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The Ultimate Classic Homemade German Chocolate Cake with Authentic Coconut Pecan Frosting

Close-up of a moist slice of german chocolate cake recipe showing dark chocolate layers and coconut pecan frosting.
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Make this rich, moist, and decadent German Chocolate Cake from scratch. This traditional recipe features tender chocolate layers topped with the signature, gooey coconut pecan frosting that makes this American classic a show-stopping dessert.

Ingredients

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  • 4 oz Baker’s German Sweet Chocolate, chopped
  • 1 cup boiling water
  • 2 1/2 cups sifted cake flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups sugar
  • 4 large eggs, separated
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • For the Frosting: 1 cup evaporated milk
  • 1 cup granulated sugar
  • 1 cup egg yolks (about 6 large)
  • 1 cup butter
  • 1 teaspoon vanilla extract
  • 1 1/2 cups flaked coconut
  • 1 cup chopped pecans

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
  2. Melt the German Sweet Chocolate with the boiling water. Set aside to cool slightly.
  3. In a large bowl, whisk together the cake flour, baking soda, and salt. Set aside.
  4. In a separate large bowl, cream together the softened butter and sugar until light and fluffy.
  5. Beat in the egg yolks one at a time, mixing well after each addition.
  6. Stir in the cooled chocolate mixture and vanilla extract.
  7. Alternate adding the dry ingredients and the buttermilk to the chocolate mixture, beginning and ending with the dry ingredients. Mix until just combined.
  8. In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the cake batter.
  9. Pour the batter evenly into the prepared cake pans. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  10. Prepare the frosting: Combine the evaporated milk, granulated sugar, egg yolks, and butter in a medium saucepan. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 8 to 10 minutes). Do not boil.
  11. Remove the frosting from the heat. Stir in the vanilla extract, coconut, and pecans. Let the frosting cool slightly until it is thick enough to spread.
  12. Assemble the cake: Place one cooled chocolate layer on a serving plate. Spread about half of the coconut pecan frosting evenly over the layer. Top with the second cake layer. Spread the remaining frosting over the top and sides of the cake.

Notes

  • For the richest chocolate flavor, use high-quality German’s Baking Chocolate.
  • You can make the coconut pecan frosting a day ahead and store it covered in the refrigerator; warm it slightly before spreading if it becomes too stiff.
  • If you prefer a chocolate buttercream for the outside, use the frosting only between the layers and cover the exterior with your favorite chocolate buttercream.

Nutrition

Find it online: https://cookerycommand.com/german-chocolate-cake-recipe/