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!