I tested this recipe over, and over, and over again until it was perfect! The cake just MELTS in your mouth and that frosting is heaven on earth!
How to Make German Chocolate Cake
1. For the cake; Preheat the oven to 350 degrees F. Lightly butter, flour and line the bottoms of three 8 x 2 inch pans with parchment paper.
2. Give the German chocolate a rough chop.
3. Add the chopped chocolate and hot coffee into a medium bowl. Place over a over a pot of simmering water and whisk together until almost all the chocolate is melted. Remove from heat and set aside.
4. Sift the flour, cocoa powder, baking powder, baking soda and salt into a medium bowl and set aside.
5. Cream the butter in a stand mixer then add the sugar and continue beating until it is fluffy, about 3-5 minutes. Scrape down the sides of the bowl as needed and add the egg yolks one at a time. Make sure each yolk fully incorporates before adding the next, then add the vanilla.
6. Add the melted and cooled chocolate. Beat until it is fully incorporated, Scrape the bowl down and mix once more.
7. Add the flour mixture and buttermilk in three additions, beginning and ending with the flour mixture. Beat only until the ingredients are mixed together.
8. Beat the egg whites in a separate bowl at high speed. SLOWLY sprinkle in the sugar after the eggs froth up. Beat until soft peaks form.
9. Add about a cup of the meringue to the batter and mix in. This will lighten the batter so don’t worry about deflating this first batch of bubbles. Carefully fold the remaining meringue into the batter.
10. Divide the batter evenly among the three prepared pans and smooth the tops. Bake for about 30-35 minutes or until a toothpick inserted in the center comes out clean. (Rotate the pans about halfway through to ensure even baking). Remove from the oven and let cool for about 15 minutes.
11. For the frosting; preheat the oven to 350 degrees F. Place the pecans on a baking sheet and bake for about 8-10 minutes or until lightly browned. Remove them from the oven, let cool, and then give them a fairly fine chop. In a medium saucepan, combine the sugar, milk, egg yolks, butter and salt. Cook over medium heat, stirring constantly. When the mixture begins to boil and thicken (about 5 minutes), remove it from the heat.
12. Pour the mixture into a bowl and stir in the chopped pecans, coconut and vanilla extract. Give it a good mix to make sure everything is well incorporated, then let it cool until it is spreadable. (About 30 minutes). It’s NEVER a bad idea to double the frosting recipe. I doubled it in the cake pictured so there would be an abundance of that amazing coconut pecan frosting.
13. To assemble this cake; place one layer on top of the other, spreading one third of the frosting in-between each layer until you end up with the last layer of frosting on the very top of the cake. I like to use an ice cream scooper to apply the frosting.
14. Use an offset spatula to give the top a rough smooth. (The sides of the cake are left bare). Enjoy!
Pro Tips for this recipe
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- Whip those egg whites up last and lighten the batter by whisking in 1/4 of that fluff into the batter before folding in the rest.
- To get FLAT layers that are moist inside and out try using cake strips! You can buy a set on the shop page or make your own from foil and paper towels at home. I made a whole blog post on it so check it out if you’re interested!
- If you’re out of buttermilk try adding two tablespoons of lemon juice or white vinegar to whole milk. I made a whole post on how to make your own buttermilk.
- The frosting is traditionally made with pecans but you can use walnuts or even chopped macadamias if preferred.
- Double the frosting, you’ll thank me!
Frequently Asked Questions
How did it get its name?
German chocolate cake is named after Samuel German, the inventor of a type of dark chocolate (not the country).
What Makes German Chocolate Cake Different?
German chocolate cake has a lighter chocolate taste, a delicate, tender crumb, and of course lots of that amazing coconut pecan frosting.
Should it be refrigerated?
You can leave this cake out overnight if covered but it’s best to refrigerate if storing for any time longer than that. Let your cake come to room temperature before serving for optimum enjoyability.
How do you make German chocolate frosting?
First, you’ll want to toast the pecans at 350 degrees for about 8-10 minutes. Combine the sugar, milk, egg yolks, and salt in a saucepan over medium heat until the mixture thickens. Lastly, give those toasted pecans a rough chop and stir them into the mixture with the coconut. Delicious!
If you love this recipe try these out!
