Homemade German Chocolate Cake is a delightfully rich cake that’s filled and topped with a luscious coconut-pecan frosting. It’s not overly sweet either.
I think it’s a perfect cake for birthdays or special occasions, and if you’re not a fan of pecans, feel free to omit them. It will still be undeniably delicious! If you’re looking for a moist and decadent dessert that’s not overly sweet, you’ve come to the right place. When you make a moist and chocolaty cake and pair it with a creamy coconut-pecan frosting, you get the perfect cake. The addition of pecans just sends it over the top. I’ve really been in the mood for something indulgent, and this dreamy cake reminds me of celebrations and family gatherings. Not a fan of pecans? Don’t worry, it’s still delicious without them.
Kitchen Equipment Needed
- Large mixing bowl
- Medium mixing bowl
- Small saucepan
- Whisk
- Spatula
- Measuring cups and spoons
- Electric mixer
- Three 9-inch round cake pans
- Cooling racks
Ingredients
- For the Cake:
- 1 package (4 oz) sweet baking chocolate, chopped
- 1/2 cup boiling water
- 2 cups all-purpose 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
- For the Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 1/3 cups sweetened flaked coconut
- 1 cup chopped pecans
Directions
- Prepare the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a small saucepan, melt the chocolate in boiling water, stirring until smooth. Let it cool.
- In a medium bowl, sift together the flour, baking soda, and salt.
- In a large mixing bowl, beat the butter and sugar together until light and fluffy.
- Add the egg yolks, one at a time, beating well after each addition.
- Stir in the melted chocolate and vanilla extract.
- Alternately add the flour mixture and buttermilk to the batter, beginning and ending with the flour mixture.
- In another large mixing bowl, beat the egg whites until stiff peaks form. Fold the egg whites into the batter.
- Pour the batter evenly into the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then remove them to wire racks to cool completely.
- Prepare the Frosting:
- In a medium saucepan, combine the evaporated milk, sugar, egg yolks, butter, and vanilla extract. Cook over medium heat, stirring constantly until the mixture thickens, about 12 minutes.
- Remove from heat and stir in the coconut and pecans. Let it cool until it’s thick enough to spread.
- Assemble the Cake:
- Place one cake layer on a serving plate. Spread one-third of the frosting over the top.
- Add the second cake layer and spread another third of the frosting over the top.
- Top with the third cake layer and spread the remaining frosting over the top and sides of the cake.
Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
1 hour 5 minutes
Nutrition (per serving, based on 12 servings):
- Calories: 630
- Total Fat: 35g
- Saturated Fat: 20g
- Cholesterol: 135mg
- Sodium: 240mg
- Total Carbohydrate: 77g
- Dietary Fiber: 3g
- Sugars: 57g
- Protein: 7g
Enjoy this Homemade German Chocolate Cake as a rich and flavorful dessert that brings the indulgence and sweetness of homemade baking to your table!
Homemade German Chocolate Cake
Homemade German Chocolate Cake is a delightfully rich cake that’s filled and topped with a luscious coconut-pecan frosting. It’s not overly sweet either.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Small saucepan
- Whisk
- Spatula
- Measuring cups and spoons
- Electric mixer
- Three 9-inch round cake pans
- Cooling racks
Ingredients
- 1 package 4 oz sweet baking chocolate, chopped
- 1/2 cup boiling water
- 2 cups all-purpose 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
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a small saucepan, melt the chocolate in boiling water, stirring until smooth. Let it cool.
- In a medium bowl, sift together the flour, baking soda, and salt.
- In a large mixing bowl, beat the butter and sugar together until light and fluffy.
- Add the egg yolks, one at a time, beating well after each addition.
- Stir in the melted chocolate and vanilla extract.
- Alternately add the flour mixture and buttermilk to the batter, beginning and ending with the flour mixture.
- In another large mixing bowl, beat the egg whites until stiff peaks form. Fold the egg whites into the batter.
- Pour the batter evenly into the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then remove them to wire racks to cool completely.
- Prepare the Frosting:
- In a medium saucepan, combine the evaporated milk, sugar, egg yolks, butter, and vanilla extract. Cook over medium heat, stirring constantly until the mixture thickens, about 12 minutes.
- Remove from heat and stir in the coconut and pecans. Let it cool until it’s thick enough to spread.
- Assemble the Cake:
- Place one cake layer on a serving plate. Spread one-third of the frosting over the top.
- Add the second cake layer and spread another third of the frosting over the top.
- Top with the third cake layer and spread the remaining frosting over the top and sides of the cake.
- Prep Time:
- 30 minutes
- Cook Time:
- 35 minutes
- Total Time:
- 1 hour 5 minutes
- Nutrition (per serving, based on 12 servings):
- Calories: 630
- Total Fat: 35g
- Saturated Fat: 20g
- Cholesterol: 135mg
- Sodium: 240mg
- Total Carbohydrate: 77g
- Dietary Fiber: 3g
- Sugars: 57g
- Protein: 7g
- Enjoy this Homemade German Chocolate Cake as a rich and flavorful dessert that brings the indulgence and sweetness of homemade baking to your table!
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