Here’s a classic German Chocolate Cake recipe with its signature layers, coconut-pecan frosting, and rich chocolate flavor.
German Chocolate Cake Recipe
Ingredients
For the Cake:
- 4 oz (115g) German sweet chocolate (or semi-sweet chocolate)
- 1/2 cup (1 stick) unsalted butter
- 2/3 cup boiling water
- 2 1/4 cups all-purpose flour
- 1 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup buttermilk, room temperature
- 1 tsp vanilla extract
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 4 large eggs, separated
For the Coconut-Pecan Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3/4 cup (1 1/2 sticks) butter
- 3 large egg yolks, beaten
- 1 tsp vanilla extract
- 1 1/3 cups sweetened shredded coconut
- 1 cup chopped pecans
For the Chocolate Frosting (optional, for the sides):
- 1/2 cup (1 stick) butter, softened
- 2/3 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1/3 cup milk
- 1 tsp vanilla extract
Instructions
1. Prepare the cake
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- Melt the German chocolate and butter together in a saucepan. Stir in boiling water until smooth; let cool.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, beat egg yolks and sugars until thick and pale. Stir in melted chocolate mixture, buttermilk, and vanilla.
- Fold in flour mixture until just combined.
- Beat egg whites until stiff peaks form; fold gently into batter.
- Divide batter evenly among prepared pans and bake 25–30 minutes, or until a toothpick comes out clean. Cool in pans 10 minutes, then remove to wire racks.
2. Make the coconut-pecan frosting
- In a medium saucepan over medium heat, combine evaporated milk, sugar, butter, and egg yolks.
- Cook, stirring constantly, until thickened (about 10 minutes).
- Remove from heat and stir in vanilla, coconut, and pecans. Let cool slightly before spreading.
3. Optional chocolate frosting (for sides)
- Beat butter, cocoa, powdered sugar, milk, and vanilla until smooth. Adjust consistency with milk or sugar if needed.
4. Assemble the cake
- Place one cake layer on a serving plate. Spread a third of the coconut-pecan frosting on top.
- Repeat with second layer. Top with the final cake layer.
- Frost the top (and optionally sides) with remaining coconut-pecan frosting or chocolate frosting.
Tips
- For extra moist cake, brush layers lightly with simple syrup before frosting.
- Make frosting a day ahead; it tastes even better after flavors meld.
- German chocolate cake is best served slightly chilled or at room temperature.
If you want, I can also give you a simpler 2-layer version that’s faster but still tastes authentic. Do you want me to do that?
