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German Chocolate Cake Recipe: Easy Homemade Slice for Perfect Indulgence

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This classic German chocolate cake features moist chocolate layers and a gooey coconut-pecan frosting, delivering a rich, indulgent treat perfect for celebrations or everyday comfort. Simple ingredients and straightforward steps make it easy to bake at home, even for beginners.

Ingredients

Scale
  • 4 oz German’s sweet chocolate, chopped and melted (or high-quality semi-sweet chocolate + 1 tbsp sugar)
  • 2 tbsp unsweetened cocoa powder
  • 1/2 cup boiling water
  • 2 1/4 cups all-purpose flour, sifted
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, separated
  • 2 tsp vanilla extract
  • 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)
  • 1 cup evaporated milk
  • 1 cup granulated sugar (for frosting)
  • 3 large egg yolks, beaten
  • 1/2 cup unsalted butter
  • 1 tsp vanilla extract (for frosting)
  • 1 1/3 cups sweetened shredded coconut
  • 1 cup chopped pecans, toasted

Instructions

  1. Grease two 9-inch round cake pans and line the bottoms with parchment paper. Preheat oven to 350°F.
  2. Gently melt German’s sweet chocolate in a heatproof bowl over simmering water or microwave in 20-second bursts. Stir until smooth and let cool slightly.
  3. Combine cocoa powder with boiling water, stir until smooth, and let sit for 5 minutes.
  4. In a large bowl, sift together flour, baking soda, and salt.
  5. In another bowl, beat butter and sugar until light and fluffy (3-5 minutes).
  6. Beat in egg yolks one at a time. Add melted chocolate, bloomed cocoa, and vanilla extract. Mix until smooth.
  7. Alternately add flour mixture and buttermilk to the batter, starting and ending with flour. Mix gently.
  8. In a clean bowl, beat egg whites until stiff peaks form. Fold into the batter with a spatula.
  9. Divide batter evenly into prepared pans. Bake at 350°F for 28-32 minutes, until a toothpick comes out clean. Rotate pans halfway through baking.
  10. Let cakes cool in pans for 10 minutes, then turn out onto wire racks. Peel off parchment and cool completely.
  11. For frosting: In a saucepan, combine evaporated milk, sugar, beaten egg yolks, and butter. Cook over medium heat, stirring constantly, until thickened (10-12 minutes).
  12. Remove from heat and stir in vanilla, coconut, and pecans. Let cool until spreadable (about 15 minutes).
  13. Place one cake layer on a serving plate. Spread half the frosting over the top. Add the second layer and finish with remaining frosting.
  14. Slice and serve at room temperature.

Notes

For best flavor, toast the pecans and coconut before adding to the frosting. Room temperature ingredients ensure a fluffy cake. Sift flour for a tender crumb and gently fold in whipped egg whites. The cake can be made gluten-free or dairy-free with substitutions. Store leftovers in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. Freezes well for up to 2 months.

Nutrition

Keywords: German chocolate cake, coconut pecan frosting, chocolate cake, homemade cake, easy cake recipe, celebration dessert, classic cake, birthday cake

Find it online: https://jodierecipes.com/german-chocolate-cake-recipe-easy-homemade-slice-for-perfect-indulgence/