Get the Recipe:
German Chocolate Cake
This classic German chocolate cake is made completely from scratch with tender, cocoa-rich layers and plenty of sweet coconut-pecan frosting. It’s an old-fashioned Southern favorite that’s every bit as beautiful as it is delicious.
Ingredients
For the cake layers:
- 4 ounces (113 g) German’s sweet chocolate, chopped
- ½ cup (120 ml) boiling water
- 2 cups (240 g) all-purpose flour
- ⅓ cup (28 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 4 large eggs, separated
- 1 teaspoon vanilla extract
- 1 cup (240 ml) buttermilk
For the coconut-pecan frosting:
- 1 ½ cups (360 ml) evaporated milk, 1 12-ounce can
- 1 ½ cups (300 g) granulated sugar
- 4 large egg yolks, lightly beaten
- ¾ cup (170 g) unsalted butter
- 1 ½ teaspoons vanilla extract
- 2 cups sweetened shredded or flaked coconut
- 1 ½ cups chopped pecans
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Instructions
To make the cake layers:
- Pour the boiling water over the chopped chocolate in a small bowl. Let stand for 2 minutes, then stir until smooth. Cool slightly.
- Preheat the oven to 350°F (175°C). Grease three 8-inch round pans, line the bottoms with parchment paper, and lightly grease the linings.
- Whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the egg yolks one at a time, mixing well after each. Mix in the vanilla and melted chocolate.
- Add the flour mixture in three portions, alternating with two portions of the buttermilk.
- In a separate clean bowl, whip the egg whites to stiff peaks. Gently fold into the batter.
- Divide evenly among the three pans. Bake 28–32 minutes, or until a pick inserted into the center comes out clean. Cool completely.
To make the frosting:
- In a medium saucepan, combine the evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until thickened and golden (about 12-15 minutes).
- Remove from the heat, and stir in the vanilla, coconut, and pecans. Cool to a spreadable consistency.
- Place one cake layer on a plate. Spread with one-third of the frosting. Repeat with remaining layers and frosting, ending with the top covered generously., leaving the sides of the cake exposed for the classic look.
Notes
- Chocolate: Traditional German’s sweet chocolate gives this cake its distinctive flavor. If you can’t find it, substitute an equal amount of semisweet baking chocolate (about 48–55% cacao). The flavor will be slightly deeper but still delicious.
- Egg whites: Whipping and folding them in at the end helps create a light, fluffy crumb.
- Frosting: Cook the mixture over medium heat, stirring constantly, until it’s thickened and golden, similar to warm pudding in texture. It will continue to thicken as it cools. If it becomes too firm, stir in a splash of evaporated milk until spreadable again. Use a medium (3-quart) saucepan to give the mixture room to bubble and thicken evenly.
- Dividing the batter: For the most even layers, use a kitchen scale to weigh the batter into each pan. If you’re not weighing, use a measuring cup to portion the batter evenly among the three pans.
- Make-ahead: Bake the cake layers and make the frosting a day ahead if you like. Store the layers at room temperature and the frosting in the refrigerator until ready to assemble.
- Storage: Keep the finished cake covered and refrigerated up to 4 days. Bring to room temperature before serving for the best flavor and texture.
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