There’s something truly magical about the smell of a German Chocolate Cake wafting through the kitchen. It’s a scent that instantly transports me back to my childhood, to Sunday afternoons spent in my grandmother’s cozy kitchen. She’d always make this decadent cake for family gatherings, and it quickly became a tradition that I’ve proudly carried on with my own family. There’s nothing quite like gathering everyone around the table, slicing into that rich, chocolatey cake with its irresistible coconut pecan frosting, and seeing the smiles light up their faces. It’s a testament to how food can bring us together, making ordinary moments extraordinary.
Why You’ll Love This Recipe
- Family-Focused Tradition: This German Chocolate Cake recipe is perfect for creating new family traditions or continuing cherished ones. It brings everyone together, turning any meal into a celebration.
- Comfort Food at Its Best: With its rich chocolate layers and creamy coconut pecan frosting, this cake is the epitome of comfort food, offering a taste of familiarity and warmth in every bite.
- Easy-to-Find Ingredients: You won’t need to hunt for obscure ingredients; everything in this recipe is accessible and likely already in your pantry.
- Practical Tips Included: From baking tips to ingredient substitutions, this recipe is filled with practical advice to ensure your cake turns out perfectly every time.
- Make-Ahead Friendly: This cake can be made in advance, making it ideal for stress-free entertaining.
The Recipe
Ingredients
For the Coconut Pecan Frosting
- 4 egg yolks (200 grams), room temperature and lightly beaten
- 12 ounces full-fat evaporated milk (340 grams, 1 can)
- ½ teaspoon kosher salt
- 2 teaspoons pure vanilla extract (8 grams)
- ¾ cup granulated sugar (150 grams)
- ½ cup brown sugar (107 grams)
- 2 tablespoons unsalted butter (28 grams, room temperature, ¼ stick)
- 1½ teaspoons fresh-squeezed lemon juice (7 grams)
- 7 ounces sweetened shredded coconut (198 grams), lightly toasted
- 1½ cups chopped pecans (171 grams), toasted
For the Cake
- 4 ounces BAKER’S German’s Sweet Chocolate (113 grams, 1 package)
- ½ cup water (114 grams), boiling (212°F)
- 4 large eggs (200 grams), room temperature and separated
- 1 cup unsalted butter (226 grams, room temperature, 2 sticks)
- 2 cups granulated sugar (400 grams)
- 1 teaspoon pure vanilla extract (4 grams)
- 2 cups all-purpose flour (240 grams)
- 1 teaspoon baking soda (6 grams)
- ½ teaspoon kosher salt
- ½ cup buttermilk (114 grams), room temperature
- ½ cup sour cream or Greek yogurt (114 grams), room temperature
Instructions
For the Coconut Pecan Frosting
- In a medium, heavy-bottom saucepan set over medium heat, whisk together the egg yolks, evaporated milk, salt, vanilla extract, granulated sugar, brown sugar, and butter.
- Cook for 10-12 minutes, or until thickened and golden brown. Remove from heat and add lemon juice, stirring well.
- Add coconut and pecans, stirring thoroughly. Allow to cool until thick enough to spread.
For the Cake
- Adjust oven rack to middle position and heat oven to 350°F. Spray two 8-inch round cake pans with nonstick spray and line with parchment paper if desired.
- Chop the chocolate into thin slivers and mix with boiling water, stirring until melted. Cool completely.
- In a stand mixer, whip egg whites to stiff peaks and set aside.
- In the same bowl, cream butter and sugar until fluffy, then mix in egg yolks one at a time.
- Stir in the cooled chocolate mixture and vanilla extract.
- In a separate bowl, whisk flour, baking soda, and salt. In another bowl, combine buttermilk and sour cream.
- Alternately add flour and buttermilk mixtures to the batter, starting and ending with flour.
- Fold in beaten egg whites and divide batter evenly between prepared pans.
- Bake for 25-35 minutes. Cool on wire racks before removing from pans.
- To assemble, spread frosting between layers and on top of the cake.
Kitchen Tools You’ll Need
- Stand mixer or hand mixer
- Medium heavy-bottom saucepan
- Two 8-inch round cake pans
- Whisk and rubber spatula
- Parchment paper (optional)
- Cooling racks
The Benefits of Each Ingredient
- BAKER’S German’s Sweet Chocolate: This classic chocolate provides the iconic flavor and moist texture that defines the cake.
- Coconut and Pecans: They create a perfect texture contrast and add sweetness and crunch, making the frosting unique.
- Buttermilk and Sour Cream: These ingredients help keep the cake moist and tender, while also enhancing the chocolate flavor.
- Egg Yolks: They enrich the frosting, contributing to its creamy texture.
What to Serve With This Dish
Pair this German Chocolate Cake with a scoop of vanilla ice cream for an extra indulgent treat. A warm cup of coffee or a glass of cold milk also complements the rich flavors beautifully. If you’re planning a family dinner, consider serving it after a hearty main course like my Baked Ziti or Roasted Chicken.
Storage & Leftover Tips
Store your German Chocolate Cake in an airtight container at room temperature for up to 5 days. If you prefer, you can refrigerate it for up to a week, or freeze it for up to 3 months. Just ensure it’s well-wrapped to maintain its freshness.
In conclusion, this German Chocolate Cake recipe isn’t just a dessert; it’s a tradition. It’s about gathering the ones you love and making memories that last a lifetime. So roll up your sleeves, embrace the process, and enjoy every delicious bite with those who matter most. Cooking is all about sharing love, and what better way to do that than with a slice of cake that feels like home?
German Chocolate Cake Recipe
Ingredients
Equipment
Method
- In a medium, heavy-bottom saucepan set over medium heat, whisk together the egg yolks, evaporated milk, salt, vanilla extract, granulated sugar, brown sugar and butter. Cook for 10-12 minutes, or until thickened and golden brown. Remove from heat and add lemon juice, stir well. Add coconut and pecans and stir well. Allow to cool until thick enough to spread.
- Adjust oven rack to middle position and heat oven to 350°F. Spray two 8-inch round cake pans with Bakers’ Spray. If desired, line the bottom of the pans with parchment paper.
- Chop the chocolate into thin slivers. Bring water to a boil, remove from heat and add chocolate, stirring to melt; cool completely.
- In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites until stiff peaks form. Carefully, transfer the whipped egg whites to a different bowl; set aside.
- While the chocolate cools, place butter and sugar in the same bowl (no need to wash) and beat until butter is lighter in color and the mixture is smooth and fluffy(er). Switch to the paddle attachment. Mix in egg yolks, one-at-a-time. Add the chocolate water and vanilla; stir to incorporate completely.
- In a medium bowl, whisk the flour, baking soda, and salt together. In a separate bowl, whisk the buttermilk and sour cream/yogurt together.
- With the mixer on low speed, alternately add flour mixture and buttermilk/sour cream mixture (beginning and ending with the flour mixture). Mix just until incorporated after each addition.
- Use a rubber spatula to fold the beaten egg whites into the cake batter, and pour the batter evenly into the prepared cake pans (about 765 grams per pan).
- Bake at 350°F for 25-35 minutes, or until a toothpick inserted in the middle of each cake layer comes out clean. Remove from the oven and cool on a wire rack 15 minutes. Remove cakes from pan and cool completely on the cooling rack.
- To make a 4-layer cake, cut each cake layer into 2 layers, horizontally. Prepare Coconut Pecan Frosting and spread between each layer and on the top of the cake.