This German Chocolate Cake is a decadent dessert with light and fluffy layers of chocolate cake, complemented by a rich coconut-pecan frosting. It’s easy to make and a crowd-pleaser for any celebration.
Why You’ll Love This Recipe
- Light & Fluffy Cake: The cake has a perfect light texture thanks to the use of German chocolate, which gives it a slightly less rich flavor than typical chocolate cakes.
- Classic Frosting: The coconut-pecan frosting is a traditional part of German chocolate cake, offering a delightful sweetness and crunch.
- Simple & Elegant: With no frosting on the sides, this cake is easy to decorate and serves as a beautiful centerpiece for your dessert table.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake:
- German chocolate
- Butter (salted preferred)
- Sugar
- Large eggs
- Vanilla extract
- All-purpose flour
- Baking powder
- Baking soda
- Buttermilk
For the Frosting:
- Egg yolks
- Milk
- Butter
- Sugar
- Sweetened shredded coconut
- Chopped pecans
Directions
-
Prepare the Cake:
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- Microwave the German chocolate and water together until smooth. Set aside.
- Whisk the dry ingredients in a medium bowl.
- In a large mixing bowl, cream the butter and sugar, then add egg yolks one at a time, mixing well.
- Add the chocolate mixture and vanilla, then alternate adding dry ingredients and buttermilk.
-
Make the Meringue:
- In a separate bowl, beat the egg whites until stiff peaks form.
- Gently fold the meringue into the cake batter.
-
Bake:
- Divide the batter among the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
-
Prepare the Frosting:
- In a saucepan, cook the egg yolks, milk, butter, and sugar over medium heat for 10-12 minutes. Stir in coconut and pecans.
- Let the frosting cool slightly to thicken before spreading on the cake layers.
-
Assemble the Cake:
- Frost the cake layers with the coconut-pecan frosting. Chill for at least 60 minutes before serving.
Servings and Timing
- Servings: 12-14
- Prep Time: 25 minutes
- Baking Time: 25-30 minutes
- Frosting and Assembling Time: 20-30 minutes
- Total Time: 1.5-2 hours
Storage/Reheating
- Storage: Store leftovers in an airtight container in the fridge for 3-4 days.
- Freezing: Freeze the cake layers for up to 2 months, then thaw and frost as usual.
FAQs
Can I make this cake into cupcakes?
Yes, but the tops may be flat. This recipe likely yields about 20 cupcakes.
Can I double or halve this recipe?
It’s not recommended to double this recipe as folding in more egg whites could affect the texture. However, you can halve it and bake in two 8-inch pans.
What if I can’t find German chocolate?
You can try substituting with another chocolate, though it may slightly alter the flavor.
Can I use a different frosting?
While the coconut-pecan frosting is traditional, you can experiment with other frosting types like chocolate buttercream if you prefer.
How do I know when the cake is done?
Insert a toothpick into the center; if it comes out clean or with just a few crumbs, it’s done.
Can I make this cake ahead of time?
Yes, the cake layers can be baked and frozen ahead of time, and the frosting can be made in advance as well.
Is buttermilk essential for this recipe?
Yes, buttermilk is key to the texture and flavor, so I wouldn’t recommend substituting it.
Can I make a gluten-free version?
This recipe has not been tested with gluten-free flour, so it’s best to follow the original for best results.
Can I use a stand mixer instead of a hand mixer?
Yes, a stand mixer will work fine for mixing the batter and whipping the egg whites.
What should I serve with this cake?
This cake pairs wonderfully with milk, coffee, or even a scoop of vanilla ice cream.
Conclusion
This German Chocolate Cake is a classic, delicious treat that combines light chocolate cake layers with a rich coconut-pecan frosting. It’s perfect for any special occasion or as a sweet indulgence.
Print
German Chocolate Cake
- Total Time: 1.5-2 hours
- Yield: 12-14 servings
- Diet: Vegetarian
Description
This German Chocolate Cake features light and fluffy chocolate layers complemented by a rich, decadent coconut-pecan frosting. A crowd-pleaser for any celebration, this easy-to-make cake offers a perfect balance of flavors and textures. With simple ingredients and elegant presentation, it’s the ideal dessert for your next special occasion.
Ingredients
For the Cake:
- German chocolate
- Butter (salted preferred)
- Sugar
- Large eggs
- Vanilla extract
- All-purpose flour
- Baking powder
- Baking soda
- Buttermilk
For the Frosting:
- Egg yolks
- Milk
- Butter
- Sugar
- Sweetened shredded coconut
- Chopped pecans
Instructions
-
Prepare the Cake:
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- Microwave the German chocolate and water together until smooth. Set aside.
- Whisk the dry ingredients (flour, baking powder, and baking soda) in a medium bowl.
- In a large mixing bowl, cream the butter and sugar, then add egg yolks one at a time, mixing well.
- Add the chocolate mixture and vanilla, then alternate adding dry ingredients and buttermilk.
-
Make the Meringue:
- In a separate bowl, beat the egg whites until stiff peaks form.
- Gently fold the meringue into the cake batter.
-
Bake:
- Divide the batter among the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
-
Prepare the Frosting:
- In a saucepan, cook the egg yolks, milk, butter, and sugar over medium heat for 10-12 minutes. Stir in coconut and pecans.
- Let the frosting cool slightly to thicken before spreading on the cake layers.
-
Assemble the Cake:
- Frost the cake layers with the coconut-pecan frosting. Chill for at least 60 minutes before serving.
Notes
- Making Cupcakes: This recipe can be made into cupcakes, but expect the tops to be flat. It will yield about 20 cupcakes.
- Freezing: The cake layers can be frozen for up to 2 months. Thaw and frost as usual.
- Substitutes: If you can’t find German chocolate, you can use another type of chocolate, though the flavor may change slightly.
- Frosting Variations: While the coconut-pecan frosting is traditional, you can experiment with other types like chocolate buttercream if you prefer.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
