White German Chocolate Cake with Cheesecake Center

·October 23, 2025
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last weekend I had exactly zero minutes on my hands and yet somehow ended up choosing to bake this cake. I know, I know… you’d think I’d go simple, right? But I spotted that block of cream cheese in the fridge (the one I left over from making a dip earlier) and an unopened bag of shredded coconut staring at me, and suddenly this cake seemed like the right move. The result? A layered wonder that made everyone pause mid-bite, gloog-ing their fork for a second because the cheesecake center surprised them.

What I love about this recipe is that it’s part tradition (hello, coconut & pecans from a German chocolate-style cake) and part delight (a hidden cheesecake middle — yes please). I made it for a Friday night “dessert for no reason but because” and it ended up feeling like we invited a little celebration into our living room. If you’re anything like me, you’ll walk away from the first slice thinking, “Why don’t I bake this more often?”.

Fair warning though: it’s not minimalistic or ultra-light. It’s decadence with a whisper of ‘I worked a little’ — and that’s just fine. And by the way — if the cheesecake layer fiddles a bit when you’re transferring it, don’t panic. I’ve been there, and we’ll cover that in the Tips section below.

Why you’ll want to make it

Because it feels special. You slice into the cake and there’s this creamy surprise in the middle.

Because it blends two things I’m weak for: a white (or white-chocolate hinted) cake + cheesecake.

Because you can prep parts ahead (always my favorite cheat) and it holds up well for guests.
Because, honestly, when the house smells like toasted coconut + butter + vanilla, it’s just pure comfort.

Ingredients

(Note: I’m writing this for two 9-inch round cake layers + one cheesecake middle. If you want smaller or more layers, you can adjust — but this combo worked beautifully for us.)

For the Cheesecake Layer:

2 (8 oz) packages cream cheese, softened to room temperature (makes the batter smooth)
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
¼ cup sour cream (optional but adds a little tang and creaminess)

For the White German Chocolate Cake:

1 (15.25 oz) box white cake mix (or you can do homemade if you prefer but box mix works fine for this “wow” dessert)
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 sweetened shredded coconut
1 cup chopped pecans

For the Frosting (Coconut-Pecan Style):

1 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
2–3 tablespoons milk (adjust to get spreadable consistency)
Optional toppings: extra toasted coconut & chopped pecans

Directions (with personal notes & encouragement)

Here’s how we did it — and you’ll see little detours where I go “oh yeah, this part matters”.

Prepare the cheesecake layer
- Pre-heat your oven to 325°F (165°C). Grease and line a 9-inch round cake pan with parchment paper. (This step is worth doing — cakes hate sticking when you’ve done all the work!)
- In a large bowl, beat the cream cheese and sugar together until smooth and fluffy. Then add the eggs one at a time, beating after each addition. Stir in the vanilla and sour cream.
- Pour the cheesecake batter into the prepared pan and smooth the top. Bake for about 35-40 minutes, or until the center is just set (a gentle jiggle is okay).
- Let it cool completely, then refrigerate at least 1–2 hours (or overnight is even better). Note: chilling helps it hold its shape later.
- Side note: I once skipped the full chill and tried to assemble—the cheesecake bulged and made a giant mess. So: don’t skip the chill.
Make the cake batter
- Increase oven temperature to 350°F (175°C). Grease and flour two 9-inch round cake pans (or line with parchment circles if you prefer).
- In a large mixing bowl, combine the white cake mix, pudding mix, milk, oil, egg whites and vanilla extract. Beat on medium speed for about 2 minutes until smooth.
- Stir in the shredded coconut and chopped pecans (this is what gives it that “German chocolate”-feel in white form).
- Divide the batter evenly between the two cake pans and bake for about 30-35 minutes, or until a toothpick in the cake (not the cheesecake) comes out clean.
- Let the cakes cool in the pans for about 10 minutes, then turn them out onto wire racks and allow to cool completely.
Make the frosting
- In a large bowl, beat the butter until light and fluffy. Gradually add the powdered sugar, one cup at a time. Once mixed, add the vanilla extract and enough milk (2–3 Tbsp) to reach a spreadable consistency (you want it thick enough to hold shape but soft enough to spread).
- If you like, stir in a handful of chopped pecans for texture, or reserve them just for topping the cake later.

