German chocolate cake with coconut pecan frosting
Classic German chocolate cake from scratch: moist, tender chocolate layers filled and topped with a thick, gooey coconut pecan frosting.
18% of it needs you at the counter
- Hands-on
- 30 min
- Cooking
- 45 min
- Resting
- 1 hr 30 min
- Serves
- 14
- Calories
- 730
- Protein
- 9 g
- Per serving
- $1.48
Why this recipe works
German chocolate cake isn't German at all; it's named for Sam German, who created the sweet baking chocolate it's made with. The layers are lighter and milder than a dark chocolate cake, and the star is the caramel-like coconut pecan frosting. Traditionally the sides are left bare to show off the layers.
- Melting sweet baking chocolate in hot water gives the layers their light, mild chocolate flavor and a soft, moist crumb.
- Buttermilk keeps the crumb tender and reacts with the baking soda for an even rise with a flat top that's easy to stack.
- The frosting is cooked until it's thick enough to coat a spoon, then cooled, so it holds its shape between the layers instead of sliding off.
Ingredients
For the cake
For the frosting
You will need
- Two 9-inch round cake pans
- Parchment paper
- Stand or hand mixer
- Medium heavy saucepan
- Wire racks
Method
Tap a step number to mark it done.
Prep
Heat the oven to 350°F. Grease two 9-inch round pans and line the bottoms with parchment. Pour the boiling water over the chopped chocolate, stir until smooth and let it cool. Whisk the flour, baking soda and salt in a bowl.
Make the batter
Beat the butter and sugar on medium-high until pale and fluffy, about 3 minutes. Beat in the eggs one at a time, then the vanilla and the cooled chocolate. On low, add the flour in three parts, alternating with the buttermilk, mixing only until no flour shows.
Bake the layers
Divide the batter between the pans and bake for 30 to 35 minutes, until the tops spring back and a toothpick in the center comes out with a few moist crumbs. Cool in the pans for 10 minutes, then turn out onto racks and cool completely.
Cook the frosting
Whisk the evaporated milk, sugar, butter and egg yolks in a heavy saucepan over medium heat. Cook, stirring constantly, until it thickens, turns light golden and coats the back of a spoon, 10 to 13 minutes. Don't let it boil hard.
Cool the frosting
Off the heat, stir in the vanilla, coconut and pecans. Let it cool, stirring now and then, until thick and spreadable, about 1 hour at room temperature (or 30 minutes in the fridge).
Assemble
Set one layer on a plate and spread it with half of the frosting. Top with the second layer and the rest of the frosting, leaving the sides bare. Slice with a sharp knife wiped between cuts.
Techniques in this recipe
Wet batter: bake a few minutes more A few moist crumbs: done Is it baked yet?
A toothpick in the center should come out with a few moist crumbs, not wet batter. Check early: ovens vary, and overbaking dries things out fast.
Read the full guide
Cook's notes
- Toast the pecans in a dry skillet for 4 to 5 minutes until fragrant; it deepens the frosting's flavor a lot.
- Thin, runny frosting means it wasn't cooked long enough. Return it to the pan and keep stirring until it coats a spoon thickly.
- Want frosted sides? Spread a thin layer of chocolate ganache or chocolate buttercream on the sides after assembling.
Nutrition per serving
730 calories
$1.48 estimated cost per serving
Where the calories come from
| Protein | 5% of calories | 9 g |
|---|---|---|
| Carbs | 41% of calories | 77 g |
| Fat | 54% of calories | 45 g |
| Fiber | 3 g | |
| Sodium | 440 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
What is the difference between German chocolate cake and chocolate cake?
German chocolate cake is made with sweet baking chocolate, so it's lighter and milder, and it's finished with a cooked coconut pecan frosting instead of a chocolate buttercream.
Can I make the coconut pecan frosting ahead?
Yes. Refrigerate it in a covered container for up to a week, then let it come to room temperature and stir before spreading.
Does German chocolate cake need to be refrigerated?
The frosting contains egg yolks and milk, so keep the cake covered in the fridge after the first few hours. Let slices sit out for 20 minutes before serving so the cake softens.
