German Chocolate Cake Recipe
German Chocolate Cake is a beloved classic. The secret is the rich, creamy Coconut-Pecan frosting
1. Cake Ingredients
Baker’s Chocolate (Sweet/Semi-sweet): 120g (melted).
Butter: 1 cup (room temperature).
Sugar: 2 cups.
Eggs: 4 (separated into yolks and whites).
Vanilla Extract: 1 tsp.
All-purpose Flour: 2.5 cups.
Baking Soda: 1 tsp.
Salt: a pinch.
Buttermilk: 1 cup.
2. The Coconut-Pecan Frosting
Evaporated Milk: 1 cup.
Sugar: 1 cup.
Egg Yolks: 3 large.
Butter: ½ cup.
Vanilla Extract: 1 tsp.
Shredded Coconut: 1.5 cups.
Chopped Pecans (or Walnuts): 1 cup.
Preparation Method
Step 1: The Cake
Prep: Preheat oven to 180°C. Grease and flour two cake pans.
Creaming: Beat butter and sugar until fluffy. Add egg yolks one at a time, followed by vanilla and melted chocolate.
Dry Ingredients: Mix flour, baking soda, and salt. Add to the butter mixture alternately with the buttermilk.
The Secret Step: In a separate bowl, whisk the egg whites until stiff peaks form. Gently fold them into the cake batter (this makes it light and airy).
Bake: Divide the batter and bake for 30–35 minutes. Let cool completely.
Step 2: The Frosting
In a saucepan over medium heat, combine evaporated milk, sugar, egg yolks, and butter.
Cook, stirring constantly for about 10–12 minutes until the mixture thickens and looks like light caramel.
Remove from heat. Stir in the coconut, pecans, and vanilla. Let it cool until it reaches a spreadable consistency.
Step 3: Assembly
Place the first cake layer and spread a generous amount of frosting on top.
Add the second layer and cover the top and sides entirely with the frosting, as seen in the photo.
Fun Fact: Despite the name, this cake isn’t from Germany! It was named after Samuel German, an American who created the specific chocolate bar used in the original 1852 recipe.
