German Chocolate Cake

Why You’ll Love This Recipe

• Classic flavor: real German sweet chocolate and tangy buttermilk create a distinctive, mellow chocolate crumb.
• Authentic frosting: a rich coconut-pecan custard made with evaporated milk—lush, nutty, and caramel-kissed.
• Rustic beauty: exposed sides and thick, textured layers make a naturally elegant centerpiece.
• Reliable method: whipped egg whites for lift, precise times and temps for consistent results.

Grocery List

• Produce: None
• Dairy: Unsalted butter, buttermilk, large eggs, evaporated milk
• Pantry: German sweet chocolate bar, all-purpose flour, granulated sugar, vanilla extract, baking soda, fine salt, sweetened shredded coconut, pecans, parchment paper

Full Ingredients

Chocolate Cake Layers

• 4 oz (113 g) German sweet chocolate, finely chopped
• 1/2 cup (120 ml) boiling water
• 2 cups (240 g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1 cup (226 g) unsalted butter, room temperature
• 2 cups (400 g) granulated sugar
• 4 large eggs, separated (yolks for batter; whites whipped)
• 2 tsp pure vanilla extract
• 1 cup (240 ml) buttermilk, room temperature

Coconut-Pecan Frosting

• 12 oz (354 ml) evaporated milk
• 1 1/2 cups (300 g) granulated sugar
• 4 large egg yolks
• 3/4 cup (170 g) unsalted butter, cut into pieces
• 1 1/2 tsp pure vanilla extract
• 1/4 tsp fine sea salt
• 2 cups (170 g) sweetened shredded coconut
• 1 1/2 cups (150 g) pecans, toasted and chopped

Optional Garnish

• Pecan halves and a pinch of extra coconut for the top

Step-by-Step Instructions

Step 1: Prep pans, toast pecans, and preheat

Preheat oven to 350°F (177°C) with a rack in the center. Grease three 9-inch round cake pans, line bottoms with parchment rounds, then grease and lightly flour the parchment and sides. Spread pecans on a baking sheet and toast for 7–8 minutes until fragrant; cool completely, then chop.

Step 2: Melt the chocolate

Place the chopped German sweet chocolate in a heatproof bowl. Pour the boiling water over it and let sit 2 minutes. Stir until smooth and melted, then cool until lukewarm (it should be fluid but not hot).

Step 3: Combine dry ingredients

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

Step 4: Cream butter, sugar, and yolks

In a large bowl, beat butter and 2 cups (400 g) sugar on medium-high until pale and fluffy, 3–4 minutes. Beat in the egg yolks one at a time, then add vanilla.

Step 5: Build the batter and fold in whites

With the mixer on low, add the dry ingredients in three additions, alternating with the buttermilk in two additions, beginning and ending with dry. Mix just until combined. Beat in the cooled melted chocolate. In a clean bowl, whip the egg whites to soft peaks. Gently fold the whites into the batter in two additions until no streaks remain.

Step 6: Bake and cool

Divide batter evenly among the prepared pans (about 550–600 g per pan). Bake 28–32 minutes, rotating once, until the centers spring back and a toothpick comes out with a few moist crumbs. Cool in pans 10 minutes, then turn out onto racks, peel off parchment, and cool completely, about 1 hour.

Step 7: Cook the coconut-pecan frosting

In a medium saucepan, whisk evaporated milk, 1 1/2 cups (300 g) sugar, and 4 yolks until smooth. Add 3/4 cup (170 g) butter. Cook over medium-low heat, stirring constantly with a heatproof spatula, until thickened, glossy, and bubbling around the edges, 12–15 minutes, 170–175°F (77–80°C). Remove from heat; stir in vanilla, salt, coconut, and chopped toasted pecans. Transfer to a shallow bowl; cool to a spreadable consistency, 30–45 minutes, stirring occasionally.

Step 8: Assemble with exposed sides

Place one cake layer on a serving plate. Spread about 1 cup frosting to the edges. Repeat with the second layer. Set the final layer on top and spread the remaining frosting over the top, letting some rustic swoops show. Leave the sides unfrosted for the classic look. Garnish with pecan halves and a pinch of coconut, if desired. Slice with a sharp, warm knife.

Pro Tips

• For best lift, make sure egg whites are at room temperature and the bowl is spotless before whipping.
• Toast pecans for deeper flavor and better crunch—do not skip this step.
• Cook the frosting low and slow, stirring constantly; removing at 170–175°F keeps it silky and prevents curdling.
• Weigh your batter to divide evenly for level layers.
• If your frosting thickens too much, loosen with 1–2 tablespoons warm evaporated milk.

Variations

• 9×13-inch sheet cake: Bake 32–38 minutes; cool and frost just the top.
• Two 9-inch layers: Bake 30–34 minutes. Use slightly thicker frosting between layers and on top.
• Extra-chocolate boost: Add 2 tablespoons Dutch-process cocoa to the flour for a slightly deeper chocolate color and flavor.

Storage & Make-Ahead

Store the assembled cake covered at cool room temperature up to 24 hours, or refrigerate up to 5 days (bring to room temperature before serving, 45–60 minutes). Cake layers can be baked, cooled, wrapped tightly, and frozen up to 2 months; thaw, then frost. The frosting can be cooked up to 3 days ahead; refrigerate and bring to room temperature, stirring until spreadable.

Nutrition (per serving)

Approximate for 1 of 12 slices: 820 calories; 48 g fat; 85 g carbohydrates; 9 g protein; 330 mg sodium; 63 g sugars; 4 g fiber.