Name: German Chocolate Cake
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Ingredients: 4 oz sweet baking chocolate; 1/2 cup water; 2 1/4 cups all-purpose flour (or 2 1/2 cups cake flour); 1 tsp baking soda; 1 tsp salt; 2 cups granulated sugar; 1 cup butter (2 sticks), room temperature; 4 large eggs, separated; 1 tsp vanilla; 1 cup buttermilk; 3 egg yolks; 1 cup granulated sugar or brown sugar; 1/2 cup butter (1 stick); 1 cup evaporated milk; 1 tsp vanilla; 1 1/3 cups flaked coconut; 1 cup chopped pecans

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Oh wow, I have to tell you this. German Chocolate Cake is like my happy place in a bite. It’s soft, sweet, and kinda magical.

When I make it, I feel so cozy. The chocolate smells so good, and I just stand there like, wow. It pulls me in every single time.

And the gooey coconut topping? Oh my gosh, it’s so good. I always want just one more bite. You will feel the same, I promise.

So yeah, let’s make it together. It’s simple, really. Come on, I’ll show you how.

Why You’ll Love This Recipe

Reader Favorite: Readers rave about this cake saying it’s the best German Chocolate Cake they’ve ever had.
Decadent and Moist: The combination of the rich chocolate cake and the luscious coconut-pecan filling makes for an unforgettable treat.
Perfect for Special Occasions: Whether it’s a birthday, anniversary, or holiday, this cake is guaranteed to be a hit.
Simple Yet Impressive: It might seem like a complicated recipe, but the steps are easy to follow, and the result looks like a masterpiece.
Make-Ahead Friendly: The cake layers and filling can be made ahead of time, making it perfect for stress-free baking.

Required Kitchen Tools

Before we dive into the recipe, here’s a quick list of the essential tools you’ll need:

Cake Pans: I recommend two 9-inch round cake pans for this recipe, as they provide the perfect shape and size for a layered cake.
Mixing Bowls: You’ll need a few mixing bowls to separate the dry ingredients, beat the eggs, and prepare the filling.
Hand or Stand Mixer: A mixer is essential for making the cake batter light and fluffy. If you don’t have one, a whisk and some elbow grease will do.
Saucepan: For making the coconut-pecan filling.
Cooling Rack: Let the cakes cool properly before frosting to prevent melting or slipping.
Spatula: You’ll need a spatula to spread the filling and frosting.

Ingredients

Here’s everything you’ll need to make this amazing cake. Don’t forget to check the recipe card at the end for exact measurements!

Cake Ingredients:

Cooking Spray: To grease the pans and prevent sticking.
Sweet Baking Chocolate: Use high-quality baking chocolate for the best flavor.
Water: To melt the chocolate and create the smooth batter.
Gold Medal™ All-Purpose Flour or Cake Flour: This flour gives the cake a light, tender texture.
Baking Soda: Helps the cake rise and stay fluffy.
Salt: A small amount of salt balances the sweetness.
Granulated Sugar: Adds the sweetness to the cake.
Butter: Make sure your butter is softened to room temperature.
Eggs: Separated into yolks and whites for the best texture.
Vanilla Extract: Adds depth and enhances the flavor of the chocolate.
Buttermilk: Keeps the cake moist and adds a slight tang.

Coconut-Pecan Filling and Topping Ingredients:

Egg Yolks: Rich, creamy yolks create the base for the filling.
Granulated Sugar or Brown Sugar: Sweetens the filling with a rich flavor.
Butter: Adds richness and creaminess to the filling.
Evaporated Milk: The key ingredient to making the filling smooth and creamy.
Vanilla Extract: Enhances the flavor and adds a bit of warmth.
Flaked Coconut: The signature ingredient for the filling that gives it texture and sweetness.
Chopped Pecans: Add crunch and a nutty flavor that perfectly complements the coconut.

Variations for German Chocolate Cake

This classic recipe can be adjusted to suit your preferences! Here are some ideas:

Add More Flavor: Consider adding a splash of coffee to the cake batter for a deeper chocolate flavor.
Switch the Nuts: If you’re not a fan of pecans, you can use walnuts or almonds for a different twist.
Go for a Lighter Version: Use a low-fat version of buttermilk or swap the butter for a healthier alternative.
Double the Frosting: If you love extra frosting, feel free to make a bigger batch of the coconut-pecan filling and spread it thicker between the cake layers.
Make Mini Cakes: Instead of making one large cake, bake individual mini cakes for a fun presentation.

