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German Chocolate Cake Recipe

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4.9 from 133 reviews

This classic German Chocolate Cake recipe features moist chocolate cake layers made with sweet German baking chocolate and a luscious coconut pecan frosting. Optional rich chocolate frosting adds an extra layer of flavor, creating a deliciously nutty, creamy dessert perfect for special occasions or any celebration.

Ingredients

Scale

Cake

  • 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)

Coconut Pecan Frosting

  • 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)

Optional Chocolate Frosting

  • 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

Instructions

  1. Prepare pans and oven: 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 to ensure easy cake removal.
  2. Melt the German chocolate: Place the chopped sweet baking German chocolate in a heatproof bowl. Pour the boiling water over the chocolate and let it sit for 1–2 minutes, then stir until smooth and glossy. Set aside to cool until warm but not hot.
  3. Cream butter, sugar, and egg yolks: In a large mixing bowl, beat the softened butter and 2 cups 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.
  4. Combine dry ingredients and add buttermilk: 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, starting and ending with flour. Mix just until no dry flour pockets remain to keep the batter light.
  5. Beat and fold in egg whites: 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, which helps keep the cake fluffy.
  6. Bake the cake layers: 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.
  7. Cook the coconut pecan frosting: 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.
  8. Make the optional chocolate frosting: 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.
  9. Assemble the cake: 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.
  10. Serve and store: Serve at room temperature. The cake can sit lightly covered at room temperature for up to 24 hours. After that, refrigerate covered for up to 4–5 days, bringing slices to room temperature for 20–30 minutes before serving.

Notes

  • Use cake flour for a lighter texture; if unavailable, sifted all-purpose flour by weight is acceptable.
  • Make sure eggs and buttermilk are at room temperature for better batter consistency.
  • Be gentle folding in egg whites to keep the batter airy and avoid a dense cake.
  • Lightly toast pecans to enhance their flavor before adding to the frosting.
  • The optional chocolate frosting adds richness and helps with cake assembly but can be omitted if preferred.
  • Store the cake covered in the refrigerator after 24 hours to maintain freshness, and allow time to bring slices back to room temperature before serving.
  • The coconut pecan frosting must be cooked slowly and stirred constantly to avoid curdling or burning.

Keywords: German Chocolate Cake, Chocolate Cake, Coconut Pecan Frosting, Classic Cake, Layer Cake, Homemade Cake

Find it online: https://jedentaglecker.com/german-chocolate-cake-recipe/