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German Chocolate Cake Recipe

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★★★★★

4.6 from 116 reviews

A classic German Chocolate Cake featuring rich, moist chocolate layers made with melted German sweet baking chocolate and a luscious homemade coconut pecan frosting. Optional creamy chocolate frosting adds extra decadence, perfect for special occasions or indulgent desserts.

Ingredients

Scale

Cake

  • 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)

Coconut Pecan Frosting

  • 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

Optional Chocolate Frosting

  • 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

Instructions

  1. Prepare Pans and Oven: 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 paper rounds and lightly flour the sides to prevent sticking.
  2. Melt the German Chocolate: Place the chopped sweet baking German chocolate into a heatproof bowl. Pour the boiling water over the chocolate and let it sit for 1–2 minutes, then stir until smooth and glossy. Set aside to cool until warm but not hot.
  3. Cream Butter, Sugar, and Egg Yolks: In a large mixing bowl, beat the softened butter and 2 cups of granulated sugar on medium-high speed using a hand or stand mixer for 3–4 minutes until pale and fluffy. Add the 4 egg yolks one at a time, beating well after each addition. Mix in the vanilla extract and melted German chocolate until fully combined.
  4. Combine Dry Ingredients and Add Buttermilk: In a separate bowl, whisk together the cake flour, baking soda, and sea salt. With the mixer on low, add the dry ingredients in three parts to the butter mixture, alternating with the buttermilk: start with flour, then buttermilk, repeat, and finish with flour. Mix just until no dry flour pockets remain to avoid overmixing.
  5. Beat and Fold in Egg Whites: In a clean bowl, beat the 4 egg whites on medium-high speed until stiff peaks form. Gently fold the beaten egg whites into the batter in two additions using a spatula, being careful not to deflate them to keep the batter light and airy.
  6. Bake the Cake Layers: Divide the batter evenly among the three 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. Allow the cakes to cool in the pans on a wire rack for 10–15 minutes, then run a knife around the edges to loosen. Invert onto racks, remove parchment, and cool completely.
  7. Cook the Coconut Pecan Frosting: In a medium saucepan, whisk together the evaporated milk, granulated sugar, and egg yolks until smooth. Add the butter pieces and cook over medium heat, stirring constantly for 8–12 minutes until thickened and pudding-like, coating the back of a spoon. Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans. Transfer to a bowl and cool to room temperature, stirring occasionally.
  8. Make the Optional Chocolate Frosting: For frosted sides or an extra chocolate layer, beat the softened butter until creamy in a bowl. Gradually add powdered sugar, cocoa powder, and sea salt, mixing on low to combine. Add cream or milk and vanilla extract, then beat on medium-high speed for 2–3 minutes until light and fluffy. Adjust consistency with additional cream or powdered sugar as needed.
  9. Assemble the Cake: Place one cooled cake layer on a serving plate or cake stand. If using optional chocolate frosting, spread a thin layer over the top. Spoon 3/4 to 1 cup of the coconut pecan frosting over the layer and spread nearly to the edges. Repeat with the second cake layer: apply chocolate frosting (if using), then coconut pecan frosting. Top with the final cake layer. Frost the sides with the remaining chocolate frosting if desired, then spread the remaining coconut pecan frosting decoratively on top.
  10. Serve and Store: Serve the cake at room temperature. It can be kept lightly covered at room temperature for up to 24 hours. For longer storage, refrigerate covered for 4 to 5 days, allowing slices to come to room temperature for 20–30 minutes before serving for the best flavor and texture.

Notes

  • Use room temperature ingredients for better mixing and texture.
  • Lightly toasting pecans enhances their flavor and crunch in the frosting.
  • If all-purpose flour is used instead of cake flour, weigh it and expect a slightly denser crumb.
  • Gently folding in beaten egg whites is crucial to keep the cake light and fluffy.
  • Cooling the cakes in the pans briefly prevents cracking and helps easy removal.
  • The coconut pecan frosting is cooked on the stovetop and thickens as it cools, so be patient before assembling the cake.
  • The optional chocolate frosting adds richness and is great for frosting the sides or extra layers.
  • Store leftovers properly to maintain freshness and flavor.

Keywords: German Chocolate Cake, coconut pecan frosting, chocolate cake, classic cake recipe, homemade frosting, dessert, baking

Find it online: https://lieblingsmahlzeit.com/german-chocolate-cake-recipe/