Name: German Chocolate Cake Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 4 oz sweet baking German chocolate, chopped (such as Baker’s or Ghirardelli German’s sweet chocolate); 1/2 cup boiling water; 1 cup unsalted butter, softened to room temperature; 2 cups granulated sugar; 4 large eggs, separated and at room temperature; 2 teaspoons pure vanilla extract; 2 1/2 cups cake flour (300 g, spooned and leveled; all-purpose flour can be used by weight); 1 teaspoon baking soda; 1/2 teaspoon fine sea salt; 1 cup buttermilk, at room temperature (full-fat preferred); 1 cup evaporated milk; 1 cup granulated sugar; 3 large egg yolks; 1/2 cup unsalted butter, cut into pieces; 1 teaspoon pure vanilla extract; 1 1/3 cups sweetened shredded coconut; 1 cup chopped pecans, lightly toasted if possible; 1/2 cup unsalted butter, softened; 2 1/2 cups powdered sugar (300 g), sifted; 1/3 cup unsweetened cocoa powder (Dutch-process optional); 1/4 teaspoon fine sea salt; 3–4 tablespoons heavy cream or milk; 1 teaspoon pure vanilla extract

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Introduction

German Chocolate Cake is a rich, moist dessert featuring a tender chocolate cake layered with a luscious coconut pecan frosting. Its unique combination of flavors and textures makes it a timeless classic perfect for any celebration or special treat.

A close-up of a three-layer cake slice on a white plate, with alternating thick layers of dark chocolate and light vanilla sponge. Between each sponge layer, there is a gooey, shiny caramel filling that slightly drips down the sides. The top is covered with a rich chocolate glaze that flows carefully over the edge, with toasted coconut flakes sprinkled thickly over the glaze. The texture of the cake looks moist and soft. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 oz sweet baking German chocolate, chopped (such as Baker’s or Ghirardelli)
1/2 cup boiling water
1 cup unsalted butter, softened to room temperature
2 cups granulated sugar
4 large eggs, separated and at room temperature
2 teaspoons pure vanilla extract
2 1/2 cups cake flour (300 g, spooned and leveled; all-purpose flour can be used by weight)
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1 cup buttermilk, at room temperature (full-fat preferred)
1 cup evaporated milk
1 cup granulated sugar (for coconut pecan frosting)
3 large egg yolks (for coconut pecan frosting)
1/2 cup unsalted butter, cut into pieces (for coconut pecan frosting)
1 teaspoon pure vanilla extract (for coconut pecan frosting)
1 1/3 cups sweetened shredded coconut
1 cup chopped pecans, lightly toasted if possible
1/2 cup unsalted butter, softened (for optional chocolate frosting)
2 1/2 cups powdered sugar (300 g, sifted, for optional chocolate frosting)
1/3 cup unsweetened cocoa powder (Dutch-process may be used for deeper flavor)
1/4 teaspoon fine sea salt (for optional chocolate frosting)
3–4 tablespoons heavy cream or milk (for optional chocolate frosting)
1 teaspoon pure vanilla extract (for optional chocolate frosting)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans with butter or nonstick spray. Line the bottoms with parchment rounds and lightly flour the sides.
Step 2: Place the chopped sweet baking German chocolate in a heatproof bowl. Pour the boiling water over it and let sit for 1–2 minutes. Stir until smooth and glossy, then set aside to cool until warm but not hot.
Step 3: In a large mixing bowl, beat the softened butter and 2 cups granulated sugar on medium-high speed for 3–4 minutes until pale and fluffy. Add the 4 egg yolks one at a time, beating well after each. Mix in 2 teaspoons vanilla extract and the melted German chocolate until fully combined.
Step 4: In a separate bowl, whisk together the cake flour, baking soda, and 1/2 teaspoon fine sea salt. With the mixer on low, add the dry ingredients in three parts, alternating with the buttermilk (start and end with flour). Mix just until no dry flour remains.
Step 5: In a clean bowl, beat the 4 egg whites on medium-high speed until stiff peaks form. Gently fold the egg whites into the batter in two additions using a spatula, being careful not to deflate them.
Step 6: Divide the batter evenly among the prepared pans. Smooth the tops and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool the cakes in the pans on a wire rack for 10–15 minutes, then run a knife around the edges, invert onto racks, remove parchment, and cool completely.
Step 7: To make the coconut pecan frosting, whisk together the evaporated milk, 1 cup granulated sugar, and 3 egg yolks in a medium saucepan until smooth. Add 1/2 cup butter pieces and cook over medium heat, stirring constantly, for 8–12 minutes until thickened and pudding-like. Remove from heat and stir in 1 teaspoon vanilla extract, shredded coconut, and chopped pecans. Transfer to a bowl and cool to room temperature, stirring occasionally.
Step 8: For optional chocolate frosting, beat 1/2 cup softened butter until creamy. Add powdered sugar, cocoa powder, and 1/4 teaspoon fine sea salt and mix on low until combined. Add 3 tablespoons cream or milk and 1 teaspoon vanilla, then beat on medium-high for 2–3 minutes until light and fluffy. Adjust consistency with more cream or powdered sugar as needed.
Step 9: Assemble the cake by placing one cooled cake layer on a serving plate. If using chocolate frosting, spread a thin layer on top. Spoon 3/4 to 1 cup of coconut pecan frosting over it and spread almost to the edges. Repeat with the second layer. Place the final cake layer on top. Frost the sides with remaining chocolate frosting if using, then pile the remaining coconut pecan frosting on top, spreading and swirling decoratively.
Step 10: Serve at room temperature. The cake can be lightly covered and kept at room temperature for up to 24 hours. After that, refrigerate covered for 4–5 days and bring slices to room temperature for 20–30 minutes before serving.

Tips & Variations

Use cake flour for a lighter, more tender crumb, or substitute with weight-equivalent all-purpose flour.
Lightly toast the pecans to enhance their flavor and crunch in the frosting.
The optional chocolate frosting adds a rich layer and helps to keep the cake moist, but it’s delicious even without it.
Make sure your eggs and buttermilk are at room temperature to achieve the best batter consistency.

Storage

Store the cake covered at room temperature for up to one day. For longer storage, refrigerate it covered for 4 to 5 days. Bring cake slices to room temperature for 20 to 30 minutes before serving to enhance flavor and texture.

How to Serve

A slice of two-layer cake sits on a white ornate plate with a silver fork beside it; the bottom and top layers are dark brown with a moist texture, while the middle layer is a golden yellow filling with a slightly glossy surface. The cake is topped with a thick layer of shredded white and golden toasted coconut flakes. In the background, there is a white cup filled with light brown coffee on a matching white saucer, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate instead of German sweet baking chocolate?

German sweet baking chocolate has a unique flavor and sweetness that regular semi-sweet or milk chocolate won’t replicate exactly. If unavailable, you can substitute with a good quality semi-sweet chocolate, but expect a slightly different flavor profile.

How do I prevent the egg whites from deflating when folding them into the batter?

Use a gentle folding motion with a rubber spatula, cutting down through the batter and sweeping across the bottom, then folding over. Avoid stirring or beating, and fold in two additions for even incorporation without losing volume.