German Chocolate Cake

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Here’s a full German Chocolate Cake recipe for you — rich layers of chocolate cake, filled and frosted with the classic coconut-pecan filling:

🌰🍫 German Chocolate Cake Recipe

Ingredients

For the Cake

  • 1 cup (240ml) boiling water

  • 4 oz (115g) German sweet chocolate (or semi-sweet if unavailable)

  • 2 cups (260g) all-purpose flour

  • 1 tsp baking soda

  • ½ tsp salt

  • 1 cup (2 sticks / 230g) unsalted butter, softened

  • 2 cups (400g) granulated sugar

  • 4 large eggs, separated

  • 1 tsp vanilla extract

  • 1 cup (240ml) buttermilk

For the Coconut-Pecan Frosting

  • 1 cup (240ml) evaporated milk

  • 1 cup (200g) granulated sugar

  • 3 large egg yolks

  • ½ cup (1 stick / 115g) butter

  • 1 tsp vanilla extract

  • 1 ½ cups (150g) sweetened shredded coconut

  • 1 cup (120g) chopped pecans

Instructions

Make the Cake:

  1. Melt chocolate: Pour boiling water over chopped chocolate, stir until smooth, set aside to cool slightly.

  2. Dry mix: Whisk together flour, baking soda, and salt.

  3. Cream butter & sugar: Beat butter and sugar until light and fluffy. Add egg yolks, one at a time, then mix in vanilla and melted chocolate.

  4. Combine: Add flour mixture alternately with buttermilk, beginning and ending with flour.

  5. Egg whites: In a separate bowl, beat egg whites until stiff peaks form. Gently fold into batter.

  6. Bake: Divide batter into 3 greased and floured 9-inch round pans. Bake at 350°F (175°C) for 25–30 minutes, until a toothpick comes out clean. Cool completely.

Make the Frosting:

  1. In a saucepan, combine evaporated milk, sugar, egg yolks, and butter.

  2. Cook over medium heat, stirring constantly, until thickened (about 10–12 minutes).

  3. Remove from heat, stir in vanilla, coconut, and pecans. Let cool to spreadable consistency.

Assemble:

  1. Place one cake layer on a serving plate, spread frosting on top.

  2. Repeat with second and third layers.

  3. Spread frosting over the top and sides (traditional versions only frost between layers and on top).

Tips

  • Use German’s sweet baking chocolate if you can find it; otherwise, semi-sweet works fine.

  • Make frosting ahead — it thickens as it cools.

  • For extra richness, you can add a thin layer of chocolate buttercream on the sides before applying the coconut-pecan frosting.

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