Assemble the cake
- Place one of your cooled cake layers on your serving plate or cake stand. Spread a thin layer of frosting over the top (this helps “glue” things together).
- Carefully remove the chilled cheesecake layer from its pan (use the parchment as a lift if needed!) and center it on top of the first cake layer.
- Place the second cake layer on top of the cheesecake.
- Now frost the top and sides of the whole cake with the remaining frosting. Smooth as best you can — full disclosure: mine had some uneven spots but who’s judging?
- Sprinkle the top with extra toasted coconut and chopped pecans if you like (because texture is life).
- Chill the cake for at least 1 hour before slicing — this helps everything settle and makes cutting cleaner.

Real talk: Tips & troubleshooting

If your cheesecake layer cracks a little — no big deal. Cover with frosting or shredded coconut and the guests will never know.

Make sure your cream cheese is room temperature. Cold and lumpy = trouble.
Don’t over-beat the cheesecake eggs. Too much air = cracking or collapsing later.
When placing that cheesecake layer on top of the first cake layer, make sure the cake is completely cooled. Warm cake = slippery cheesecake = headache.

Chill the cake after assembling. If you go in right away to slice, the cheesecake might ooze or the layers might shift.
Use a serrated knife for slicing if you want clean slices (especially since there’s a cheesecake layer). A gentle sawing motion helps.
Leftovers? Keep refrigerated (because of the cheesecake). Bring to room temp for ~20 minutes before serving — the flavors shine more when not ice-cold.

Variations & fun extras

If you’re not into pecans, swap in walnuts or leave the nuts out entirely — still delicious.
Want a little fruit pop? A thin layer of raspberry jam under the cheesecake before you assemble adds a lovely tart contrast.
For more coconut flavor, toast the shredded coconut first in a dry pan until golden. Then add to batter.

If you prefer, you could skip the boxed cake mix and use your favorite white cake recipe instead — just ensure the texture is sturdy enough to support the cheesecake layer.
Curious about other frostings? A classic Swiss meringue buttercream would be decadent here — but the coconut-pecan style keeps it in the “German chocolate cake family” while still being elevated.

Serving & storage

This cake serves beautifully at room temperature. After chilling, bring it out of the fridge about 15-20 minutes before serving so it isn’t ice-cold and the texture is just right.

Store leftover cake (once cut) in an airtight container in the fridge — because of the cheesecake center, refrigeration is important. It should stay good for up to ~4-5 days.
You can freeze slices (wrapped well) for up to 1 month. Thaw overnight in the fridge before bringing to room temp for serving.

Final thoughts

When I made this, I walked away from the kitchen feeling proud in that “I baked something noteworthy” way. And did it take a few more bowls and steps than a plain cake? Yes. But the payoff — that moment when you slice into it and the creamy cheesecake layer is revealed — it feels like you just pulled off something a little fancy. And let’s be honest, in our day-to-day, a little fancy is a good thing.

Whether you bake this for a birthday, a weekend with friends, or just because the week dragged and you deserve dessert, I think you’ll find it delivers both flavor and a little show-stopper energy. So grab your pans, loosen your apron strings, and let’s make something memorable. And hey — if that first slice makes you grin like a kid at a party, it’s work well done.

Common Questions

Can I use homemade cake instead of boxed mix?
Absolutely. If you already have a white cake recipe you love, use it. Just make sure it’s firm enough to hold the cheesecake without collapsing.

Can I make this in a 9×13 pan instead of layers?
Yes, but it changes the presentation. You can bake the cheesecake separately in a smaller pan, cut it into pieces, and layer inside the cake. Not as dramatic, but still tasty.

Does this freeze well?
Yes! Wrap slices tightly in plastic wrap, then foil, and freeze up to a month. Thaw in the fridge overnight.

Can I skip the nuts?
Totally. The flavor won’t change much — just the crunch factor. You can replace pecans with toasted almonds or leave them out.

Is the cheesecake layer heavy?
It’s rich, yes, but not dense. The texture is balanced by the light cake layers. Think of it as the perfect creamy surprise, not an overload.