Here’s a detailed, unique article on White German Chocolate Cake with a Cheesecake Center with a complete step-by-step method:

White German Chocolate Cake with a Cheesecake Center: A Decadent Twist on a Classic

If you love the rich flavors of a traditional German chocolate cake but crave a lighter, creamier twist, this White German Chocolate Cake with a Cheesecake Center is the ultimate dessert. Combining the airy sweetness of white chocolate cake, a luscious cheesecake core, and the signature coconut-pecan frosting, this cake is perfect for celebrations or any special indulgence. Here’s how to make it from scratch, step by step.

Ingredients

For the White Chocolate Cake:

• 2 ½ cups all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, softened
• 2 ½ cups granulated sugar
• 5 large eggs, room temperature
• 1 tsp vanilla extract
• 1 cup buttermilk, room temperature
• 8 oz white chocolate, melted and slightly cooled

For the Cheesecake Center:

• 16 oz cream cheese, softened
• ⅔ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract

For the Coconut-Pecan Frosting:

• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 egg yolks
• ½ cup unsalted butter
• 1 tsp vanilla extract
• 1 ½ cups shredded sweetened coconut
• 1 cup chopped pecans

Step-by-Step Method

Step 1: Prepare the Cheesecake Center

1. Preheat your oven to 325°F (163°C).
2. In a medium mixing bowl, beat the cream cheese until smooth.
3. Gradually add sugar, then mix in eggs one at a time.
4. Stir in vanilla extract until the mixture is creamy.
5. Pour the cheesecake mixture into a greased and parchment-lined 8-inch round cake pan. Set aside.

Step 2: Make the White Chocolate Cake

1. Preheat the oven to 350°F (177°C). Grease and line two 9-inch round cake pans with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, cream butter and sugar until light and fluffy.
4. Add eggs one at a time, mixing well after each addition, then stir in vanilla.
5. Gradually add the flour mixture, alternating with buttermilk, beginning and ending with flour.
6. Gently fold in the melted white chocolate until fully combined.

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