Tuesday, August 9, 2011

"Southern Classics" White Chocolate Cheesecake Layer Cake

What kind of cakes do y'all think of when you think of the South? Obviously for me it is Red Velvet Cake, Carrot Cake, Hummingbird Cake, Coconut Cake, and maybe a few others that I'm just not thinking of. Well, I already make a different kind of Red Velvet Cake every other week, I know it's getting ridiculous. But, it's my absolute favorite. So, when one of my best friends from high school asked for me to bake her a cake for her birthday this weekend, I decided to let her choose, since ya know... it's her birthday & all. She had tasted Mountain Man's Carrot Cake with Orange-Cream Cheese Frosting when I made it for his birthday, so she wanted that cake again. I didn't want to make the same cake because that just wouldn't be special. I asked her if I could put my little twist on it, and she said that was fine. Well, my twist was going to include Carrot Cake (since she requested it), but it was also going to include Hummingbird Cake + White Chocolate Cheesecake. YES, you heard me right... I didn't stutter. Three different cakes in one glorious birthday cake. If y'all aren't from the South and you haven't heard of Hummingbird Cake. It is like the sister of Carrot Cake. Instead of shredded carrots, the cake has mashed bananas, crushed pineapples, and chopped pecans. It also has cream cheese frosting, just like Carrot Cake, which was kind of the common denominator that I knew would drive these two together. Since they are sort of similar, I thought they would be great together in one cake, and boy was I right. These cakes were born to be layered together. But I couldn't just do any ole' cream cheese frosting... I had to kick it up a notch. Instead of frosting in between each cake, I layered in White Chocolate Cheesecake. YESSSSSS. Cheesecake in a layer cake? Amazing. It tasted exactly like a cake with frosting, but with a little more body and well, deliciousness. To tie it all together, I made a white chocolate cream cheese frosting. This cake was by far my favorite cake that I have baked so far, in all its' Southern glory. Please make this cake for your next party, birthday, holiday, or today... whatever. It doesn't matter. It's worth it. And sorry for the kind of bad pictures, it was hard to get a good lookin' picture when you're celebrating & chowing down at the same time! Enjoy :)

The Whole "Southern Classics" White Chocolate Cheesecake Layer Cake

The Cake Gettin' Sliced Into

Layers of Hummingbird Cake, White Chocolate Cheesecake, Carrot Cake,  & White Chocolate Cream Frosting

"Southern Classics" White Chocolate Cheesecake Layer Cake
For the Hummingbird Cake Layers:
1 ½C AP Flour
½t Baking Soda
½t Salt
1C Sugar
½t Cinnamon
2 Large Eggs, Beaten
½C Vegetable Oil   
1t Vanilla
4oz Crushed Pineapple, Undrained
½C Chopped Pecans
1C Chopped Bananas

For the Carrot Cake Layers:
2 Eggs
½C + 2T Vegetable Oil
1C Sugar
1C AP Flour
1t Baking Soda
1t Baking Powder
¼t Salt
1t Cinnamon
Pinch of Ground Ginger
1 ½C Grated Carrot
½C Golden Raisins
½C Chopped Pecans

For the White Chocolate Cheesecake Filling:
¼C White Chocolate Chips, Melted & Cooled
4 8oz Packages of Cream Cheese, Room Temperature
1C + 4T Sugar
2T AP Flour
4 Eggs, Room Temperature
2t Vanilla
2T Heavy Cream

For the White Chocolate Cream Cheese Frosting:
2 8oz Blocks of Cream Cheese, Softened
1 Sticks of Unsalted Butter, Softened
½C White Chocolate Chips, Melted
1t Vanilla
2C Confectioners’ Sugar
Toasted Coconut, For Decoration      
Pineapple Slices, For Decoration
Pecans, For Decoration
White Chocolate Chips, For Decoration

1. Preheat the oven to 350 degrees and spray 7 cake tins (2 Carrot Cake, 2 Hummingbird, & 3 Cheesecake) with Pam and line with parchment, and then set them aside.
2. To Make the Hummingbird Cake Layers: Combine the first 5 ingredients in a large bowl and add the eggs and oil, stirring until dry ingredients are moistened (do not beat). Stir in the vanilla, pineapple, pecans, and bananas. Pour the batter into two prepared cake tins. Bake for 25-30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in the pans on wire racks for 10 minutes and then remove from the pans and cool completely on the wire racks. *Wrap the cakes in plastic wrap and refrigerate overnight to help with stacking*
3. To Make the Carrot Cake Layers: In a large bowl, beat together the eggs, oil, white sugar, and vanilla. Mix in the flour, baking soda, baking powder, salt, and cinnamon. Stir in the carrots, and the fold in the pecans, and golden raisins. Pour the cake batter into the other 2 prepared cake pans. Bake in the preheated oven for 20-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in the pan for 10 minutes, and then turn out onto a wire rack and cool completely. *Wrap the cakes in plastic wrap and refrigerate overnight to help with stacking*
4. To Make the White Chocolate Cheesecake Filling: Preheat the oven to 350 degrees and line 3 cake pans with parchment paper and spray with Pam. In the bowl of a standing mixer, beat the cream cheese on low speed until creamy, and then slowly add in the sugar, mixing slowly until smooth. On low speed, mix in the flour. Turn off the mixer and scrape down the bowl and beater with a rubber spatula. Add one egg at a time; making sure each egg is completely incorporated before adding the next. Scrape down the sides of the bowl. Mix in the vanilla and cream until the mixture is smooth. Using a large spoon, fold in the melted white chocolate until just incorporated. Pour the batter equally into the prepared pans and bake for about 30-45 minutes or until the center is set when you slightly shake the pan. Allowing to cool completely before removing from the pan. Place into the refrigerator and chill the cheesecakes overnight before assembling the cake.
5. To Make the White Chocolate-Cream Cheese Frosting: Beat together the cream cheese and butter until light and fluffy, about 2-3 minutes. Add in the melted white chocolate and vanilla. Next, beat in the sifted confectioners’ sugar until blended and smooth. Chill the frosting in the refrigerator for about 15 minutes in order to set up a little.
6. To Assemble the Cake: Place one layer of humming bird cake and layer on some of the cream cheese, followed by one layer of the cooled cheesecake, another layer of cream cheese frosting, a layer of carrot cake and some more cream cheese frosting. Repeat this process until all the cake has been used. Finish by spread the cream cheese frosting up the sides and on the top in a smooth, even layer (swirling decoratively). Press the toasted coconut onto the sides of the cake and top with the different garnishes on top of the cake. Put the cake in the refrigerator to set up the frosting, about 30 minutes. But then let the cake come to room temperature for about 15 minutes before eating.

*Check out Sweets for a Saturday for this recipe, as well as many others!!*


  1. Wow! Wow! Wow! This looks amazing!I wish I could taste it.

  2. YOU DID IT! You created a MASTERPIECE of yummy goodness. VERY creative. Thanks!

  3. My mouth is watering already. All that gorgeous color and incredible layers. You got the Top Spot again with this one.