Description
German Chocolate Cake is a timeless dessert known for its moist chocolate layers and rich coconut-pecan frosting. This indulgent cake balances deep chocolate flavor with a sweet, nutty topping that sets it apart from all other chocolate cakes. Each bite delivers a perfect combination of soft cake, creamy frosting, and crunchy pecans.
Inspired by vintage Southern baking traditions, this homemade German Chocolate Cake is perfect for birthdays, holidays, family gatherings, or anytime you want a show-stopping dessert. While it looks impressive, the recipe uses simple ingredients and straightforward steps, making it achievable for home bakers of all skill levels.
Who Is This Recipe For?
This German chocolate cake recipe is perfect for:
- Home bakers who love classic layered cakes
- Chocolate lovers who want something rich but balanced
- Holiday and celebration baking
- Anyone who enjoys from-scratch desserts
- Bakers looking for a traditional, reliable cake recipe
Why It’s Great
- Moist, tender chocolate cake layers
- Authentic coconut-pecan frosting
- Classic Southern dessert with timeless appeal
- Perfect for special occasions and gatherings
- Can be made ahead for easy entertaining
Ingredients
Cake
- 1 (4-oz) package German sweet chocolate
- 2 sticks butter, softened
- 2 cups granulated sugar
- 4 egg yolks
- 4 egg whites, stiffly beaten
- ½ cup boiling water
- 2½ cups cake flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- Baking spray
Coconut-Pecan Frosting
- 3 egg yolks
- 1 cup evaporated milk
- 1 cup granulated sugar
- 1 tablespoon butter
- 1½ cups flaked coconut
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
Kitchen Equipment Needed
- Three 9-inch round cake pans
- Mixing bowls
- Electric mixer
- Spatula
- Saucepan
- Whisk
- Cooling racks
Instructions
Cake
- Preheat oven to 350°F (175°C). Spray cake pans with baking spray.
- Melt the chocolate in boiling water, stirring until smooth. Set aside to cool.
- 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 until combined.
- In a separate bowl, sift together flour, baking soda, and salt.
- Add the dry ingredients alternately with buttermilk, mixing gently.
- Fold in the beaten egg whites carefully to maintain a light texture.
- Divide batter evenly between the prepared pans.
- Bake for 35–40 minutes, or until a toothpick inserted comes out clean. Cool completely.
Frosting
- In a saucepan, whisk together egg yolks, evaporated milk, sugar, and butter.
- Cook over medium heat for about 12 minutes, stirring constantly, until thickened.
- Remove from heat and stir in coconut, pecans, and vanilla. Let cool before frosting.
Storage
- Room Temperature: Store covered for up to 2 days.
- Refrigerator: Refrigerate for up to 5 days in an airtight container.
- Freezer: Freeze unfrosted cake layers for up to 2 months.
FAQ
Is German chocolate cake actually from Germany?
No. The cake is named after Samuel German, who created German’s sweet chocolate.
Can I use all-purpose flour instead of cake flour?
Yes, but cake flour produces a softer, more tender crumb.
Do I frost the sides of the cake?
Traditionally, the frosting is spread between layers and on top only.
Can I make this cake ahead of time?
Yes. Bake the layers a day ahead and frost before serving.
Conclusion
German Chocolate Cake is a true classic that never goes out of style. With its moist chocolate layers and signature coconut-pecan frosting, it’s a dessert that feels special, nostalgic, and incredibly satisfying. Whether you’re baking for a celebration or simply treating yourself, this homemade German Chocolate Cake is guaranteed to impress and become a cherished favorite in your recipe collection.
