Few desserts are as rich, indulgent, and satisfying as a homemade German Chocolate Cake! This classic layered cake is famous for its moist, chocolatey cake layers and the sweet, nutty coconut-pecan frosting that truly makes the cake!
This recipe has been perfected over the years, originally inspired by a 1970s Southern Country Cookbook. Whether you’re serving guests, celebrating a special occasion, or just indulging in a homemade treat, this German Chocolate Cake will be a showstopper.
Ingredients:
1(4oz.) pkg.Baker’s German sweet chocolate
2 sticks butter room temperature
2 cups sugar
4 egg yolks
4egg whites stiffly beaten
1/2 cup boiling water
2 1/2 c.cake flour
1tsp.baking soda
1/2 tsp.salt
1 cup buttermilk
Baking spray
Frosting:
3 egg yolks
1 cup evaporated milk
1 cup sugar
1 Tbl.spoon butter
1 1/2 cup Baker’s flaked coconut
1 cup chopped pecans
1tsp.vanilla
Instructions:
1 ) Preheat oven to 350°
2 ) Melt chocolate in boiling water, cool. Cream butter and sugar until fluffy, add egg yolks
beating well after each. Blend in vanilla and chocolate
3 ) Sift flour with soda and salt
4 ) Add dry mixture alternating with buttermilk mixing well with a spatula fold in beaten egg whites.
5 ) Spray cake pans with baking spray
6 ) Pour into 3 prepared cake pans
7 ) Bake for 35-40 mins.
Frosting:
1 ) Beat egg yolks, milk, sugar, and butter
2 ) Cook over medium heat for about 12 mins.
3 ) Stirring until mixture thickens. Remove from heat; add coconut, pecans, and vanilla
4 ) Beat until cool and of spreading consistency.
5 ) Frost between layers, tops, and sides ENJOY!
Pro Tips for the Best German Chocolate Cake
Use High-Quality Chocolate – For deep, rich flavor, use a good-quality German sweet chocolate or dark cocoa powder.
Room Temperature Ingredients – Let eggs, butter, and milk sit at room temp for a smooth, even batter.
Don’t Overmix the Batter – Mix just until combined for a soft, fluffy cake texture.
Cool the Cake Completely Before Frosting – This prevents the frosting from melting and ensures even layering.
Toast the Pecans and Coconut – Lightly toasting them enhances their rich, nutty flavor.
Refrigerate for the Best Texture – Letting the cake sit in the fridge overnight deepens the flavors and makes slicing easier.
Frequently asked questions:
What makes German Chocolate Cake different from regular chocolate cake?
German Chocolate Cake is lighter and sweeter than traditional chocolate cake, with a signature coconut-pecan frosting instead of buttercream.
Can I make this cake ahead of time?
How do I store German Chocolate Cake?
Keep it in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Can I freeze German Chocolate Cake?
Yes! Wrap each layer in plastic wrap and freeze for up to 3 months. Thaw and frost when ready to serve.
Can I use store-bought frosting?
Homemade coconut-pecan frosting is key to the flavor, but in a pinch, you can use store-bought.
Can I make this as a sheet cake instead of layers?
Absolutely! Pour the batter into a 9×13 pan and bake for about 35-40 minutes.
Can I use walnuts instead of pecans?
Yes! Walnuts can be used, but pecans are traditional and offer a milder, buttery flavor.
Why is my cake dry?
Overbaking or using too much flour can cause dryness. Check for doneness with a toothpick at the minimum bake time.
How do I get a smoother frosting texture?
Let the frosting cool before spreading, and stir gently to keep the coconut and pecans evenly distributed.
Can I add chocolate buttercream to this cake?
Yes! Many people add a layer of chocolate buttercream between the cake and the coconut-pecan frosting for extra indulgence.