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The Best Ever Moist German Chocolate Cake From Scratch

A tall, decadent slice of german chocolate cake recipe showing rich dark layers and coconut pecan frosting.
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Bake a traditional, moist German Chocolate Cake from scratch, complete with the iconic, rich coconut pecan frosting.

Ingredients

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  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, separated
  • 1 teaspoon vanilla extract
  • 2 1/4 cups cake flour, sifted
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup unsweetened cocoa powder
  • 1 cup boiling water
  • For the Frosting: 1 cup evaporated milk
  • 1 cup granulated sugar
  • 4 large egg yolks
  • 1 cup (2 sticks) unsalted butter
  • 1 teaspoon vanilla extract
  • 1 1/2 cups flaked coconut, lightly toasted
  • 1 cup chopped pecans
  • For the Cake Layers: 1 cup granulated sugar

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. In a large bowl, cream together the 1 cup of butter and 2 cups of sugar until light and fluffy. Beat in the egg yolks one at a time, mixing well after each addition. Stir in the vanilla extract.
  3. In a separate bowl, whisk together the sifted cake flour, baking soda, and salt.
  4. In a small bowl, dissolve the cocoa powder in the boiling water.
  5. Add the flour mixture alternately with the buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
  6. Stir in the dissolved cocoa mixture until the batter is smooth.
  7. In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the chocolate batter.
  8. Divide the batter evenly among 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.
  9. Prepare the frosting: In a medium saucepan, combine the evaporated milk, 1 cup sugar, egg yolks, and 1 cup butter. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 8 to 10 minutes). Do not boil.
  10. Remove the saucepan from the heat. Stir in the vanilla, toasted coconut, and chopped pecans. Let the frosting cool slightly until it is thick enough to spread.
  11. Assemble the cake: Place one cooled cake layer on a serving plate. Spread about one-third of the coconut pecan frosting evenly over the top. Repeat with the second layer. Top with the third layer and frost the top and sides of the cake with the remaining frosting.

Notes

  • For extra moist cake layers, ensure you do not overbake. Check for doneness at 30 minutes.
  • To toast coconut, spread it on a baking sheet and bake at 350°F (175°C) for 5 to 7 minutes, watching closely to prevent burning.
  • You can make the cake layers one day ahead and wrap them tightly in plastic wrap once completely cool. Store at room temperature.

Nutrition

Find it online: https://kitchnkudos.com/german-chocolate-cake-recipe-1/