My mama’s German Chocolate Cake recipe is made with moist chocolate cake, plus decorated with buttery coconut-pecan frosting just like the old schoolers did.
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My mama has been making this German chocolate for decades so she has definitely picked up some great tips along the way.
- Don’t Scramble: When making the custard, you will want to stir and be patient because you have added eggs and you don’t want them to scramble.
- Separate Properly: Make sure you do a thorough job of separating yolks from whites. If you get yolk in your whites, they won’t whip as well!
- Don’t Overcrowd: Bake two layers first so you don’t overcrowd your oven, then bake that final layer separately.
Video Tutorial
How To Make German Chocolate Cake
Make the Cake Batter
Step 1: Melt chopped chocolate in boiling water.
Step 2: Whisk until smooth perfection. Let it chill a bit.
Step 3: Whip butter and sugars until they’re light and fluffy.
Step 4: Introduce egg yolks one at a time.
Step 5: Blend in the cooled chocolate.
Step 6: Mix up the flour, baking soda, and salt.
Step 7: Take it slow and mix in the flour combo.
Step 8: Follow up with buttermilk and vanilla.
Step 9: Fold in stiff egg whites to make the batter light.
Step 10: Divide batter evenly into cake pans.
Step 11: Bake in 350°F oven at 35-40 minutes or until a toothpick inserted into the center comes out clean.
Make the German Cake Icing
Step 12: In a large saucepan, whisk together evaporated milk, sugar, yolks, butter, salt and vanilla until combined. Begin cooking over medium heat for about 14-17 minutes, stirring frequently, until thick and bubbly.
Step 13: Stir in coconut and pecans then cool for about 30 minutes but continue to stir occasionally.
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Step 14: Stir until the frosting is very spreadable.
Assemble the Cake
Step 15: Place a layer rounded side down, on a cake plate. Use your spatula and spread 1/3 of the filling over the layer.
Step 16: Add second layer, rounded side down; spread with 1/3 of the filling.
Step 17: Add third layer, rounded side up; spread with remaining filling.
Step 18: Ice sides of cake with the rest of the frosting.
Step 19: Once iced, decorate with pecans and serve.
German Chocolate Cake Recipe
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Equipment
- 8 inch round cake pans
Ingredients
For the Cake
- 4 oz sweetened baking chocolate chopped
- 1/2 cup boiling water
- 1 cup unsalted butter room temperature
- 1 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 4 large eggs separated (egg yolks in one bowl and egg whites beaten until stiff peaks in another bowl)
- 2 1/2 cups cake flour sifted
- 1 tsp baking soda
- 1 tsp salt
- 1 cup buttermilk room temperature
- 1 tbsp vanilla extract
For the Icing
- 2 cups evaporated milk
- 2 cups light brown sugar packed
- 6 egg yolks
- 1 cup unsalted butter
- 1 tsp salt
- 2 tsp vanilla extract
- 3 cups flaked coconut plus more if needed
- 2 cups chopped pecans plus more if needed
Instructions
For the Cake
- Begin by heating the oven to 350°F. Spray the bottoms and sides of three 8-inch round cake pans with non stick baking spray. Line with parchment paper if preferred.
- In a bowl, add chopped chocolate to boiling water and whisk until smooth then set aside to cool.
- To the bowl of your stand mixer, add butter and both sugars and beat on medium high speed until light and fluffy.
- Next add egg yolks, one at a time, then add in cooled chocolate and mix until incorporated.
- Slow down your mixer to low speed. Whisk together flour, baking soda and salt then add to bowl in increments until smooth.
- Next add buttermilk and vanilla extract and mix until smooth. Finally using a spatula, carefully fold previously separated stiff egg whites into batter.
- Divide batter evenly into cake pans and bake 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Cool layers in pans for 10 minutes then remove and allow layers to cool to room temperature.
For the Icing
- In a large saucepan, whisk together evaporated milk, sugar, yolks, butter, salt and vanilla until combined. Begin cooking over medium heat for about 14-19 minutes, stirring frequently, until thick and bubbly.
- Stir in coconut and pecans then cool for about 30 minutes but continue to stir occasionally until mixture is very spreadable.
- After 30 minutes, check to make sure it has thickened. If you need to add more coconut and pecans to make a stable frosting, you definitely can at this point. You want it to be spreadable and not too loose.
To Assemble
- Place 1 cake layer, rounded side down, on a cake plate; using a metal spatula, spread 1/3 of the filling over the layer. Add second layer, rounded side down; spread with 1/3 of the filling. Add third layer, rounded side up; spread the outside with remaining filling and add pecans as a garnish to the outside of the cake if desired.
Video
Notes
How to Store
- Room Temp: Keep the cake tightly covered for up to 1 day in a cool room. If your kitchen runs warm, refrigerate it.
- Fridge: Store covered for up to 5 days. Let slices come to room temp before serving so the cake softens back up.
- Freezer: Wrap individual slices in plastic wrap, then foil, and freeze for up to 3 months. Label with the date, thaw in the fridge, then bring to room temp before serving.
Nutrition
Recipe Help
Yep boos! You sure can. You can store the cake in the fridge for up to 3 days before serving it up.
You can swap in another mild sweet baking chocolate like semi-sweet chocolate. You might just need to add a smidge more sugar to mimic the sweetness.
Use the good ole toothpick trick! Insert it into the center of the cake, and if it comes out mostly clean, its all good boos.
Serving Suggestions
- Garnish with Extra Pecans: Jazz the cake up by adding some candied pecans on top.
- Add a Dollop: Add some fresh whipped cream to each slice.
- Comfort Food Dinner: Serve up this classic pot roast, honey glazed carrots and a side of Velveeta mac and cheese but make sure to leave room for this dessert.
- Elegant Dinner Party: Make these delish braised short ribs, garlic mashed potatoes, potato rolls and white cheddar macaroni and cheese.
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I mean…I havent tried a recipe from your family that wasnt phenomenal. I dont even like German chocolate cake because of the coconut but this ? I’d take a whole slice. I made four 6in layers and three 4in layers with this recipe.
Now hold on, you don’t even like German chocolate cake, and you went back for a whole slice? That’s the kind of review I love, boo! Thank you for showing my family’s recipes so much love!