Print

German Chocolate Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This classic German Chocolate Cake features rich, moist chocolate layers and a luscious coconut-pecan frosting, perfect for celebrations and special occasions.

  • Author: Sophia
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours
  • Yield: 12 to 14 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 2 cups cake flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ¾ cup unsweetened cocoa powder
  • ½ cup boiling water
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, separated
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 3 large egg yolks
  • ½ cup unsalted butter
  • 1 teaspoon vanilla extract
  • 1½ cups sweetened shredded coconut
  • 1 cup chopped pecans

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. In a bowl, mix the cocoa powder with boiling water until smooth. Set aside to cool.
  3. In a separate bowl, whisk together the cake flour, baking soda, and salt.
  4. In a large mixing bowl, cream the butter and sugar until light and fluffy.
  5. Add the egg yolks one at a time, beating well after each addition. Mix in the vanilla extract and cooled cocoa mixture.
  6. Add the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients.
  7. In another bowl, beat the egg whites until stiff peaks form. Gently fold them into the batter.
  8. Divide the batter evenly among the prepared pans and bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean.
  9. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
  10. In a saucepan over medium heat, combine the evaporated milk, sugar, egg yolks, and butter.
  11. Cook while stirring constantly until the mixture thickens, about 10 to 12 minutes.
  12. Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans.
  13. Allow the frosting to cool to a spreadable consistency.
  14. Spread the frosting between each cake layer and over the top of the cake. Traditionally, the sides are left unfrosted.

Notes

  • Beating egg whites separately makes the cake lighter and fluffier.
  • You can substitute all-purpose flour by using 1¾ cups all-purpose flour plus ¼ cup cornstarch.
  • The cake layers can be made a day ahead and stored tightly wrapped.
  • Frosting thickens as it cools due to the cooked egg yolks.
  • Store the cake at room temperature for 2 days or refrigerate for up to 5 days.

Nutrition

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