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The Ultimate Scratch German Chocolate Cake with Classic Gooey Coconut-Pecan Frosting

Close-up of a moist slice of german chocolate cake recipe showing dark chocolate layers and coconut-pecan frosting.
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Welcome to My Kitchen! I am sharing my best, truly decadent German Chocolate Cake recipe. This homemade delight features rich, moist chocolate layers and the iconic, gooey coconut-pecan frosting that makes this American classic so special. Follow these easy steps for a showstopper celebration cake.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, separated
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 3/4 cups cake flour, sifted
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 4 ounces unsweetened chocolate, melted and cooled slightly
  • 1/2 cup boiling water
  • 1 cup chopped pecans, toasted
  • 1 cup shredded sweetened coconut
  • 1/2 cup evaporated milk
  • 1 cup packed light brown sugar
  • 4 large egg yolks

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the 4 egg yolks one at a time, mixing well after each addition. Stir in the vanilla and almond extracts.
  3. In a separate bowl, whisk together the sifted cake flour, baking soda, and salt.
  4. In a small bowl, combine the melted chocolate with the boiling water. Mix until smooth.
  5. Alternate adding the flour mixture and the buttermilk to the butter mixture, beginning and ending with the flour. Mix until just combined. Gently fold in the cooled chocolate mixture.
  6. In a clean, dry bowl, beat the 4 egg whites until stiff peaks form. Gently fold the beaten egg whites into the cake batter.
  7. Divide the batter evenly between the prepared pans. Bake 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. Prepare the Coconut-Pecan Frosting: In a medium saucepan, combine the evaporated milk, brown sugar, and 4 egg yolks. Whisk constantly over medium heat until the mixture thickens enough to coat the back of a spoon, about 8 to 10 minutes. Do not let it boil.
  9. Remove the saucepan from the heat. Stir in the softened butter, vanilla extract, toasted pecans, and shredded coconut. Let the frosting cool until it is thick enough to spread, about 30 to 45 minutes.
  10. To assemble, place one cooled cake layer on a serving plate. Spread about half of the coconut-pecan frosting evenly over the top. Place the second cake layer on top. Spread the remaining frosting over the top and sides of the cake.

Notes

  • For the richest flavor, use Baker’s German Sweet Chocolate as specified in traditional recipes.
  • Toasting the pecans enhances their flavor significantly for the gooey frosting.
  • You can make a simple chocolate buttercream for the outer layer if you prefer a less sticky finish, but the coconut-pecan filling is essential between the layers.

Nutrition

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