Print Options

Back to German Chocolate Birthday Cake >

Include these items:

Select reviews >

Taste of Home Logo

German Chocolate Birthday Cake

 German Chocolate Birthday Cake
This moist, flavorful cake was the traditional birthday cake at our house when I was growing up. Everyone requested it. I especially like the sweet coconut-pecan frosting. —Lisa Andis, Morristown, Indiana
12-15 ServingsPrep: 25 min. Bake: 50 min. + cooling


  • 4 eggs, separated
  • 4 ounces German sweet chocolate, chopped
  • 1/2 cup water
  • 1 cup butter, softened
  • 2 cups sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2-1/2 cups cake flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 cup evaporated milk
  • 1 cup sugar
  • 3 egg yolks, lightly beaten
  • 1/2 cup butter, cubed
  • 1-1/3 cups flaked coconut
  • 1 cup chopped pecans
  • 1 teaspoon McCormick® Pure Vanilla Extract


  • Let eggs stand at room temperature for 30 minutes. Line a greased
  • 13-in. x 9-in. baking pan with waxed paper. Grease and flour the
  • paper; set aside.
  • In a microwave, melt chocolate with water; stir until smooth. Cool.
  • In a large bowl, cream butter and sugar until light and fluffy. Add

2 of 2

German Chocolate Birthday Cake (continued)

Directions (continued)

  • egg yolks, one at a time, beating well after each addition. Beat in
  • chocolate mixture and vanilla. Combine the flour, baking soda and
  • salt; add to creamed mixture alternately with buttermilk, beating
  • well after each addition. In a small bowl with clean beaters, beat
  • egg whites until stiff peaks form; fold into batter.
  • Spread batter evenly into prepared pan. Bake at 350° for 50-55
  • minutes or until a toothpick inserted near the center comes out
  • clean. Cool for 10 minutes before inverting onto a wire rack to cool
  • completely. Remove waxed paper.
  • For frosting, in a heavy saucepan, combine the milk, sugar, egg yolks
  • and butter Cook and stir over medium-low heat until thickened and a
  • thermometer reads 160° or is thick enough to coat the back of a
  • metal spoon.
  • Remove from the heat. Stir in the coconut, pecans and vanilla. Beat
  • on high until frosting is cool and achieves spreading consistency.
  • Place cake on a serving platter; frost top and sides of cake.
  • Yield: 12-15 servings.
Nutritional Facts: 1 serving (1 piece) equals 590 calories, 33 g fat (17 g saturated fat), 154 mg cholesterol, 421 mg sodium, 70 g carbohydrate, 2 g fiber, 7 g protein.