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Classic, Moist Homemade German Chocolate Cake with Authentic Coconut Pecan Frosting

A decadent slice of german chocolate cake recipe showing rich chocolate layers and coconut pecan filling.
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This recipe delivers the classic, decadent German Chocolate Cake you love. You will bake moist chocolate layers and top them with the signature gooey, rich coconut-pecan frosting. It is a showstopper dessert perfect for any celebration.

Ingredients

Scale
  • 4 ounces Baker’s German Sweet Chocolate, chopped
  • 1/2 cup boiling water
  • 2 1/2 cups sifted cake flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, separated
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 cup chopped pecans
  • 1 cup shredded sweetened coconut
  • 1 cup granulated sugar (for frosting)
  • 1/2 cup (1 stick) unsalted butter (for frosting)
  • 1/2 cup evaporated milk
  • 4 large egg yolks (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 1 cup semi-sweet chocolate chips (for chocolate layer)

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
  2. Melt the German Sweet Chocolate with 1/2 cup boiling water. Stir until smooth, then set aside to cool slightly.
  3. In a medium bowl, whisk together the cake flour, baking soda, and salt. Set aside.
  4. In a large bowl, cream together 1 cup butter and 2 cups sugar until light and fluffy. Beat in the 4 egg yolks one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the flour mixture alternately with the buttermilk, beginning and ending with the flour mixture. Mix just until combined.
  6. Stir the melted chocolate mixture and the semi-sweet chocolate chips into the batter.
  7. In a separate clean bowl, beat the 4 egg whites until stiff peaks form. Gently fold the egg whites into the chocolate batter.
  8. Divide the batter evenly between the prepared cake pans. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean. Let the layers cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  9. Prepare the Coconut Pecan Frosting: In a medium saucepan, combine 1 cup sugar, 1/2 cup butter, and evaporated milk. Cook over medium heat, stirring constantly, until the mixture thickens slightly and begins to bubble.
  10. Remove the saucepan from the heat. Whisk in the 4 egg yolks one at a time, then stir in the 1 teaspoon vanilla extract. Return the pan to low heat and cook for 1 minute, stirring constantly; do not boil.
  11. Remove from heat and stir in the chopped pecans and shredded coconut. Let the frosting cool until it reaches a spreadable consistency.
  12. Assemble the cake: Place one cooled chocolate layer on a serving plate. Spread about half of the coconut pecan frosting evenly over the top. Place the second layer on top. Frost the top and sides of the cake with the remaining frosting.

Notes

  • For the moistest chocolate layers, make sure you use room temperature buttermilk and eggs.
  • If you want a richer chocolate flavor in the cake itself, you can substitute 1/4 cup of the buttermilk with strong brewed coffee.
  • This cake is best served the day it is made, as the coconut pecan frosting sets up firmly as it cools.
  • If you prefer a sheet cake, use a 9×13 inch pan and adjust the baking time accordingly, checking for doneness around 35 minutes.

Nutrition

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