The moment I first envisioned this White German Chocolate Cake with a Cheesecake Center, I knew it had to be special. As a baker, I’m always looking for ways to combine textures and flavors that surprise and delight—and this one checks every box. The soft, fluffy white chocolate cake layers melt in your mouth, while the rich, creamy cheesecake tucked in the center adds an unexpected yet welcome depth. I can still remember the first time I cut into it—the contrast between the cake and cheesecake was not only beautiful but downright irresistible.
This isn’t your average dessert; it’s a showstopper. It’s the kind of cake you bring out when you want to impress your guests or treat yourself to something truly indulgent. What makes it stand out isn’t just the cheesecake in the middle, but the harmony between the sweet, buttery cake and the smooth tang of the cream cheese. It’s balanced, rich, and just the right amount of sweet. I like to finish it with a light frosting or even just a dusting of powdered sugar—because the flavor is already so full, it doesn’t need much else.
I find that people don’t expect to find a cheesecake inside a layer cake, and that surprise is part of what makes this recipe so fun to bake. It’s ideal for birthdays, holidays, or any occasion where you want to bring a little something extra to the table. Whether you’re an experienced baker or just starting out, this recipe is absolutely worth trying. You’ll not only get to create a beautiful dessert, but you’ll also experience the joy of cutting that perfect slice—and seeing the look on everyone’s face when they see what’s inside.
Ingredients
For the White German Chocolate Cake Layers:
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2 ½ cups all-purpose flour
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1 tbsp baking powder
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½ tsp salt
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1 cup unsalted butter, softened
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1 ¾ cups granulated sugar
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4 large egg whites
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2 tsp vanilla extract
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1 cup whole milk
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6 oz white chocolate, melted and slightly cooled
For the Cheesecake Center:
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16 oz cream cheese, softened
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½ cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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¼ cup sour cream
For the Frosting (optional):
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1 cup unsalted butter, softened
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3 cups powdered sugar
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1 tsp vanilla extract
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2 tbsp milk (more if needed for consistency)
How to Bake This Recipe
Step 1: Prepare the Cheesecake Layer
Start by preheating your oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
In a large bowl, beat the cream cheese until smooth. Gradually add in the sugar and continue beating until fluffy. Mix in the eggs, one at a time, making sure each is fully incorporated. Add the vanilla extract and sour cream, and beat until smooth and creamy.
Pour the cheesecake mixture into the pan, smooth the top, and bake for 40–45 minutes, or until the center is set and no longer jiggly. Let it cool completely, then chill in the fridge for at least 3 hours or overnight for best results.
Step 2: Make the White Chocolate Cake Layers
Preheat the oven again to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
In a bowl, whisk together the flour, baking powder, and salt. In a separate bowl, beat the butter and sugar together until light and fluffy. Add in the egg whites one at a time, mixing well after each addition. Stir in the vanilla.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined. Fold in the melted white chocolate gently, making sure not to overmix.
Divide the batter evenly between the two prepared pans and smooth the tops. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely before assembly.
Step 3: Assemble the Cake
Once the cake layers and cheesecake are fully cooled, remove the cheesecake from the springform pan. Trim any domed tops from the cake layers if needed to make them level.
Place one cake layer on your serving plate. Carefully set the chilled cheesecake layer on top. Then place the second cake layer over the cheesecake, pressing down gently to set everything in place.
If desired, frost the cake using the prepared buttercream, or leave it unfrosted for a rustic presentation. You may also dust the top lightly with powdered sugar for a simple finish.
Step 4: Chill Before Serving
Let the assembled cake chill in the refrigerator for at least 1 hour before slicing. This helps everything set firmly and allows for clean, even slices.
How Long to Bake White German Chocolate Cake with a Cheesecake Center
Baking this layered beauty requires patience and careful timing. The cheesecake layer needs to be baked separately at 325°F (160°C) for about 40–45 minutes. It’s important to keep an eye on it toward the end. When the edges are set and the center no longer jiggles when gently shaken, it’s ready. Allow it to cool at room temperature, then refrigerate it for at least 3 hours—or overnight—for the best texture.
For the white chocolate cake layers, you’ll bake them at 350°F (175°C) for about 25–30 minutes. Use the toothpick test to check doneness; if it comes out clean, the cake is baked. Make sure to let the layers cool fully before you begin assembling. If the cakes are even slightly warm, they may cause the cheesecake layer to soften too much or slide.
Taking the time to let each component bake and cool properly is essential. If rushed, the cheesecake might collapse or the cake layers may not hold their shape well when stacked. For best results, I always recommend baking the cheesecake a day in advance. That way, you’re never pressed for time during assembly.
How to Store Leftovers
Once assembled and sliced, you’ll want to keep this cake fresh and delicious. Store any leftover slices in an airtight container in the refrigerator. It will stay fresh for up to 4 days. The cheesecake center means the cake needs to stay chilled, so avoid leaving it out for too long during serving.
If you plan to make it ahead of time, you can store the unassembled layers separately. Wrap the cake layers in plastic wrap and store them at room temperature for up to 24 hours. Keep the cheesecake wrapped and refrigerated until you’re ready to assemble everything.
For freezing, the unassembled cheesecake layer can be frozen for up to a month. Just wrap it tightly in plastic wrap and foil. Thaw it in the refrigerator before using. However, I don’t recommend freezing the fully assembled cake, as the texture may suffer.
