German Chocolate Cake
German Chocolate Cake layers tender sweet chocolate cake with cooked coconut pecan frosting and an optional chocolate frosting finish. It is a classic comfort dessert for holidays, birthdays, and make-ahead celebration baking.
Equipment
- Three 9-inch round cake pans
- Mixing bowls
- Electric mixer
- Medium saucepan
- Cooling racks
- Offset spatula
Ingredients
- 4 oz sweet baking German chocolate chopped
- 1/2 cup boiling water
- 1 cup unsalted butter softened to room temperature
- 2 cups granulated sugar
- 4 large eggs separated and at room temperature
- 2 teaspoons pure vanilla extract
- 2 1/2 cups cake flour 300 g, spooned and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup buttermilk room temperature and full-fat preferred
- 1 cup evaporated milk
- 1 cup granulated sugar for coconut pecan frosting
- 3 large egg yolks for coconut pecan frosting
- 1/2 cup unsalted butter cut into pieces, for coconut pecan frosting
- 1 teaspoon pure vanilla extract for coconut pecan frosting
- 1 1/3 cups sweetened shredded coconut
- 1 cup chopped pecans lightly toasted if possible
- 1/2 cup unsalted butter softened, for optional chocolate frosting
- 2 1/2 cups powdered sugar sifted, for optional chocolate frosting
- 1/3 cup unsweetened cocoa powder Dutch-process may be used
- 1/4 teaspoon fine sea salt for optional chocolate frosting
- 3–4 tablespoons heavy cream or milk for optional chocolate frosting
- 1 teaspoon pure vanilla extract for optional chocolate frosting
Instructions
- Pour boiling water over the chopped German chocolate, stir until smooth, and let it cool slightly.
- Beat softened butter and sugar until light, then mix in egg yolks and vanilla.
- Whisk cake flour, baking soda, and salt in a separate bowl.
- Add dry ingredients and buttermilk in alternating additions, then mix in the cooled chocolate.
- Beat egg whites to soft peaks and fold them gently into the batter.
- Divide batter among prepared pans and bake at 350°F until a tester comes out clean.
- Cook evaporated milk, sugar, egg yolks, butter, and vanilla until thick, then stir in coconut and pecans.
- Cool cake layers and frosting completely, then fill and top the layers with coconut pecan frosting.
- Beat the optional chocolate frosting until smooth, then spread or pipe it around the cake if desired.
Notes
Storage: Cover the cake and refrigerate for 4 to 5 days. Let slices sit at room temperature before serving for a softer crumb.
Freezing: Wrap unfrosted layers tightly and freeze for up to 2 months. Frosted slices can be frozen for about 1 month.
Reheating: Do not warm a fully frosted cake. If using frozen unfrosted layers, thaw in the refrigerator overnight before assembling.
Best Tips: Cook the coconut pecan frosting until it coats the spoon, then let it cool until spreadable. Warm frosting can slide between layers.
Variations: Bake the batter as a sheet cake, skip the side frosting, or add extra toasted pecans over the top before serving.
Texture Tips: Fold the whipped egg whites gently and avoid overbaking the layers, since both steps help keep the crumb tender.