Here’s a classic German Chocolate Cake recipe—rich, moist, and topped with the signature coconut-pecan frosting 🍫🥥
🍫 German Chocolate Cake
Prep Time: 20 min
Bake Time: 30–35 min per layer
Serves: 12
Ingredients
Cake
- 4 oz (115 g) German sweet chocolate, chopped
- 1/2 cup boiling water
- 1 cup (225 g) unsalted butter, softened
- 2 cups sugar
- 4 large eggs, separated
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
Coconut-Pecan Frosting
- 1 cup evaporated milk
- 1 cup sugar
- 3 large egg yolks
- 1/2 cup (1 stick) butter
- 1 teaspoon vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
1. Prepare the cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Melt German chocolate in boiling water. Let cool.
- Cream butter and sugar until fluffy. Add egg yolks one at a time, then stir in vanilla and melted chocolate.
- In a separate bowl, whisk flour, baking soda, and salt.
- Alternately add flour mixture and buttermilk to the butter-chocolate mixture.
- Beat egg whites until stiff peaks form, then fold gently into batter.
- Pour batter into prepared pans and bake 30–35 minutes or until a toothpick comes out clean. Cool completely.
2. Make the frosting
- In a saucepan over medium heat, combine evaporated milk, sugar, egg yolks, and butter.
- Cook, stirring constantly, until thickened (about 10–12 minutes).
- Remove from heat and stir in vanilla, coconut, and pecans. Let cool to spreadable consistency.
3. Assemble
- Place one cake layer on a serving plate.
- Spread half the frosting on top.
- Place second layer on top and spread remaining frosting over top and sides.
Tips & Variations
- Extra chocolatey: Spread a thin layer of chocolate ganache under the coconut frosting.
- Make-ahead: Cake and frosting can be made a day ahead for easier assembly.
- Mini cakes: Bake in cupcakes and top with frosting for individual servings.
- Storage: Keep covered at room temperature for 2 days or refrigerate for up to 5 days.