German Chocolate Cake
“Don’t Lose This Recipe” – Classic Southern Style
Serves: 12–14
Pan: Two 9-inch round pans (or 9×13 pan)
Bake Temp: 350°F (175°C)
INGREDIENTS
For the Cake
1 package (4 oz / 113 g) sweet baking chocolate (German chocolate)
½ cup boiling water
2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup (2 sticks / 226 g) unsalted butter, softened
2 cups granulated sugar
4 large eggs, separated, room temperature
1 teaspoon vanilla extract
1 cup buttermilk, room temperature
Classic Coconut-Pecan Frosting (The Star!)
1 cup evaporated milk
1 cup granulated sugar
3 large egg yolks
½ cup (1 stick / 113 g) unsalted butter
1 teaspoon vanilla extract
1½ cups sweetened shredded coconut
1 cup chopped pecans
INSTRUCTIONS
1️⃣ Prepare the Cake Pans
Preheat oven to 350°F (175°C)
Grease and flour two 9-inch round cake pans
Line bottoms with parchment for easy release
2️⃣ Melt the Chocolate
Place chopped German chocolate in a bowl
Pour boiling water over chocolate
Stir until melted and smooth
Let cool to room temperature
3️⃣ Mix Dry Ingredients
In a bowl, whisk together:
Flour
Baking soda
Salt
Set aside.
4️⃣ Cream Butter & Sugar
Beat butter and sugar together on medium speed 3–4 minutes
Mixture should be light and fluffy
5️⃣ Add Egg Yolks
Add egg yolks one at a time, beating well after each
Stir in melted chocolate and vanilla
6️⃣ Alternate Dry & Buttermilk
Add dry ingredients in three additions, alternating with buttermilk
Begin and end with dry ingredients
Mix just until combined
7️⃣ Beat Egg Whites
In a clean bowl, beat egg whites until stiff peaks form
Gently fold into batter using a spatula
(This step makes the cake light and fluffy — don’t skip!)
8️⃣ Bake
Divide batter evenly between prepared pans
Bake 30–35 minutes
Cake is done when a toothpick inserted comes out clean
9️⃣ Cool
Cool cakes in pans 10 minutes
Turn out onto wire racks and cool completely
COCONUT-PECAN FROSTING
1️⃣ Cook the Base
In a saucepan over medium heat, combine:
Evaporated milk
Sugar
Egg yolks
Butter
Cook, stirring constantly, 10–12 minutes until thick and golden.
2️⃣ Finish Frosting
Remove from heat
Stir in vanilla, coconut, and pecans
Let cool to spreadable consistency
ASSEMBLE THE CAKE
Place one cake layer on serving plate
Spread frosting generously on top
Add second layer
Frost top and (optionally) sides
(Traditional German chocolate cake leaves sides mostly bare)
STORAGE & SERVING
Store covered at room temperature up to 2 days
Refrigerate up to 5 days
Best flavor on Day 2
PRO TIPS
Use sweet German chocolate, not semi-sweet
Room-temperature ingredients = smoother batter
Toast pecans lightly for deeper flavor
