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The Best Homemade German Chocolate Cake Recipe 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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Bake this truly decadent German Chocolate Cake from scratch. You will create moist chocolate layers and the signature gooey, creamy coconut-pecan frosting that makes this American classic a showstopper dessert for any celebration.

Ingredients

Scale
  • For the Cake:
  • 4 ounces 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 granulated sugar
  • 4 large eggs, separated
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • For the Coconut Pecan Frosting:
  • 1 cup evaporated milk
  • 3/4 cup granulated sugar
  • 3 large egg yolks
  • 1/2 cup (1 stick) unsalted butter
  • 1 teaspoon vanilla extract
  • 1 1/2 cups flaked coconut
  • 1 cup chopped pecans

Instructions

  1. Prepare the chocolate: Place the chopped German Sweet Chocolate in a small bowl. Pour 1 cup of boiling water over the chocolate and stir until completely smooth. Set aside to cool slightly.
  2. Prepare the dry ingredients: In a medium bowl, whisk together the cake flour, baking soda, and salt. Set aside.
  3. Cream the butter and sugar: In a large bowl, beat the softened butter and 2 cups of sugar together until light and fluffy. This step is key for moist chocolate layers.
  4. Add the egg yolks: Beat in the egg yolks one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Combine wet and dry: Alternate adding the flour mixture and the buttermilk to the butter mixture, beginning and ending with the flour. Mix until just combined after each addition.
  6. Fold in chocolate: Gently fold the cooled, melted chocolate mixture into the batter until uniform. Do not overmix.
  7. Whip the egg whites: In a separate, clean bowl, beat the 4 egg whites until stiff peaks form. Gently fold the stiff egg whites into the cake batter in two additions.
  8. Bake the layers: Divide the batter evenly between three greased and floured 9-inch round cake pans. Bake at 350°F (175°C) for 25 to 30 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.
  9. Make the coconut pecan frosting: In a medium saucepan, combine the evaporated milk, 3/4 cup sugar, egg yolks, and butter. 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 let it boil rapidly.
  10. Finish the frosting: Remove the saucepan from the heat. Stir in the vanilla extract, flaked coconut, and chopped pecans. Let the frosting cool slightly until it is thick and spreadable.
  11. Assemble the cake: Place one cooled chocolate layer on a serving plate. Spread about one-third of the warm coconut pecan frosting evenly over the top. Place the second layer on top and spread with another third of the frosting. Top with the final layer and cover the top and sides with the remaining frosting. Allow the cake to set before slicing.

Notes

  • For the richest flavor, use Baker’s German Sweet Chocolate, as this recipe is traditionally made with it.
  • To ensure your egg whites whip up perfectly, make sure your mixing bowl is completely free of any grease or yolk residue.
  • If you prefer a slightly less sweet cake, you can substitute half of the granulated sugar in the cake batter with light brown sugar.

Nutrition

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