Here’s a classic German Chocolate Cake recipe—rich, moist, and layered with the signature coconut-pecan frosting 🍫🥥🌰
German Chocolate Cake
Ingredients
For the cake (3 layers, 9-inch pans):
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup unsweetened cocoa powder
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, separated
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 cup boiling water
For the coconut-pecan frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 egg yolks, lightly beaten
- ½ cup unsalted butter
- 1 tsp vanilla extract
- 1½ cups shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat oven & prepare pans
- Preheat oven to 350°F (175°C).
- Grease and flour three 9-inch cake pans, or line with parchment paper.
- Make the cake
- In a medium bowl, whisk together flour, baking soda, salt, and cocoa powder.
- In a large bowl, cream butter and sugar until light and fluffy.
- Beat in egg yolks one at a time, then add vanilla.
- Alternate adding dry ingredients and buttermilk, beginning and ending with dry. Mix until smooth.
- Stir in boiling water (batter will be thin).
- In a separate bowl, beat egg whites until stiff peaks form. Gently fold into batter.
- Divide batter evenly among pans and bake 25–30 minutes, or until a toothpick inserted comes out clean.
- Cool in pans 10 minutes, then transfer to wire racks.
- Make the frosting
- In a saucepan over medium heat, combine evaporated milk, sugar, egg yolks, butter, and vanilla.
- Cook, stirring constantly, until thickened (about 10 minutes).
- Remove from heat and stir in coconut and pecans. Let cool slightly.
- Assemble cake
- Place one cake layer on a serving plate. Spread a portion of the frosting over it.
- Repeat with second layer and frosting. Top with the third layer and remaining frosting.
- Serve
- Slice and enjoy! Store covered at room temperature or in the fridge.
Tips & Variations
- Extra chocolatey: Add chocolate chips to the batter.
- Frosting shortcut: Use a store-bought coconut-pecan frosting if short on time.
- Make ahead: Cake layers can be baked a day in advance; assemble just before serving.
- Storage: Keeps 3–4 days at room temp, or refrigerate for up to a week.
If you want, I can also give a simpler one-bowl German Chocolate Cake recipe that’s faster but still rich and fudgy.
