Name: German Chocolate Cake Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Ingredients: 4 large egg yolks (room temperature and lightly beaten); 12 ounces full-fat evaporated milk ((1 can)); 1/2 teaspoon kosher salt; 2 teaspoons pure vanilla extract; 1 cup granulated sugar; 1 cup brown sugar; 2 tablespoons unsalted butter (room temperature); 1 teaspoon fresh-squeezed lemon juice; 7 ounces sweetened shredded coconut (lightly toasted); 1 cup chopped pecans (toasted); 4 ounces BAKER'S German Sweet Chocolate ((1 package)); 1 cup water (boiling); 4 large eggs (room temperature and separated); 1 cup unsalted butter (room temperature); 2 cups granulated sugar; 1 teaspoon pure vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon kosher salt; 1 cup buttermilk (room temperature); 1 cup sour cream or Greek yogurt (room temperature)

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If you’re looking for a show-stopping dessert that combines rich chocolate flavor with a luscious coconut and pecan frosting, look no further than this German Chocolate Cake recipe. This classic cake features layers of moist chocolate goodness topped with a sweet, nutty frosting that will have your friends and family coming back for seconds. With its unique combination of flavors and textures, this cake is perfect for any celebration or simply to satisfy your sweet tooth.

What You’ll Love About This Recipe

Decadent Flavor: The rich chocolate layers paired with the sweet coconut-pecan frosting create a flavor explosion.
Moist and Tender: This cake stays incredibly moist thanks to the buttermilk and sour cream.
Visually Stunning: The layered look and the rustic frosting make this cake a true centerpiece.
Customizable: You can add your own twist with different nuts or even a layer of chocolate ganache.

What Goes Into German Chocolate Cake Recipe

4 large egg yolks (200 grams), room temperature and lightly beaten
12 ounces full-fat evaporated milk (340 grams, 1 can)
1/2 teaspoon kosher salt
2 teaspoons pure vanilla extract (8 grams)
1 cup granulated sugar (150 grams)
1 cup brown sugar (107 grams)
2 tablespoons unsalted butter (28 grams), room temperature (1 stick)
1 teaspoon fresh-squeezed lemon juice (7 grams)
7 ounces sweetened shredded coconut (198 grams), lightly toasted
1 cup chopped pecans (171 grams), toasted
4 ounces BAKER’S German Sweet Chocolate (113 grams, 1 package)
1 cup water (114 grams), boiling (212°F)
4 large eggs (200 grams), room temperature and separated
1 cup unsalted butter (226 grams), room temperature (2 sticks)
2 cups granulated sugar (400 grams)
1 teaspoon pure vanilla extract (4 grams)
2 cups all-purpose flour (240 grams)
1 teaspoon baking soda (6 grams)
1/2 teaspoon kosher salt
1 cup buttermilk (114 grams), room temperature
1 cup sour cream or Greek yogurt (114 grams), room temperature

Gear Up: What to Grab

Mixing Bowls: You’ll need several for mixing ingredients.
Measuring Cups and Spoons: Precision is key in baking!
Electric Mixer: For beating the batter to perfection.
Cake Pans: Two 9-inch round pans for baking the cake layers.
Spatula: For spreading the frosting smoothly.
Cooling Rack: Essential for cooling the cake layers evenly.

Build German Chocolate Cake Recipe Step by Step

Step 1: Prepare the Cake Pans

Preheat your oven to 350°F (175°C) and grease your two 9-inch round cake pans with butter or non-stick spray. Line the bottoms with parchment paper for easy removal.

Step 2: Melt the Chocolate

In a mixing bowl, combine the BAKER’S German Sweet Chocolate and boiling water. Stir until the chocolate is completely melted and smooth. Set it aside to cool slightly.

Step 3: Make the Cake Batter

In a large bowl, cream together the room temperature unsalted butter and granulated sugar until light and fluffy. Add the egg yolks one at a time, mixing well after each addition. Stir in the melted chocolate and 2 teaspoons of pure vanilla extract.

Step 4: Combine Dry Ingredients

In another bowl, whisk together the all-purpose flour, baking soda, and kosher salt. Gradually add this mixture to the chocolate mixture, alternating with the buttermilk and sour cream. Begin and end with the flour mixture, mixing until just combined.

Step 5: Whip the Egg Whites

In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the cake batter, being careful not to deflate them.

Step 6: Bake the Cake

Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Step 7: Prepare the Frosting

In a medium saucepan, combine the evaporated milk, granulated sugar, brown sugar, unsalted butter, kosher salt, vanilla extract, and lemon juice. Cook over medium heat, stirring constantly until the mixture thickens (about 10-12 minutes). Remove from heat and stir in the toasted coconut and pecans. Let the frosting cool to room temperature.

Step 8: Assemble the Cake

Once the cake layers are completely cool, place one layer on a serving plate. Spread a generous amount of the coconut-pecan frosting on top. Place the second layer on top and frost the top and sides of the cake with the remaining frosting.

Step 9: Serve and Enjoy

Slice the cake and serve it to your eager guests. Watch as they savor each bite of this delicious German Chocolate Cake!

In-Season Flavor Ideas

Try adding some fresh berries on top for a burst of color and flavor.
Incorporate orange zest into the frosting for a zesty twist.
Substitute almonds for pecans for a different nutty flavor.
Add a drizzle of chocolate ganache over the top for extra indulgence.

Mistakes That Ruin German Chocolate Cake Recipe

Not properly measuring ingredients can lead to a dense cake.
Overmixing the batter after adding the egg whites can deflate the cake.
Not allowing the cake layers to cool completely before frosting can result in a melty mess.
Using cold ingredients instead of room temperature can affect the texture and rise.

Shelf Life & Storage

If stored properly, your German Chocolate Cake can last for up to 3 days at room temperature in an airtight container. For longer storage, keep it in the refrigerator where it can last up to a week. You can also freeze the cake layers for up to 3 months; just wrap them tightly in plastic wrap and then in aluminum foil.

Frequently Asked Questions

Can I make this cake ahead of time?

Absolutely! You can bake the cake layers a day in advance and store them wrapped in plastic wrap in the refrigerator. Frost just before serving for the best texture.

Can I use a different type of chocolate?

While German Sweet Chocolate is traditional, you can substitute with semi-sweet chocolate if needed. Just adjust the sweetness according to your taste.

What can I substitute for buttermilk?

If you don’t have buttermilk on hand, you can easily make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for about 5 minutes before using.

How can I make this recipe gluten-free?

To make a gluten-free version, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that the blend contains xanthan gum for best results.

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Before You Go

There’s nothing quite like a homemade German Chocolate Cake to bring smiles and joy to your table. Whether it’s a birthday, anniversary, or just a weekend treat, this cake is sure to impress. Happy baking, and may your kitchen always be filled with love and sweetness!