Here’s a classic, rich German Chocolate Cake recipe — layered with sweet coconut-pecan frosting and ultra-moist chocolate cake 🍫🥥
🍰 German Chocolate Cake
Ingredients
For the cake:
- ½ cup (1 stick / 115g) unsalted butter
- 4 oz (115g) German’s sweet chocolate (or semi-sweet chocolate)
- 2 cups (250g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup (200g) granulated sugar
- 1 cup (200g) light brown sugar
- 4 large eggs, separated
- 1 tsp vanilla extract
- 1 cup (240ml) buttermilk
For the coconut-pecan frosting:
- 1 cup (240ml) evaporated milk
- 1 cup (200g) sugar
- 3 large egg yolks
- ½ cup (1 stick / 115g) unsalted butter
- 1 tsp vanilla extract
- 1½ cups (120g) sweetened shredded coconut
- 1 cup (120g) chopped pecans
🥣 Instructions
1. Prepare cake batter
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans (or two for thicker layers).
- Melt butter and German chocolate together (microwave or double boiler). Cool slightly.
- In a bowl, whisk flour, baking soda, and salt.
- In another bowl, beat sugar, brown sugar, and egg yolks until creamy. Add melted chocolate and vanilla.
- Alternate adding flour mixture and buttermilk, beginning and ending with flour. Mix just until combined.
- In a clean bowl, beat egg whites until stiff peaks form, then fold gently into batter.
2. Bake
- Divide batter evenly between pans.
- Bake 25–30 minutes, or until a toothpick comes out clean.
- Cool completely before frosting.
3. Make the frosting
- In a medium saucepan over medium heat, whisk evaporated milk, sugar, egg yolks, and butter.
- Cook, stirring constantly, until thickened — about 10–12 minutes.
- Remove from heat, stir in vanilla, coconut, and pecans.
- Cool to room temperature before spreading.
4. Assemble
- Place one cake layer on a plate, spread frosting over top.
- Repeat with remaining layers, spreading frosting only on tops and between layers (traditional German Chocolate Cake doesn’t frost the sides).
- Optionally, drizzle with melted chocolate or garnish with extra pecans.
💡 Tips
- You can use sweetened condensed milk + water (½ cup milk + ½ cup water) as a quick substitute for evaporated milk.
- Cake layers can be baked a day ahead and wrapped in plastic until assembling.
- Chill for 30 minutes before slicing for neat layers.
Would you like me to give you a “German Chocolate Cheesecake Cake” (a combo of cheesecake and German chocolate layers)? It’s an amazing twist.
