German Chocolate Cheesecake Cake: The Ultimate Dessert Recipe

German Chocolate Cheesecake Cake: Prepare to be amazed! Imagine the rich, decadent flavors of German chocolate cake swirled together with the creamy, tangy goodness of cheesecake. It’s a dessert mashup of epic proportions, and trust me, your taste buds will thank you.

While German chocolate cake might conjure images of Bavaria, its origins are surprisingly American. It’s named after Sam German, an American baker who developed a type of dark baking chocolate in 1852. The cake itself didn’t appear until 1957, thanks to a recipe submitted by a home baker to a Dallas newspaper. Now, we’re taking that classic flavor profile and elevating it to a whole new level by combining it with the universally loved cheesecake.

What’s not to love? The moist chocolate cake layers, the sweet and nutty coconut-pecan frosting, and the smooth, melt-in-your-mouth cheesecake filling create a symphony of textures and tastes. This German Chocolate Cheesecake Cake is perfect for special occasions, holidays, or simply when you need a show-stopping dessert to impress your friends and family. It’s rich, it’s decadent, and it’s guaranteed to be a crowd-pleaser. Get ready to bake something truly extraordinary!

Ingredients:

• For the German Chocolate Cake Layers:
• 2 cups all-purpose flour
• 2 cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup boiling water
• For the Cheesecake Layer:
• 32 ounces cream cheese, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream
• For the Coconut Pecan Frosting:
• 1 cup (2 sticks) unsalted butter
• 1 cup packed light brown sugar
• ½ cup evaporated milk
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 1 ½ cups shredded coconut
• 1 ½ cups chopped pecans
• For Garnish (Optional):
• Chocolate shavings
• Additional chopped pecans
• Maraschino cherries

Preparing the German Chocolate Cake Layers:

1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper rounds for easy removal. This step is crucial to prevent the cakes from sticking.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Make sure everything is evenly distributed. This ensures consistent texture and flavor in your cake layers.
3. Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract. Blend until well combined. This mixture will add moisture and richness to the cake.
4. Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix. Overmixing can lead to a tough cake.
5. Add Boiling Water: Carefully pour the boiling water into the batter and mix until smooth. The batter will be thin. Don’t worry, this is normal! The hot water helps to bloom the cocoa powder and create a moist cake.
6. Divide and Bake: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Keep a close eye on them, as baking times can vary.
7. Cool the Cakes: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Cooling them in the pans first prevents them from breaking.

Preparing the Cheesecake Layer:

1. Preheat and Prepare Pan: Preheat your oven to 325°F (160°C). Wrap the bottom of a 9-inch springform pan tightly with heavy-duty aluminum foil. This will prevent water from seeping in during the water bath.
2. Beat Cream Cheese and Sugar: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Make sure there are no lumps. This is the foundation of a smooth and delicious cheesecake.
3. Add Eggs: Add the eggs one at a time, beating well after each addition. Be careful not to overmix. Overmixing can incorporate too much air and cause the cheesecake to crack.
4. Add Vanilla and Sour Cream: Stir in the vanilla extract and sour cream until just combined. The sour cream adds a tangy flavor and helps to keep the cheesecake moist.
5. Prepare Water Bath: Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. The water bath helps to ensure even baking and prevents the cheesecake from cracking.
6. Bake the Cheesecake: Carefully transfer the roasting pan with the cheesecake to the oven. Bake for 60-75 minutes, or until the edges are set but the center still has a slight jiggle.
7. Cool the Cheesecake: Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This gradual cooling helps to prevent cracking.
8. Chill the Cheesecake: Remove the cheesecake from the water bath and let it cool completely on a wire rack. Then, cover it with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. Chilling allows the cheesecake to set completely and develop its flavor.

