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German Chocolate Cake

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This classic German Chocolate Cake features rich layers of moist chocolate cake filled and topped with a decadent coconut-pecan frosting. Though named “German,” the cake owes its name to a type of chocolate, not the country. It’s a beloved choice for special occasions and celebrations.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course Baked Goods, Cakes, Dessert, Family Favorites, Holiday Treats
Cuisine American
Servings 12
Calories 736 kcal

Ingredients
  

  • 1 pkg German's sweet chocolate 4 oz, broken into pieces
  • 1/2 cup water boiling
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup butter softened
  • 2 cups granulated sugar
  • 4 eggs separated
  • 1 tsp vanilla extract
  • 1 cup buttermilk room temperature
  • 1 cup evaporated milk for frosting
  • 1 cup brown sugar packed, for frosting
  • 3 egg yolks lightly beaten, for frosting
  • 1/2 cup butter for frosting
  • 1 1/3 cups sweetened shredded coconut for frosting
  • 1 cup chopped pecans toasted, for frosting
  • 1 1/2 tsp vanilla extract for frosting

Instructions
 

  • Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  • Melt the chocolate in boiling water; set aside to cool slightly.
  • In a medium bowl, mix flour, baking soda, and salt. Set aside.
  • Beat butter and sugar until light and fluffy. Add egg yolks one at a time, then stir in melted chocolate and vanilla.
  • Add flour mixture alternately with buttermilk, beginning and ending with flour. Mix until just combined.
  • In a clean bowl, beat egg whites until stiff peaks form. Gently fold into batter. Pour evenly into pans.
  • Bake for 30-35 minutes or until a toothpick inserted comes out clean. Cool in pans 10 minutes, then transfer to wire racks.
  • To make the frosting: Combine evaporated milk, brown sugar, egg yolks, and butter in a saucepan. Cook over medium heat, stirring constantly, until thickened—about 10-12 minutes.
  • Remove from heat. Stir in coconut, pecans, and vanilla. Cool until spreadable.
  • Spread frosting between cake layers and on top. Leave sides unfrosted, or frost if desired.

Notes

For added depth, use dark chocolate in place of German’s sweet chocolate. Cake layers can be made a day ahead and refrigerated.

Nutrition

Serving: 1servingCalories: 736kcalCarbohydrates: 101gProtein: 9.8gFat: 33.5gSaturated Fat: 18.1gTrans Fat: 0.8gCholesterol: 150mgSodium: 210mgFiber: 3.8gSugar: 57g

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Keyword chocolate, coconut pecan frosting, homemade, layered cake, special occasion