Description
Baking a German Chocolate Cake isn’t just about indulgence—it’s about connection. Last Sunday, the rich scent of chocolate and toasted coconut filled our home as we baked together. My daughter’s laughter echoed through the kitchen, and my partner lingered for every whiff of sweet, buttery magic. This cake became more than dessert—it was the heart of our family gathering. Moist, layered, and deeply flavorful, it’s the kind of treat that brings everyone back for one more slice and one more memory.
Ingredients
For the Cake:
1 cup buttermilk
2 cups sugar
4 oz German sweet chocolate, melted
1 cup unsalted butter, softened
4 large eggs, separated
2¼ cups all-purpose flour
1 tsp baking soda
1 tsp vanilla extract
½ tsp salt
For the Coconut-Pecan Frosting:
1 cup evaporated milk
1 cup sugar
3 egg yolks
½ cup unsalted butter
1½ cups sweetened shredded coconut
1 cup chopped pecans
1 tsp vanilla extract
Instructions
Prep & Bake
Preheat oven to 350°F (175°C). Grease and flour three 9-inch round pans. Cream butter and sugar, add egg yolks, then melted chocolate and vanilla. Alternate adding buttermilk and dry ingredients. Beat egg whites to stiff peaks and fold in. Divide into pans and bake for 25–30 minutes.
Cool & Frost
In a saucepan, whisk evaporated milk, sugar, yolks, and butter. Cook over medium heat until thick, then stir in coconut, pecans, and vanilla. Cool before spreading between layers and on top.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 560 / Slice
- Sugar: 46g / Slice
- Fat: 34g / Slice
- Saturated Fat: 18g / Slice
- Carbohydrates: 58g / Slice
- Protein: 6g / Slice