Here’s a classic German Chocolate Cake recipe—rich, moist chocolate cake with that signature coconut-pecan frosting 🍫🥥🌰
German Chocolate Cake
Ingredients
For the cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups sugar
- 4 large eggs, separated
- 1 tsp vanilla extract
- 1 cup buttermilk
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 4 oz unsweetened chocolate, melted and slightly cooled
For the coconut-pecan frosting:
- 1 cup evaporated milk
- 1 cup sugar
- 3 large egg yolks, lightly beaten
- ½ cup unsalted butter
- 1 tsp vanilla extract
- 1 ½ cups shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat oven
- 350°F (175°C). Grease and flour three 8-inch cake pans.
- Prepare cake batter
- Cream butter and sugar until light and fluffy.
- Add egg yolks one at a time, beating well after each. Stir in vanilla.
- Mix in melted chocolate.
- In a separate bowl, combine flour, baking soda, and salt.
- Alternate adding dry ingredients and buttermilk to butter mixture, beginning and ending with dry ingredients.
- Whip egg whites
- Beat egg whites until stiff peaks form, then gently fold into batter.
- Bake
- Divide batter evenly among prepared pans.
- Bake 25–30 minutes or until a toothpick comes out clean. Cool in pans 10 minutes, then remove to wire racks.
- Prepare frosting
- In a medium saucepan, combine evaporated milk, sugar, egg yolks, and butter over medium heat.
- Cook, stirring constantly, until thickened (about 10–12 minutes).
- Remove from heat and stir in vanilla, coconut, and pecans. Let cool slightly.
- Assemble cake
- Place one layer on a serving plate. Spread frosting on top.
- Repeat with remaining layers. Frost the top and sides with remaining coconut-pecan mixture.
- Serve
- Let cake set for at least 30 minutes before slicing.
Tips & Variations
- Chocolate twist: Brush cake layers with a simple chocolate syrup before frosting for extra moisture.
- Nut-free: Omit pecans if desired, or replace with toasted almonds.
- Smaller cake: Bake as a two-layer cake and halve the frosting amount.
- Storage: Store covered at room temperature 1–2 days or in the fridge up to 5 days.
I can also give a speedy one-bowl version or a German Chocolate Cupcake version if you want.
