Name: German Chocolate Cake
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 1 ¾ cups all-purpose flour; 1 ½ teaspoons baking soda; ½ teaspoon salt; ½ cup unsweetened cocoa powder; 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs, separated; 1 teaspoon vanilla extract; 1 cup buttermilk; 2 cups sweetened shredded coconut; 1 cup chopped pecans; ½ cup brown sugar; ¼ cup heavy cream

Jump to Recipe·Print Recipe

Why You’ll Love This Recipe

This German Chocolate Cake is a classic favorite for chocolate lovers. It features three layers of moist chocolate cake, which is complemented by a rich, velvety coconut-pecan frosting. The combination of the deep chocolate flavor with the sweetness of the coconut and the crunch of pecans creates a dessert experience that’s truly irresistible. Whether served for a celebration or a casual family gathering, this cake is bound to be a hit!

Ingredients

For the Cake:

1 ¾ cups all-purpose flour
1 ½ teaspoons baking soda
½ teaspoon salt
½ cup unsweetened cocoa powder
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, separated
1 teaspoon vanilla extract
1 cup buttermilk

For the Coconut-Pecan Frosting:

2 cups sweetened shredded coconut
1 cup chopped pecans
½ cup brown sugar
¼ cup heavy cream

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat and Prepare the Pans

Preheat your oven to 350°F (175°C) and grease and flour three 9-inch round cake pans. This will ensure that your cakes come out easily after baking.

2. Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, salt, and cocoa powder. Set aside.

3. Cream the Butter and Sugar

In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. This step is crucial for achieving a light texture in your cake.

4. Add the Egg Yolks and Vanilla

Add the egg yolks one at a time, mixing well after each addition. Stir in the vanilla extract for added flavor.

5. Combine the Wet and Dry Ingredients

Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined. Be careful not to overmix to keep the cake light and airy.

6. Beat the Egg Whites

In a separate bowl, beat the egg whites until stiff peaks form. Gently fold them into the batter to add fluffiness and lift to the cake.

7. Bake the Cake

Divide the batter evenly among the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.

8. Prepare the Coconut-Pecan Frosting

While the cakes are baking, prepare the frosting. In a saucepan over medium heat, combine the shredded coconut, pecans, brown sugar, and heavy cream. Cook while stirring constantly for about 8-10 minutes, until the mixture is heated through and slightly thickened. Remove from heat and let it cool.

9. Assemble the Cake

Once the cakes have cooled, remove them from the pans. Layer the cakes, spreading the coconut-pecan frosting between each layer and on top of the cake. For added flavor and texture, sprinkle any remaining frosting on top, along with a few additional chopped pecans for decoration.

10. Serve and Enjoy

For a polished finish, you can decorate the top with more pecans and a dusting of cocoa powder. Serve the cake with a scoop of vanilla ice cream for an extra treat!

Servings and Timing

Servings: 10-12 servings
Prep Time: 30 minutes
Total Time: 1 hour 25 minutes

Variations

Nuts: Add more types of nuts, such as walnuts or almonds, to the frosting for a different flavor and texture.
Frosting Alternatives: You can substitute the coconut-pecan frosting with a classic buttercream frosting if you prefer.
Chocolate Layers: For extra chocolate flavor, drizzle some melted chocolate over the cake before serving.

Storage/Reheating

Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Freezing: You can freeze individual slices or the whole cake by wrapping it in plastic wrap and then aluminum foil. It can be stored in the freezer for up to 3 months.
Reheating: To enjoy the cake warm, microwave individual slices for 15-20 seconds. It’s also delicious served cold!

FAQs

Can I make this cake ahead of time?

Yes! This cake can be made a day ahead and stored in the refrigerator. The flavors actually improve as the cake sits.

Can I use a different kind of frosting?

While traditional German chocolate cake uses coconut-pecan frosting, you could opt for a chocolate ganache or a whipped cream topping for a variation.

Is this cake gluten-free?

This recipe contains all-purpose flour, so it is not gluten-free. To make it gluten-free, you can substitute the flour with a gluten-free flour blend.

Can I use sweetened coconut flakes?

Yes, sweetened coconut flakes are traditionally used in German chocolate cake frosting. Make sure to use unsweetened coconut if you prefer less sweetness.

Conclusion

The German Chocolate Cake is a showstopper dessert with rich, moist layers of chocolate cake and a delicious coconut-pecan frosting. This decadent treat is sure to impress any guest or family member and is perfect for special occasions. With its irresistible layers and festive look, this cake will undoubtedly become a favorite in your dessert collection. Enjoy every bite of this chocolatey, nutty masterpiece!

German Chocolate Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This **German Chocolate Cake** is a decadent treat with moist layers of chocolate cake and a rich coconut-pecan frosting, perfect for any special occasion or just a sweet indulgence at home.

Author: Amy
Prep Time: 30 minutes
Cook Time: 55 minutes
Total Time: 1 hour 25 minutes
Yield: 10-12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat and Prepare the Pans: Preheat your oven to 350°F (175°C) and grease and flour three 9-inch round cake pans.
Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and cocoa powder. Set aside.
Cream the Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the Egg Yolks and Vanilla: Add the egg yolks one at a time, mixing well after each addition. Stir in the vanilla extract for added flavor.
Combine the Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined.
Beat the Egg Whites: In a separate bowl, beat the egg whites until stiff peaks form. Gently fold them into the batter to add fluffiness and lift to the cake.
Bake the Cake: Divide the batter evenly among the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
Prepare the Coconut-Pecan Frosting: In a saucepan over medium heat, combine the shredded coconut, pecans, brown sugar, and heavy cream. Cook while stirring constantly for about 8-10 minutes, until the mixture is heated through and slightly thickened. Remove from heat and let it cool.
Assemble the Cake: Once the cakes have cooled, remove them from the pans. Layer the cakes, spreading the coconut-pecan frosting between each layer and on top of the cake.
Serve and Enjoy: Garnish the cake with more pecans and cocoa powder, if desired. Serve with a scoop of vanilla ice cream for extra indulgence.