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–+ servings

German Chocolate Cake

thetimelessbaker
German Chocolate Cake is a rich layered chocolate cake filled with coconut pecan frosting. This classic cake is a household favorite for coconut lovers!
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Prep Time 30 minutes
Cook Time 25 minutes
cooling time 3 hours
Total Time 3 hours 55 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 730 kcal

Equipment

  • mixing bowls of various sizes
  • electric or stand mixer
  • medium sized saucepan
  • 3-8” round cake pans
  • parchment paper, for lining cake pans

Ingredients
  

For the cake

  • 2 ¼ cup cake flour
  • 2 tsp baking soda
  • ½ tsp salt
  • ½ cup unsalted butter softened
  • 1 ¼ cup brown sugar packed
  • 1 ¼ cup granulated sugar
  • 3 large eggs room temperature
  • 4 oz. Baker’s German's Sweet Chocolate melted and slightly cooled*
  • 1 tsp vanilla extract
  • ½ cup buttermilk room temperature
  • 1 cup boiling water

For the coconut pecan frosting

  • 1 cup granulated sugar
  • 3 large egg yolks
  • 1 cup evaporated milk
  • ½ cup unsalted butter
  • 1 teaspoon vanilla extract
  • 1 ½ cups toasted pecans chopped
  • 2 cups shredded sweetened coconut

Instructions
 

For the cake

  • Sift together the 2 ¼ cup cake flour, 2 tsp baking soda, and ½ tsp salt in a medium sized mixing bowl.
  • In the bowl of a stand mixer or large mixing bowl, cream together the ½ cup unsalted butter with the 1 ¼ cup brown sugar and 1 ¼ cup granulated sugar.
  • Add in 3 large eggs, one at a time, followed by the 4 oz. Baker’s German's Sweet Chocolate (melted and slightly cooled) and 1 tsp vanilla extract.
  • Alternate adding in the dry ingredients with the ½ cup buttermilk, beginning and ending with the dry ingredients. Slowly add in the 1 cup boiling water.
  • Line and grease 3-8” round cake pans, evenly distribute the batter into the 3 prepared pans. Bake at 350℉ for 25-30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  • Cool cakes on wire rack completely before assembling; gently run knife around edge of cake before removing from cake pan and remove parchment paper before assembling.

For the coconut pecan frosting

  • Combine all ingredients for the coconut pecan frosting (1 cup granulated sugar, 3 large egg yolks, 1 cup evaporated milk, ½ cup unsalted butter) except for the vanilla extract, coconut and pecans in a medium sized saucepan over medium heat.
  • Bring to a boil, whisking constantly and cook until thick. Once thickened, remove from heat and add 1 teaspoon vanilla extract. Allow to cool to room temperature.
  • Once room temperature, add in 1 ½ cups toasted pecans and 2 cups shredded sweetened coconut; stir until all combined.
  • To assemble cake, fill each layer and the top of the cake with the coconut pecan frosting. Garnish with additional pecans if desired.

Notes

  • Yields 12 large slices or 16 small slices 
  • If you can’t find Baker’s German’s Sweet chocolate, you can substitute equal amounts of a good quality baking chocolate 
  • Refrigerate any leftovers for up to 72 hours 
  • If frosting with a chocolate buttercream after filling the cake with the coconut pecan frosting, be sure not to overfill the layers to avoid getting the coconut pecan frosting into the buttercream 

Nutrition

Serving: 1sliceCalories: 730kcalCarbohydrates: 88gProtein: 10gFat: 39gSaturated Fat: 24gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 140mgSodium: 350mgPotassium: 373mgFiber: 6gSugar: 64gVitamin A: 676IUVitamin C: 1mgCalcium: 129mgIron: 3mg
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