German Chocolate Cake is a rich, layered dessert featuring moist chocolate cake, a luscious coconut-pecan frosting, and a deep, buttery flavor. This recipe has been passed down through generations, making it a cherished family favorite. The combination of sweet chocolate, creamy frosting, and crunchy pecans creates a perfect balance of textures and flavors.
Ingredients
For the Cake
- Sweet Baking Chocolate – 4 ounces, chopped
- Boiling Water – ½ cup
- Unsalted Butter – 1 cup, softened
- Granulated Sugar – 2 cups
- Egg Yolks – 4
- Vanilla Extract – 1 teaspoon
- All-Purpose Flour – 2 ½ cups, sifted
- Baking Soda – 1 teaspoon
- Salt – ½ teaspoon
- Buttermilk – 1 cup
- Egg Whites – 4, beaten until stiff
For the Coconut-Pecan Frosting
- Evaporated Milk – 1 cup
- Granulated Sugar – 1 cup
- Egg Yolks – 3
- Unsalted Butter – ¼ cup
- Vanilla Extract – 1 teaspoon
- Sweetened Flake Coconut – 1 ⅓ cups
- Chopped Pecans – 1 cup
Instructions
1. Prepare the Cake Batter
- Preheat the oven to 350°F (175°C). Grease and flour three 8-inch cake pans and line the bottoms with parchment paper.
- Melt the sweet baking chocolate in boiling water, stirring until smooth. Set aside to cool.
- In a large bowl, beat butter and sugar until light and fluffy.
- Add egg yolks, one at a time, beating well after each addition.
- Stir in vanilla extract and the cooled chocolate mixture.
2. Mix the Dry Ingredients
- Sift together flour, baking soda, and salt in a separate bowl.
- Gradually add the flour mixture to the wet ingredients, alternating with buttermilk, mixing until smooth.
3. Fold in Egg Whites
- In a separate bowl, beat egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the batter, keeping as much volume as possible.
4. Bake the Cake
- Divide the batter evenly among the prepared cake pans.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans before removing.
5. Prepare the Frosting
- In a saucepan, combine evaporated milk, sugar, egg yolks, butter, and vanilla extract.
- Cook over medium heat, stirring constantly, until thickened (about 12 minutes).
- Remove from heat and stir in coconut and pecans.
- Let the frosting cool until spreadable.
6. Assemble the Cake
- Place one cake layer on a serving plate and spread a generous amount of frosting over the top.
- Repeat with the second and third layers, covering the top and sides with frosting.
7. Serve & Enjoy
- Slice and serve with a cup of coffee or tea.
- Store leftovers in an airtight container at room temperature for up to 3 days.
Additional Tips
- Use fresh pecans for the best flavor and crunch.
- Make ahead: The cake layers can be baked a day in advance and stored in the refrigerator.
- For extra richness: Brush the cake layers with a little brandy or simple syrup before frosting.
This Family German Chocolate Cake is a timeless dessert that brings warmth and nostalgia to any gathering. You can find more details here.