German Chocolate Cake

Servings: 12
Prep Time: 25 minutes
Bake Time: 30–35 minutes
Total Time: ~1 hour + cooling

⭐ Ingredients

For the Cake

• 4 oz German’s sweet baking chocolate (Baker’s brand is classic)

• ½ cup boiling water

• 1 cup butter, softened

• 2 cups sugar

• 4 large eggs, separated

• 1 tsp vanilla extract

• 2 ½ cups cake flour (or all-purpose flour)

• 1 tsp baking soda

• ½ tsp salt

• 1 cup buttermilk

For the Coconut–Pecan Frosting (Traditional)

• 1 cup evaporated milk

• 1 cup sugar

• 3 egg yolks

• ½ cup butter

• 1 tsp vanilla

• 1 ⅓ cups sweetened shredded coconut

• 1 cup chopped pecans

⭐ Instructions

1. Make the Cake Batter

1. Preheat oven to 350°F (180°C).

2. Grease and flour three 8-inch round cake pans (or two 9-inch pans).

3. Melt German chocolate in the boiling water; stir until smooth. Let cool.

4. Cream butter and sugar until light and fluffy.

5. Add egg yolks one at a time, beating well.

6. Mix in melted chocolate and vanilla.

7. In another bowl, whisk flour, baking soda, and salt.

8. Add dry ingredients to wet alternately with the buttermilk.

9. In a clean bowl, beat egg whites to stiff peaks.

10. Fold gently into batter.

2. Bake the Cakes

1. Divide batter evenly between pans.

2. Bake 30–35 minutes, or until a toothpick comes out clean.

3. Cool in pans 10 minutes, then turn out onto racks to cool completely.

⭐ 3. Make the Coconut–Pecan Frosting

1. In a saucepan, whisk together evaporated milk, sugar, egg yolks, and butter.

2. Cook over medium heat, stirring constantly, until thickened (about 10–12 min).

3. Remove from heat; stir in vanilla, coconut, and pecans.

4. Let cool to a spreadable consistency.

⭐ 4. Assemble the Cake

1. Place first cake layer on a stand and spread frosting over top.

2. Add second layer; repeat.

3. Add third layer; frost the top generously.

4. Traditionally, the sides are not frosted — but you can if you like.