Ingredients
-
Cake Batter: 2 cups all-purpose flour, 1 cup sugar, 1 cup unsalted butter, 1 cup white chocolate (chopped), 4 large eggs, 1 tsp vanilla extract, 1 tsp baking powder, ½ tsp baking soda, ¼ tsp salt.
-
Cheesecake Filling: 8 oz cream cheese (softened), ½ cup powdered sugar, ½ cup sour cream, ¼ cup milk.
Instructions
-
Prep: Preheat oven to 350°F (175°C). Grease and flour your cake pans (standard 8-inch or 9-inch pans).
-
Melt: In a saucepan over medium heat, gently melt the butter and chopped white chocolate until smooth. Set aside to cool slightly.
-
Cream: In a large bowl, beat the sugar and eggs until the mixture is light and fluffy. Stir in the melted chocolate mixture and vanilla.
-
Dry Mix: In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add this to the wet ingredients until just combined.
-
Cheesecake Center: In a medium bowl, whisk the cream cheese, powdered sugar, sour cream, and milk until completely smooth.
-
Layer: Pour half of the cake batter into the prepared pans. Carefully spread the cheesecake filling over the batter, then top with the remaining cake batter.
-
Bake: Bake for 30–35 minutes, or until a toothpick inserted into the cake portion comes out clean.
-
Cool: Allow the cakes to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
-
The “German” Part: To make this a true “German Chocolate” cake, consider frosting it with a white chocolate version of the traditional Coconut-Pecan frosting!
-
White Chocolate Quality: Since white chocolate is the primary flavor, use a high-quality bar (like Ghirardelli) rather than chips for a better melt and flavor.
-
Pro Tip: Don’t overmix once the flour is added, or the cake will lose its tender crumb.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: German
- Diet: Vegetarian