Name: German Chocolate Cake Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 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, 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); 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); 1/2 cup unsalted butter (softened); 2 1/2 cups powdered sugar (300 g, sifted); 1/3 cup unsweetened cocoa powder (Dutch-process may be used for deeper flavor); 1/4 teaspoon fine sea salt; 3–4 tablespoons heavy cream or milk; 1 teaspoon pure vanilla extract

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Introduction

German Chocolate Cake is a rich, moist layered dessert with a unique coconut pecan frosting that makes it truly special. This classic American cake combines the deep flavor of melted German sweet chocolate with a creamy, nutty topping that home bakers will love.

A close-up of a three-layer cake slice on a white plate on a white marbled surface, with two dark brown chocolate cake layers alternating with two light caramel-colored creamy layers in between; the top dark chocolate layer is covered with thick glossy chocolate glaze dripping down the sides, and the top is sprinkled with toasted golden brown coconut flakes. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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, 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)
1 cup evaporated milk
1 cup granulated sugar (for coconut pecan frosting)
3 large egg yolks (for coconut pecan frosting)
1/2 cup unsalted butter (cut into pieces, for coconut pecan frosting)
1 teaspoon pure vanilla extract (for coconut pecan frosting)
1 1/3 cups sweetened shredded coconut
1 cup chopped pecans (lightly toasted if possible)
1/2 cup unsalted butter (softened, for optional chocolate frosting)
2 1/2 cups powdered sugar (300 g, sifted, for optional chocolate frosting)
1/3 cup unsweetened cocoa powder (Dutch-process may be used for deeper flavor)
1/4 teaspoon fine sea salt (for optional chocolate frosting)
3–4 tablespoons heavy cream or milk (for optional chocolate frosting)
1 teaspoon pure vanilla extract (for optional chocolate frosting)

Instructions

Step 1: 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 rounds and lightly flour the sides.
Step 2: Place the chopped sweet baking German chocolate in a heatproof bowl. Pour the boiling water over the chocolate and let sit for 1–2 minutes, then stir until smooth and glossy. Set aside to cool until warm but not hot.
Step 3: In a large mixing bowl, beat the softened butter and 2 cups of granulated sugar with a hand mixer or stand mixer on medium-high speed for 3–4 minutes, until pale and fluffy. Add the 4 egg yolks one at a time, beating well after each addition. Mix in 2 teaspoons vanilla extract and the melted German chocolate until fully combined.
Step 4: In a separate bowl, whisk together the cake flour, baking soda, and 1/2 teaspoon fine sea salt. With the mixer on low, add the dry ingredients in three parts, alternating with the buttermilk (beginning and ending with the flour): flour, buttermilk, flour, buttermilk, flour. Mix just until no dry flour pockets remain.
Step 5: 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, taking care not to deflate them.
Step 6: 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. Cool the cakes in the pans on a wire rack for 10–15 minutes, then run a knife around the edges, invert onto racks, remove parchment, and cool completely.
Step 7: In a medium saucepan, whisk together the evaporated milk, 1 cup granulated sugar, and 3 egg yolks until smooth. Add 1/2 cup unsalted butter pieces and cook over medium heat, stirring constantly, for 8–12 minutes, until thickened and pudding-like and the mixture coats the back of a spoon. Remove from heat and stir in 1 teaspoon vanilla extract, shredded coconut, and chopped pecans. Transfer to a bowl and cool to room temperature, stirring occasionally.
Step 8: For frosted sides or an extra chocolate layer, beat 1/2 cup softened butter in a mixing bowl until creamy. Add powdered sugar, cocoa powder, and 1/4 teaspoon fine sea salt and mix on low until combined. Add 3 tablespoons cream or milk and 1 teaspoon vanilla, then beat on medium-high for 2–3 minutes until light and fluffy. Adjust consistency with a little more cream or powdered sugar as needed.
Step 9: Place one cooled cake layer on a serving plate or cake stand. If using chocolate frosting, spread a thin layer over the top. Spoon about 3/4 to 1 cup of coconut pecan frosting over the layer and spread almost to the edges. Repeat with the second layer: cake, optional chocolate frosting, coconut pecan frosting. Place the final cake layer on top. Frost the sides with remaining chocolate frosting, if using, then pile the remaining coconut pecan frosting on top, spreading to the edges and swirling decoratively.
Step 10: Serve at room temperature.

Tips & Variations

Use cake flour for a lighter crumb; if using all-purpose flour, measure by weight for best results.
Lightly toast the pecans for added flavor in the frosting.
For a less sweet frosting, reduce the sugar slightly but maintain balance with the eggs and milk.
Try adding a pinch of cinnamon or espresso powder to the cake batter for a subtle twist.
Optional chocolate frosting adds moisture and a rich contrast but can be omitted for a traditional look.

Storage

Store the German Chocolate Cake lightly covered at room temperature for up to 24 hours. For longer storage, refrigerate covered for up to 4–5 days. Bring slices to room temperature for 20–30 minutes before serving to restore flavor and texture.

How to Serve

A slice of layered cake is placed on a white plate with detailed edges, resting on a second similar plate, with a silver fork beside it. The cake has three layers: the top and bottom layers are dark brown with a moist texture, and the middle layer is light yellow with a slightly crumbly texture. The top of the cake is covered with white frosting and sprinkled with toasted coconut flakes in shades of white and light brown. Behind the cake, a white cup filled with brown coffee sits on a matching white saucer, all on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sweet chocolate instead of German sweet chocolate?

German sweet chocolate has a unique caramel-like flavor and texture that impacts the cake’s classic taste. Using regular sweet chocolate may alter the flavor, but a good-quality baking chocolate can be used in a pinch.

Why do I separate the eggs for this recipe?

Separating the eggs and beating the whites to stiff peaks adds lightness and volume to the batter, ensuring a tender, airy cake that holds its shape well.