White German Chocolate Cake with a Cheesecake Center

If you’ve never tried a white German chocolate cake with cheesecake, this is the one to bake. This White German Chocolate Cake is a stunning showstopper—a decadent fusion of fluffy white cake, rich coconut-pecan filling, and a creamy cheesecake layer tucked perfectly in the middle. Each bite melts in your mouth, delivering a moist and indulgent dessert that feels straight out of a high-end bakery.

If you enjoy desserts that combine creamy textures and chocolatey richness, you’ll absolutely love our Strawberry Oreo Cheesecake Frappuccino as a chilled companion to this cake. The combination makes for a flawless dessert pairing.

If you’ve never tried a white German chocolate cake with cheesecake, this is the one to bake.Inspired by classics like the German chocolate cake, this version goes a step further by layering in cheesecake for a luxurious twist. According to AllRecipes, using coconut and pecans is a traditional favorite—but we take it to the next level with cream cheese and smooth frosting that elevates every slice.

 Ingredients

For the Cheesecake Center:

• 8 oz cream cheese, softened

• 1/3 cup granulated sugar

• 1 large egg

• 1/2 tsp vanilla extract

For the Cake:

• 1 box white cake mix

• 3 large eggs

• 1/2 cup vegetable oil

• 1 cup water

• 1 cup shredded coconut

• 1 cup chopped pecans

For the Frosting:

• 1 cup unsalted butter, softened

• 3 cups powdered sugar

• 1/4 cup heavy cream

• 1 tsp vanilla extract

For Garnish:

• Extra shredded coconut

• Chopped pecans

Directions

1. Prepare the Cheesecake Layer

Preheat oven to 325°F (165°C). Line and grease a springform pan.
In a medium bowl, beat cream cheese and sugar until smooth. Add the egg and vanilla and mix well.
Pour mixture into prepared pan and bake for 25 minutes, or until set. Let it cool completely.

2. Make the Cake Batter

Increase oven temperature to 350°F (175°C). Grease and flour two 9-inch cake pans.
In a large bowl, whisk together the white cake mix, eggs, oil, and water until smooth.
Fold in shredded coconut and pecans. Divide batter evenly into the pans.

3. Bake the Cake Layers

Bake for 25–30 minutes, or until a toothpick inserted comes out clean. Let cool in pans for 10 minutes, then transfer to wire racks.

4. Make the Frosting

In a bowl, beat butter until fluffy. Gradually add powdered sugar, then pour in heavy cream and vanilla extract.
Beat until light and spreadable.

5. Assemble the Cake

Place one cake layer on a stand. Top with the baked cheesecake layer, then another cake layer.
Frost the entire cake generously. Garnish with more coconut and pecans.

 Tips & Variations White German Chocolate Cake

• For an extra flavor boost, toast the pecans and coconut before adding.

• Don’t overmix the cake batter—this keeps the texture light and fluffy.

• Want a fruity twist? Add a thin layer of pineapple glaze between the cheesecake and top cake layer for a tropical hint.

If you’re into unique layer cakes like this one, Delish also shares pro tips for mastering moist cakes with nutty textures.

 Storage

• Refrigerator: Store in an airtight container for up to 5 days.

• Freezer: You can freeze individual slices for up to 1 month. Wrap well in plastic wrap and foil.

 Time & Yield

• Prep Time: 25 minutes

• Bake Time: 55 minutes

• Cooling Time: 1 hour

• Total Time: 2 hours 20 minutes

• Yields: 12 slices

Tools Used

• Springform pan

• Two 9-inch round cake pans

• Electric mixer

• Cooling rack

• Offset spatula

Final Thoughts

If you’ve never tried a white German chocolate cake with cheesecake, this is the one to bake.This White German Chocolate Cake with a Cheesecake Center is a celebration of texture and flavor—from the creamy core to the nutty exterior. Whether you’re making it for holidays, birthdays, or weekend indulgence, it’s guaranteed to wow your guests. And if you’re looking for another creamy delight, don’t miss our Blueberry Sour Cream Pound Cake—another moist masterpiece you’ll want on repeat.

White German Chocolate Cake with a Cheesecake Center

A rich, layered cake combining moist white chocolate cake, creamy cheesecake, toasted coconut, and pecans. Perfect for special occasions and guaranteed to impress.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 53 minutes mins

1 hour hr

Total Time 2 hours hrs 19 minutes mins

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• -ingredients]
• ### For the Cheesecake Layer:
• - 8 oz cream cheese softened
• - 1/3 cup granulated sugar
• - 1 large egg
• - 1/2 tsp vanilla extract
• ### For the Cake:
• - 1 box white cake mix
• - 3 large eggs
• - 1/2 cup vegetable oil
• - 1 cup water
• - 1 cup shredded coconut
• - 1 cup chopped pecans
• ### For the Frosting:
• - 1 cup unsalted butter softened
• - 3 cups powdered sugar
• - 1/4 cup heavy cream
• - 1 tsp vanilla extract
• ### For Garnish:
• - Extra shredded coconut
• - Chopped pecans
• [/recipe-ingredients]

Equipment

• Equipment:
• - Springform pan
• - Two 9-inch round cake pans
• Electric mixer
• Cooling rack
• Offset spatula
• [/recipe-equipment]

Method

 

1. instructions]
2. ### Prepare Cheesecake Layer:
3. Preheat oven to 325°F (165°C). Grease and line a springform pan.
4. In a bowl, beat cream cheese and sugar until smooth.
5. Add the egg and vanilla, and mix until well combined.
6. Pour the mixture into the pan and bake for 25 minutes. Let cool completely.
7. ### Make the Cake:
8. Increase oven temperature to 350°F (175°C). Grease and flour two 9-inch cake pans.
9. In a bowl, mix cake mix, eggs, oil, and water until smooth.
10. Fold in shredded coconut and chopped pecans.
11. Divide batter evenly between pans and bake for 25–30 minutes. Let cool on racks.
12. ### Prepare the Frosting:
13. Beat butter until light and fluffy.
14. Gradually add powdered sugar, followed by heavy cream and vanilla. Beat until smooth and spreadable.
15. ### Assemble the Cake:
16. Place one cake layer on a stand, top with cheesecake layer, then the second cake layer.
17. Frost the cake and garnish with shredded coconut and chopped pecans.
18. [/recipe-instructions]

Notes

notes]
- You can toast the coconut and pecans before adding for enhanced flavor.
- For a tropical variation, add a thin layer of [pineapple glaze](https://www.brandirecipes.com/pineapple-layer-cake-glaze/) before frosting.