Best German Chocolate Cake Recipe
Moist layers of German Chocolate Cake slathered with the best homemade coconut pecan frosting ever are the hallmarks of this classic dessert!
Servings: 14 servings
Ingredients
Cake
- 4 ounces Baker's German's sweet chocolate chopped
- 1/2 cup boiling hot water
- 1 cup salted butter
- 1 3/4 cups (350g) granulated sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 2 1/2 cups (300g) cake flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
Frosting
- 3/4 cup (150g) granulated sugar
- 3/4 cup (150g) brown sugar
- 1 (12-ounce) can evaporated milk
- 3/4 cup salted butter
- 5 large egg yolks room temperature
- 3 cups shredded sweetened coconut
- 1 1/2 cups chopped pecans
- 1 Tablespoon pure vanilla extract
Instructions
- Preheat oven to 350°F. Line three 9-inch cake pans with parchment paper circles and spray with baking spray. Set aside.
- Add the chopped chocolate to a medium bowl, then pour the water over it and stir gently until the chocolate is melted and smooth. Set aside to cool slightly.4 ounces Baker's German's sweet chocolate, 1/2 cup boiling hot water
- In a large bowl, cream butter and sugar together using a stand mixer or electric mixer for about 4 minutes until light.1 cup salted butter, 1 3/4 cups (350g) granulated sugar
- Separate egg whites from yolks, reserving the egg whites in a medium bowl. Add the yolks one at a time to the butter and sugar, mixing after each addition.4 large eggs
- Add the melted chocolate and vanilla, and mix until combined. Scrape the sides and bottom of the bowl and mix again.1 teaspoon pure vanilla extract
- Add the flour, baking soda, and salt alternately with the buttermilk. Mix just until combined after each addition, making sure to scrape the sides and bottom of the bowl. I have found that if I start by adding about 3/4 cup of the flour along with all of the baking soda and salt, then about 1/3 cup of the buttermilk, then more of the flour and buttermilk and so on, I don't need to sift the dry ingredients together beforehand and dirty an extra bowl.2 1/2 cups (300g) cake flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 cup buttermilk
- Beat egg whites until stiff peaks form, then gently fold into the batter.
- Divide the cake batter evenly between three 9-inch round cake pans and bake 24-28 minutes at 350°F until a toothpick inserted into the center of the cakes comes out with just a few crumbs on it. Cool completely on wire racks.
- For the frosting, heat the granulated sugar, brown sugar, evaporated milk, butter, and egg yolks in a medium saucepan over medium heat until thick and golden brown, about 5 minutes. Be sure to stir constantly so as not to scramble the eggs. Remove from the heat and add coconut, pecans, and vanilla. The frosting will continue to thicken as it cools. Cool for at least 30 minutes until thick enough to spread before assembling the cake.3/4 cup (150g) granulated sugar, 3/4 cup (150g) brown sugar, 1 (12-ounce) can evaporated milk, 3/4 cup salted butter, 5 large egg yolks, 3 cups shredded sweetened coconut, 1 1/2 cups chopped pecans, 1 Tablespoon pure vanilla extract
- To assemble the cake, set the first cake layer on a cake plate and frost just the top with 1/3 of the frosting. Repeat with the next two layers, leaving the sides of the cake bare. If you want to frost the outside of the cake, you will need to make a double batch of the frosting.
Notes
- Buttermilk Substitute: If you don't have buttermilk, add 1 tablespoon vinegar or lemon juice to a 1 cup measuring cup, then fill the rest of the way with whole milk. Stir and let sit for 5 minutes before using in place of the buttermilk in the recipe.
- Storage: Keep covered in an airtight container for 3-4 days on the counter or 5-7 days in the fridge. If storing in the fridge, I recommend letting the cake come to room temperature before serving.
- Freezing: You can freeze individual slices of this cake for up to 2 months by wrapping them in plastic wrap and storing in a freezer-safe container. Let thaw on the counter for 2-3 hours before enjoying.
- 9x13-inch Pan: Increase the baking time to around 30 to 35 minutes.
- 8-inch Cake Pans: Increase the baking time to around 35 minutes.
- Cupcakes: I don't actually recommend this recipe as written for cupcakes because the cake part is just too light to hold up under the weight of the frosting in this form. Instead, I would use my regular chocolate cupcake recipe and a cookie scoop to pile a mound of the coconut pecan frosting on top.
Nutrition
Calories: 743kcal | Carbohydrates: 81g | Protein: 8g | Fat: 45g | Saturated Fat: 24g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 176mg | Sodium: 459mg | Potassium: 210mg | Fiber: 3g | Sugar: 61g | Vitamin A: 902IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 2mg
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