Description
German Chocolate Cake is a classic layered dessert known for its rich, moist chocolate cake and signature coconut-pecan frosting. Despite its name, it’s actually an American creation and remains a beloved treat for birthdays, holidays, and special occasions.
Ingredients
Scale
- 1 package (4 oz) sweet baking chocolate (German’s chocolate), chopped
- 1/2 cup boiling water
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, separated
- 1 tsp vanilla extract
- 2 1/2 cups cake flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- For the Coconut-Pecan Frosting:
- 1 can (12 oz) evaporated milk
- 1 1/2 cups granulated sugar
- 3/4 cup unsalted butter
- 4 large egg yolks
- 1 1/2 tsp vanilla extract
- 2 cups sweetened shredded coconut
- 1 1/2 cups chopped pecans
Instructions
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- Melt the chocolate in boiling water; stir until smooth. Set aside to cool.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add egg yolks one at a time, beating well after each addition. Stir in the melted chocolate and vanilla.
- In another bowl, sift together cake flour, baking soda, and salt.
- Add dry ingredients to the batter alternately with buttermilk, beginning and ending with flour mixture.
- In a clean bowl, beat egg whites until stiff peaks form. Gently fold into the batter.
- Divide the batter evenly among the prepared pans and bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
- Cool in pans for 10 minutes, then remove from pans and cool completely on wire racks.
- For the frosting: In a saucepan, combine evaporated milk, sugar, butter, and egg yolks. Cook over medium heat, stirring constantly until thickened (about 12 minutes). Remove from heat and stir in vanilla, coconut, and pecans. Let cool before spreading between layers and on top of the cake.
Notes
- Use room-temperature eggs for better incorporation and lift.
- Frosting thickens as it cools—don’t rush spreading it too soon.
- Store covered at room temperature for 2 days or refrigerate for up to 5 days.
- You can toast the pecans and coconut before adding for deeper flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 620
- Sugar: 58g
- Sodium: 290mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 11g
- Trans Fat: 1g
- Carbohydrates: 74g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 120mg
Keywords: german chocolate cake, coconut pecan frosting, layered chocolate cake, classic chocolate dessert, holiday cake