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German Chocolate Cake

Indulge in the rich and creamy flavors of German Chocolate Cake, topped with a delightful coconut-pecan frosting, making it a perfect treat for gatherings or cozy evenings at home.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 10 servings
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups granulated sugar For sweetness
  • 1 cup unsalted butter, softened At room temperature for best results
  • 4 large eggs, separated Separated for the fluffiness of the cake
  • 1 teaspoon vanilla extract For flavor
  • 1 cup buttermilk Makes the cake moist
  • 2 cups all-purpose flour For the cake structure
  • 1 teaspoon baking soda Leavening agent
  • 1 teaspoon baking powder Leavening agent
  • 1/2 teaspoon salt Enhances flavor
  • 4 ounces German sweet chocolate, melted For rich chocolate flavor
For the Frosting
  • 1 cup chopped pecans Toasted for added flavor
  • 1 cup shredded coconut Adds texture
  • 1 cup milk Used in the frosting
  • 1 cup sugar For sweetness in frosting
  • 3 large egg yolks Thickens the frosting
  • 1/2 cup butter For creamy texture
  • 1 teaspoon vanilla extract For flavor

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round baking pans.
  2. In a bowl, sift together the flour, baking soda, baking powder, and salt. Set this aside.
  3. In a large mixing bowl, cream the softened butter and granulated sugar using an electric mixer until light and fluffy.
  4. Gradually add in the egg yolks, one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Pour in the melted German sweet chocolate, mixing until well combined.
  6. Alternate adding the dry ingredients and buttermilk to the chocolate mixture. Start and end with the dry ingredients.
  7. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold them into the cake batter, being careful not to deflate the fluffy mixture.
  8. Divide the batter among the three prepared baking pans.
Baking
  1. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  2. Once baked, let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Frosting
  1. While the cakes are cooling, prepare your coconut-pecan frosting by cooking together the milk, sugar, egg yolks, butter, and vanilla until thickened.
  2. Stir in the chopped pecans and shredded coconut, and let it cool before frosting.
  3. Once the cakes have cooled, layer them with the coconut-pecan frosting between each layer and on top.

Notes

To store your German Chocolate Cake, cover it tightly with plastic wrap or aluminum foil to maintain moisture. It can be kept in the refrigerator for up to five days or at room temperature for up to two days. If you want to freeze it, wrap the cake layers individually and store them in an airtight container for up to three months.