This German Chocolate Cake recipe serves up the most sumptuous chocolate treat. A delicious coconut pecan frosting adorns a rich and moist cake, that’s nothing short of show stopping!
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Moist, rich chocolate cake with layers of gooey coconut pecan frosting, this German Chocolate Cake recipe is pure heaven! It looks as good as it tastes, even novice bakers can whip this up with ease. Great for parties, birthdays, Valentine’s Day, Wednesdays, any days really!
Looking for more cake recipes? Why not also try my Black Magic Chocolate Cake and my Velvet Chocolate Cake Recipe!
Why you’ll love this German Chocolate Cake recipe
- A dreamy, creamy filling. Made with toasted pecans, shredded coconut and vanilla, this easy frosting goes so well with chocolate!
- A moist and chocolaty cake. Melt in the mouth chocolate cake layers made with buttermilk, sour cream and sweet German’s chocolate.
- It looks as good as it tastes. This beautiful 4 layer cake is perfect for parties and decadent desserts!
How to make this German Chocolate Cake recipe
Be sure to see the recipe card below for full ingredients & instructions!
- Make the frosting base- In a heavy bottomed pan, whisk together all your frosting ingredients, except for the lemon juice, coconut and pecans. Cook for 10 mins. Then add your remaining frosting ingredients and stir well.
- Make the cake batter – Melt your chocolate, whisk your eggs and mix in your wet ingredients. In another bowl mix your dry ingredients then mix your dry and wet mixtures together, folding in your whipped eggs.
- Divide your batter – Pour your batter into prepared cake pans.
- Bake – In an oven at 350F, bake the cakes for 20-35 mins.
- Layer – Cut your cakes so you have 4 layers, spread your frosting between each layer and on top of the cake.
- Serve and enjoy!
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What makes German Chocolate Cake different?
German chocolate cake is made with German sweet chocolate, whereas a cake like devil’s food cake is made with unsweetened chocolate.
While the standard chocolate cake is chocolate all the way through, sometimes, with icing on top and sides, German Chocolate Cake takes amps thing up! It has layers layers of flavored frosting between the layers of chocolate cake — making for a very moist and so satisfying!
Can I make this recipe ahead of time?
You can make the cake, coconut frosting frosting at least one day in advance. This way, the cake is really easy to put together!
The frosting can be placed in a covered container in the fridge. Remove it from the fridge about an hour or so before you’re ready to frost your cake. This will allow the frosting to come to room temperature and will be easier to frost.
You can bake the cake, let them cool and cut into 4 layers. You can then wrap them in plastic wrap and place each layer in a ziplock freezer bag. Freeze for up to one month.
Storing German Chocolate Cake
If properly wrapped, freshly baked German Chocolate Cake will last for about 1 to 2 days at normal room temperature.
Wrap tightly with tin foil or cling wrap then refrigerate to extend the life of the cake.
Tips!
- Use a preheated oven.
- Make sure to spray your pans with non stick and – if you like – lay down parchment paper in the bases.
- Use room temperature ingredients.
- If you don’t have buttermilk, add 1 tablespoon white vinegar to 1-cup milk, stir and let stand 10 minutes.
- This recipe makes one 8 inch, 4 layer cake.
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Ingredients
For the Coconut Pecan Frosting
- 4 egg yolks 200 grams, room temperature and lightly beaten
- 12 ounces full-fat evaporated milk 340 grams (1 can)
- ½ teaspoon kosher salt
- 2 teaspoons pure vanilla extract 8 grams
- ¾ cup granulated sugar 150 grams
- ½ cup brown sugar 107 grams
- 2 tablespoons unsalted butter 28 grams, room temperature (¼ stick)
- 1½ teaspoons fresh-squeezed lemon juice 7 grams
- 7 ounces sweetened shredded coconut 198 grams, lightly toasted
- 1½ cups chopped pecans 171 grams, toasted
For the Cake
- 4 ounces BAKER’S German’s Sweet Chocolate 113 grams (1 package)
- ½ 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
- ½ teaspoon kosher salt
- ½ cup buttermilk 114 grams, room temperature
- ½ cup sour cream or Greek yogurt 114 grams, room temperature
Recommended Equipment
- Kitchen Scale (optional)
Instructions
For the Coconut Pecan Frosting
- In a medium, heavy-bottom saucepan set over medium heat, whisk together the egg yolks, evaporated milk, salt, vanilla extract, granulated sugar, brown sugar and butter.4 egg yolks, 12 ounces full-fat evaporated milk, ½ teaspoon kosher salt, 2 teaspoons pure vanilla extract, ¾ cup granulated sugar, ½ cup brown sugar, 2 tablespoons unsalted butter
- Cook for 10-12 minutes, or until thickened and golden brown.
- Remove from heat and add lemon juice, stir well.1½ teaspoons fresh-squeezed lemon juice
- Add coconut and pecans and stir well. Allow to cool until thick enough to spread.7 ounces sweetened shredded coconut, 1½ cups chopped pecans
For the Cake
- Adjust oven rack to middle position and heat oven to 350°F. Spray two 8-inch rounf cake pans with Bakers’ Spray. If desired, line the bottom of the pans with parchment paper.
- Chop the chocolate into thin slivers.4 ounces BAKER’S German’s Sweet Chocolate
- Bring water to a boil, remove from heat and add chocolate, stirring to melt; cool completely.½ cup water
- In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites until stiff peaks form. Carefully, transfer the whipped egg whites to a different bowl; set aside.4 large eggs
- While the chocolate cools, place butter and sugar in the same bowl (no need to wash) and beat until butter is lighter in color and the mixture is smooth and fluffy(er). Switch to the paddle attachment.1 cup unsalted butter, 2 cups granulated sugar
- Mix in egg yolks, one-at-a-time.
- Add the chocolate water and vanilla; stir to incorporate completely.1 teaspoon pure vanilla extract
- In a medium bowl, whisk the flour, baking soda, and salt together.2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon kosher salt
- In a separate bowl, whisk the buttermilk and sour cream/yogurt together.½ cup buttermilk, ½ cup sour cream or Greek yogurt
- With the mixer on low speed, alternately add flour mixture and buttermilk/sour cream mixture (beginning and ending with the flour mixture). Mix just until incorporated after each addition.
- Use a rubber spatula to fold the beaten egg whites into the cake batter, and pour the batter evenly into the prepared cake pans (about 765 grams per pan).
- Bake at 350°F for 25-35 minutes, or until a toothpick inserted in the middle of each cake layer comes out clean.
- Remove from the oven and cool on a wire rack 15 minutes. Remove cakes from pan and cool completely on the cooling rack.
- To make a 4-layer cake, cut each cake layer into 2 layers, horizontally.
- Prepare Coconut Pecan Frosting and spread between each layer and on the top of the cake.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- This recipe makes one 8-inch, 4-layer cake.
- Use a preheated oven.
- Make sure to spray your pans with nonstick and – if you like – lay down parchment paper in the bases.
- Use room temperature ingredients.
- If you don’t have buttermilk, add 1 tablespoon white vinegar to 1-cup milk, stir and let stand 10 minutes.
- Storage: Store German chocolate cake in an airtight container at room temperature for up to 5 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
Nutrition Information
I am sorry to hear this recipe didn’t work out for you, Mary! I hope you give some other recipes a shot!
Could you clarify the instructions for the cake please? Step five says to whip the egg whites and reserve the yolks for frosting, but then step seven days add in the egg yolks. Which one is it?
Am I missing something? When does the yogurt go in? With the buttermilk?