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White German Chocolate Cheesecake Cake

A delightful fusion of rich chocolate cake and creamy cheesecake topped with coconut and pecans, perfect for celebrations and gatherings.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cup unsalted butter, softened
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 cup buttermilk
  • 4 ounces German chocolate, melted
For the Cheesecake Layer
  • 8 ounces cream cheese, softened
  • 0.5 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
For the Topping
  • 0.5 cup sweetened shredded coconut
  • 0.5 cup chopped pecans

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two round cake pans.
  2. In a bowl, mix the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, beat together the butter, eggs, and vanilla. Gradually add the dry ingredients, alternating with the buttermilk. Stir in the melted German chocolate until well combined.
  4. Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes. Let them cool completely.
Cheesecake Layer
  1. For the cheesecake layer, beat the cream cheese until smooth, then add the powdered sugar and vanilla.
  2. In a separate bowl, whip the heavy cream until stiff peaks form, then fold into the cream cheese mixture.
Assembly
  1. Once the cakes are cool, place one layer on a serving plate. Spread the cheesecake layer on top, then place the second cake layer on top of the cheesecake.
  2. Garnish with coconut and pecans before serving.

Notes

Make sure all your ingredients are at room temperature for the best mixing results. Use high-quality German chocolate for a better flavor. Be careful not to overmix the batter; mix just until combined for a tender cake. Allow the cakes to cool completely before adding the cheesecake layer to prevent melting.