German Chocolate Cake Recipe

Sliced open German chocolate cake on white cake stand with gold cake cutter

4.74 from 45 votes

German Chocolate Cake Recipe

This Classic German Chocolate Cake Recipe is made with layers of decadent, moist chocolate cake and frosted with rich buttery coconut-pecan frosting.

Prep Time1 5

Cook Time50

Total Time1 55

Course: Dessert

Cuisine: American

Servings: servings

Calories: 572kcal

Author: Jocelyn Delk Adams

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 cup 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 neede

US Customary - Metric

Instructions

For the Cake

Begin by heating the oven to 350°F. Spray the bottoms and sides of three 8-inch 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.

Notes

How to Store

This cake can stay at room temp for about a day. Just make sure it's kept in an airtight container and covered tight. If you need to store it longer, the fridge is the way to go.

How long will leftovers last in the fridge?

This cake will last in the fridge for up to 5 days. Just make sure you keep it covered. Bring it back to room temp before you serve it up.

Can I freeze it?

Absolutely boos! Make sure you wrap slices tightly in plastic wrap then in foil before you add to the freezer. It should last about 3 months. When you want to indulge, just bring it back to room temp before serving it up.

Ingredient Swaps

For the Cake Base:

Baking Chocolate: Use darker chocolate for a more bitter, richer flavor. Go milkier for a cake that is sweeter and a bit lighter.
Boiling Water: Use coffee for more intense chocolate flavor.
Unsalted Butter: Swap in salted and just leave out the salt.
Granulated & Light Brown Sugar: If you don't have any brown sugar, make homemade brown sugar with granulated sugar and molasses.
Cake Flour: Grab some all-purpose flour and cornstarch and make homemade cake flour in a pinch. Swap out the flour with your fave 1:1 ratio gluten-free flour. The texture might change slightly but it will still be delish.
Buttermilk: If you’re out of buttermilk, just add a tablespoon of lemon juice or white vinegar to a cup of whole milk and let it sit for about 10 minutes.

For the Icing on the Cake:

Unsalted Butter: Salted can be used. Leave out the salt.
Flaked Coconut & Chopped Pecans: Use sweetened coconut flakes. Walnuts or hazelnuts can be delish alternatives.

Nutrition