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Classic German Chocolate Cake Recipe From Scratch

Close-up of a rich slice of german chocolate cake with dark layers and coconut-pecan filling.
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Make a truly decadent, moist German Chocolate Cake with the signature gooey coconut pecan frosting. This is the traditional, homemade recipe you need for a showstopper dessert.

Ingredients

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  • 1 (8 ounce) package Baker’s German’s Sweet Chocolate, chopped
  • 1/2 cup boiling water
  • 2 1/2 cups sifted cake flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, separated
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 cup chopped pecans, toasted
  • 1 cup shredded sweet coconut, toasted
  • 1/2 cup light corn syrup
  • 1/2 cup evaporated milk
  • 4 large egg yolks
  • 1/2 cup (1 stick) unsalted butter
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the chocolate: Place the chopped German’s Sweet Chocolate in a heatproof bowl. Pour 1/2 cup boiling water over the chocolate and stir until completely smooth. Set aside to cool slightly.
  2. Prepare the cake layers: Preheat your oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
  3. Whisk dry ingredients: In a medium bowl, whisk together the cake flour, baking soda, and salt. Set aside.
  4. Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. This takes about 3 minutes.
  5. Add egg yolks and chocolate: Beat in the 4 egg yolks one at a time, mixing well after each addition. Beat in the cooled, melted chocolate mixture and 1 teaspoon vanilla extract.
  6. Combine wet and dry: Alternate adding the flour mixture and the buttermilk to the batter, beginning and ending with the flour mixture. Mix only until just combined. Do not overmix.
  7. Whip egg whites: In a separate clean bowl, beat the 4 egg whites until stiff peaks form. Gently fold the beaten egg whites into the cake batter in two additions.
  8. Bake: Divide the batter evenly between the prepared cake pans. Bake for 30 to 35 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 light corn syrup, evaporated milk, 1/2 cup butter, 1 teaspoon vanilla extract, and 4 egg yolks. Whisk constantly over medium heat until the mixture thickens enough to coat the back of a spoon, about 8 to 10 minutes. Do not let it boil.
  10. Finish the frosting: Remove the saucepan from the heat. Stir in the toasted pecans and coconut. Let the frosting cool completely; it will thicken as it cools.
  11. Assemble the cake: Once the cake layers are completely cool, place one layer on a serving plate. Spread about half of the coconut pecan frosting evenly over the first layer. Top with the second cake layer. Spread the remaining frosting over the top and sides of the cake.

Notes

  • For the best texture, use cake flour instead of all-purpose flour. Sift it before measuring for the lightest cake layers.
  • Toast the coconut and pecans lightly in a dry skillet over medium heat until fragrant. Watch them closely as they burn fast.
  • If you want a richer chocolate flavor on the cake, you can substitute 1/4 cup of the buttermilk with strong brewed coffee.

Nutrition

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