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

Close-up of a moist slice of german chocolate cake recipe with thick coconut-pecan frosting.
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You can make this classic, moist German Chocolate Cake from scratch. This recipe focuses on creating rich chocolate layers and the iconic, irresistible coconut-pecan frosting that makes this dessert a showstopper for any celebration.

Ingredients

Scale
  • Cake Layers:
  • 4 ounces unsweetened chocolate, chopped
  • 1 cup boiling water
  • 2 1/2 cups cake flour, sifted
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, separated
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • Coconut-Pecan Frosting:
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 12-ounce can evaporated milk
  • 1 1/2 cups granulated sugar
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 1/2 cups flaked coconut, shredded
  • 1 cup chopped pecans
  • Chocolate Buttercream (Optional Layer/Filling):
  • 1 cup (2 sticks) unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup milk or cream
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Chocolate Base: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. In a small bowl, combine the chopped unsweetened chocolate with 1 cup of boiling water. Stir until the chocolate is completely melted and smooth. Set aside to cool slightly.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the sifted cake flour, baking soda, and salt. Set aside.
  3. Cream Butter and Sugar: In a large bowl, beat the softened butter and 2 cups of granulated sugar with an electric mixer until light and fluffy. Beat in the egg yolks one at a time, mixing well after each addition. Beat in the vanilla extract.
  4. Combine Wet and Dry: Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, beginning and ending with the flour. Mix until just combined. Stir in the cooled, melted chocolate mixture.
  5. Whip Egg Whites: In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the chocolate batter until no white streaks remain. Do not overmix.
  6. Bake the Layers: Divide the batter evenly among the prepared cake pans. Bake for 25 to 30 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.
  7. Make the Coconut-Pecan Frosting: In a medium saucepan, combine the butter, evaporated milk, 1 1/2 cups sugar, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 8 to 10 minutes). Do not let it boil rapidly. Remove from heat. Stir in the vanilla, coconut, and pecans. Let the frosting cool and thicken slightly while the cakes finish cooling.
  8. Make Optional Chocolate Buttercream: If using, beat the butter until creamy. Gradually add the powdered sugar and cocoa powder, alternating with the milk, until smooth and spreadable.
  9. Assemble the Cake: Place one cooled cake layer on your serving plate. Spread a layer of the coconut-pecan frosting over the top. If you are using the chocolate buttercream, spread a thin layer of it over the pecan layer for extra richness. Top with the second cake layer and repeat. Place the final layer on top. Frost the top and sides of the cake with the remaining coconut-pecan frosting.
  10. Serve: Allow the cake to set slightly before slicing and serving this decadent dessert.

Notes

  • For the moistest cake layers, measure your flour by spooning it into the measuring cup and leveling it off, rather than scooping directly from the bag.
  • If you want a richer filling between layers, use the optional chocolate buttercream as a base layer before spreading the coconut-pecan mixture.
  • This cake tastes best when assembled a few hours before serving, allowing the frosting to set slightly.

Nutrition

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