German Chocolate Cake: A Decadent Classic

Cake Ingredients

  • 4 ounces German sweet chocolate, chopped
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups granulated sugar
  • 1 cup unsalted butter, softened
  • 4 large eggs, separated
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1/2 cup hot water

Coconut-Pecan Frosting

  • 3 egg yolks
  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter
  • 1 teaspoon vanilla extract
  • 2 cups sweetened shredded coconut
  • 1 1/2 cups chopped pecans
  • Pinch of salt

Instructions

Cake Preparation

  1. Preheat oven to 350°F (175°C)
  2. Grease and flour three 9-inch round cake pans

Chocolate Mixture

  1. Melt German chocolate in double boiler or microwave
  2. Let cool to room temperature

Dry Ingredients

  1. Whisk together in medium bowl:
  • Flour
  • Baking soda
  • Salt

Cake Batter

  1. Cream butter and sugar until light and fluffy (3-5 minutes)
  2. Add egg yolks one at a time, beating well
  3. Beat in melted chocolate and vanilla
  4. Alternate adding flour mixture and buttermilk
  5. Stir in hot water
  6. Beat egg whites until stiff peaks form
  7. Gently fold egg whites into batter

Baking

  1. Divide batter evenly among prepared pans
  2. Bake for 25-30 minutes
  3. Cool in pans for 10 minutes
  4. Remove from pans and cool completely

Coconut-Pecan Frosting

  1. Combine in saucepan:
  • Egg yolks
  • Evaporated milk
  • Sugar
  • Butter
  • Salt
  1. Cook over medium heat, stirring constantly
  2. Cook until thickened (about 12 minutes)
  3. Remove from heat
  4. Stir in:
  • Vanilla
  • Coconut
  • Pecans
  1. Cool until spreadable

Assembly

  1. Place first layer on cake plate
  2. Spread 1/3 of frosting
  3. Add second layer, repeat
  4. Top with final layer and remaining frosting
  5. Leave sides unfrosted (traditional style)

Tips for Success

  • Room temperature ingredients are essential
  • Don’t overmix after adding flour
  • Test cake doneness with toothpick
  • Cool layers completely before frosting
  • Toast pecans for enhanced flavor
  • Watch frosting carefully to prevent burning

Storage

  • Keep at room temperature up to 4 days
  • Refrigerate for up to a week
  • Can be frozen unfrosted for 2 months
  • Bring to room temperature before serving

Common Issues and Solutions

  • If layers dome, trim tops level
  • If frosting is too thick, add warm evaporated milk
  • If frosting is too thin, cook longer
  • If cake cracks, reduce oven temperature
  • If layers stick, use parchment paper

Variations

  • Add chocolate ganache drip
  • Include rum in frosting
  • Add espresso powder to cake
  • Use dark chocolate instead of German chocolate
  • Make as cupcakes (adjust baking time)

This classic German Chocolate Cake recipe creates a rich, moist chocolate cake complemented by the signature coconut-pecan frosting. Despite its name, the cake was actually created in America and named after Samuel German, who developed the sweet chocolate used in the recipe. The combination of tender chocolate cake layers and the unique frosting makes this dessert a memorable treat for any special occasion.