Tips for Perfect Results
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Room temperature ingredients: Always make sure your butter, eggs, and cream cheese are at room temperature before starting. This helps the batter mix evenly and creates a better texture.
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Use parchment paper: Lining the pans ensures that the cake layers and cheesecake release cleanly. It also prevents sticking and makes cleanup easier.
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Level your cake layers: For a professional-looking finish, trim any domes off the cake layers with a serrated knife. Flat layers stack more evenly and keep the cheesecake stable.
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Chill before slicing: After assembling the cake, let it sit in the fridge for at least an hour. This firms everything up and allows for clean, smooth cuts.
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Stabilize with frosting if needed: If your cake feels a bit unstable, a thin layer of buttercream around the cheesecake can help hold the layers in place.
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Don’t overbake: Watch both the cheesecake and the cake layers closely. Overbaking can dry out the cake or make the cheesecake rubbery. Always test for doneness a few minutes before the timer goes off.
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Slice with a warm knife: For the cleanest slices, dip your knife in warm water and wipe it between cuts. This trick works wonders, especially with the creamy center.
When you follow these tips and allow enough time for chilling and baking, the final result is a cake that not only looks stunning but also tastes incredible in every bite.
Frequently Asked Questions
1. Can I make this cake ahead of time?
Yes, you can absolutely prepare this cake in advance. In fact, I often do just that. I usually bake the cheesecake layer the night before and let it chill overnight. The next day, I bake the cake layers and assemble everything. Once assembled, the cake holds up well in the refrigerator for up to 4 days. This make-ahead method not only saves time but also enhances the texture as the flavors settle and the layers firm up perfectly for slicing.
2. What if I don’t have white chocolate—can I substitute it?
If you don’t have white chocolate on hand, you can substitute it with white chocolate chips or even white chocolate baking bars. Just make sure to melt them gently and let them cool slightly before adding to the batter. I don’t recommend skipping it altogether, as the white chocolate brings a subtle richness and sweetness that’s essential to the overall flavor. Avoid using sweetened condensed milk or other chocolate alternatives—they won’t offer the same consistency or taste.
3. Can I use boxed cake mix instead of making the layers from scratch?
Yes, if you’re short on time or prefer a shortcut, a white cake mix can work. Just be sure to follow the box instructions and still incorporate melted white chocolate for that signature flavor. That said, homemade layers give you more control over texture and sweetness. Personally, I prefer the scratch-made version because it’s softer and blends better with the cheesecake center, but using a boxed mix won’t ruin the recipe—it just changes the overall feel a bit.
4. How do I keep the cheesecake from cracking?
Cracking usually happens when the cheesecake is overbaked or cooled too quickly. To prevent this, avoid overmixing the batter and don’t open the oven door while it bakes. Once it’s done, turn off the oven and leave the cheesecake inside with the door cracked open for about 30 minutes before removing it. Let it cool fully at room temperature before chilling in the fridge. This gentle cooling method minimizes sudden temperature changes that cause cracks. But even if it cracks a little, don’t worry—the cake layers will hide it beautifully once everything is assembled.
White German Chocolate Cake with a Cheesecake Center
- Total Time: 100 minutes
- Yield: 10–12 servings 1x
Description
This White German Chocolate Cake with a Cheesecake Center is a stunning dessert that combines two favorites in one elegant presentation. Fluffy white chocolate cake layers surround a rich, creamy cheesecake center, creating the perfect contrast of textures and flavors. Ideal for special occasions or when you want to serve something truly memorable, this cake is as beautiful as it is delicious.
Ingredients
White Chocolate Cake Layers:
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2 ½ cups all-purpose flour
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1 tbsp baking powder
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½ tsp salt
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1 cup unsalted butter, softened
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1 ¾ cups granulated sugar
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4 large egg whites
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2 tsp vanilla extract
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1 cup whole milk
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6 oz white chocolate, melted and slightly cooled
Cheesecake Center:
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16 oz cream cheese, softened
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½ cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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¼ cup sour cream
Optional Frosting:
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1 cup unsalted butter, softened
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3 cups powdered sugar
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1 tsp vanilla extract
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2 tbsp milk (more if needed)
Instructions
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Prepare the Cheesecake Layer:
Preheat oven to 325°F (160°C). Line a springform pan with parchment and grease the sides.
Beat cream cheese until smooth. Add sugar, then eggs, vanilla, and sour cream. Mix until creamy.
Pour into pan and bake for 40–45 minutes. Cool completely and chill for 3+ hours. -
Make the Cake Layers:
Preheat oven to 350°F (175°C). Grease and line two 9-inch pans.
Mix flour, baking powder, and salt. In another bowl, beat butter and sugar. Add egg whites and vanilla.
Add dry mix alternately with milk. Fold in melted white chocolate.
Divide into pans and bake for 25–30 minutes. Cool fully. -
Assemble the Cake:
Level cake layers if needed. Place one layer on serving plate. Add cheesecake on top, then second cake layer.
Frost if desired or dust with powdered sugar. Chill 1 hour before serving.
Notes
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Chill cheesecake overnight for best texture.
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Substitute white chocolate chips if needed.
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Use a serrated knife to level cake layers for even stacking.
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Store leftovers in the fridge up to 4 days in an airtight container.
- Prep Time: 30 minutes
- Cook Time: 70 minutes