German Chocolate Cake Recipe

German Chocolate Cake is made with a light, airy chocolate sponge that relies on melted sweet baking chocolate and whipped egg whites for its distinct texture. The cake is layered and topped with a legendary cooked custard frosting, sticky with evaporated milk and loaded with shredded coconut and crunchy pecans. It is the ultimate indulgence for a special occasion, offering a perfect balance of mild chocolate cake and rich, gooey caramel-like topping.

German Chocolate Cake Ingredients

For the Cake:

• 4 oz Sweetened Baking Chocolate: Chopped. (German’s brand is traditional). It provides a milder chocolate flavor than semi-sweet.
• 1/2 cup Boiling Water: To melt the chocolate smoothly.
• 1 cup Unsalted Butter: Room temperature.
• 1 1/2 cup Granulated Sugar: For structure.
• 1/2 cup Light Brown Sugar: Packed. Adds moisture and depth.
• 4 Large Eggs: Separated. Yolks enrich the batter; whites are whipped to stiff peaks for lift.
• 2 1/2 cups Cake Flour: Sifted. Cake flour creates a much tenderer crumb than all-purpose.
• 1 tsp Baking Soda: The leavening agent.
• 1 tsp Salt: To balance the sweetness.
• 1 cup Buttermilk: Room temperature. Adds tang and tenderness.
• 1 tbsp Vanilla Extract: Flavor base.

For the Coconut Pecan Icing:

• 2 cups Evaporated Milk: Creates the creamy, caramel base.
• 2 cups Light Brown Sugar: Packed.
• 6 Egg Yolks: Thickens the custard.
• 1 cup Unsalted Butter: Cubed.
• 1 tsp Salt: Crucial to cut the intense sugar.
• 2 tsp Vanilla Extract: For aroma.
• 3 cups Flaked Coconut: Sweetened or unsweetened, depending on preference.
• 2 cups Chopped Pecans: Toasted for better flavor.

How To Make German Chocolate Cake

1. Melt the chocolate: Preheat the oven to 350°F (175°C). Spray three 8-inch round cake pans with non-stick baking spray and line the bottoms with parchment paper. In a small heatproof bowl, pour the boiling water over the chopped chocolate. Whisk until smooth and set aside to cool to room temperature.
2. Cream the fats: In the bowl of a stand mixer, beat the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy (about 3–5 minutes). This aeration is key.
3. Add the yolks: Beat in the 4 egg yolks, one at a time, ensuring each is fully incorporated. Pour in the cooled chocolate mixture and mix until combined.
4. Mix the batter: Reduce the mixer to low speed. Whisk together the cake flour, baking soda, and salt. Add the dry ingredients to the butter mixture in three increments, alternating with the buttermilk and vanilla extract. Mix just until smooth.
5. Fold the whites: In a separate clean bowl, beat the 4 egg whites until stiff peaks form. Using a rubber spatula, gently fold the egg whites into the chocolate batter. Use a light hand to preserve the air bubbles, which gives the cake its lift.
6. Bake the layers: Divide the batter evenly among the three prepared pans. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool the cake: Let the layers cool in the pans for 10 minutes, then invert them onto wire racks to cool completely to room temperature.
8. Cook the icing: In a large saucepan, whisk together the evaporated milk, brown sugar, 6 egg yolks, butter, and salt. Cook over medium heat, stirring constantly and frequently, for about 14 to 19 minutes. The mixture should become thick, golden, and bubbly.
9. Thicken the filling: Remove from heat and stir in the vanilla, coconut, and pecans. Let the frosting cool for about 30 minutes, stirring occasionally. It needs to thicken to a spreadable consistency before using. (If it’s too runny, add more coconut).
10. Assemble the dessert: Place one cake layer on a serving plate. Spread 1/3 of the frosting over the top. Repeat with the second layer. Top with the final layer and spread the remaining frosting over the top (and sides if desired, though traditional German Chocolate Cake often leaves the sides naked). Garnish with extra pecans.

Recipe Tips

• Sweet Chocolate: This recipe specifically uses sweet baking chocolate (like Baker’s German’s Chocolate), not semi-sweet or dark. This gives the cake a lighter color and milder flavor that doesn’t overpower the pecan filling.
• Watch the Icing: The custard frosting requires patience. You must cook it long enough to thicken (it should look like pudding), but stir constantly to prevent the yolks from scrambling. It will thicken significantly as it cools.
• Room Temperature Ingredients: Ensure the buttermilk and eggs are at room temperature. If they are cold, they will seize the melted chocolate and butter, breaking the batter emulsion.
• Toasting Nuts: For superior flavor, toast the pecans in a dry pan or oven for 5 minutes before adding them to the frosting. It makes them crunchier and nuttier.

What To Serve With German Chocolate Cake?

This cake is extremely rich and sweet. It pairs best with a strong black coffee or espresso to cut through the sugar of the custard. A glass of cold milk is a classic accompaniment. Since the cake is so decadent, no other sides (like ice cream or cream) are usually necessary, though a simple fresh strawberry on the plate adds a nice color contrast.

How To Store Leftovers German Chocolate Cake?

• Refrigerate: Because the frosting is a custard made with eggs and milk, this cake should be stored in the refrigerator. Keep it in a cake dome or airtight container for up to 5 days.
• Serve: Cold custard frosting can be stiff. Let the cake slices sit at room temperature for 20 minutes before eating for the best texture.
• Freeze: You can freeze individual slices wrapped tightly in plastic wrap for up to 2 months. Thaw in the fridge overnight.

German Chocolate Cake Nutrition Facts

• Calories: ~750 kcal
• Fat: 40g
• Carbohydrates: 85g
• Protein: 8g
• Nutrition information is estimated per slice based on 12 servings.

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