dessert:

* **White Chocolate Cake Layers:** Moist, tender, and subtly sweet, these layers use white chocolate or white chocolate chips melted into the batter for a rich, smooth flavor.
* **Cheesecake Center:** A creamy, tangy cheesecake filling baked right inside the cake, adding depth and indulgence.
* **Coconut-Pecan Frosting:** The signature frosting for German chocolate cake, made with coconut flakes, chopped pecans, butter, sugar, and eggs, cooked to a luscious, spreadable consistency.
* **Optional Garnishes:** Toasted pecans, white chocolate shavings, or fresh berries for extra flair.

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## Ingredients Needed

### For the White Chocolate Cake

* 2 ¾ cups all-purpose flour
* 1 tablespoon baking powder
* ½ teaspoon baking soda
* ¼ teaspoon salt
* 1 cup (2 sticks) unsalted butter, softened
* 1 ½ cups granulated sugar
* 4 large eggs, room temperature
* 1 teaspoon vanilla extract
* 1 cup buttermilk, room temperature
* 6 oz white chocolate chips or chopped white chocolate, melted and cooled

### For the Cheesecake Center

* 16 oz cream cheese, softened
* ⅔ cup granulated sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 2 tablespoons all-purpose flour

### For the Coconut-Pecan Frosting

* 1 cup evaporated milk
* 1 cup granulated sugar
* 3 large egg yolks, lightly beaten
* ½ cup (1 stick) unsalted butter
* 1 teaspoon vanilla extract
* 1 ½ cups sweetened shredded coconut
* 1 cup chopped pecans

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## Equipment Needed

* Two 9-inch round cake pans
* Mixing bowls
* Electric mixer or stand mixer
* Saucepan for frosting
* Spatula and whisk
* Cooling racks
* Offset spatula for frosting
* Toothpick or skewer (for testing doneness)

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## Step-by-Step Recipe Instructions

### Step 1: Prepare the Cheesecake Center

1. Preheat your oven to 325°F (160°C).
2. In a mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
3. Add eggs one at a time, mixing well after each addition.
4. Stir in vanilla extract and flour until just combined. Do not overmix.
5. Set aside while you prepare the cake batter.

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### Step 2: Make the White Chocolate Cake Batter

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, beat softened butter and sugar until light and fluffy.
4. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
5. Gradually add dry ingredients alternately with buttermilk, starting and ending with dry ingredients. Mix just until combined.
6. Stir in melted white chocolate until batter is smooth.

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### Step 3: Assemble and Bake the Cake

1. Pour half of the cake batter evenly into the two prepared pans.
2. Carefully spoon the cheesecake batter evenly over the cake batter in both pans, leaving a small border around the edges to prevent mixing.
3. Cover the cheesecake layer with the remaining cake batter. The batter layers may mix slightly, but that’s okay — it will create a beautiful marbled effect.
4. Bake for 40-45 minutes or until a toothpick inserted into the cake portion (not the cheesecake center) comes out clean. The cheesecake layer should be set but slightly jiggly in the middle.
5. Remove cakes from oven and allow to cool in pans for 15 minutes before turning out onto wire racks to cool completely.

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### Step 4: Prepare the Coconut-Pecan Frosting

1. In a medium saucepan, combine evaporated milk, sugar, egg yolks, butter, and vanilla extract.
2. Cook over medium heat, stirring constantly with a whisk until the mixture thickens and turns golden brown (about 10-12 minutes).
3. Remove from heat and stir in shredded coconut and chopped pecans. Let cool to room temperature before spreading.

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