German Chocolate Cake – A Family Classic
Introduction
This German Chocolate Cake isn’t just dessert—it’s tradition. With thick, tender layers of chocolate cake and a luscious coconut‑pecan frosting, it’s the kind of recipe that makes appearances at birthdays, holidays, and Sunday dinners. Grandma knew this cake was special, and every slice carries the memory of family gatherings and celebrations.
Why You’ll Love This Cake
Rich chocolate flavor: Sweet German baking chocolate gives the cake its signature taste.
Moist layers: Buttermilk and whipped egg whites keep the crumb tender.
Iconic frosting: Coconut and pecans simmered in a buttery custard glaze.
Timeless tradition: A cake that feels like home.
Ingredients
Cake
½ cup boiling water
4 oz sweet German baking chocolate
2 cups sugar
1 cup butter, softened
4 egg yolks
1 tsp vanilla extract
2 ½ cups cake flour
1 tsp baking soda
1 tsp salt
1 cup buttermilk
4 egg whites, beaten until stiff
Coconut‑Pecan Frosting
1–1 ½ cups sugar (depending on sweetness preference)
½–¾ cup butter
1 cup evaporated milk (12 oz can)
1–1 ½ tsp vanilla extract
3–4 egg yolks
1 ⅓–2 cups flaked coconut
1–1 ½ cups chopped pecans
Step‑by‑Step Instructions
Step 1: Prepare Cake Batter
Preheat oven to 350°F (175°C). Grease 2 (9‑inch square) pans or 3 (8‑inch round) pans.
Pour boiling water over chocolate, stirring until melted. Cool slightly.
Cream sugar and butter until light and fluffy. Beat in egg yolks one at a time.
Mix in melted chocolate and vanilla.
Add flour, baking soda, and salt alternately with buttermilk, mixing until smooth.
Gently fold in stiff‑beaten egg whites.
Step 2: Bake
Divide batter evenly among pans. Bake 35–45 minutes, depending on pan size, until a toothpick inserted in the center comes out clean. Cool completely.
Step 3: Make Frosting
In a saucepan, combine sugar, butter, evaporated milk, vanilla, and egg yolks.
Cook over medium heat, stirring occasionally, until thickened (about 12 minutes).
Remove from heat. Stir in coconut and pecans.
Beat until spreadable. Cool before frosting cake.
Step 4: Assemble
Spread frosting between layers and over the top. Traditionally, sides are left unfrosted to showcase the rustic filling.
Tips & Tricks
Don’t rush the frosting: It thickens as it cools—patience pays off.
Extra indulgent: Add a drizzle of melted chocolate over the frosted cake.
Make ahead: Bake layers a day early; frost before serving.
Serving style: Leave sides bare for classic look, or frost with chocolate buttercream for a modern twist.
Variations
Cupcake Version: Bake batter in muffin tins, top with frosting.
Nut Swap: Try walnuts or almonds instead of pecans.
Layered Elegance: Frost sides with chocolate ganache for a bakery‑style finish.
Serving Ideas
Pair with coffee or espresso for balance.
Serve with a scoop of vanilla ice cream.
Present on a vintage cake stand for nostalgic flair.
FAQs
Q: Why is it called German Chocolate Cake?
It’s named after Samuel German, who developed the sweet baking chocolate used in the recipe—not the country.
Q: Can I use regular chocolate instead of German baking chocolate?
Yes, but the flavor will be slightly less sweet and mellow.
Q: How long does it keep?
Store covered at room temperature for 2 days, or refrigerate up to 5 days.
Recipe Details
Prep Time: 30 minutes
Bake Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 12–16 slices
Final Thoughts
This German Chocolate Cake is more than dessert—it’s a memory keeper. With its rich chocolate layers and signature coconut‑pecan frosting, it’s the cake that brings people together, just like Grandma intended.