White German Chocolate Cheesecake

This white German chocolate cake layered with creamy cheesecake and topped with toasted walnuts is a true showstopper for birthdays and special gatherings. The fusion of classic chocolate cake with a rich cheesecake middle and luscious frosting makes each bite unforgettable. The nutty finish adds a touch of crunch and warmth that sets it apart from any ordinary layer cake.

I first developed this for my sister’s birthday and watched every guest swoon over the combination of fluffy cake and creamy cheesecake. It has since become our family’s most requested celebration cake.

Ingredients

• German chocolate: Adds signature sweetness and smoothness. Look for bars with a high cocoa butter content for best results
• Unsalted butter: Essential for moistness and to carry flavor. Choose a quality butter for a tender crumb
• Granulated and brown sugar: Creates balanced sweetness and depth. Brown sugar brings warmth while granulated keeps it light
• Eggs: Separate yolks and whites for optimal cake rise and tenderness. Use large, fresh eggs for best structure
• Vanilla extract: Enhances both cake and cheesecake layers. Real vanilla is worth the splurge for this special dessert
• All purpose flour: The backbone for sturdy yet soft cake layers. Sift before measuring for extra airiness
• Baking powder and baking soda: Essential for lift and crumb. Be sure both are fresh for even rise
• Salt: Balances sweetness and sharpens flavors. Kosher salt is preferable for accuracy
• Buttermilk: Provides tang and moistness. Always shake before measuring and use chilled
• Cream cheese: Supplies rich and silky body for the cheesecake. Go for full fat brick style cream cheese
• Powdered sugar: Used in frosting for smoothness. Sift to avoid lumps
• Milk: Helps achieve that spreadable creamy frosting. Whole milk is ideal for richness
• Walnuts or pecans: Top the cake with a nutty crunch. Toast your nuts to release deeper flavor before chopping

Step-by-Step Instructions

Prepare Oven and Pans:

Set your oven to 350 degrees Fahrenheit and thoroughly grease and flour three nine inch round cake pans. Line the pans with parchment paper to guarantee easy removal and perfect layers.

Make the Cheesecake Layer:

Begin by setting the oven to 325 degrees Fahrenheit. Use a stand or hand mixer to beat the cream cheese and sugar together until the mixture is free of lumps. Blend in the egg and vanilla until just combined. Pour into a parchment-lined pan and bake for twenty five to thirty minutes until the center looks barely jiggly. Cool completely then chill in the fridge so it is firm enough to layer.

Make the Cake Batter:

Melt together chopped German chocolate and butter in a saucepan over a low flame until silky and smooth. Let this cool for a few minutes to avoid curdling the eggs. In a large bowl, whip the granulated sugar, brown sugar, and egg yolks with a mixer until the color lightens and the mixture is creamy. Add your melted chocolate and vanilla slowly mixing to blend. Whisk together flour, baking powder, baking soda, and salt in another bowl for even distribution. Alternate adding the dry mix in three additions with splashes of buttermilk, starting and ending with dry mix. Beat egg whites in a totally clean bowl to stiff peaks, then fold them in gently to maintain the batter’s airiness.

Bake Cake Layers:

Divide the cake batter evenly among the three prepared pans. Smooth the tops with an offset spatula for even baking. Bake on the center rack for about twenty five to thirty minutes. To test for doneness, insert a toothpick into the center it should come out free of wet batter. Allow cakes to cool for ten minutes before carefully removing from pans. Let cool completely on racks so the structure sets.

Make the Frosting:

Melt your remaining German chocolate and butter gently until glossy. Allow to cool slightly so it does not melt the powdered sugar. In a mixing bowl beat powdered sugar with milk and vanilla for a creamy base. Add in melted chocolate mixture and beat until the frosting is smooth and easily spreadable.

Assemble the Cake:

Place your first cooled cake layer on a platter and spread on a generous layer of frosting. Carefully lay the cheesecake layer on top, using a cake board or your hands to avoid breakage. Add another cake layer with more frosting. Top with the final cake layer and cover the entire cake with remaining frosting, smoothing the sides and top. Finish by sprinkling chopped walnuts or pecans generously over the top, pressing lightly so they stick.

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I always look forward to the aroma that fills the kitchen when the cake layers are baking it smells like a bakery around the holidays. My personal favorite part is the cheesecake middle it is so creamy and perfectly balances the chocolate cake.

Storage Tips

Keep the finished cake refrigerated because of the cheesecake layer. Wrap leftovers tightly or cover with a cake dome. The cake stays fresh for up to four days in the fridge. For longest storage slice and wrap individual servings to freeze for up to one month.

Ingredient Substitutions

You can swap pecans for walnuts if you need a slightly sweeter nuttiness or if allergies are a concern. If you do not have buttermilk on hand mix whole milk with a splash of lemon juice or vinegar and let it stand for five minutes.

Serving Suggestions

Slice with a hot knife dipped in water for picture perfect servings. This cake is rich so thin slices go a long way. Pair with black coffee or a glass of cold milk. For a festive touch, decorate the top with extra curls of German chocolate before adding the nuts.

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Cultural Context

This cake takes inspiration from classic German chocolate cake, which was first created in the US not Germany and named after the sweet baking chocolate developed by Samuel German. Layering in cheesecake gives it an American twist that makes it irresistible for potlucks and family holiday gatherings.

Recipe FAQs

→ How do I prevent the cheesecake layer from cracking?

Bake the cheesecake at a low temperature and avoid overbaking. Allow it to cool gradually before refrigerating to minimize cracks.

→ Can I use a different type of nuts for the topping?

Yes, pecans are a great alternative to walnuts and can be used either raw or toasted for added aroma and texture.

→ Why fold in beaten egg whites for the cake?

Incorporating beaten egg whites creates a lighter, airier cake crumb, helping each layer stay soft and tender.

→ How should I store the assembled cake?

Keep the cake refrigerated, especially with the cheesecake layer, and let it come to room temperature before serving for the best texture.

→ Is it possible to make components ahead of time?

Yes, bake the cake and cheesecake layers in advance, wrap them well, and assemble with fresh frosting and nuts when ready to serve.