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German Chocolate Cake Recipe
German Chocolate Cake Recipe photo by Taste of Home
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German Chocolate Cake Recipe

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4.5 74 83
Publisher Photo
This cake is my husband's favorite! Every bite has a light crunch from the pecans, a sweet taste of coconut and a drizzle of chocolate. —Joyce Platfoot, Wapakoneta, Ohio
TOTAL TIME: Prep: 30 min. Bake: 30 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 30 min. Bake: 30 min. + cooling
MAKES: 12 servings

Ingredients

  • 4 ounces German sweet chocolate, chopped
  • 1/2 cup water
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs, separated
  • 1 teaspoon vanilla extract
  • 2-1/2 cups cake flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • FROSTING:
  • 1-1/2 cups sugar
  • 1-1/2 cups evaporated milk
  • 3/4 cup butter
  • 5 egg yolks, beaten
  • 2 cups flaked coconut
  • 1-1/2 cups chopped pecans
  • 1-1/2 teaspoons vanilla extract
  • ICING:
  • 1 teaspoon shortening
  • 2 ounces semisweet chocolate

Nutritional Facts

1 slice: 910 calories, 53g fat (28g saturated fat), 237mg cholesterol, 511mg sodium, 103g carbohydrate (76g sugars, 4g fiber), 11g protein.

Directions

  1. Line three greased 9-in. round baking pans with waxed paper. Grease waxed paper and set aside. In small saucepan, melt chocolate with water over low heat; cool.
  2. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in 4 egg yolks, one at a time, beating well after each addition. Blend in melted chocolate and vanilla. Combine flour, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition.
  3. In a small bowl and with clean beaters, beat the 4 egg whites until stiff peaks form. Fold a fourth of the egg whites into creamed mixture; fold in remaining whites.
  4. Pour batter into prepared pans. Bake 24-28 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
  5. For frosting, in a small saucepan, heat sugar, milk, butter and egg yolks over medium-low heat until mixture is thickened and golden brown, stirring constantly. Remove from heat. Stir in coconut, pecans and vanilla extract. Cool until thick enough to spread. Spread a third of the frosting over each cake layer and stack the layers.
  6. In a microwave, melt chocolate and shortening; stir until smooth; drizzle over cake. Yield: 12 servings.
Originally published as German Chocolate Cake in Country December/January 1991, p47


Reviews for German Chocolate Cake

AVERAGE RATING
(83)
RATING DISTRIBUTION
5 Star
 (70)
4 Star
 (6)
3 Star
 (4)
2 Star
 (0)
1 Star
 (3)
MY REVIEW
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MY REVIEW
SplendidMorsel User ID: 8953749 255431
Reviewed Oct. 14, 2016

"I must say, I should have read the reviews before making this cake. I too had issues of with the cakes sticking. It was a bit disappointing to say the least, but we made the best out of the situation, by just frosting the remainder of the cakes in the pans. Is it a deal breaker? No. The cake itself is flavorful. Its not overly sweet, which my family and I appreciate. On to the icing. I found that the icing is pretty tasty and complements the cake well. I did not have issues with it bubbling over, over cooking, or it being evaporated milk. Hope this helps."

MY REVIEW
dbnp User ID: 8932105 253996
Reviewed Sep. 12, 2016

"I have to agree with kathycooks1943.....what a disaster. The frosting calls for EVAPORATED milk. I tried that and it was like water. Then I used condensed milk and that worked. I greased the wax paper and my cake stuck to it. All was crumbles. The absolute worse thing is that this cake was for my son's birthday. I don't know how anyone could have had frosting by using the evaporated milk??????"

MY REVIEW
BellaNotte User ID: 8888469 250092
Reviewed Jul. 4, 2016

"I followed the recipe, with the exception that I took the cakes out after 20 minutes and I added another half batch to the frosting. Everything worked perfectly, and I was frosting the cake within half an hour of making the frosting itself. I had no issues with it setting up. I had no issues at all. Thanks for the great recipe! I wish I could add a picture. My cake looks divine!"

MY REVIEW
SunnyAprilCakes User ID: 8857746 248176
Reviewed May. 13, 2016

"It would be nice if you could add pictures of each step so we know if we're doing it right. For example, people have different opinions on what exactly is golden-brown. Thanks :)"

MY REVIEW
dolanlmt User ID: 5749004 246236
Reviewed Mar. 29, 2016

"I've made this cake many times. My mother made it for many people who requested her baking expertise. She used Crisco instead of butter and so do I. When I used butter it wass a much heavier cake. birthday request for 2 sons and husband ... ever y year."

MY REVIEW
KathyCooks1943 User ID: 8651526 244627
Reviewed Feb. 28, 2016 Edited Mar. 1, 2016

"What a disaster!!!! cake stuck to pan sides. cake sank in the middle. Looks awful. Decided to go ahead and make the frosting. Thirty minutes of stirring the mixture and being burned with splattering liquid, the mixture is not golden brown. Tossed in the nuts and coconut anyway and now it is cooling.. I am an experienced baker. I let everything warm to room temperature and followed the directions. Don't know what I possibly did wrong. Obviously something because most of you gave this cake 5*'s. Good luck. By the way I baked the cake for 30 minutes also. It wasn't done in 24 to 28 minutes.

Finished cake looks so sad. Can't even slice it. Just crumbles into crumbs."

MY REVIEW
Ccake13 User ID: 8773087 243935
Reviewed Feb. 16, 2016

"What a disaster! I followed the directions exactly and all three layers fell in the middle and when I removed them from the pans the cake fell to pieces. The frosting is way too sweet. What an expensive and time consuming mess."

MY REVIEW
s_hernon User ID: 8671385 239944
Reviewed Dec. 21, 2015

"I've made this a number of times now, and it is delicious. It gets devoured when I bring it to get togethers and it is now my most-requested bake. It tastes so good that I'm ok with that."

MY REVIEW
glove40 User ID: 8576510 239159
Reviewed Dec. 11, 2015

"This sounds as delicious as the reviews seem to imply. I will have to try it, as I enjoy baking. I also enjoy reading reviews. But, honestly people, stop it already with the correction of the name. No one is asking for a history lesson. We all just want to know your thoughts on the PREP and TASTE of the cake recipe itself, as it is written . And there is no need for reviewing something if you're going to stated "I added/subbed this or that". Because then your review goes away from the recipe in question to being a subjective review of YOUR OWN recipe."

MY REVIEW
Crisco1 User ID: 1075021 236886
Reviewed Nov. 7, 2015

"Obviously this is a good variation on the Baker's German Chocolate bar recipe - but please know that the cake has absolutely nothing to do with Germany or people from Germany. A man named John German refined the type of sweet chocolate that bears his name. The cake is an American creation, although I am sure people from all cultures love it as much as we do. I am surprised that the editors at TOH did not pick up on this."

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