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Ultimate White German Chocolate Cake with Cheesecake Swirl Recipe

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★★★★★

4.6 from 95 reviews

This Ultimate White German Chocolate Cake features a moist, fluffy white cake layered with a smooth, creamy cheesecake swirl and topped with a rich, homemade coconut-pecan frosting. The cake combines white chocolate chips in the batter and a luscious coconut pecan frosting, creating a decadent dessert perfect for celebrations or special occasions.

Ingredients

Scale

Cake Ingredients

  • 2 ½ cups (312 g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ¾ cups (350 g) granulated sugar
  • ¾ cup (170 g) unsalted butter, softened
  • 6 large egg whites
  • 1 cup (240 ml) buttermilk
  • 2 teaspoons vanilla extract
  • 1 cup (175 g) white chocolate chips

Cheesecake Swirl

  • 1 cup (240 g) small-curd cottage cheese
  • 8 ounces (225 g) cream cheese, softened
  • ½ cup (100 g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Coconut-Pecan Frosting

  • 1 cup (240 ml) evaporated milk
  • 1 ½ cups (300 g) granulated sugar
  • 4 large egg yolks
  • ½ cup (115 g) unsalted butter, cut into pieces
  • 1 teaspoon vanilla extract
  • 1 ½ cups (135 g) shredded sweetened coconut
  • 1 cup (100 g) chopped pecans (optional)

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 9-inch cake pans and line the bottoms with parchment paper to ensure easy removal of the cake layers after baking.
  2. Mix Dry Ingredients: In a large bowl, sift together 2 ½ cups all-purpose flour, 2 ½ teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Set this mixture aside to be incorporated later.
  3. Cream Butter and Sugar: Using a mixer, beat ¾ cup softened unsalted butter with 1 ¾ cups granulated sugar until the mixture is fluffy and pale, which should take about 3 to 4 minutes. This step helps to create a light cake texture.
  4. Add Egg Whites: Add 6 large egg whites one at a time to the creamed butter and sugar, beating well after each addition to incorporate air and volume into the batter.
  5. Combine Batter: Reduce mixer speed to low. Add the dry ingredients in three parts, alternating with 1 cup buttermilk and 2 teaspoons vanilla extract, beginning and ending with the dry ingredients. Mix just until combined to avoid overworking the batter. Gently fold in 1 cup white chocolate chips using a spatula to evenly distribute without deflating the batter.
  6. Prepare Cheesecake Swirl: In a medium bowl, blend together 1 cup small-curd cottage cheese and 8 ounces softened cream cheese with ½ cup sugar until smooth. Add 1 large egg and 1 teaspoon vanilla extract, mixing until fully combined to create a creamy swirl filling.
  7. Assemble Cake Layers: Pour half of the cake batter evenly into the prepared pans. Drop spoonfuls of the cheesecake mixture over the batter. Use a skewer or knife to gently swirl the cheesecake into the cake batter, creating a marbled effect. Add the remaining cake batter on top and repeat the swirling process.
  8. Bake: Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted near the center comes out clean with a few moist crumbs. Baking time can vary, so start checking at 30 minutes to avoid overbaking.
  9. Cool Cakes: Let the cakes cool in the pans for 15 minutes before transferring them to wire racks to cool completely. Proper cooling is essential for assembling and frosting the cake.
  10. Make Coconut-Pecan Frosting: In a medium saucepan, combine 1 cup evaporated milk, 1 ½ cups granulated sugar, 4 large egg yolks, and ½ cup unsalted butter cut into pieces. Cook over medium heat, stirring constantly to prevent curdling, until the mixture thickens and turns golden, about 12 minutes. Remove from heat and stir in 1 teaspoon vanilla extract, 1 ½ cups shredded sweetened coconut, and 1 cup chopped pecans (optional). Allow the frosting to cool slightly before using.
  11. Assemble and Frost Cake: Place one cake layer on a serving plate and spread half of the frosting evenly over the top. Place the second cake layer on top and cover the entire cake with the remaining frosting, making sure to spread smoothly and evenly.
  12. Chill and Serve: Chill the assembled cake for at least one hour before slicing. This allows the frosting to set and the flavors to meld for a perfect eating experience.

Notes

  • Ensure butter and cream cheese are properly softened for smooth blending and better texture.
  • Fold white chocolate chips and cheesecake swirl gently into the batter to keep it light and airy.
  • Stir frosting constantly while cooking to avoid curdling and ensure a smooth consistency.
  • Check the cake at 30 minutes to prevent overbaking and dryness.
  • For a dairy-free option, use plant-based butter and cream cheese, and substitute evaporated milk with coconut milk.
  • For a gluten-free version, substitute all-purpose flour with almond or oat flour, noting that the cake may be denser.

Keywords: white German chocolate cake, cheesecake swirl cake, coconut pecan frosting, white chocolate cake, homemade cake, German dessert

Find it online: https://hannahdelgado.com/ultimate-white-german-chocolate-cake-with-cheesecake-swirl-recipe/