Preparing the Coconut Pecan Frosting:

1. Melt Butter and Brown Sugar: In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and cook, stirring constantly, until the sugar is dissolved and the mixture is smooth.
2. Add Evaporated Milk and Egg Yolks: Gradually whisk in the evaporated milk. Then, whisk in the egg yolks one at a time, whisking constantly to prevent them from scrambling.
3. Cook and Thicken: Continue to cook, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes. Be patient and keep stirring to prevent burning.
4. Remove from Heat and Add Vanilla: Remove the saucepan from the heat and stir in the vanilla extract.
5. Stir in Coconut and Pecans: Stir in the shredded coconut and chopped pecans. Mix well to combine.
6. Cool the Frosting: Let the frosting cool slightly before assembling the cake. It should be thick enough to spread easily but not too hot.

Assembling the German Chocolate Cheesecake Cake:

1. Level the Cake Layers: If the cake layers are uneven, use a serrated knife to level them. This will ensure a stable and even cake.
2. Place First Cake Layer: Place one cake layer on a serving plate or cake stand.
3. Spread Half the Frosting: Spread half of the coconut pecan frosting evenly over the first cake layer.
4. Place Cheesecake Layer: Carefully place the chilled cheesecake layer on top of the frosting.
5. Place Second Cake Layer: Gently place the second cake layer on top of the cheesecake.
6. Spread Remaining Frosting: Spread the remaining coconut pecan frosting evenly over the top and sides of the cake.
7. Garnish (Optional): Garnish with chocolate shavings, additional chopped pecans, and maraschino cherries, if desired.
8. Chill and Serve: Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. This will make it easier to slice and serve.

Conclusion:

This German Chocolate Cheesecake Cake isn’t just a dessert; it’s an experience, a symphony of flavors and textures that will leave you and your guests utterly speechless. From the rich, moist chocolate cake layers to the creamy, decadent cheesecake filling, and topped with that iconic, irresistible coconut-pecan frosting, every bite is a journey to dessert heaven. It’s a showstopper, perfect for birthdays, holidays, or any occasion that calls for something truly special. Why is this a must-try? Because it combines the best of both worlds: the comforting familiarity of German chocolate cake with the luxurious indulgence of cheesecake. It’s a surprisingly easy recipe to follow, even for novice bakers, and the results are guaranteed to impress. Forget store-bought cakes; this homemade masterpiece will elevate your baking game and become a cherished family favorite. The contrast between the slightly bitter chocolate and the sweet, tangy cheesecake is simply divine, and the coconut-pecan frosting adds a delightful textural element that ties everything together beautifully. But the beauty of this recipe lies not only in its deliciousness but also in its versatility. Feel free to experiment with different variations to suit your taste. For a richer chocolate flavor, try using dark chocolate in the cake layers. If you’re not a fan of pecans, walnuts or almonds work just as well in the frosting. You could even add a layer of chocolate ganache between the cake and cheesecake for an extra touch of decadence. Serving Suggestions: * Serve chilled for the best flavor and texture. * A dollop of whipped cream or a scoop of vanilla ice cream complements the cake perfectly. * Garnish with fresh berries or chocolate shavings for an elegant presentation. * Pair it with a strong cup of coffee or a glass of dessert wine for the ultimate indulgence. * For a festive touch, dust the top with cocoa powder or edible gold glitter. Don’t be intimidated by the multiple layers; each component is relatively simple to make, and the final result is well worth the effort. I promise you, the moment you take that first bite, you’ll understand why I’m so passionate about this recipe. It’s a crowd-pleaser, a conversation starter, and a guaranteed way to make any occasion feel a little more special. So, what are you waiting for? Gather your ingredients, preheat your oven, and prepare to embark on a baking adventure. I’m confident that you’ll love this German Chocolate Cheesecake Cake as much as I do. And once you’ve tried it, I’d love to hear about your experience! Share your photos, tips, and variations in the comments below. Let’s create a community of bakers who appreciate the joy of homemade desserts. Happy baking! I can’t wait to see your creations! Let me know if you have any questions along the way; I’m here to help you succeed. Enjoy!

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