german chocolate cheesecake cake recipe

Written BySheba G Updated On
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The Best german chocolate cheesecake cake recipe

I have been making this German chocolate cheesecake cake for years, and it is always a hit. The combination of rich chocolate cake, creamy cheesecake, and that classic coconut pecan frosting is just perfect. My kids beg me to make it for their birthdays, and it is my go to for family gatherings and holidays. It feels indulgent, but I love that the cheesecake layer adds some protein and calcium, making it a little more balanced than a regular cake. This recipe is special to me because it brings together two of my favorite desserts in one beautiful pan.

German Chocolate Cheesecake Cake

4.6 from 1762 votes

A decadent layer cake that combines a moist chocolate cake base with a creamy cheesecake layer, all topped with a classic German chocolate coconut pecan frosting. This showstopping dessert is perfect for celebrations and special occasions.

Prep Time30 mins
Cook Time1 hour
Resting Time0 mins
Total Time1 hour 30 mins
Servings: 12Cuisine: InternationalCalories: 550 kcal

🥘Ingredients

For the Chocolate Cake

1 box (15.25 oz) German chocolate cake mix
1 cup water
1/2 cup vegetable oil
3 large eggs
1 cup sour cream

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 Coconut Pecan Frosting

1 cup evaporated milk
1 cup granulated sugar
3 large egg yolks
1/2 cup unsalted butter
1 teaspoon vanilla extract
1 cup sweetened shredded coconut
1 cup chopped pecans

👨‍🍳Directions

1Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2Make the chocolate cake: In a large bowl, combine the cake mix, water, oil, eggs, and sour cream. Beat with an electric mixer on medium speed for 2 minutes. Pour the batter evenly into the prepared pans.
3Make the cheesecake layer: In a separate bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, then the vanilla, and mix until combined. Pour the cheesecake mixture over the cake batter in the pans, dividing evenly.
4Bake for 40 to 45 minutes, or until the cake is set and a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then remove to a wire rack to cool completely.
5Make the frosting: In a saucepan, combine the evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble, about 10 to 12 minutes. Remove from heat and stir in the vanilla, coconut, and pecans. Let cool to room temperature.
6Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of frosting on top. Place the second layer on top and frost the top and sides of the cake with the remaining frosting. Refrigerate for at least 1 hour before serving.

🔧Equipment

Two 9-inch round cake pans
Electric mixer
Mixing bowls
Saucepan
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 550 kcal🧈Total Fat: 35g💛Saturated Fat: 15g❤️Cholesterol: 145mg🧂Sodium: 480mg🌾Total Carbs: 55g🥦Dietary Fiber: 2g🍬Sugars: 40g🥩Protein: 8g

📝Notes

For best results, make sure the cream cheese is at room temperature before making the cheesecake layer. You can also use a homemade chocolate cake recipe if you prefer.

Watch Video Of How German Chocolate Cheesecake Cake Works

This German chocolate cheesecake cake is always a good idea for any occasion. It is rich, flavorful, and looks impressive on any dessert table. My family loves it, and I am sure yours will too.

❓ Frequently Asked Questions About German Chocolate Cheesecake Cake

1. Can I use a different type of cake mix?

Yes, you can use any chocolate cake mix you like. A devil’s food or dark chocolate mix will also work well and give a richer flavor.

2. How do I store this German chocolate cheesecake cake?

Store it in the refrigerator, covered, for up to 5 days. The cheesecake layer needs to stay chilled. Let it sit at room temperature for about 15 minutes before serving for the best texture.

3. Can I make this cake ahead of time?

Absolutely. You can prepare the cake a day in advance. Keep it refrigerated and add the frosting just before serving, or frost it and keep it chilled. It actually tastes even better the next day.

4. Can I freeze this cake?

Yes, you can freeze the unfrosted cake layers. Wrap them tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before frosting and serving.

5. My frosting turned out grainy. What went wrong?

Grainy frosting usually happens if the sugar is not fully dissolved or if the mixture was cooked too quickly. Make sure to cook it over medium heat and stir constantly until it thickens. Using fine granulated sugar can also help.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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