German chocolate cake

Here’s a classic German Chocolate Cake recipe — rich, moist chocolate layers topped with a sweet coconut-pecan frosting. 🍫🥥

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🍫 German Chocolate Cake

Ingredients (3-layer cake, 9-inch rounds)

For the Cake

• 4 oz (115 g) German sweet chocolate, chopped (or substitute semi-sweet chocolate)
• 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 all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk

For the Coconut-Pecan Frosting

• 1 cup evaporated milk
• 1 cup granulated sugar
• 3/4 cup (1 1/2 sticks) unsalted butter
• 4 large egg yolks, lightly beaten
• 1 1/2 tsp vanilla extract
• 1 1/3 cups shredded sweetened coconut
• 1 cup chopped pecans

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Instructions

1️⃣ Prepare the Cake

1. Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. Melt chocolate in boiling water, stirring until smooth. Let cool slightly.
3. In a large bowl, cream butter and sugar until light and fluffy.
4. Add egg yolks, one at a time, then vanilla.
5. Mix in melted chocolate.
6. In a separate bowl, combine flour, baking soda, and salt.
7. Alternately add flour mixture and buttermilk to the chocolate mixture, beginning and ending with flour.
8. Beat egg whites until stiff peaks form and fold gently into batter.
9. Divide batter evenly among prepared pans.

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2️⃣ Bake the Cake

• Bake 25–30 minutes or until a toothpick inserted in the center comes out clean.
• Cool in pans 10 minutes, then transfer to wire racks to cool completely.

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3️⃣ Make the Frosting

1. In a medium saucepan over medium heat, combine evaporated milk, sugar, butter, and egg yolks.
2. Cook, stirring constantly, until thickened (~10 minutes).
3. Remove from heat and stir in vanilla, coconut, and pecans.
4. Let frosting cool slightly before spreading.

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4️⃣ Assemble the Cake

1. Place one cake layer on a serving plate. Spread a third of the frosting over it.
2. Repeat with second layer.
3. Top with the third layer and spread remaining frosting over the top.

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Tips

• For easier slicing, chill cake 30 minutes before cutting.
• Toast coconut lightly for extra flavor.
• German chocolate cake is traditionally frosted between layers and on top only — not on the sides.

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If you want, I can also give you a faster 9×13 sheet pan version that’s easier for weeknight baking but keeps the same rich coconut-pecan flavor.