Step-by-Step Instructions

Now, let’s walk through the process of creating this show-stopping German Chocolate Cake. Don’t worry, I’ll guide you through every step!

1. Prepare the Cake Pans

Start by preheating your oven to 350°F (175°C). Grease two 9-inch round cake pans with cooking spray and line the bottoms with parchment paper to prevent the cakes from sticking. This ensures a smooth, easy release once the cakes are baked.

2. Melt the Chocolate

In a small saucepan, combine the 4 oz of sweet baking chocolate and 1/2 cup of water. Heat the mixture over low heat, stirring constantly, until the chocolate is fully melted and smooth. Remove it from the heat and set it aside to cool.

3. Mix the Dry Ingredients

In a medium bowl, whisk together 2 1/4 cups of all-purpose flour (or cake flour), 1 teaspoon of baking soda, and 1 teaspoon of salt. Set this dry mixture aside for later use.

4. Cream the Butter and Sugar

In a large mixing bowl, beat 1 cup of softened butter and 2 cups of granulated sugar using a hand or stand mixer. Beat on medium speed until the mixture is light and fluffy, about 3-4 minutes. This process is crucial for getting that tender, melt-in-your-mouth texture.

5. Add the Eggs

Add the 4 egg yolks, one at a time, to the butter-sugar mixture, beating well after each addition. Add 1 teaspoon of vanilla extract and mix until combined. Be sure to scrape down the sides of the bowl as needed.

6. Incorporate the Melted Chocolate

Once the melted chocolate has cooled slightly, add it to the wet mixture and beat until fully combined. This adds richness and moisture to the cake batter.

7. Alternate Adding Dry Ingredients and Buttermilk

Gradually add the dry flour mixture and 1 cup of buttermilk to the wet mixture, alternating between the two, beginning and ending with the dry ingredients. Mix on low speed until everything is just combined. Don’t overmix, as this can make the cake tough.

8. Beat the Egg Whites

In a separate bowl, beat the 4 egg whites until stiff peaks form. Gently fold the egg whites into the batter. This step will give your cake a light and airy texture.

9. Bake the Cake

Divide the cake batter evenly between the two prepared pans. Smooth the tops with a spatula to ensure even baking. Bake the cakes for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

How to Make the Coconut-Pecan Filling and Topping

While the cakes are cooling, let’s make the star of the show – the coconut-pecan filling and topping!

1. Combine Ingredients in a Saucepan

In a medium saucepan, combine 3 egg yolks, 1 cup of sugar (granulated or brown), 1/2 cup of butter, 1 cup of evaporated milk, and 1 teaspoon of vanilla. Stir the mixture over medium heat until the butter is melted and everything is well combined.

2. Thicken the Filling

Cook the mixture for 10-12 minutes, stirring constantly, until it thickens to a custard-like consistency. This step is essential to ensure the filling sets properly when you add it to the cake.

3. Add the Coconut and Pecans

Remove the saucepan from the heat and fold in 1 1/3 cups of flaked coconut and 1 cup of chopped pecans. Stir until everything is well combined and set the filling aside to cool slightly.

Assembling the German Chocolate Cake

Now comes the fun part – assembling the cake!

1. Layer the Cake

Once the cakes have cooled completely, place one layer on a cake stand or serving platter. Spread a generous amount of the coconut-pecan filling over the top.

2. Add the Second Layer

Place the second cake layer on top and press it down gently. Spread the remaining coconut-pecan filling evenly over the top of the cake. You can also spread a thin layer of frosting around the sides if you like.

3. Let the Cake Set

Allow the cake to sit for about 30 minutes so that the filling can set properly. This will also allow the flavors to meld together.

How to Serve German Chocolate Cake

This cake is perfect for any occasion. Here are a few ways to serve it:

As a Dessert: Serve this cake as the showstopper at your next dinner party, birthday celebration, or family gathering.
With a Scoop of Ice Cream: A scoop of vanilla or coconut ice cream complements the richness of the cake perfectly.
With Fresh Fruit: Try serving with berries or citrus for a refreshing contrast to the sweet cake.

Storing German Chocolate Cake

If you have leftovers (which I doubt you will!), you can store the cake in an airtight container in the refrigerator for up to 3 days. The cake can also be frozen for up to 3 months. Just be sure to wrap it tightly in plastic wrap and foil before freezing.

Nutrition Table

Serving Size	Calories	Fat (g)	Carbohydrates (g)	Protein (g)
1 slice	350	20	45	5