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Homemade German Chocolate Cake Recipe photo

German Chocolate Cake Recipe

This German Chocolate Cake is a show-stopper! Rich chocolate layers topped with a sweet, nutty coconut-pecan frosting will have everyone begging for more!
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 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

Equipment

  • Mixing Bowls
  • Measuring cups and spoons
  • Electric Mixer
  • Cake Pans
  • Spatula
  • Cooling rack

Method
 

Instructions:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Slice the cake and serve it to your eager guests. Watch as they savor each bite of this delicious German Chocolate Cake!

Notes

  • Store in an airtight container at room temperature for up to 3 days.
  • For longer storage, refrigerate for up to a week.
  • Freeze cake layers for up to 3 months, tightly wrapped.