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Classic Homemade German Chocolate Cake with Iconic Coconut Pecan Frosting

Cross-section of a rich, dark chocolate layer cake showing pecan coconut frosting layers for the german chocolate cake recipe.
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Make this classic German Chocolate Cake from scratch. You will create moist chocolate layers and the signature gooey coconut-pecan frosting for a truly decadent dessert perfect for celebrations.

Ingredients

Scale
  • 4 oz Baker’s German Sweet Chocolate, chopped
  • 1 cup boiling water
  • 2 ½ cups sifted cake flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup butter or margarine, softened
  • 2 cups sugar
  • 4 large eggs, separated
  • 1 cup buttermilk
  • 1 tsp vanilla extract
  • For the Frosting: 1 cup butter
  • 1 cup evaporated milk
  • 1 ½ cups sugar
  • 4 large egg yolks
  • 1 tsp vanilla extract
  • 12 oz bag shredded coconut
  • 1 cup chopped pecans

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Melt the German Sweet Chocolate with the boiling water. Set aside to cool slightly.
  3. In a large bowl, whisk together the cake flour, baking soda, and salt.
  4. In a separate bowl, cream the softened butter and sugar until light and fluffy. Beat in the egg yolks one at a time, mixing well after each addition.
  5. Stir the cooled chocolate mixture into the butter mixture.
  6. Combine the buttermilk and vanilla extract. Alternate adding the dry ingredients and the buttermilk mixture to the chocolate mixture, beginning and ending with the dry ingredients. Mix until just combined.
  7. In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the cake batter.
  8. Pour the batter evenly into the prepared pans. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  9. To make the coconut pecan frosting, combine the butter, evaporated milk, sugar, and egg yolks in a medium saucepan. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 8 to 10 minutes). Do not boil.
  10. Remove the frosting from the heat. Stir in the vanilla extract, shredded coconut, and chopped pecans. Let the frosting cool slightly until it reaches a spreadable consistency.
  11. Frost the cooled cake layers with the coconut pecan frosting. Place one layer on a serving plate, top with frosting, add the second layer, and frost the top and sides of the cake.

Notes

  • For the richest chocolate flavor, use high-quality Baker’s German Sweet Chocolate.
  • You can use a stand mixer for creaming the butter and sugar for best results.
  • This cake is best served the day it is made for the moistest layers and softest frosting.

Nutrition

Find it online: https://delishcraze.com/german-chocolate-cake-recipe/