White German Chocolate Cake with Cheesecake Layer

1. Preheat and Prep

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, making sure the bottoms and sides are well coated to prevent sticking.

2. Make the Cake Batter

In a large mixing bowl, combine the white cake mix, buttermilk, vegetable oil, and egg whites. Beat on medium speed for about 2 minutes, until the batter is smooth and well blended.

Divide half of the batter evenly between the two prepared cake pans, spreading it into an even layer. Set the remaining batter aside.

3. Make the Cheesecake Filling

In a medium bowl, beat the softened cream cheese until smooth and creamy. Add the ¼ cup granulated sugar, egg, and ½ teaspoon vanilla extract, mixing until fully incorporated and lump-free.

Drop spoonfuls of the cheesecake mixture over the cake batter in each pan. Gently spread it out, keeping about a 1-inch border around the edges so the cheesecake stays neatly layered inside the cake.

4. Top and Bake