Discover the joy of baking with this delicious White German Chocolate Cake recipe with a cheesecake center. A symphony of rich, creamy coconut frosting nestled between layers of moist white chocolate cake. Perfect for celebrations or satisfying sweet cravings, this recipe is a heavenly indulgence. Delight your senses and impress guests with this decadent dessert marvel.
White Chocolate Cake is a moist and tender cake with coconut and pecans that is topped with a creamy white chocolate cream cheese frosting.
Top it with more pecans and it’s like a white chocolate twist on a German Chocolate Cake.
This white chocolate cake is moist and flavorful with a soft and tender crumb.
You will love the frosting on this delicious cake.
Add this one to your must-make list!
Disclosure – I may get a small commission for purchases made through affiliate links in this post.
Key to Success #1 – Melt the White Chocolate Then Let it Cool
For this White Chocolate Cake, you’ll want to look for the white chocolate baking squares that are found in the baking section of your local supermarket.
I like Baker’s brand of baking chocolate but there are several other brands to choose from.
In a pinch, you can also use good quality white chocolate chips in this recipe.
Almond bark or white candy coating will not work though.
You can melt the white chocolate in a double boiler or you can melt it in the microwave on LOW heat (50% power) for 30 seconds at a time, stirring often.
For easier melting, be sure to chop the chocolate into small pieces before you begin melting.
Key to Success #2 – Use Cake Flour, Not All-Purpose Flour
Cake flour produces cakes that are super tender and fluffy with a fine crumb.
This is what we’re looking for in this White Chocolate Cake and the reason we’re using cake flour instead of all-purpose flour in this recipe.
You can find cake flour in the baking section of most good supermarkets.
I like the Softasilk brand cake flour but you can use any good cake flour in this recipe.
Softasilk is pre-sifted, but be sure you spoon the flour into your measuring cup then level the top with a knife.
This will ensure that you won’t have too much or too little flour in your White Chocolate Cake.
Key to Success #3 – Line Cake Pans with Parchment Paper
Lining your cake pans with parchment paper is one of the biggest keys to making any layer cake.
It’s literally the worst when you’ve spent all this time baking and cake and then you can’t get it out of the pan.
You can buy parchment paper rounds that will fit a 9-inch cake pan exactly.
If your local supermarket doesn’t have them, look in the baking section of Hobby Lobby or Michael’s.
Or you can get them online for just a few bucks.
You can make your own rounds from a roll of parchment paper though.
Tear off a piece of parchment that is slightly larger than 9 inches then use a pencil to draw around the outside of your cake pan and cut out with scissors.
No need to put parchment on the sides of your cake pan, just in the bottom of the pan.
It’s easy enough to run a sharp knife around the edge of the pan after the cake bakes.
Just be sure to grease the pan after you put in the parchment paper.
White Chocolate Cream Cheese Frosting
White Chocolate Cream Cheese Frosting is not the original frosting that went with my grandmother’s White Chocolate Cake but it really is the perfect addition to this recipe.
The cream cheese frosting is elevated with melted white chocolate and loads of toasted pecans.
You really won’t want to miss this one. It’s as beautiful as it is delicious.
Pin this White Chocolate Cake recipe to your Favorite Cakes Board or your White Chocolate Desserts board.
White Chocolate Cake with Cheesecake Center
Ingredients
For the Cake
- 4 oz white chocolate melted and cooled
- 1 cup butter softened
- 2 cups granulated sugar
- 4 eggs
- 1 tsp vanilla extract
- dash salt
- 1 tsp baking powder
- 2 1/2 cups cake flour
- 1 cup buttermilk
- 1 cup chopped pecans
- 1 cup flaked coconut
For the Frosting
- 8 oz cream cheese softened
- 1/2 cup butter softened
- 4 cups powdered sugar
- 2 oz white chocolate melted and cooled
- 1 cup pecans chopped and toasted
- 1 tsp vanilla extract
- dash salt
Instructions
Bake the Cake
- Preheat oven to 350 degrees F. Grease three 9-inch cake pans.
- Cream together butter, sugar and melted chocolate that has been cooled slightly. Add eggs and vanilla. Mix well.
- Combine dry ingredients – cake flour, salt and baking powder. Add flour mixture alternating with buttermilk.
- Gently stir in pecans and coconut. Divide batter evenly between pans.
- Bake 20-25 minutes, until toothpick inserted into center comes out clean.
Make the Frosting
- In large mixing bowl, cream together butter and cream cheese. Gradually add in powdered sugar. Mix well.
- Mix in white chocolate and vanilla extract. Spread a thin layer of frosting betwen each cake layer.
- Gently fold toasted pecans into remaining frosting. Frost sides and top of cake. Garnish with additional toasted pecans if desired.
Jo
Tuesday 14th of June 2022
Hi, I noticed there's no quantity on the pecans and coconut mentioned zfger thd flour and buttermilk addition. Looking forward to receiving the quantities as I'd loooove to try this cake. Thank you
Jennifer
Tuesday 14th of June 2022
@Jo, So sorry, it's 1 cup of pecans and 1 cup of flaked coconut. Should be updated now.