German chocolate cake recipe
Bake the best German chocolate cake recipe—moist layers of rich chocolate with coconut-pecan frosting. A Southern classic that’s pure comfort!
Ingredients
- For the Cake
- 1 cup boiling water
- 4 oz German’s sweet chocolate chopped
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk at room temperature
- For the Coconut Pecan Frosting
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 egg yolks
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
- 1 ½ cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat and Prepare
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, then line the bottoms with parchment paper. This helps the cakes release easily.
- Melt the Chocolate
- In a heatproof bowl, combine the boiling water and German chocolate. Stir until smooth, then let it cool to room temperature.
- Mix the Dry Ingredients
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- Cream the Butter and Sugar
- In a large bowl, beat the butter and sugar until light and fluffy (about 3 minutes). Add the eggs, one at a time, mixing after each addition. Stir in the vanilla extract.
- Combine Wet and Dry
- Add the melted chocolate mixture to the batter. Alternate adding the dry ingredients and buttermilk, beginning and ending with the flour mixture. Mix until smooth and glossy.
- Bake
- Divide the cake batter evenly among the pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a rack to cool completely.
- Make the Coconut Pecan Frosting
- In a saucepan over medium heat, whisk together evaporated milk, sugar, egg yolks, and butter. Cook, stirring constantly, until thickened (about 10–12 minutes).
- Remove from heat and stir in vanilla, coconut, and pecans. Allow it to cool completely before spreading.
- Assemble the Cake
- Place one cake layer on a serving plate. Spread one-third of the frosting evenly over the top. Repeat with the next layer and finish with the remaining frosting on top.
- You can leave the sides unfrosted for a rustic look or spread a thin layer for a fully covered cake.
Notes
- Toasting the pecans enhances the nutty flavor of the frosting.
- Ensure both the frosting and cake layers are completely cool before assembling.
- For cleaner slices, chill the cake for 30 minutes before cutting.
- Cake layers may be baked a day ahead and stored tightly wrapped.