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German Chocolate Cake
German Chocolate Cake is a true American classic — a decadent, multi-layered masterpiece that combines moist chocolate cake, a rich coconut-pecan filling, and a smooth chocolate frosting. Despite its name, this cake isn’t German at all; it was named after Samuel German, the man who developed the sweet baking chocolate used in the original recipe. Today, it’s a beloved dessert served at birthdays, holidays, and special occasions, bringing indulgence and nostalgia to every bite.
What makes this cake stand out is the balance between textures — the soft, velvety crumb of the chocolate cake, the chewy coconut and nutty pecan filling, and the silky chocolate frosting that ties it all together. Each forkful delivers a harmony of sweetness, richness, and satisfaction that makes it irresistible.
Ingredients You’ll Need
For the Chocolate Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, separated
- 1 teaspoon vanilla extract
- 4 ounces German sweet baking chocolate (or semisweet), melted
- 2 ½ cups cake flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- ½ cup hot water
For the Coconut-Pecan Filling:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
- 1 ½ cups sweetened shredded coconut
- 1 cup chopped pecans
For the Chocolate Frosting:
- ½ cup unsalted butter
- ½ cup unsweetened cocoa powder
- 3 cups powdered sugar
- ⅓ cup milk
- 1 teaspoon vanilla extract
How to Make German Chocolate Cake
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, then line the bottoms with parchment paper for easy removal after baking.
Step 2: Make the Chocolate Cake Batter
In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the egg yolks one at a time, mixing well after each addition. Stir in the melted chocolate and vanilla extract.
In a separate bowl, combine the cake flour, baking soda, and salt. Add the dry ingredients alternately with the buttermilk, mixing until just combined. Stir in the hot water to thin the batter slightly — this helps keep the cake moist.
In another bowl, beat the egg whites until stiff peaks form. Gently fold the whipped egg whites into the batter with a spatula. This step gives the cake its signature light texture.
Step 3: Bake the Layers
Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely before assembling.
Making the Coconut-Pecan Filling
In a medium saucepan, whisk together the evaporated milk, sugar, egg yolks, butter, and vanilla. Cook over medium heat, stirring constantly until thickened, about 10–12 minutes. The mixture should coat the back of a spoon when done. Remove from heat and stir in the shredded coconut and chopped pecans. Let the filling cool completely before using it between the cake layers.
Making the Chocolate Frosting
In a small saucepan or microwave-safe bowl, melt the butter. Whisk in the cocoa powder until smooth. Gradually add the powdered sugar, alternating with milk, until you reach a spreadable consistency. Stir in the vanilla extract. The frosting should be smooth and glossy, perfect for spreading over the sides of the cake.
Assembling the Cake
Place the first cake layer on your serving plate. Spread a generous layer of the cooled coconut-pecan filling on top. Add the second layer and repeat with more filling. Top with the third cake layer and spread the remaining filling over the top.
Frost the sides of the cake with the chocolate frosting, smoothing it out with an offset spatula. You can pipe decorative swirls or leave it simple for a rustic, homemade look. Garnish with extra chopped pecans or coconut if desired.
Tips for Success
- Separate the eggs carefully; even a small amount of yolk can prevent the whites from whipping properly.
- Don’t overmix the batter after folding in the egg whites; gentle folding helps keep the texture airy.
- Cool the filling completely before spreading it on the cake to prevent the layers from slipping.
- For an extra-moist cake, brush each layer with a small amount of simple syrup before assembling.
- Chill the cake for 30 minutes after frosting to help it set and slice neatly.
Serving Suggestions
This German Chocolate Cake is perfect for birthdays, holidays, or any special celebration. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an added touch of indulgence. Pair it with hot coffee or milk for a comforting finish to any meal.
Storage and Make-Ahead Tips
You can make the cake layers and filling a day in advance. Store the cake layers wrapped in plastic at room temperature, and refrigerate the filling in an airtight container. Once assembled, the cake can be stored in the refrigerator for up to 4 days. Bring it to room temperature before serving for the best texture.
Nutritional Information (Per Slice)
Calories: 520 kcal
Fat: 29g
Carbohydrates: 61g
Protein: 7g
Sugar: 45g
Fiber: 3g
Sodium: 330mg
Final Thoughts
German Chocolate Cake is more than just a dessert — it’s a piece of baking history that continues to bring joy to every generation. The combination of rich chocolate layers and the iconic coconut-pecan filling makes it a truly unforgettable treat. Whether you’re baking it for a special celebration or simply craving a slice of something sweet and classic, this cake never disappoints. With its perfect balance of flavor, texture, and nostalgia, it’s no wonder it remains a favorite across tables everywhere.