German Chocolate Cake Recipe

A slice of Gernan chocolate cake on a white plate with silver fork

4.77 from 55 votes

German Chocolate Cake Recipe

Mama’s German chocolate cake has three moist chocolate layers and buttery coconut pecan frosting from top to bottom. An old school favorite worth baking from scratch, boos!

Prep Time1 5

Cook Time50

Total Time1 55

Course: Dessert

Cuisine: American

Servings: servings

Calories: 572kcal

Author: Jocelyn Delk Adams

Equipment

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