German Chocolate Cake

German Chocolate Cake is a rich, indulgent dessert that combines moist chocolate layers with a decadent coconut-pecan frosting. Despite its name, it’s actually an American creation named after Sam German, who developed a type of sweet baking chocolate used in the original recipe. This cake is iconic for its combination of chocolatey sponge and sweet, nutty, caramel-like frosting, making it a favorite for birthdays, holidays, and special occasions. Its luxurious texture and deep flavor make every bite irresistible, and it’s a dessert that never fails to impress.

Why I Love This Recipe

I love this recipe because it perfectly balances rich chocolate cake with the sweet and slightly chewy coconut-pecan frosting. The contrast between the soft, moist layers and the nutty, textured frosting is heavenly. It’s a dessert that feels special, homemade, and celebratory without being overly complicated. Every slice delivers comfort, elegance, and nostalgia all in one.

Why It’s a Must-Try Dish

This dish is a must-try because it’s a classic dessert that blends multiple textures and flavors in one cake. Its chocolate base is deeply satisfying, while the coconut-pecan frosting adds sweetness, chewiness, and richness. German Chocolate Cake is perfect for anyone who loves chocolate desserts, traditional cakes, or impressive show-stopping sweets. Its layered beauty and delicious flavor make it unforgettable.

Recipe Details

• Preparation Time: 30 minutes
• Cooking Time: 30–35 minutes
• Total Time: 1 hour 5 minutes
• Servings: 12
• Calories per Serving: ~550–600 kcal
• Course: Dessert / Cake
• Cuisine: American / Baking

Ingredients

For the Cake:

• 4 oz (115 g) German sweet chocolate, chopped
• 1/2 cup boiling water
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large egg yolks
• 1 tsp vanilla extract
• 1 1/3 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup buttermilk, room temperature
• 4 large egg whites, beaten to stiff peaks

For the Coconut-Pecan Frosting:

• 1 cup evaporated milk
• 1 cup granulated sugar
• 3/4 cup unsalted butter
• 3 large egg yolks
• 1 1/2 tsp vanilla extract
• 1 1/2 cups shredded sweetened coconut
• 1 cup chopped pecans

Cooking Directions

Step-by-Step Preparation Method

1. Preheat Oven and Prepare Pans:

• Preheat oven to 350°F (175°C).
• Grease and flour three 9-inch round cake pans or line with parchment paper.

2. Melt the Chocolate:

• In a small bowl, melt German sweet chocolate with boiling water. Stir until smooth and let cool slightly.

3. Cream Butter and Sugar:

• In a large mixing bowl, cream butter and sugar until light and fluffy.

4. Add Egg Yolks and Vanilla:

• Beat in egg yolks, one at a time, then add vanilla extract.

5. Combine Dry Ingredients:

• In a separate bowl, whisk together flour, baking soda, and salt.

6. Mix Wet and Dry Ingredients:

• Gradually add melted chocolate to butter mixture.
• Alternate adding dry ingredients and buttermilk to the chocolate mixture, beginning and ending with dry ingredients. Mix until just combined.

7. Fold in Egg Whites:

• Gently fold in beaten egg whites until incorporated, being careful not to deflate them.

8. Bake the Cake:

• Divide batter evenly among prepared pans.
• Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
• Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

9. Prepare the Coconut-Pecan Frosting:

• In a saucepan, combine evaporated milk, sugar, butter, and egg yolks.
• Cook over medium heat, stirring constantly, until thickened (about 10 minutes).
• Remove from heat and stir in vanilla, coconut, and pecans. Let cool to spreadable consistency.

10. Assemble the Cake:

• Place one cake layer on a serving plate and spread a generous layer of frosting.
• Repeat with the second layer.
• Place the third layer on top and frost the top with remaining frosting. Optionally, frost the sides.

Save it

How to Serve

• Serve at room temperature.
• Slice into 12 pieces and enjoy with coffee, tea, or a glass of milk.
• Garnish with extra chopped pecans or toasted coconut for presentation.

Recipe Tips

• Melt chocolate gently to avoid burning; use a double boiler if necessary.
• Fold egg whites gently for a light, airy cake texture.
• Cool cake layers completely before frosting to prevent melting.
• Toast pecans lightly for extra flavor.
• Use freshly grated or shredded coconut for the best texture.

