White German Chocolate Cake with a Cheesecake Center

Introduction:
Indulge in a decadent fusion of flavors with this White German Chocolate Cake. A luscious cheesecake layer nestled between soft, moist German chocolate cake makes this dessert a showstopper for any occasion. Topped with a velvety caramel glaze and sprinkled with nuts, this cake is as stunning as it is delicious. Whether celebrating a special event or simply craving something extraordinary, this cake will satisfy your sweet tooth and wow your guests.

Recipe:

Ingredients:

• For the Cake:
  • 1 cup (4 oz) German chocolate, chopped
  • 3 large eggs, separated
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup buttermilk
• For the Cheesecake Layer:
  • 2 packages (8 oz each) cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
• For the Topping:
  • 1/2 cup caramel sauce
  • 1/3 cup chopped pecans

Instructions:

1. Prepare the Cake Layers:
   • Preheat the oven to 350°F (175°C)—grease and flour two 9-inch round cake pans.
   • Melt the German chocolate in a microwave-safe bowl, stirring until smooth. Set aside to cool.
   • In a large bowl, beat the egg whites until stiff peaks form; set aside.
   • In another bowl, cream together butter and sugar until light and fluffy. Add egg yolks, one at a time, followed by melted chocolate and vanilla.
   • Sift together flour, baking soda, and salt. Add to the chocolate mixture alternately with buttermilk, mixing just until combined. Fold in the beaten egg whites. Divide the batter evenly between the pans and bake for 25–30 minutes. Let cool completely.
2. Prepare the Cheesecake Layer:
   • Reduce oven temperature to 325°F (165°C).
   • In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla. Pour the batter into a 9-inch round pan lined with parchment paper.
   • Bake for 35–40 minutes or until the center is set. Cool completely, then refrigerate for at least 2 hours.
3. Assemble the Cake:
   • Place one chocolate cake layer on a serving plate. Top with the cheesecake layer, then the second chocolate cake layer.
4. Finish with Toppings:
   • Drizzle caramel sauce over the top and sprinkle with chopped pecans.
5. Serve and Enjoy:
   • Slice and serve chilled or at room temperature.