German Chocolate Cake
on Jul 28, 2023, Updated Jun 28, 2024
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This layered German Chocolate Cake is irresistible. With its decadent chocolate flavor, luscious coconut-pecan filling, and smooth chocolate frosting, this classic dessert is a true delight.
At its core, a German Chocolate Cake is a layered chocolate cake that boasts a unique filling and frosting. The cake itself is made with a blend of german sweet chocolate, flour, sugar, eggs, butter, and buttermilk, resulting in a moist and flavorful base. But what really sets this cake apart is the coconut-pecan filling. It’s a delightful mixture of shredded coconut, chopped pecans, sweetened condensed milk, and butter, creating a creamy, nutty, and slightly caramelized layer between the cake’s moist layers. The finishing touch is a smooth chocolate frosting that covers the entire cake, providing a luscious and chocolaty exterior.
German Chocolate Cake
Making a German Chocolate Cake may seem like a daunting task, but fear not! With a bit of patience and a few simple steps, you’ll be able to create a delectable cake to impress your friends and family.
The German chocolate I like to use is Baker’s brand and is the cooking chocolate that comes in thick bars near the chocolate chips in the baking aisle. This chocolate is 48% cocoa and considered a sweet chocolate if you are looking for a substitution. But I highly recommend this brand!
Ingredients
- German sweet chocolate
- Flour
- Butter
- Sugar
- Egg
- Vanilla
- Buttermilk
- Evaporated milk
- Shredded coconut
- Pecans
Keep scrolling to find a full, printable recipe with a detailed ingredient list.
Recipe Instructions
- Preheat the oven and prepare cake pans with parchment paper and baking spray.
- Melt German sweet chocolate with water in a saucepan, then let it cool slightly.
- Whisk flour, baking soda, and salt in a separate bowl.
- In a mixing bowl, beat butter, sugar, and egg yolks until creamy. Stir in melted chocolate and vanilla extract. Add flour mixture and buttermilk to the batter, mixing until smooth. Fold in whipped egg whites.
- Divide batter among pans and bake for 30 minutes. Let cakes cool in pans for 15 minutes, then transfer to a wire rack to cool completely. Layer with German chocolate coconut-pecan frosting.
- For the Frosting: In a saucepan, combine evaporated milk, sugar, butter, egg yolks, and vanilla extract. Cook over medium heat, stirring constantly until thickened (around 12 minutes).
- Remove from heat and stir in sweetened shredded coconut and chopped pecans. Let the frosting cool slightly before using.
Frequently Asked Questions
Yes, you can use sweetened shredded coconut if you prefer a sweeter filling. However, keep in mind that it may make the filling slightly sweeter overall.
While Baker’s German sweet chocolate is traditionally used, you can experiment with other types of chocolate if you prefer. Just ensure that it is a good quality chocolate with a similar level of sweetness and richness.
You can make the cake layers in advance and freeze them. Wrap each cooled cake layer tightly in plastic wrap and place them in a freezer-safe bag or container. Thaw the layers in the refrigerator overnight before assembling the cake.
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German Chocolate Cake
Ingredients
For the Cake
- 4 ounces German sweet chocolate, (we used Baker's brand)
- ½ cup water
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large egg yolks
- 1 teaspoon pure vanilla extract
- 1 cup buttermilk
- 4 large egg whites
For the Frosting
- 12 ounces evaporated milk, (1 can)
- 1 ½ cups granulated sugar
- ¾ cup unsalted butter
- 4 large egg yolks
- 1 ½ teaspoons pure vanilla extract
- 12 ounces sweetened shredded coconut
- 2 ½ cups pecans, roughly chopped
Instructions
- Preheat your oven to 350°F (175°C).
- Line the bottom of three 9-inch round cake pans with parchment paper. Lightly spray the parchment paper and the sides of the pans with baking spray.
- In a small saucepan, combine the water and Baker’s German sweet chocolate. Heat over medium heat, stirring constantly, until the chocolate is fully melted. Remove the saucepan from the heat and let the chocolate mixture cool slightly.
- In a medium mixing bowl, whisk together the flour, baking soda, and salt. Set this dry mixture aside.
- In the bowl of an electric mixer fitted with a paddle attachment (you can also use a stand mixer), beat the softened butter and sugar on medium speed until the mixture is light and fluffy.
- Add the egg yolks to the butter mixture one at a time, beating well after each addition.
- Stir in the melted chocolate mixture and vanilla extract to the butter mixture, ensuring it’s well incorporated.
- Alternately add the flour mixture and buttermilk to the butter mixture. Start and end with the flour mixture. Mix on low speed just until the batter is smooth after each addition.
- In a separate clean bowl, use an electric mixer to whisk the egg whites until stiff peaks form.
- Gently fold the whipped egg whites into the cake batter until just combined.
- Divide the cake batter evenly among the prepared pans.
- Bake the cakes in the preheated oven for 30 minutes, or until a toothpick inserted into the center of each cake comes out clean.
- Let the cakes cool in their pans for 15 minutes. Then, remove the cakes from the pans and transfer them to a wire rack to cool completely. If the parchment sticks to the cake, be sure to remove it.
- Once the cakes are completely cooled, layer them with German chocolate coconut-pecan frosting.
For the Frosting:
- Combine the evaporated milk, sugar, butter, egg yolks, and vanilla extract in a large saucepan.
- Place the saucepan over medium heat.
- While stirring constantly, bring the mixture to a boil. Make sure to scrape the bottom of the pan to prevent the mixture from scorching.
- Continue cooking the mixture until it thickens. This should take approximately 12 minutes. The mixture should coat the back of a spoon and leave a clear trail when a finger is run through it.
- Once the mixture has thickened, remove the saucepan from the heat.
- Stir in the sweetened shredded coconut and chopped pecans. Feel free to adjust the amount of coconut and pecans to your liking.
- Allow the frosting to cool slightly before using. It will thicken more as it cools.
Notes
- The German chocolate is Baker’s brand and is the cooking chocolate that comes in thick bars near the chocolate chips in the baking aisle. The package is brown and the writing is on a green background. The chocolate is 48% cocoa and considered a sweet chocolate if you are looking for a substitution.
- Stir the frosting mixture constantly while cooking to prevent it from sticking to the bottom of the pan and burning.
- Make sure the cake layers are completely cooled before spreading the frosting to prevent it from melting.
- Store any leftover frosting in an airtight container in the refrigerator for up to a week. It can be used as a spread for toast or topping for other baked goods.
- Feel free to adjust the quantity of coconut and pecans based on your preference. More pecans would give a crunchier texture, while more coconut would result in a chewier frosting.
- Be sure all your ingredients are at room temperature before starting. This helps them combine more easily for a smoother batter.
- This recipe is adapted from the BAKER’S German’s Sweet Chocolate Bar recipe on the back of their Germans’ sweet chocolate package. It’s the older recipe from the box, the newer one isn’t quite the same. We’ve been making this recipe for years.
Nutrition
With my simplified steps, you can easily create this delightful German chocolate cake at home. Preparing the batter, baking the cakes, and assembling them with the flavorful coconut-pecan frosting is so fun culminates in a mouthwatering dessert.
This is the delicious recipe I have followed for many years but I prefer 8″ cake pans rather than 9″ for higher layers.
Thank you for posting it.
Great little trick! Do you know how much you adjust the cooking time? Love the tip, thank you for sharing.