Here’s a classic German Chocolate Cake recipe—rich, moist, and topped with that iconic coconut-pecan frosting.
🍫 German Chocolate Cake
Ingredients
For the Cake (3 layers)
- 1 cup (226 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 4 large eggs, separated
- 1 tsp vanilla extract
- 2 ½ cups (315 g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup (240 ml) buttermilk
- 1 cup (240 ml) boiling water
- 4 oz (115 g) German sweet chocolate, chopped (or use semi-sweet chocolate)
For the Coconut-Pecan Frosting
- 1 cup (200 g) granulated sugar
- 1 cup (240 ml) evaporated milk
- ½ cup (115 g) unsalted butter
- 3 large egg yolks, lightly beaten
- 1 tsp vanilla extract
- 1 ½ cups (135 g) shredded coconut
- 1 cup (100 g) chopped pecans
Optional Chocolate Frosting for Sides/Top
- 1 cup (115 g) semi-sweet chocolate chips
- ½ cup (115 g) butter
- 2 cups (240 g) powdered sugar
- ¼ cup (60 ml) milk
Instructions
1. Bake the Cake Layers
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- Melt German chocolate in boiling water, set aside to cool.
- Beat butter and sugar until fluffy. Add egg yolks one at a time; stir in vanilla.
- Combine flour, baking soda, and salt. Alternate adding flour mixture and buttermilk to butter mixture.
- Stir in melted chocolate.
- Beat egg whites until stiff peaks form, fold gently into batter.
- Divide batter evenly among prepared pans; bake 25–30 min or until a toothpick comes out clean.
- Cool in pans 10 min, then transfer to wire racks to cool completely.
2. Make the Coconut-Pecan Frosting
- In a saucepan, combine sugar, evaporated milk, butter, and egg yolks.
- Cook over medium heat, stirring constantly until thickened (~10 min).
- Remove from heat; stir in vanilla, coconut, and pecans. Cool to room temperature before spreading.
3. Assemble the Cake
- Place one cake layer on a serving plate. Spread a third of the coconut-pecan frosting.
- Repeat with second layer. Top with final layer and spread remaining frosting over the top.
- Optional: Frost the sides with chocolate frosting for a classic finish.
4. Serve
- Best served at room temperature.
- Pairs perfectly with coffee or a glass of cold milk.
⭐ Tips:
- Use freshly grated German sweet chocolate if possible—it melts better and gives authentic flavor.
- Let frosting cool slightly before spreading to avoid sliding.
- Cake keeps well for 2–3 days in the fridge; bring to room temperature before serving.
I can also give you a simplified one-bowl version or a sheet cake version for easier baking if you want. Do you want me to do that?
