This German chocolate cake uses sweet baking chocolate and folded egg whites for the cake layers. A cooked filling of evaporated milk, egg yolks, coconut and pecans finishes the cake. Choose either the two square pans or three round pans listed below.
Recipe Details
- Oven: 350°F (175°C)
- Pan options: two 9-inch square pans or three 8-inch round pans
- Bake: 40–45 minutes for square layers; 35–40 minutes for round layers
Ingredients
Cake Layers
- 1/2 cup boiling water
- 4 ounces sweet baking chocolate, chopped
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 egg yolks
- 1 teaspoon vanilla extract
- 2 1/2 cups cake flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 4 egg whites, beaten to stiff peaks
Coconut-Pecan Frosting
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 1 cup evaporated milk, measured from the can
- 1 teaspoon vanilla extract
- 3 egg yolks
- 1 1/3 cups flaked coconut
- 1 cup chopped pecans
How to Make German Chocolate Cake
Prepare the oven and pans
Heat the oven to 350°F (175°C). Grease two 9-inch square cake pans or three 8-inch round cake pans; line the bases with baking parchment for easier removal.
Melt the chocolate
Pour the 1/2 cup boiling water over the chopped chocolate in a heatproof bowl. Stir until smooth, then let it cool slightly.
Cream the butter and sugar
Beat the softened butter and 2 cups sugar until light and fluffy. Beat in the 4 egg yolks one at a time, then mix in the cooled chocolate and vanilla.
Add the flour and buttermilk
Whisk the cake flour, baking soda and salt together. Add them to the butter mixture alternately with the buttermilk, mixing on low speed only until combined.
Fold in the egg whites
Beat the 4 egg whites in a clean bowl to stiff peaks. Gently fold them into the batter with a spatula without stirring out the air.
Bake and cool
Divide the batter evenly among the chosen pans. Bake square layers for about 40–45 minutes or round layers for about 35–40 minutes, until a toothpick in the center comes out clean. Let the layers cool completely before frosting.
Cook the frosting base
Combine the frosting sugar, butter, measured 1 cup evaporated milk, vanilla and 3 egg yolks in a saucepan. Cook over medium to medium-low heat, stirring constantly, until thickened, about 12 minutes. The egg mixture should reach at least 160°F (71°C); avoid scorching or a vigorous boil.
Add the coconut and pecans
Remove from the heat and stir in the flaked coconut and chopped pecans. Let the frosting cool, stirring occasionally, until thick enough to spread.
Assemble the layers
Spread frosting between the cooled cake layers and over the top. If using three round layers, repeat with the third layer. Spread any remaining frosting over the sides as desired.
Tips and Common Mistakes
- Measure 1 cup evaporated milk; a full 12-ounce can is more than 1 cup.
- Use cake flour as listed and keep the egg whites separate until the folding step.
- The cake uses melted baking chocolate, not cocoa powder.
- Keep stirring the frosting while it cooks so the yolks do not form lumps.
- The frosting must cool enough to hold its shape before it goes on the cake.
Storage and Make-Ahead Tips
Keep the frosted cake covered in the refrigerator because the frosting contains cooked egg yolks and milk. Use within 3–4 days. Let individual slices stand briefly before serving if you prefer a softer texture, and return the remaining cake to the refrigerator promptly.
Frequently Asked Questions
Can I use two pans instead of three?
Yes. The listed choices are two 9-inch square pans or three 8-inch round pans. Use the corresponding baking range and check the center for doneness.
Is evaporated milk the same as condensed milk?
No. Use unsweetened evaporated milk. Sweetened condensed milk changes both the sweetness and consistency.
Why is the frosting too loose to spread?
It may need more gentle cooking or time to cool. Check that the milk was measured as 1 cup, and let the cooked frosting thicken before assembling.