Here’s a classic German Chocolate Cake recipe—rich, moist chocolate layers with a sweet, coconut-pecan frosting.
Ingredients
For the Cake (3 layers)
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, separated
- 1 teaspoon vanilla extract
- 1 1/2 cups buttermilk
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 4 oz (115 g) German sweet chocolate, melted and slightly cooled
For the Coconut-Pecan Frosting
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup (1 stick) unsalted butter
- 1 teaspoon vanilla extract
- 1 1/3 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
1. Preheat and Prep
- Preheat oven to 350°F (175°C).
- Grease and flour three 9-inch round cake pans.
2. Make the Cake Batter
- Cream butter and sugar until light and fluffy.
- Beat in egg yolks one at a time, then vanilla extract.
- Stir in melted German chocolate.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Alternately add flour mixture and buttermilk to the butter mixture, beginning and ending with flour.
3. Whip Egg Whites
- Beat egg whites until stiff peaks form.
- Gently fold into the cake batter to lighten it.
4. Bake
- Divide batter evenly among prepared pans.
- Bake 25–30 minutes, or until a toothpick inserted comes out clean.
- Cool in pans 10 minutes, then remove to wire racks to cool completely.
5. Make the Coconut-Pecan Frosting
- In a medium saucepan, combine evaporated milk, sugar, egg yolks, and butter.
- Cook over medium heat, stirring constantly, until thickened (about 10 minutes).
- Remove from heat and stir in vanilla, coconut, and pecans.
- Let cool slightly before spreading.
6. Assemble the Cake
- Place one cake layer on a serving plate. Spread a generous layer of frosting on top.
- Repeat with the second layer.
- Place the final layer on top and frost the top and sides lightly, or leave the sides unfrosted for a classic look.
💡 Tips
- Use high-quality German sweet chocolate for authentic flavor.
- For easier slicing, chill the cake slightly before cutting.
- Store at room temperature for 1–2 days, or in the fridge for longer keeping.
If you want, I can also give a quick one-bowl German chocolate cake recipe that’s moist, fluffy, and perfect for weeknight baking without the multiple bowls and layers.
Do you want me to provide that version?
