🧁 Classic German Chocolate Cake Recipe
Servings: 10–12
Prep Time: 30 minutes
Bake Time: 35–40 minutes
Total Time: 2 hours
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🍫 Ingredients
For the Cake:
4 oz (113g) Baker’s German’s Sweet Chocolate
½ cup (120ml) boiling water
2½ cups (315g) sifted cake flour
1 tsp baking soda
½ tsp salt
1 cup (227g) unsalted butter, softened
2 cups (400g) granulated sugar
4 large eggs, separated
1 tsp vanilla extract
1 cup (240ml) buttermilk
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For the Coconut-Pecan Frosting:
1½ cups (360ml) evaporated milk
4 large egg yolks
1½ cups (300g) granulated sugar
¾ cup (170g) unsalted butter
1½ tsp vanilla extract
2⅔ cups (240g) sweetened shredded coconut
1½ cups (180g) chopped pecans
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🧑🍳 Instructions
1. Prepare the Chocolate:
In a small bowl, combine the Baker’s German’s Sweet Chocolate with boiling water. Stir until the chocolate is completely melted and smooth. Set aside to cool.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the sifted cake flour, baking soda, and salt. Set aside.
3. Cream Butter and Sugar:
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 5 minutes using an electric mixer on medium speed.
4. Add Egg Yolks and Vanilla:
Add the egg yolks, one at a time, to the creamed butter and sugar mixture, beating well after each addition. Stir in the vanilla extract.
5. Incorporate Chocolate:
Add the cooled melted chocolate to the mixture and blend until fully incorporated.
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6. Alternate Adding Dry Ingredients and Buttermilk:
Gradually add the dry ingredients to the wet mixture in three parts, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.
7. Whip Egg Whites:
In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold the whipped egg whites into the batter, being careful not to deflate them.
8. Bake the Cake:
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. Divide the batter evenly among the pans.
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
9. Prepare the Frosting:
In a medium saucepan, combine the evaporated milk, egg yolks, sugar, and butter. Cook over medium heat, stirring constantly, until the mixture thickens and reaches a custard-like consistency (about 12 minutes).
Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans.
Let the frosting cool to room temperature, stirring occasionally.
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10. Assemble the Cake:
Place one cake layer on a serving plate. Spread a generous amount of the coconut-pecan frosting over the top.
Place the second cake layer on top and repeat the frosting.
Top with the third cake layer and spread the remaining frosting over the top and sides of the cake.
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11. Serve and Enjoy:
Allow the cake to set for at least 30 minutes before slicing to ensure the frosting firms up slightly.
Slice and serve. Enjoy your homemade German Chocolate Cake!
📝 Tips and Variations
Storage: Store the cake in an airtight container in the refrigerator for up to 5 days. Allow it to come to room temperature before serving for the best flavor.
Freezing: This cake freezes well. Wrap individual slices in plastic wrap and aluminum foil, and store in the freezer for up to 2 months. Thaw overnight in the refrigerator before serving.
Nut-Free Option: For a nut-free version, omit the pecans from the frosting. You can substitute with additional shredded coconut or a different type of nut if preferred.
Flavor Enhancements: Add a teaspoon of espresso powder to the batter to enhance the chocolate flavor.
🧠 Did You Know?
Despite its name, German Chocolate Cake is an American creation. The cake is named after Samuel German, an English-American chocolatier who developed a sweet baking chocolate for the Baker’s Chocolate Company in 1852. The cake itself was first published in a Texas newspaper in 1957, and its popularity soared when General Foods distributed the recipe nationwide.