Changed up the frosting directions on this cake a bit– picture doesn’t exactly match — ganache is yummy!

German chocolate cake is a showstopper of American baking, built around a uniquely tender, mildly sweet chocolate layer cake that gets its character from sweet baking chocolate rather than cocoa powder alone. The real magic is the coconut pecan frosting, a rich, custardy caramel filling made with egg yolks, evaporated milk, butter, toasted pecans, and shredded coconut that is deeply nutty, chewy, and indulgent. The contrast of the soft chocolate cake against that sticky, textured frosting is what makes every bite unforgettable. Serve with a scoop of vanilla ice cream or a cup of strong black coffee.

Ingredients

Cake

• 4 oz sweet baking chocolate (such as Baker’s German’s Sweet Chocolate)
• 1/2 cup boiling water
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, separated
• 1 tsp pure vanilla extract
• 1 cup buttermilk

Coconut pecan frosting

• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 large egg yolks, lightly beaten
• 1/2 cup (1 stick) unsalted butter
• 1 tsp pure vanilla extract
• 1 1/3 cups sweetened shredded coconut
• 1 cup chopped pecans, toasted

Optional chocolate frosting for sides (or top)

• 1/2 cup heavy cream
• 4 oz semi-sweet chocolate, finely chopped

Directions

Cake

1. Preheat oven to 350°F. Grease and flour three 9-inch round cake pans and line the bottoms with parchment paper.
2. Chop the sweet chocolate and place it in a small bowl. Pour the boiling water over it and stir until completely melted and smooth. Set aside to cool.
3. Whisk together the flour, baking soda, and salt in a medium bowl. Set aside.
4. In a large mixing bowl, beat the butter and sugar together on medium-high speed until light and fluffy, about 4 to 5 minutes.
5. Add the egg yolks one at a time, beating well after each addition. Mix in the vanilla and the cooled melted chocolate.
6. Reduce speed to low and add the flour mixture in three additions, alternating with the buttermilk, beginning and ending with the flour. Mix just until combined.
7. In a clean bowl with clean beaters, beat the egg whites on high speed until stiff peaks form.
8. Gently fold the beaten egg whites into the batter in two additions, being careful not to deflate them. This step keeps the cake light and tender.
9. Divide the batter evenly among the three prepared pans and smooth the tops.
10. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
11. Cool in the pans for 10 minutes, then turn out onto wire racks and cool completely before frosting.

Coconut Pecan Frosting

1. Combine the evaporated milk, sugar, egg yolks, and butter in a medium saucepan over medium heat.
2. Cook, stirring constantly, until the mixture thickens and turns a golden caramel color, about 12 to 15 minutes.
3. Remove from heat and stir in the vanilla, coconut, and toasted pecans.
4. Let the frosting cool to room temperature, stirring occasionally, until it is thick enough to spread, about 30 minutes.

Optional Chocolate Ganache for Sides

1. Heat the heavy cream in a small saucepan until just simmering.
2. Pour over the chopped chocolate and let sit for 2 minutes, then stir until smooth and glossy.
3. Let cool until slightly thickened before spreading on the sides of the assembled cake.

Assembly

1. Place the first cake layer on a serving plate or cake board.
2. Spread a generous layer of coconut pecan frosting over the top.
3. Add the second layer and repeat.
4. Add the third layer and spread the remaining frosting over the top.
5. If using the chocolate ganache, spread it around the sides of the cake.
6. Let the assembled cake set for at least 30 minutes before slicing.

Tips

• Toasting the pecans in a dry skillet over medium heat for 4 to 5 minutes before adding them to the frosting deepens their flavor considerably.
• Do not skip folding in the beaten egg whites. They are what gives this cake its signature light, tender crumb.
• The coconut pecan frosting thickens as it cools. If it becomes too thick to spread, warm it gently over low heat.
• This cake can be made one day ahead. Store loosely covered at room temperature.
• For cleaner slices, refrigerate the assembled cake for 30 minutes before cutting, then bring to room temperature before serving.
• Sweetened flaked coconut can be used in place of shredded coconut for a slightly different texture in the frosting.
• Leftovers keep well covered at room temperature for up to 3 days or refrigerated for up to 5 days.

©2026 Suzy Mottet bloomhearty.com writing, creation, and design