German Chocolate Cake

by

Here’s a classic German Chocolate Cake recipe — rich, indulgent, and layered with that signature coconut-pecan frosting.

German Chocolate Cake

Ingredients

For the Cake:

  • 1 bar (4 oz / 113 g) sweet German baking chocolate (Baker’s brand or similar)

  • ½ cup (115 g) unsalted butter, softened

  • 1 ¾ cups (350 g) granulated sugar

  • 4 large eggs, separated

  • 2 cups (250 g) all-purpose flour

  • 1 tsp baking soda

  • ¼ tsp salt

  • 1 cup (240 ml) buttermilk, room temperature

  • 1 tsp vanilla extract

For the Coconut-Pecan Frosting:

  • 1 cup (240 ml) evaporated milk

  • 1 cup (200 g) granulated sugar

  • 3 large egg yolks

  • ½ cup (115 g) unsalted butter

  • 1 tsp vanilla extract

  • 1 ½ cups (120 g) sweetened shredded coconut

  • 1 cup (100 g) chopped pecans

Optional Chocolate Buttercream (for the sides):

  • ½ cup (115 g) unsalted butter, softened

  • 2 ½ cups (300 g) powdered sugar

  • ½ cup (45 g) cocoa powder

  • ¼ cup (60 ml) milk

  • 1 tsp vanilla extract

Instructions

1. Prepare the Cake

  1. Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment.

  2. Melt the chocolate in a heatproof bowl over simmering water (or microwave in short bursts), stirring until smooth. Let cool slightly.

  3. In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each. Stir in melted chocolate and vanilla.

  4. In another bowl, whisk flour, baking soda, and salt.

  5. Add dry ingredients to the chocolate mixture alternately with buttermilk, beginning and ending with flour. Mix just until combined.

  6. In a clean bowl, beat egg whites until stiff peaks form. Gently fold into the batter.

  7. Divide batter evenly between pans and bake 25–30 minutes or until a toothpick comes out clean. Cool completely.

2. Make the Coconut-Pecan Frosting

  1. In a saucepan over medium heat, whisk together evaporated milk, sugar, egg yolks, butter, and vanilla.

  2. Cook, stirring constantly, until thickened — about 10–12 minutes.

  3. Remove from heat, stir in coconut and pecans. Cool to room temperature (it will thicken more as it cools).

3. Optional Chocolate Buttercream

  1. Beat butter until creamy.

  2. Add powdered sugar, cocoa powder, milk, and vanilla; beat until smooth and fluffy.

4. Assemble

  1. Place first cake layer on a plate. Spread ⅓ of the coconut-pecan frosting on top.

  2. Repeat with the next two layers, leaving the sides bare (or frost sides with chocolate buttercream for a cleaner look).

  3. Chill for 30 minutes before slicing for neater cuts.

Serving Tip: This cake is even better the next day after the flavors meld. Store covered at room temperature for up to 2 days, or refrigerate for longer.

Leave a Comment