A moist, fudge-layered chocolate cake with the most addictive coconut pecan frosting!
Layers of rich dark chocolate, pillowy soft crumb, and a dreamy, buttery coconut-pecan filling this is the German Chocolate Cake of your dreams! Despite the name, itβs actually an American classic that feels just as homey as Grandmaβs kitchen. Whether youβre celebrating a birthday, holiday, or just craving something indulgent, this cake is a showstopper that delivers every single time.
π Why Youβll Love This German Chocolate Cake
βοΈ Soft, fudgy layers with a deep chocolate flavor
βοΈ Toasted coconut + pecan filling = next-level delicious
βοΈ Perfect for birthdays, celebrations, or cozy weekends
βοΈ Make-ahead friendly tastes even better the next day
βοΈ Optional ganache for extra chocolatey glam
π§° Tools Youβll Need
- 2 round cake pans (8 or 9 inch)
- Parchment paper
- Mixing bowls
- Hand or stand mixer
- Saucepan
- Whisk + spatula
- Double boiler (or makeshift one)
- Cooling rack
π§ Key Ingredients & Why
π« Dark Chocolate Bar β Gives rich, bold chocolate flavorβmelted into the batter.
π§ Butter β Softened, not melted, for creaming with sugar and egg yolks.
π₯ Buttermilk β Adds tang and tenderness. DIY version works great too!
π³ Eggs β Whites whipped for lightness, yolks used for richness.
π₯₯ Shredded Coconut β For that signature German cake frosting.
π° Pecans β Toasted for crunch and flavor.
π₯ Evaporated Milk β The secret to creamy, silky coconut-pecan frosting.
π©βπ³ How to Make This German Cake (Quick Steps!)
π° Mix Batter:
- Separate eggs.
- Cream butter + yolks + sugar.
- Add melted chocolate, dry ingredients, and buttermilk.
- Whip whites and fold into batter.
π₯ Bake:
- 350Β°F for 30 mins. Cool completely.
π₯₯ Frosting:
- Cook yolks, milk, sugar, and butter until thick.
- Add coconut, pecans, vanilla.
π Assemble:
- Stack with frosting. Add ganache (optional).
β±οΈ Chill or serve right away. Enjoy every fudgy, coconutty bite!
π©βπ³ Gemmaβs Pro Chef Tips
πΈ Toast pecans in advance for bold flavor
πΈ Use a serrated knife for clean layers
πΈ Add ganache only once cake is fully cooled
πΈ Store in the fridge overnightβitβs even better the next day!
πΈ Skip the ganache if youβre short on time still delish!
π§ Storage
- βοΈ Store cake in an airtight container in the fridge for up to 4 days.
- π° Can be frozen (unfrosted) for up to 2 months. Thaw overnight and frost before serving.
π More Cakes Youβll Love
π π Bluey Cake Recipe: Easy & Adorable Pup-Tastic Treat!
π π¬ Magical Cotton Candy Cake Recipe (Pink & Blue Magic!) π
π π« Mini Chocolate Lunchbox Cakes (With Cute Messages!) π
π Ultimate Unicorn Cake Recipe: A Magical, Rainbow-Topped DessertΒ π¦π°

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π« Classic German Chocolate Cake (With a Twist!) π©πͺβ¨
Description
Layers of rich dark chocolate, pillowy soft crumb, and a dreamy, buttery coconut-pecan filling this is the German Chocolate Cake of your dreams! Despite the name, itβs actually an American classic that feels just as homey as Grandmaβs kitchen. Whether youβre celebrating a birthday, holiday, or just craving something indulgent, this cake is a showstopper that delivers every single time.
Ingredients
π° Cake Layers
π₯₯ Coconut-Pecan Frosting
π« Optional Ganache
β¨ Prep First
-
Separate 3 eggs. Preheat oven to 350Β°F (175Β°C). Line your cake pans with parchment paper.
π₯£ Mix the Dry Ingredients
-
Sift together flour, baking soda, and a pinch of salt. Set aside.
Β
π₯ Make Quick Buttermilk
-
Stir milk and vinegar together. Let sit for 10 minutes to curdle slightly.
Β
π« Melt the Chocolate
-
Break your chocolate bar into chunks. Melt with a bit of water using a double boiler until smooth.
Β
π§ Cream Butter & Yolks
-
Beat softened butter until light and fluffy. Add egg yolks one by one, then slowly mix in the sugar.
Β
π Combine Everything
-
Pour in the melted chocolate. Alternate adding the dry ingredients and homemade buttermilkβmix just until combined.
Β
βοΈ Whip & Fold
-
Wash beaters, then whip egg whites to soft peaks. Gently fold into the batter for a light, airy texture.
Β
π₯ Bake the Cakes
-
Divide batter evenly between pans. Bake 30 minutes, or until a toothpick comes out clean. Let cool completely.
Β
π₯ Toast the Pecans
-
Toast pecans in a dry pan until fragrant. Let cool, then chop finely.
Β
π₯₯ Make the Coconut Frosting
-
Simmer egg yolks, evaporated milk, sugar, and butter until thickened. Stir in coconut, chopped pecans, and vanilla. Cool to spreadable.
Β
π Assemble the Layers
-
Stack your cooled cakes with generous layers of frosting between each. Spread frosting over the top.
Β
π« Add Ganache (Optional but Epic!)
-
Drizzle warm ganache around the edges for a decadent finish.