Indulgent, rich, and unforgettable—this German Chocolate Cake is more than just dessert; it’s a celebration of flavor and tradition. Despite its name, this beloved treat hails from the U.S., named after American baker Samuel German. With its moist chocolate layers and a decadent coconut-pecan filling, this cake is guaranteed to steal the show.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 4 oz German sweet chocolate, melted and cooled
For the Coconut-Pecan Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- ½ cup unsalted butter
- 1 tsp vanilla extract
- 1⅓ cups shredded coconut
- 1 cup chopped pecans
Instructions
- Prepare the Pans:
Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans and set aside. - Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, and salt. - Cream the Butter and Sugar:
In a large mixing bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each. Stir in the vanilla extract. - Combine Wet and Dry:
Alternate adding the flour mixture and buttermilk to the creamed mixture, starting and ending with the dry ingredients. Mix in the melted chocolate until fully incorporated. - Bake the Cakes:
Divide the batter evenly among the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely. - Make the Frosting:
In a saucepan over medium heat, combine the evaporated milk, sugar, egg yolks, butter, and vanilla. Cook, stirring constantly, until the mixture thickens—about 12 minutes. Remove from heat and stir in coconut and pecans. Cool to room temperature before using. - Assemble the Cake:
Layer the cakes with the frosting in between and over the top. Traditionally, this cake is left unfrosted on the sides to showcase the delicious filling.
Tips for Success
- Use room temperature ingredients for a smoother batter.
- Don’t overmix—just blend until incorporated.
- Let the frosting cool properly to avoid slipping layers.
- Store the cake in the fridge, covered, to preserve freshness.
Whether you’re baking for a birthday, holiday, or just because, this German Chocolate Cake delivers classic comfort with a touch of elegance. Serve with coffee or milk and savor every bite.
