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Homemade German Chocolate Cake

  • Author: Sally Thompson
  • Prep Time: 40 minutes
  • Cooling & Assembly Time: 1 hour 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours 40 minutes
  • Yield: 12 slices 1x

Description

Get ready to indulge in a show-stopping, bakery-worthy dessert with this Homemade German Chocolate Cake. Rich, moist chocolate cake layers are paired with a luscious coconut-pecan filling and finished with silky chocolate frosting. This cake is the ultimate easy recipe for special occasions or sweet weekend baking. With nostalgic flavor and satisfying texture, it makes the perfect birthday dessert, easy dinner party treat, or even a luxurious breakfast idea for chocolate lovers. Whether you’re baking for a crowd or simply feeding your sweet tooth, this is one of those food ideas that everyone will remember. Sweet, nutty, and chocolatey—it’s pure comfort in cake form.

Ingredients

Scale

For the Cake:

  • 1 package (4 oz) German’s Sweet Chocolate, melted and cooled
  • 2 1/4 cups all-purpose flour
  • 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

For the Coconut-Pecan Filling:

  • 1 can (12 oz) evaporated milk
  • 1 1/2 cups brown sugar
  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 4 large egg yolks
  • 2 cups sweetened shredded coconut
  • 1 1/2 cups chopped pecans
  • 1 1/2 teaspoons vanilla extract

For the Frosting:

  • 2 cups chocolate frosting (homemade or your favorite store-bought brand)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or line the bottoms with parchment paper.
  2. Melt the German chocolate and let it cool slightly.
  3. In a bowl, sift together flour, baking soda, and salt.
  4. In a large mixing bowl, cream butter and sugar until fluffy.
  5. Add egg yolks one at a time, beating after each addition. Stir in melted chocolate and vanilla.
  6. Alternately add dry ingredients and buttermilk to the chocolate mixture, beginning and ending with the dry.
  7. Beat egg whites until stiff peaks form. Gently fold into the batter.
  8. Divide the batter evenly among the prepared pans and bake for 25–30 minutes.
  9. Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
  10. For the filling: In a saucepan, cook evaporated milk, brown sugar, butter, and egg yolks over medium heat, stirring constantly until thickened (about 10–12 minutes). Remove from heat and stir in coconut, pecans, and vanilla. Let cool.
  11. Assemble the cake: Place one cake layer on a plate. Spread 1/3 of the filling on top. Repeat with second layer and more filling. Add third layer and spread chocolate frosting over the top and sides. Garnish with remaining filling, chopped pecans, or coconut if desired.
  12. Chill for 1 hour before slicing for clean cuts.

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Find it online: https://sallymeals.com/homemade-german-chocolate-cake/