5-Star White German Chocolate Cake with Cheesecake Center

If ever there was a cake that could turn a quiet afternoon into a celebration, this White German Chocolate Cake with a Cheesecake Center is it. It’s got that vintage charm of your grandma’s recipe box with a little sassy surprise in the middle—hello, cheesecake layer! The result? A rich, moist, chocolate-kissed cake with a creamy center that makes every bite an experience.

This beauty isn’t just for birthdays or holidays (though it absolutely steals the show at both). It’s for Tuesdays when you need a slice of something comforting. For sharing with your best friend over coffee. For those “just because” baking days that end with chocolate-smeared smiles and maybe a frosting-covered spoon left in the sink.

You’re baking love into layers here—golden, gooey, chocolatey love. Let’s make magic.

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Why You’ll Love This White German Chocolate Cake with a Cheesecake Center

• That cheesecake center? Total showstopper.
• Velvety, rich texture from real German chocolate
• Sweet balance of brown sugar and buttermilk
• No fancy tools—just bowls, beaters, and love
• It slices beautifully (and impressively)
• Tastes even better the next day—perfect for planning ahead

Want more cheesecake-meets-cake goodness? Don’t miss my Strawberry Banana Pudding Cheesecake for another layered delight.

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Ingredients

For the White German Chocolate Cake:

• 1 cup (4 oz) German chocolate, chopped
• ½ cup (1 stick) unsalted butter
• 1 cup granulated sugar
• ½ cup brown sugar, packed
• 3 large eggs, separated
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup buttermilk

For the Cheesecake Center:

• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract

For the Frosting:

• ½ cup (2 oz) German chocolate, chopped
• ¼ cup unsalted butter
• 1 cup powdered sugar
• 1 tbsp milk
• 1 tsp vanilla extract

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Instructions

1. Prep the Oven and Pans

• Preheat to 350°F (175°C).
• Grease and flour two 9-inch round cake pans.

2. Make the Cheesecake Center

• Beat cream cheese and sugar until smooth.
• Add egg and vanilla, mix until creamy. Set aside.

3. Make the Cake Batter

• Melt German chocolate and butter in a saucepan over low heat. Let cool slightly.
• In a large bowl, beat granulated sugar, brown sugar, and egg yolks until fluffy.
• Mix in chocolate and vanilla.
• In a separate bowl, whisk flour, baking powder, baking soda, and salt.
• Add flour mix to chocolate batter in batches, alternating with buttermilk.
• In another bowl, beat egg whites until stiff peaks form. Fold gently into batter.

4. Assemble and Bake

• Divide half of the cake batter between the pans.
• Spoon half of the cheesecake mixture on top in each.
• Top with remaining batter and smooth the surface.
• Bake 30–35 minutes or until a toothpick comes out clean.
• Cool in pans 10 minutes, then cool completely on wire racks.

5. Frost It

• Melt chocolate and butter together, then cool.
• Mix powdered sugar, milk, and vanilla. Slowly blend in chocolate.
• Layer and frost your cake. Try not to eat it all with a spoon first.

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Melania’s Tips for Perfect White German Chocolate Cake

• Use real German chocolate—don’t sub with bittersweet or milk chocolate; the flavor is softer and iconic.
• Room temp eggs whip up fluffier whites. Don’t skip that step!
• Want to make the cheesecake extra tangy? Add a teaspoon of lemon juice to the filling.
• For an ultra-smooth frosting, sift your powdered sugar first (yes, it’s a pain, but worth it).

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Bake It With the Littles

• Let them stir the cheesecake filling—it’s simple and safe.
• Have them break the chocolate into chunks (little hands = perfect chocolate destruction).
• Kids LOVE assembling the layers. Just expect a few cheesecake finger swipes.

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Meal-Prep Magic

• This cake is even better on day two—store tightly covered at room temp or refrigerate.
• You can freeze unfrosted layers for up to 2 months. Thaw in the fridge overnight.
• Cheesecake filling firms up beautifully after a night in the fridge—slice clean, store happy.

Need more make-ahead dessert inspo? Check out Food52’s freezer-friendly cakes list.

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Healthier Swaps Without Losing the Magic

• Sub Greek yogurt for buttermilk (½ cup yogurt + ½ cup milk + 1 tsp vinegar).
• Try coconut sugar in place of brown sugar for a deeper caramel flavor.
• Swap part of the all-purpose flour for almond flour for a slightly nutty twist.
• Use neufchâtel cheese instead of cream cheese for a lighter center.

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Leftover Remix

• Turn slices into cake parfaits layered with whipped cream and fruit.
• Dice into cake truffles—just mix with extra frosting and roll in cocoa powder.
• Freeze individual slices, wrap in parchment, and pop into lunchboxes for a midweek treat.

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Gift It Like a Pro

• Slice and box individual pieces in parchment-lined bakery boxes.
• Add a handwritten tag: “For emergency dessert situations only.”
• Bring the whole cake to a friend’s birthday brunch—they’ll never forget it.

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FAQs

Can I use milk chocolate instead of German chocolate?
You can, but the flavor will be sweeter and less nuanced. German chocolate is softer and slightly tangy—worth it.

Why separate the eggs?
Folding in whipped egg whites makes the cake airy and tender. It’s a little extra effort, but a big reward.

Can I bake it as a sheet cake?
Absolutely—just adjust your bake time to about 40 minutes and keep an eye on it.

How do I store it?
Covered at room temp for 2 days or in the fridge for up to 5. Freeze slices for longer storage.

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Final Thought

This Decadent White German Chocolate Cake with a Cheesecake Center is the kind of dessert that makes people close their eyes with the first bite. It’s rich but balanced, elegant but cozy, and perfect for moments big and small. You don’t need an excuse to bake this—you just need a fork

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