Here’s a classic German Chocolate Cake guide—a rich, layered chocolate cake with a signature coconut‑pecan frosting. Despite the name, it’s named after Samuel German, not Germany.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup unsweetened cocoa powder
- 2 cups sugar
- 1 cup buttermilk
- ½ cup vegetable oil
- 4 large eggs, separated
- 1 tsp vanilla extract
- 1 cup boiling water
For the Coconut-Pecan Frosting:
- 1 cup evaporated milk
- 1 cup sugar
- 3 large egg yolks, beaten
- ½ cup unsalted butter
- 1 tsp vanilla extract
- 1 ½ cups shredded coconut
- 1 cup chopped pecans
Instructions
1. Make the Cake:
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch cake pans.
- In a large bowl, combine flour, baking soda, salt, cocoa powder, and sugar.
- In another bowl, mix buttermilk, oil, egg yolks, and vanilla.
- Combine wet and dry ingredients until smooth.
- Stir in boiling water slowly—the batter will be thin.
- In a separate bowl, beat egg whites until stiff peaks form, then fold gently into the batter.
- Divide batter into pans and bake 25–30 minutes or until a toothpick comes out clean. Cool completely.
2. Make the Frosting:
- In a saucepan over medium heat, combine evaporated milk, sugar, egg yolks, and butter.
- Cook, stirring constantly, until thickened (about 10 minutes).
- Remove from heat and stir in vanilla, coconut, and pecans. Let cool slightly.
3. Assemble:
- Place the first cake layer on a serving plate.
- Spread a generous portion of frosting over it.
- Repeat with the second layer and more frosting.
- Top with the third layer and frost the top with remaining frosting.
💡 Tips:
- Don’t frost the sides too heavily—the coconut-pecan frosting is thick, so it’s usually just on top and between layers.
- Use fresh or lightly toasted pecans for a richer flavor.
- German chocolate cake tastes even better after sitting a few hours or overnight, allowing flavors to meld.
If you want, I can also give a quick 2-layer sheet cake version that’s easier to make for weeknight baking but still keeps the classic coconut-pecan flavor.
Do you want me to do that?
