German Chocolate Cake

Here’s a classic German Chocolate Cake recipe rich, moist chocolate cake layers with a signature coconut-pecan frosting that’s creamy and nutty. Perfect for celebrations or whenever you want to indulge!

🍫🎂 German Chocolate Cake Recipe

Ingredients

For the Cake:

2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
¾ cup unsweetened cocoa powder
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs, separated
1 teaspoon vanilla extract
1 cup buttermilk
1 cup boiling water

For the Coconut-Pecan Frosting:

1 cup evaporated milk
1 cup granulated sugar
3 large egg yolks, lightly beaten
½ cup (1 stick) unsalted butter
1 teaspoon vanilla extract
1½ cups shredded sweetened coconut
1 cup chopped pecans

Instructions

1. Make the Cake:

Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
In a bowl, sift together flour, baking soda, salt, and cocoa powder.
In a large mixing bowl, beat butter and sugar until light and fluffy.
Add egg yolks one at a time, beating well after each addition.
Stir in vanilla.
Alternate adding dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
Slowly stir in boiling water (batter will be thin).
In a clean bowl, beat egg whites until stiff peaks form.
Gently fold egg whites into the batter.
Divide batter evenly among the pans.
Bake 30–35 minutes or until a toothpick inserted comes out clean.
Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.

2. Make the Frosting:

In a saucepan over medium heat, combine evaporated milk, sugar, egg yolks, butter, and vanilla.
Cook, stirring constantly, until thickened and golden brown (about 10 minutes).
Remove from heat and stir in coconut and pecans.
Cool to room temperature.

3. Assemble the Cake:

Place one cake layer on a serving plate.
Spread a third of the frosting over the layer.
Repeat with second and third layers.
Spread remaining frosting over the top and sides, or just the top if you prefer.

Tips:

For easier layering, chill cake layers before frosting.
Store leftover cake covered in the fridge.
Swap pecans for walnuts if preferred.