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

Step 1: Prepare the Cake Batter
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, combine the white cake mix, milk, vegetable oil, eggs, and vanilla extract. Mix according to the package instructions until smooth.
Divide the cake batter evenly between the two prepared pans, smoothing the top with a spatula.
Bake the cakes in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely in the pans on a wire rack.
Step 2: Make the Cheesecake Center
While the cakes are cooling, beat the softened cream cheese and sugar together in a medium bowl until smooth and creamy.
Add the egg and vanilla extract, and beat until well combined.
Once the cakes are completely cooled, use a spoon or melon baller to scoop out a small portion from the center of each cake layer, leaving about an inch border around the edges.
Spoon the cheesecake filling into the hollowed-out centers of both cake layers. Be careful not to overfill.
Step 3: Make the German Chocolate Frosting
In a medium saucepan, combine the evaporated milk, butter, and brown sugar. Cook over medium heat, stirring constantly, until the butter is melted and the sugar has dissolved.
Bring the mixture to a simmer and let it cook for 5-7 minutes until it thickens slightly.
Remove from heat and stir in the shredded coconut, chopped pecans, and vanilla extract. Let the frosting cool to room temperature.
Step 4: Assemble the Cake
Place one cake layer (with the cheesecake center) onto a serving plate.
Spread a generous layer of the German chocolate frosting over the top of the first cake layer.
Place the second cake layer on top, pressing gently to secure.
Top with the remaining frosting, spreading it evenly across the top and sides of the cake.
Serving and Storage Tips