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The Best Ever Moist German Chocolate Cake Recipe

A rich, multi-layered slice of German chocolate cake recipe with coconut-pecan filling.
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You deserve a truly exceptional German Chocolate Cake. We fixed the common pitfalls in this classic recipe to give you moist chocolate layers and the signature gooey, rich coconut pecan frosting. This is the showstopper dessert you will want to save for every celebration.

Ingredients

Scale
  • For the Cake Layers:
  • 4 ounces unsweetened chocolate (or German’s Sweet Chocolate)
  • 1 cup boiling water
  • 2 1/2 cups sifted cake 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 Frosting:
  • 1 cup evaporated milk
  • 3/4 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 1/2 cups flaked coconut, unsweetened
  • 1 cup chopped pecans
  • For the Chocolate Buttercream (Optional Filling/Frosting):
  • 1 cup (2 sticks) unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1/2 cup unsweetened cocoa powder, sifted
  • 1/4 cup milk or heavy cream
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Chocolate Base: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a small bowl, melt the unsweetened chocolate with the boiling water. Stir until smooth and set aside to cool slightly.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the cake flour, baking soda, and salt. Set this aside.
  3. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. This step builds necessary air for a moist cake.
  4. Add Egg Yolks and Chocolate: Beat in the egg yolks one at a time, mixing well after each addition. Stir in the vanilla extract and the cooled, melted chocolate mixture until just combined.
  5. Alternate Wet and Dry: Gradually add the flour mixture to the chocolate mixture, alternating with the buttermilk, beginning and ending with the flour. Mix only until the batter is smooth. Do not overmix.
  6. Whip Egg Whites: In a separate, clean bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the cake batter in two additions. This keeps the cake layers tender.
  7. Bake the Layers: Divide the batter evenly between the prepared pans. Bake for 30 to 35 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.
  8. Make the Coconut Pecan Frosting: While the cakes cool, prepare the filling. In a medium saucepan, combine the evaporated milk, sugar, and butter. Cook over medium heat, stirring constantly, until the mixture thickens slightly and begins to bubble, about 5 to 7 minutes.
  9. Temper the Yolks: In a small bowl, whisk the egg yolks and vanilla. Slowly drizzle about 1/2 cup of the hot milk mixture into the yolks while whisking constantly to temper them. Pour the tempered yolk mixture back into the saucepan.
  10. Cook the Frosting: Continue cooking over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Do not let it boil rapidly. Remove from heat immediately. Stir in the coconut and pecans. Let the frosting cool completely to room temperature; it will thicken as it cools.
  11. Make the Chocolate Buttercream (If Using): Beat the softened butter until creamy. Gradually add the sifted powdered sugar and cocoa powder, alternating with the milk. Beat until smooth and fluffy.
  12. Assemble the Cake: Once the cake layers are completely cool, place one layer on your serving plate. Spread a generous layer of the coconut pecan frosting over the first layer. If you are using the chocolate buttercream, spread a thin layer over the pecan frosting or use it to frost the top and sides of the cake for extra richness. Top with the second cake layer.

Notes

  • For the most authentic flavor, use Baker’s German’s Sweet Chocolate if you can find it, as the original recipe intended.
  • If you prefer a simpler finish, you can skip the optional chocolate buttercream and frost the entire cake only with the coconut pecan mixture.
  • To ensure your cake layers are perfectly level, you can trim the domes off once they are completely cool using a long serrated knife.

Nutrition

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