This German Chocolate Cake is a classic dessert that combines rich, moist chocolate cake layers with a luscious coconut-pecan frosting. Despite its name, this cake originated in the United States and is named after Samuel German, who developed the chocolate used in the original recipe. Perfect for holidays, birthdays, or any special occasion, this cake is sure to be a showstopper.
Why German Chocolate Cake Is My Favorite
German Chocolate Cake has always been a family tradition, especially when my kids were growing up. Each of my four children had their favorite desserts, but this cake was the one that brought us all together. I would bake it for special occasions—birthdays, holidays, or even just a surprise treat for no reason at all. The smell of the cake baking in the oven would bring everyone into the kitchen, peeking over the counter to see when it would be ready. Those moments of anticipation and togetherness are what make this cake so special to me.
Tips for the Perfect German Chocolate Cake
- Room Temperature Ingredients: Ensure that your eggs, butter, and buttermilk are at room temperature for a smoother batter.
- Don’t Skip Cooling: Let the cake layers cool completely before assembling to avoid melting the frosting.
- Storage: Store the cake in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.
- Make Ahead: The frosting can be made a day in advance and stored in the refrigerator. Let it come to room temperature before using.
FAQs
Can I use regular chocolate instead of Baker’s German’s Sweet Chocolate?
Yes, you can substitute semi-sweet chocolate, but the flavor will be slightly less sweet and rich.
What if I don’t have cake flour?
You can make your own by measuring 2 1/2 cups of all-purpose flour, removing 5 tablespoons, and replacing them with cornstarch. Sift well.
Can I freeze the cake?
Yes! Wrap unfrosted cake layers tightly in plastic wrap and store in the freezer for up to 3 months. Thaw at room temperature before frosting.
Classic German Chocolate Cake
Ingredients
For the Cake:
- 4 ounces Baker’s German’s sweet chocolate chopped (115g)
- 1/2 cup boiling water 120ml
- 1 cup unsalted butter softened (230g)
- 2 cups granulated sugar 400g
- 4 large eggs separated
- 1 teaspoon vanilla extract 5ml
- 2 1/2 cups cake flour 310g
- 1 teaspoon baking soda 5g
- 1/2 teaspoon salt 2.5g
- 1 cup buttermilk room temperature (240ml)
For the Coconut-Pecan Frosting:
- 1 cup evaporated milk 240ml
- 1 cup granulated sugar 200g
- 3 large egg yolks lightly beaten
- 1/2 cup unsalted butter 115g
- 1 teaspoon vanilla extract 5ml
- 1 1/3 cups sweetened flaked coconut 120g
- 1 cup chopped pecans 120g
Instructions
Prepare the Cake Layers
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or line the bottoms with parchment paper.
- In a small saucepan, melt the chocolate in boiling water, stirring until smooth. Let cool to room temperature.
- In a large bowl, cream together the butter and sugar until light and fluffy, about 2–3 minutes.
- Add the egg yolks, one at a time, beating well after each addition. Stir in the cooled chocolate and vanilla extract.
- In a separate bowl, sift together the cake flour, baking soda, and salt. Add the dry ingredients to the chocolate mixture alternately with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- In another bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter.
- Divide the batter evenly among the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then remove to a wire rack to cool completely.
Make the Coconut-Pecan Frosting
- In a medium saucepan, combine the evaporated milk, sugar, egg yolks, butter, and vanilla extract. Cook over medium heat, stirring constantly, until the mixture thickens and turns golden brown, about 12 minutes.
- Remove from heat and stir in the coconut and pecans. Let the frosting cool until it reaches a spreadable consistency.
Assemble the Cake
- Place one cake layer on a serving plate. Spread a third of the coconut-pecan frosting evenly on top.
- Add the second cake layer and spread another third of the frosting on top. Repeat with the third layer, spreading the remaining frosting on top of the cake. Traditionally, the sides of the cake are left unfrosted.
Notes
Tips for the Perfect German Chocolate Cake
- Room Temperature Ingredients: Ensure that your eggs, butter, and buttermilk are at room temperature for a smoother batter.
- Don’t Skip Cooling: Let the cake layers cool completely before assembling to avoid melting the frosting.
- Storage: Store the cake in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.
- Make Ahead: The frosting can be made a day in advance and stored in the refrigerator. Let it come to room temperature before using.
