German Chocolate Cake
This rich, homemade German Chocolate Cake features fluffy chocolate layers and a gooey coconut-pecan frosting—perfect for birthdays, holidays, or just because.
Equipment
- Mixing bowls
- Electric mixer
- Spatula
- Three 9-inch Round Cake Pans
- Saucepan
- Cooling Racks
Ingredients
Cake
- 4 oz German's sweet baking chocolate chopped
- 0.5 cup boiling water
- 2 cups all-purpose flour
- 1 tsp baking soda
- 0.25 tsp salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs separated
- 1 tsp vanilla extract
- 1 cup buttermilk
Coconut-Pecan Frosting
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 egg yolks lightly beaten
- 0.5 cup unsalted butter
- 1 tsp vanilla extract
- 1.5 cups sweetened shredded coconut
- 1 cup chopped pecans toasted for best flavor
Instructions
- Pour boiling water over chopped chocolate and stir until melted. Set aside to cool.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, beat butter and sugar until light and fluffy.
- Beat in egg yolks one at a time, then mix in melted chocolate and vanilla.
- Add flour mixture in thirds, alternating with buttermilk. Begin and end with flour.
- In a separate bowl, beat egg whites until stiff peaks form. Gently fold into batter.
- Divide batter into three greased and floured 9-inch cake pans. Bake at 350°F for 25–30 minutes. Cool completely.
- In a saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly until thickened (about 12 minutes).
- Remove from heat and stir in vanilla, shredded coconut, and chopped pecans. Let cool.
- Place one cake layer on serving plate, spread with frosting. Repeat with remaining layers. Frost top and sides if desired.
Notes
For an even richer flavor, toast the pecans before adding them to the frosting. You can also make the cake layers a day ahead for easier assembly.