🎂 White German Chocolate Cake with Cheesecake Center

There are cakes… and then there are cakes that stop the room.
This one — a soft, tender white German chocolate cake layered with a creamy cheesecake center and smothered in warm coconut-pecan frosting — is the latter. It’s the kind of dessert that makes people lean in close, fork hovering, trying to figure out how something could possibly taste this good.

The slice in your photo tells the whole story: the buttery white cake, the lush cheesecake layer peeking through, and that sticky-gooey coconut pecan frosting dripping over the edges. It’s pure Southern holiday magic — the kind of dessert your grandmother would proudly carry to Christmas Eve supper or Easter Sunday dinner.

If you love vintage Southern baking like my cozy Peach Cobbler in Cast Iron or rich chocolate comfort desserts like Beef Stew and Dumplings pairs well with, you’re going to fall head-over-heels for this gorgeous cake.

❤️ Why You’ll Love This Cake

It’s a showstopper. Three layers of white cake + cheesecake + old-fashioned frosting = unforgettable.
The frosting alone is dangerous. Coconut, pecans, butter, sugar… it’s everything you want in a German chocolate cake.
Perfect for holidays. Christmas, Thanksgiving, Easter, birthdays — it fits every celebration.
Southern from top to bottom. Homemade, indulgent, nostalgic, and beautifully old-school.
Works with any skill level. No tricky techniques — just classic baking at its best.

🛒 Ingredients You Need

White Chocolate Cake

1 (4-oz) bar white baking chocolate, chopped
2 ½ cups all-purpose flour
1 tsp baking soda
¼ tsp salt
1 cup salted butter, softened
1 cup granulated sugar
4 large eggs, separated
2 tsp vanilla extract
1 ¼ cups buttermilk

Coconut-Pecan Frosting

2 ½ cups finely chopped pecans
3 (5-oz) cans evaporated milk
1 ¼ cups granulated sugar
1 cup salted butter
⅔ cup light brown sugar, packed
5 egg yolks, lightly beaten
3 ½ cups sweetened shredded coconut
2 tsp vanilla extract

🍰 Step-By-Step Instructions

Below, I’ve matched your photos in the exact order.

1. Prepare Your Cake Pans

Preheat oven to 350°F.
Grease three 9-inch round cake pans, line with parchment, and lightly grease the parchment.

This prevents sticking and ensures clean cake layers.

2. Melt the White Chocolate

Microwave the white chocolate in 20-second bursts until smooth.
Let it cool for 5 minutes.

White chocolate burns quickly — small bursts are key.

3. Mix Dry Ingredients

Whisk together:

flour
baking soda
salt

Set aside.

4. Cream the Butter & Sugar

Beat butter until creamy.
Gradually add sugar.
Beat in egg yolks one at a time — this creates that signature Southern bakery texture.

5. Add Vanilla & Melted White Chocolate

Mix until everything looks light and silky.

6. Alternate Buttermilk & Flour

Add flour mixture in thirds, alternating with buttermilk.
Begin and end with flour.

This keeps the batter soft and airy.

7. Beat Egg Whites Separately

In a clean bowl, beat whites to medium-stiff peaks.
Fold gently into batter in two additions.

This step gives the cake lift.

8. Bake the Cake Layers

Divide batter evenly between pans.
Bake 20–22 minutes.
Cool completely.

9. Make the Coconut-Pecan Frosting

Toast pecans 8–10 minutes at 350°F.

In a saucepan, combine:

evaporated milk
sugar
brown sugar
butter
egg yolks

Cook over medium heat, stirring constantly, at least 10 minutes, until thickened.

Remove from heat, add:

coconut
pecans
vanilla

Stir occasionally while cooling for 1 hour.

10. Assemble the Cake

Spread frosting between layers, then cover the top and sides.

🧁 Expert Tips

✔ Add cheesecake without changing the cake structure

Bake a simple 8-inch cheesecake layer separately and cool completely before stacking.
This gives a dramatic “center surprise.”

✔ Don’t skip toasting the pecans

The flavor difference is HUGE.

✔ Keep stirring the frosting

It thickens slowly — Southern patience required!

✔ Freeze cake layers for 20 minutes

Makes assembly easier and reduces crumbs.

🌟 Variations & Add-Ins

White Chocolate Raspberry Version

Swirl raspberry jam between layers.

Almond Joy Cake

Add sliced almonds + chocolate drizzle on top.

Holiday Spice Twist

Add nutmeg + extra vanilla for a Christmas flavor.

Extra-Thick Cheesecake Layer

Use a full cheesecake (springform pan style).

🍽 Serving Suggestions

Serve this masterpiece with:

coffee or espresso
vanilla bean ice cream
whipped cream
fresh berries

And for a full Southern holiday spread, pair with:
Cast Iron Peach Cobbler — another reader favorite.

🧊 Storage, Freezer & Make-Ahead Tips

Refrigerator:

Keeps beautifully 4–5 days.

Freezer:

Freeze slices or the whole cake (unfrosted or frosted) up to 3 months.

Make-Ahead:

Bake cake layers one day ahead
Make frosting a few hours ahead
Assemble the morning of serving

❓ FAQs

Can I use white chocolate chips?

Yes, but a white baking bar melts smoother.

Does it really need egg whites folded in?

Yes — that’s what keeps the white cake fluffy and tender.

Can I use unsweetened coconut?

Sweetened works best for texture and flavor.

Can this be a wedding or birthday cake?

Absolutely — it slices beautifully and looks elegant.