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The Best Ever Moist German Chocolate Cake Recipe with Iconic Coconut Pecan Frosting

A decadent slice of german chocolate cake recipe showing three dark chocolate layers and coconut-pecan frosting.
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You have found the classic, homemade German Chocolate Cake recipe you need for your next special occasion. This recipe delivers rich, moist chocolate layers perfectly paired with the signature, gooey coconut pecan frosting. It is a show-stopping dessert made from scratch.

Ingredients

Scale
  • For the Cake Layers:
  • 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 (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, separated
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • For the Coconut Pecan Frosting:
  • 1 cup (2 sticks) unsalted butter
  • 1 cup packed light brown sugar
  • 1/2 cup evaporated milk
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 1/2 cups flaked coconut, unsweetened
  • 1 cup chopped pecans
  • For the Chocolate Buttercream (Optional Filling/Frosting):
  • 1 cup (2 sticks) unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1/2 cup unsweetened cocoa powder, sifted
  • 1/4 cup milk or heavy cream
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Chocolate: Place the chopped German Sweet Chocolate in a heatproof bowl. Pour 1/2 cup of boiling water over the chocolate and stir until completely smooth. Set aside to cool slightly.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the cake flour, baking soda, and salt. Set aside.
  3. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
  4. Add Egg Yolks and Chocolate: Beat in the egg yolks one at a time, mixing well after each addition. Beat in the cooled, melted chocolate mixture and vanilla extract until combined.
  5. Alternate Wet and Dry: Add the flour mixture alternately with the buttermilk, beginning and ending with the flour mixture. Mix only until just combined after each addition. Do not overmix.
  6. Whip Egg Whites: In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the cake batter until no white streaks remain.
  7. Bake the Cakes: Divide the batter evenly between two greased and floured 9-inch round cake pans. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. Make the Coconut Pecan Frosting: In a medium saucepan, combine the butter, brown sugar, and evaporated milk. Cook over medium heat, stirring constantly, until the mixture thickens slightly, about 8 to 10 minutes. Remove from heat.
  9. Temper the Yolks: In a small bowl, whisk the egg yolks and vanilla extract. Slowly drizzle about 1/2 cup of the hot sugar mixture into the yolks while whisking constantly to temper them. Pour the tempered yolk mixture back into the saucepan with the remaining sugar mixture.
  10. Cook Frosting: Return the saucepan to medium-low heat. Cook, stirring constantly, for 2 minutes until the frosting is thick enough to coat the back of a spoon. Do not boil. Remove from heat immediately.
  11. Add Mix-ins: Stir in the flaked coconut and chopped pecans. Let the frosting cool completely to room temperature; it will thicken significantly as it cools.
  12. Make Chocolate Buttercream (Optional): Beat the softened butter until creamy. Gradually add the sifted powdered sugar and cocoa powder, alternating with the milk/cream and vanilla. Beat until smooth and fluffy.
  13. Assemble the Cake: Once the cake layers are completely cool, place one layer on a serving plate. Spread a thin layer of chocolate buttercream (if using) over the first layer. Top with half of the cooled coconut pecan frosting. Place the second cake layer on top. Frost the top and sides of the cake with the remaining chocolate buttercream, or simply cover the top with the remaining coconut pecan frosting for a more traditional look.

Notes

  • For the moistest cake, use buttermilk and cake flour as specified in the recipe.
  • If you prefer a simpler assembly, you can skip the optional chocolate buttercream and use only the coconut pecan frosting between the layers and on top.
  • This cake is best stored covered at room temperature for up to 2 days, or refrigerated for up to 4 days. Allow refrigerated cake to come to room temperature before serving for the best texture.
  • You can freeze unfrosted cake layers tightly wrapped in plastic wrap and foil for up to three months.

Nutrition

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