Classic, rich, and so worth it 😍🍰
Here’s a from-scratch German Chocolate Cake with that iconic coconut-pecan frosting.
German Chocolate Cake
🍫 Chocolate Cake Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 4 oz German sweet chocolate, chopped
- ½ cup water
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, separated
- 1 tsp vanilla extract
- 1 cup buttermilk
🥥 Coconut-Pecan Frosting Ingredients
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- ½ cup unsalted butter
- 1 tsp vanilla extract
- 1½ cups sweetened shredded coconut
- 1 cup chopped pecans
🔥 Instructions
1. Prep
- Preheat oven to 350°F (175°C).
- Grease and flour three 9-inch round pans.
2. Melt Chocolate
- Heat water and chocolate together until melted and smooth.
- Set aside to cool slightly.
3. Make the Batter
- Cream butter and sugar until fluffy.
- Add egg yolks one at a time.
- Mix in melted chocolate and vanilla.
- Alternate adding flour mixture and buttermilk, starting and ending with flour.
4. Fold in Egg Whites
- Beat egg whites until stiff peaks form.
- Gently fold into batter.
5. Bake
- Divide batter evenly among pans.
- Bake 25–30 minutes, until a toothpick comes out clean.
- Cool completely.
🥥 Make the Frosting
- In a saucepan, whisk evaporated milk, sugar, egg yolks, and butter.
- Cook over medium heat, stirring constantly, until thickened (about 10–12 minutes).
- Remove from heat, stir in vanilla, coconut, and pecans.
- Cool to spreading consistency.
🎂 Assemble
- Spread frosting between layers and on top only (traditional style—no sides).
- Let set before slicing.
💡 Pro Tips
- Cake tastes even better the next day.
- Toast pecans and coconut for deeper flavor.
- Want extra decadence? Add a thin chocolate ganache drip.
If you want a sheet cake, cupcakes, or shortcut version with boxed mix, I’ve got you covered 😉
