What You’ll Love About This Recipe
This homemade German chocolate cake is a dream come true for any dessert lover, with its rich flavors and perfect texture. You’ll adore how easy it is to make, even if you’re not a baking pro.
- Decadent layers of moist chocolate cake, creamy coconut-pecan filling, and smooth chocolate frosting make every bite unforgettable.
- Simple ingredients you likely already have in your pantry, so no last-minute store runs are needed.
- Impressive results that will have everyone thinking you spent hours in the kitchen, even though it’s surprisingly straightforward.
Recipe
Indulge in the rich and decadent flavors of a classic German Chocolate Cake with this homemade recipe. Perfect for special occasions or simply satisfying your sweet tooth, this cake features layers of moist chocolate cake topped with a luscious coconut-pecan frosting.
Ingredients:
For the Cake:
- 1 (4-ounce) package German sweet chocolate
- 1/2 cup water
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, separated
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup (1 stick) unsalted butter
- 1 teaspoon vanilla extract
- 1 1/3 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- Melt the German chocolate with water in a small saucepan over low heat, stirring until smooth. Set aside to cool.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks one at a time, beating well after each addition. Stir in vanilla and melted chocolate.
- Add the flour mixture alternately with buttermilk, beginning and ending with the flour mixture. Mix until just combined.
- In a separate bowl, beat egg whites until stiff peaks form. Gently fold into the batter.
- Divide the batter evenly among the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting: Combine evaporated milk, sugar, egg yolks, and butter in a saucepan. Cook over medium heat, stirring constantly, until thickened (about 12 minutes). Remove from heat and stir in vanilla, coconut, and pecans. Let cool to spreading consistency.
- Assemble the cake by placing one layer on a serving plate, spreading frosting on top. Repeat with the remaining layers and frost the top of the final layer.
Notes:
- Make sure the frosting has cooled sufficiently before spreading to achieve the right consistency.
- Store the cake in an airtight container at room temperature for up to 2 days.
Equipment:
- Three 9-inch round cake pans
- Mixing bowls
- Electric mixer
- Saucepan
- Wire racks
Time:
Prep Time: 30 minutes
Cooking Time: 30 minutes
Total Time: 1 hour
Cuisine: American
Serving: 12 servings
Nutrition
This homemade German chocolate cake is rich and indulgent, with a balance of sweetness and texture. Below is the nutritional breakdown per serving.
| Calories | Fat (g) | Carbs (g) | Protein (g) | Sugar (g) |
|---|---|---|---|---|
| 520 | 28 | 65 | 6 | 48 |
What To Serve With It
I love serving my German chocolate cake with a hot cup of coffee—it brings out the rich flavors, especially if you pick a dark roast. If you’re craving something cold, a scoop of vanilla ice cream melts perfectly over a warm slice. Either way, you can’t go wrong!
Coffee Pairings
Since German chocolate cake is rich and sweet, a good cup of coffee can balance its flavors perfectly. I love pairing it with a bold dark roast—the bitterness cuts through the sweetness, making each bite even better. If you prefer something smoother, a medium roast with caramel notes complements the coconut-pecan frosting beautifully. For a fun twist, try a mocha latte; the chocolate in the coffee echoes the cake’s flavors. Cold brew works too, especially if you’re serving it on a warm day. Trust me, once you’ve had this combo, you’ll never want cake without coffee again!
Ice Cream Options
While coffee’s a great match, don’t overlook how well ice cream pairs with German chocolate cake—it’s like they were made for each other. I love serving it with a scoop of vanilla bean; the creamy sweetness balances the rich coconut-pecan frosting. For a bolder twist, try salted caramel or coffee ice cream—their flavors deepen the chocolate. If you’re feeling adventurous, a scoop of coconut or pecan praline leans into the cake’s nutty notes. Just don’t let the ice cream melt too fast—trust me, I’ve learned the hard way! It’s all about that perfect bite of cold and cake.
