Classic German Chocolate Cake

Did you know that German chocolate cake really isn’t German at all? It’s actually an American cake that baker Sam German came up with in 1852. (See? Last name: German. Hence, German Chocolate Cake.) He created it after developing German’s sweet chocolate, and we’re sure glad he did. The cake is mostly comprised of a delicious chocolate cake base, but the real showstopper is the coconut pecan frosting. A little bit chewy, a little bit crunchy, and a lot sweet, that frosting is what makes this cake unique. All put together, it’s absolutely delicious and decadent and perfect for those special occasions when you really want to pull out all the stops. While it’s not quite as quick as a one-bowl cake or a sheet cake, there are plenty of occasions where a little extra effort is warranted and for those times, this cake is just the thing you need. The moist and chewy crumb combined with that signature frosting is absolutely heavenly. It’s a one of a kind, a cake like no other. And we absolutely adore it.

Why You’ll Love This Recipe

This classic German Chocolate Cake is the perfect blend of rich chocolate and sweet, nutty frosting. It’s a treat that feels both indulgent and special, perfect for birthdays, anniversaries, or any occasion worth celebrating. The combination of textures—from the moist cake to the crunchy pecans and chewy coconut—is simply irresistible.

Kitchen Equipment You’ll Need

• Double boiler
• Large mixing bowl or stand mixer
• Measuring cups and spoons
• 8-9 inch round cake pans (2-3 depending on desired layer thickness)
• Wax paper
• Wire cooling racks
• Small saucepan
• Whisk

Ingredients

For the cake:

• 4 oz. German sweet chocolate, chopped
• 2 1/3 cups cake flour
• 2 cups sugar
• 1 cup buttermilk
• 1 cup (2 sticks) unsalted butter
• 2/3 cup coffee or water
• 2/3 cup unsweetened cocoa powder
• 4 large eggs, room temperature, separated
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon salt

For the frosting:

• 1 3/4 cups flaked coconut (sweetened or unsweetened)
• 1 1/4 cups sugar
• 1 1/4 cups evaporated milk
• 1 cup pecans, chopped
• 3/4 cup (1 1/2 sticks) unsalted butter
• 4 egg yolks, beaten
• 1 teaspoon vanilla extract
• 1 pinch salt

Step-by-Step Instructions

1. Preheat the oven to 350º F and line 2-3 round, 8-9-inch cake pans with wax paper.
2. Grease and flour your lined cake pans and set aside.
3. Set up a double-boiler with a heatproof bowl set over a saucepan of simmering water and melt chocolate until smooth.
4. In a large bowl or mixer, cream together butter and sugar until fluffy and lightened in color, about 3-4 minutes.
5. One at a time, beat in egg yolks, then add melted chocolate and vanilla extract.
6. In a separate bowl, sift together flour, cocoa powder, baking powder, and salt.
7. Alternate between adding the flour mixture and buttermilk and coffee to the batter, beginning and ending with the dry ingredients.
8. Beat egg whites in a small bowl until stiff peaks form. Fold 1/4 egg whites into the batter, then fold in remaining egg whites, only until just combined.
9. Pour batter equally into prepped cake pans and place in the oven. Bake for 25-28 minutes, rotating in the middle, or until a toothpick inserted in the center comes out clean.
10. Remove from oven and let cool for 10 minutes, then transfer to wire racks to finish cooling.
11. For the frosting: combine sugar, evaporated milk, egg yolks, butter, and salt in a medium saucepan over low heat and cook, whisking continuously, until the mixture is thick and golden.
12. Remove mixture from heat and fold in pecans, coconut, and vanilla extract.
13. Let cool until you can spread it thickly on the cake. Frost the cake (leave sides bare), stack in layers, and serve at room temperature. Enjoy!

Tips for Success

• Ensure all ingredients are at room temperature before starting the recipe for best results.
• Be gentle when folding the egg whites into the batter to maintain volume and lightness.
• Use a serrated knife to level each cake layer for an even stack.

Additional Tips and Variations

• For extra flavor, toast the pecans before adding them to the frosting.
• Add a tablespoon of instant coffee granules to the cake batter for a deeper chocolate flavor.

Nutritional Highlights (Per Serving)

This cake serves 10-12 people, and each serving is a delightful indulgence of rich chocolate and nutty sweetness.

Frequently Asked Questions (FAQ)

Can I make this cake ahead of time? Yes, you can bake the cake layers a day in advance and store them wrapped in plastic. Frost the cake on the day you plan to serve it for the freshest taste.

Can I substitute the pecans for another nut? Absolutely! Walnuts or almonds would be great alternatives if you prefer or have dietary restrictions.

Conclusion

This Classic German Chocolate Cake is a delightful blend of rich, moist chocolate and sweet, crunchy frosting. Its decadent taste and unique texture are sure to impress your family and friends. Give this recipe a try and let us know how it turns out for you. Share your experiences, and maybe even a slice, with someone special!