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Classic Moist German Chocolate Cake Recipe From Scratch

A rich slice of german chocolate cake recipe topped with gooey coconut pecan frosting.
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Make this truly decadent German Chocolate Cake from scratch. You will create rich, moist chocolate layers and top them with the iconic, gooey coconut pecan frosting. This recipe delivers amazing homemade results perfect for celebrations.

Ingredients

Scale
  • 4 ounces Baker’s German Sweet Chocolate, chopped
  • 1/2 cup boiling water
  • 2 1/2 cups sifted cake flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, separated
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 cup chopped pecans
  • 1 cup shredded sweetened coconut
  • 1 cup granulated sugar (for frosting)
  • 1/2 cup evaporated milk
  • 4 large egg yolks (for frosting)
  • 1/2 cup unsalted butter (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Melt the chopped German Sweet Chocolate with 1/2 cup boiling water. Stir until smooth, then set aside to cool slightly. This step dissolves the chocolate for a deep flavor.
  3. In a large bowl, whisk together the cake flour, baking soda, and salt. Set aside.
  4. In a separate large bowl, cream together 1 cup of butter and 2 cups of sugar until light and fluffy. This incorporates air, which helps keep your cake moist.
  5. Beat in the 4 egg yolks one at a time, mixing well after each addition. Stir in the vanilla extract and the cooled chocolate mixture.
  6. Alternate adding the dry ingredients and the buttermilk to the chocolate mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix the batter.
  7. In a clean bowl, beat the 4 egg whites until stiff peaks form. Gently fold the egg whites into the cake batter in two additions.
  8. Divide the batter evenly between the prepared cake pans. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  9. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  10. Prepare the Coconut Pecan Frosting: In a medium saucepan, combine 1 cup sugar, evaporated milk, 1/2 cup butter, and 4 egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 8 to 10 minutes). Do not let it boil rapidly.
  11. Remove the frosting mixture from the heat. Stir in the chopped pecans, shredded coconut, and vanilla extract. Let the frosting cool slightly until it is thick enough to spread without running off the cake.
  12. Assemble the cake: Place one cooled chocolate layer on a serving plate. Spread about half of the coconut pecan frosting evenly over the top. Place the second cake layer on top. Spread the remaining frosting over the top and sides of the cake.

Notes

  • For the moistest cake layers, use room temperature buttermilk and ensure you do not overmix the batter after adding the flour.
  • To prevent the coconut pecan frosting from becoming too runny, cook it just until it coats the back of a spoon. It will thicken more as it cools.
  • If you cannot find Baker’s German Sweet Chocolate, you can substitute with 4 ounces of bittersweet chocolate chips mixed with 2 tablespoons of extra sugar.

Nutrition

Find it online: https://tastethisplate.com/german-chocolate-cake-recipe/