🍰 German Chocolate Cake (Classic Layer Cake)
A rich, moist chocolate cake layered with a sweet coconut-pecan frosting — a classic American favorite!
🛒 Ingredients (Serves 8–10)
For the Cake:
- 4 oz (115g) German sweet chocolate, chopped or semi-sweet chocolate
- 1/2 cup (115g) butter, softened
- 2/3 cup (135g) sugar
- 3 large egg yolks
- 1 tsp vanilla extract
- 1 cup (120g) all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (120ml) buttermilk
For the Coconut-Pecan Frosting:
- 1 cup (200g) brown sugar
- 1/2 cup (115g) butter
- 1/4 cup (60ml) milk
- 3 large egg yolks
- 1 tsp vanilla extract
- 1 1/3 cups (120g) shredded coconut
- 1 cup (120g) chopped pecans
👩🍳 Instructions
1️⃣ Make the Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Melt chocolate over low heat or in a microwave; set aside to cool slightly.
- In a bowl, cream butter and sugar until light and fluffy.
- Beat in egg yolks, one at a time, then add vanilla and melted chocolate.
- In another bowl, whisk flour, baking soda, and salt.
- Alternately add dry ingredients and buttermilk to the chocolate mixture, beginning and ending with dry ingredients.
- Divide batter evenly between prepared pans and bake 25–30 minutes, or until a toothpick comes out clean.
- Cool cakes in pans 10 minutes, then transfer to a wire rack to cool completely.
2️⃣ Make the Coconut-Pecan Frosting
- In a saucepan over medium heat, combine brown sugar, butter, and milk.
- Bring to a gentle boil, stirring constantly, then cook 2–3 minutes.
- Remove from heat and slowly whisk in egg yolks. Return to low heat and cook 2–3 minutes until thickened.
- Remove from heat and stir in vanilla, coconut, and pecans. Let cool slightly before spreading.
3️⃣ Assemble the Cake
- Place one cake layer on a serving plate. Spread half of the frosting over the top.
- Place the second layer on top and spread remaining frosting over the top (not sides, traditionally).
- Optional: Garnish with extra toasted coconut or pecans.
🍽 Serving
- Serve at room temperature for best flavor.
- Pairs beautifully with coffee or a glass of cold milk.
🔥 Tips & Variations
- Make-ahead: Cake layers can be baked a day ahead and frosted the next day.
- Chocolate layers: Use a mix of German sweet chocolate and cocoa for richer chocolate flavor.
- Mini cakes or cupcakes: Divide frosting for coconut-pecan cupcake topping.
- Storage: Keep covered at room temperature for 2–3 days, or refrigerate for up to 5 days.
If you want, I can provide a simplified one-bowl German chocolate cake recipe that’s quicker but still has the classic coconut-pecan frosting.
Do you want me to do that?