If you’ve tried this German chocolate cake recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
German Chocolate Cake
Ingredients
For the Cake:
- 4 oz Baker's German's sweet chocolate, chopped 115 grams
- 1/2 cup hot water or coffee 120 ml
- 2 1/4 cups AP flour 270 grams
- 1 tbsp cocoa powder 10 grams
- 1/2 tsp baking powder 2g
- 1 tsp baking soda 6g
- 1/2 tsp salt 3g
- 1 cup buttermilk 240 ml
- 1 1/4 cups unsalted butter 280 grams, room temperature
- 2 cups granulated white sugar 400 grams divided
- 4 eggs room temperature, large, separated
- 1 1/2 teaspoons vanilla extract 7mL
For the Coconut Pecan Frosting:
- 1 cup toasted pecans
- 1 1/2 cup granulated sugar 300g, use brown sugar for more caramel flavor
- 12 oz evaporated milk 360mL
- 3 large 60 grams egg yolks, lightly beaten
- 3/4 cup unsalted butter 170g cut into pieces
- 1/8 tsp salt 1g
- 1 1/2 cup sweetened or unsweetened shredded or flaked coconut 150g
- 1/2 tsp pure vanilla extract 2mL, heaping
Instructions
For the Cake:
- Preheat oven to 350 degrees F (180 degrees C) and place oven racks in the upper and lower third of the oven. Lightly butter and flour, and line the bottoms of three - 8 x 2 inch deep round baking pans with parchment paper.
- Sift the flour, cocoa powder, baking powder, baking soda, and salt into a medium bowl.
- Melt the chopped chocolate and coffee, or water, in a glass bowl over a pot of simmering water. Make sure the water doesn't touch the bowl.
- In the bowl of your stand mixer, or with a hand mixer, beat the butter until smooth and creamy. Add 1 3/4 cups of sugar (reserving the rest for the egg whites) and continue beating until the mixture is fluffy (this will take about three to five minutes). Scrape down the sides of the bowl as needed. Add the eggs yolks, one at a time, mixing well after each addition.
- Add the vanilla extract and beat to combine. Then add the melted chocolate and beat until incorporated.
- Add the flour mixture and butter milk in three additions, beginning and ending with the flour mixture. Beat only until the ingredients are mixed together.
- Beat the egg whites in a separate bowl at high speed. Slowly drizzle in the 1/4 cup of reserved sugar as mix. Once soft, almost stiff peaks form, mix about a cup of the egg whites into the batter to lighten it then carefully fold the remaining the egg whites into the batter.
- Divide the batter evenly among the three prepared pans and smooth the tops. Bake for about 30 - 35 minutes or until a toothpick inserted in the center comes out clean and the tops spring back when lightly pressed. Rotate the pans about halfway through baking to ensure even baking. Remove from oven and place on a wire rack to cool for about 15 minutes. Butter or lightly spray with a non stick vegetable spray a wire rack before inverting the cakes onto the rack to prevent the cakes from sticking. Cool the cakes completely before frosting.
For the Frosting:
- Preheat the oven to 350 degrees F (180 degrees C). Place the pecans on a baking sheet and bake for about 8-10 minutes or until lightly browned and fragrant. Remove from oven, cool, and then chop fairly fine.
- In a medium saucepan, combine the sugar, milk, egg yolks, butter, and salt. Cook over medium heat, stirring constantly, and when the mixture begins to boil and thicken, remove from heat (about 5 minutes). Stir in the chopped pecans, coconut, and vanilla extract. Let cool until spreadable (about 30-60 minutes).
- To Assemble: Place one layer of cake (top facing down), on your serving plate, and cover with one third of the frosting. Place the second layer of cake, onto the first cake layer and frost with another one-third of the frosting. Then add the third cake layer and frost the top of the cake with the remaining frosting (sides of cake are left bare). The finished cake can be stored at room temperature for a 2-3 days or it can be refrigerated.
Video
Notes
- Whip those egg whites up last and lighten the batter by whisking in 1/4 of that fluff into the batter before folding in the rest.
- To get FLAT layers that are moist inside and out try using cake strips! You can buy a set on the shop page or make your own from foil and paper towels at home. I made a whole blog post on it so check it out if you’re interested!
- If you're out of buttermilk try adding two tablespoons of lemon juice or white vinegar to whole milk. Stir and set aside a few minutes to curdle.
- The frosting is traditionally made with pecans but you can use walnuts or even chopped macadamias if preferred.
- DOUBLE the frosting for an even more decadent cake. You won't be sorry!
