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Classic Homemade German Chocolate Cake with Authentic Coconut Pecan Frosting

A tall slice of moist german chocolate cake recipe showing three layers of dark chocolate cake and coconut-pecan frosting.
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Make a truly decadent German Chocolate Cake from scratch featuring moist chocolate layers and the signature gooey coconut-pecan frosting. This timeless American classic is perfect for celebrations.

Ingredients

Scale
  • 4 oz Baker’s German Sweet Chocolate
  • 1/2 cup boiling water
  • 2 1/2 cups sifted cake flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup butter or margarine, softened
  • 2 cups sugar
  • 4 large eggs, separated
  • 1 cup buttermilk
  • 1 tsp vanilla extract
  • 1 cup chopped pecans
  • 1 cup shredded coconut
  • 1 cup granulated sugar (for frosting)
  • 1/2 cup evaporated milk
  • 4 large egg yolks (for frosting)
  • 1/2 cup butter (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Melt the German Sweet Chocolate with 1/2 cup boiling water. Set aside to cool slightly.
  3. In a large bowl, whisk together the cake flour, baking soda, and salt.
  4. In a separate bowl, cream together 1 cup butter and 2 cups sugar until light and fluffy. Beat in 4 egg yolks one at a time. Mix in the melted chocolate mixture.
  5. Alternate adding the dry ingredients and the buttermilk to the chocolate mixture, beginning and ending with the dry ingredients. Mix until just combined. Stir in the vanilla extract.
  6. In a clean bowl, beat the 4 egg whites until stiff peaks form. Gently fold the egg whites into the cake batter.
  7. Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean. Cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
  8. Prepare the Coconut Pecan Frosting: In a medium saucepan, combine 1 cup sugar, 1/2 cup evaporated milk, 1/2 cup butter, and 4 egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 8-10 minutes). Do not boil.
  9. Remove the frosting from the heat. Stir in the chopped pecans, shredded coconut, and 1 tsp vanilla extract (if desired). Let the frosting cool slightly until it is thick enough to spread.
  10. 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 richer chocolate layers, you can substitute 1/2 cup of the buttermilk with strong brewed coffee.
  • If you prefer a chocolate glaze on the top layer instead of frosting, prepare a simple chocolate ganache.
  • Ensure the egg whites for the cake batter are beaten to stiff peaks for maximum lift in your moist chocolate layers.

Nutrition

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