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German Chocolate Cake Recipe
Ash Tyrrell

German Chocolate Cake Recipe

I still remember the first time I pulled this cake out of the oven and watched the coconut-pecan frosting drip down the sides. I knew right then it was a keeper. I've made this German chocolate cake recipe more times than I can count, for birthdays, Sunday dinners, and just because I was craving something rich and nutty.
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Prep Time 30 minutes
Cook Time 30 minutes
Servings: 10
Ingredients Method Notes

Ingredients
  

  • 1 package 4 oz German's sweet baking chocolate – this gives the cake its signature mellow, slightly sweet chocolate flavor
  • ½ cup boiling water – melts the chocolate smoothly without seizing it
  • 2 cups all-purpose flour – spoon and level it so the cake doesn't turn out dense
  • 1 teaspoon baking soda – helps the layers rise light and even
  • ¼ teaspoon salt – balances the sweetness in every bite
  • 1 cup unsalted butter softened – use real butter, it makes the crumb richer than margarine ever could
  • 2 cups granulated sugar – creams beautifully with butter for a tender texture
  • 4 large eggs separated – whipped whites are the secret to an airy, moist cake
  • 1 teaspoon vanilla extract – pure vanilla not imitation, makes a noticeable difference
  • 1 cup buttermilk – adds tang and keeps the crumb incredibly soft
  • 1 cup evaporated milk – the base of the creamy coconut pecan filling
  • 1 cup granulated sugar for filling – sweetens and helps the filling thicken as it cooks
  • 3 egg yolks for filling – thickens the filling into that classic custardy texture
  • ½ cup unsalted butter for filling – gives the frosting its glossy, rich finish
  • 1 teaspoon vanilla extract for filling – rounds out the caramel flavor
  • 1⅓ cups sweetened shredded coconut – toast it lightly for extra depth of flavor
  • 1 cup chopped pecans – toast these too it makes a huge difference in flavor

Method
 

  1. Start by breaking the chocolate bar into small pieces and placing it in a heatproof bowl. Pour the boiling water over it and let it sit for a minute before stirring until completely smooth. Set this aside to cool slightly while you prep everything else. This step gives the cake its deep, rounded chocolate flavor.
  2. Whisk together the flour, baking soda, and salt in one bowl and set it aside. In a separate large bowl, beat the softened butter and sugar until light and fluffy, about 3-4 minutes. Add the egg yolks one at a time, beating well after each addition so the batter stays smooth and glossy.
  3. Blend the cooled melted chocolate and vanilla into the butter mixture until fully incorporated. Add the flour mixture alternately with the buttermilk, starting and ending with flour, mixing just until combined. Overmixing at this stage can make the cake tough, so stop as soon as the streaks disappear.
  4. In a clean, dry bowl, beat the egg whites until stiff peaks form. Gently fold them into the chocolate batter using a rubber spatula, working in batches so you don't deflate all that air. This step is what makes the cake rise tall and stay soft instead of dense.
  5. Divide the batter evenly between three greased and parchment-lined 9-inch pans. Bake at 350°F for 28-30 minutes, or until a toothpick inserted in the center comes out clean. Let the layers cool in their pans for 10-15 minutes before turning them out onto a wire rack.
  6. Make the Coconut Pecan Filling
  7. While the cake cools, whisk the evaporated milk, sugar, egg yolks, butter, and vanilla together in a saucepan over medium heat. Stir constantly for about 10-12 minutes until it thickens into a pudding-like consistency. Remove from heat and stir in the toasted coconut and pecans until well combined.
  8. Once the layers and filling have both cooled to room temperature, place one layer on your serving plate and spread a generous layer of filling on top. Repeat with the second and third layers, finishing with filling on top and leaving the sides bare for that classic rustic look. Let the assembled cake sit for 20-30 minutes so the filling can set slightly before slicing.

Notes

  • I always toast my coconut and pecans in a dry skillet for a few minutes before adding them to the filling. It makes the flavor so much deeper.
  • I make sure my butter and eggs are fully at room temperature, or the batter doesn't blend smoothly.
  • I never rush the filling on the stove; if I turn up the heat to speed things up, it ends up grainy instead of silky.
  • I bake my layers on the same oven rack and rotate the pans halfway through for even baking.
  • I let the cake layers cool completely before frosting, otherwise the filling melts and slides right off.