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White German Chocolate Cake with Cheesecake Center

A show-stopping dessert that layers a moist white German-style cake with a creamy cheesecake center and coconut-pecan frosting. Perfect for birthdays, holidays, or when you simply want to bake something unforgettable.
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Ingredients
  

For the Cheesecake Layer

  • 2 8 oz packages cream cheese, softened to room temperature
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¼ cup sour cream optional, for extra creaminess

For the White German Chocolate Cake

  • 1 15.25 oz box white cake mix
  • 1 3.4 oz box 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 Coconut-Pecan Frosting

  • 1 cup unsalted butter softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 –3 tablespoons milk adjust for consistency
  • Optional garnish: extra toasted coconut and chopped pecans

Instructions
 

Make the Cheesecake Layer

  • Preheat oven to 325°F (165°C).
  • Line a 9-inch round pan with parchment paper and lightly grease it.
  • Beat the softened cream cheese and sugar together until smooth and fluffy.
  • Add eggs one at a time, mixing gently after each.
  • Stir in vanilla and sour cream.
  • Pour batter into the pan and bake 35–40 minutes, or until the center is just set.
  • Cool completely, then refrigerate for at least 2 hours (overnight is best).
  • 💡 Tip: Don’t skip chilling — it helps the cheesecake hold its shape during assembly.

Make the Cake Layers

  • Raise oven temperature to 350°F (175°C).
  • Grease and flour two 9-inch round cake pans (or line with parchment).
  • In a large bowl, combine cake mix, pudding mix, milk, oil, egg whites, and vanilla.
  • Beat on medium speed for about 2 minutes until smooth.
  • Stir in coconut and pecans.
  • Divide batter evenly between the pans.
  • Bake 30–35 minutes or until a toothpick inserted in the center comes out clean.
  • Cool 10 minutes in the pan, then turn out onto wire racks and cool completely.

Make the Frosting

  • Beat butter until light and fluffy.
  • Gradually add powdered sugar, one cup at a time.
  • Add vanilla extract.
  • Mix in milk a tablespoon at a time until smooth and spreadable.
  • (Optional) Stir in a handful of chopped pecans for texture.

Assemble the Cake

  • Place one cake layer on a serving plate or stand.
  • Spread a thin layer of frosting over the top.
  • Carefully lift the chilled cheesecake from its pan (use parchment to help) and set it on top.
  • Add the second cake layer above the cheesecake.
  • Frost the top and sides of the entire cake.
  • Decorate with toasted coconut and pecans.
  • Chill for at least 1 hour before slicing for clean layers.

Notes

Use room-temperature cream cheese for a smooth cheesecake batter.
Chill each layer completely before assembling.
A serrated knife works best for cutting clean slices.
Store leftovers covered in the refrigerator up to 4–5 days.
Freeze individual slices (well-wrapped) for up to 1 month; thaw overnight in the fridge.
Tried this recipe?Let us know how it was!