Variations

1. Mini German Chocolate Cupcakes: Divide batter into cupcake liners and bake for 18–20 minutes; top with coconut-pecan frosting.
2. Chocolate-Pecan Swirl Cake: Add chocolate ganache between layers for extra richness.
3. Vegan Adaptation: Use plant-based butter, coconut milk, and egg replacers for a vegan version.
4. Single Layer Cake: Make a two-layer version if preferred; adjust frosting quantities accordingly.
5. Chocolate Ganache Drizzle: Add a drizzle of dark chocolate ganache over frosting for extra indulgence.

Freezing and Storage

• Refrigerator: Store frosted cake in an airtight container for up to 4–5 days.
• Freezer: Unfrosted cake layers can be wrapped tightly and frozen for up to 2 months. Frost after thawing.
• Tips: Freeze layers separately and wrap in plastic wrap and foil to prevent freezer burn.

Special Equipment Needed

• Three 9-inch round cake pans
• Mixing bowls (medium and large)
• Electric mixer or whisk
• Saucepan for frosting
• Spatula for frosting
• Wire cooling racks
• Measuring cups and spoons

Conclusion

German Chocolate Cake is a timeless, indulgent dessert that perfectly balances rich chocolate layers with sweet, nutty coconut-pecan frosting. Its moist texture, decadent frosting, and classic flavor make it a show-stopping dessert for birthdays, holidays, or any special occasion. Easy to customize and universally loved, this cake is a must-try for chocolate lovers who appreciate traditional, elegant, and indulgent desserts. Every bite delivers comfort, richness, and celebration in one slice.

German Chocolate Cake

German Chocolate Cake is a rich, indulgent dessert that combines moist chocolate layers with a decadent coconut-pecan frosting. Despite its name, it’s actually an American creation named after Sam German, who developed a type of sweet baking chocolate used in the original recipe.

Author: Stella Parker Cuisine: American Course: Desserts

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Prep Time 30 mins Cook Time 35 mins Total Time 1 hr 5 mins Difficulty: Beginner Servings: 12

Ingredients

Servings

For the Cake:

• 4 oz (115 g)
• ¹⁄₂ cup boiling water
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large egg yolks
• 1 tsp vanilla extract
• 1 ¹⁄₃ cups all-purpose flour
• ¹⁄₂ tsp baking soda
• ¹⁄₄ tsp salt
• 1 cup buttermilk, room temperature
• 4 large egg whites, beaten to stiff peaks

For the Coconut-Pecan Frosting:

• 1 cup evaporated milk
• 1 cup granulated sugar
• ³⁄₄ cup unsalted butter
• 3 large egg yolks
• 1 ¹⁄₂ tsp vanilla extract
• 1 ¹⁄₂ cups shredded sweetened coconut
• 1 cup chopped pecans

Instructions

1. 1. Preheat Oven and Prepare Pans: Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or line with parchment paper.
2. 2. Melt the Chocolate: In a small bowl, melt German sweet chocolate with boiling water. Stir until smooth and let cool slightly.
3. 3. Cream Butter and Sugar: In a large mixing bowl, cream butter and sugar until light and fluffy.
4. 4. Add Egg Yolks and Vanilla: Beat in egg yolks, one at a time, then add vanilla extract.
5. 5. Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt.
6. 6. Mix Wet and Dry Ingredients: Gradually add melted chocolate to butter mixture. Alternate adding dry ingredients and buttermilk to the chocolate mixture, beginning and ending with dry ingredients. Mix until just combined.
7. 7. Fold in Egg Whites: Gently fold in beaten egg whites until incorporated, being careful not to deflate them.
8. 8. Bake the Cake: Divide batter evenly among prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
9. 9. Prepare the Coconut-Pecan Frosting: In a saucepan, combine evaporated milk, sugar, butter, and egg yolks. Cook over medium heat, stirring constantly, until thickened (about 10 minutes). Remove from heat and stir in vanilla, coconut, and pecans. Let cool to spreadable consistency.
10. 10. Assemble the Cake: Place one cake layer on a serving plate and spread a generous layer of frosting. Repeat with the second layer. Place the third layer on top and frost the top with remaining frosting. Optionally, frost the sides.

Keywords: German Chocolate Cake