German Chocolate Cake Recipe

4.5 83 92
German Chocolate Cake Recipe
German Chocolate Cake Recipe photo by Taste of Home
Publisher Photo

German Chocolate Cake Recipe

Read Reviews
4.5 83 92
Publisher Photo
My husband loves this German chocolate cake from scratch. Every bite has a light crunch from the pecans, a sweet taste of coconut and a drizzle of chocolate. —Joyce Platfoot, Wapakoneta, Ohio
Featured In: Top 10 Cake Recipes
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min. + cooling

Ingredients

  • 4 ounces German sweet chocolate, chopped
  • 1/2 cup water
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 large 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 large egg yolks, beaten
  • 2 cups sweetened shredded coconut
  • 1-1/2 cups chopped pecans
  • 1-1/2 teaspoons vanilla extract
  • ICING:
  • 1 teaspoon shortening
  • 2 ounces semisweet chocolate

Directions

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.
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.
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.
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.
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.
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

Nutritional Facts

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

  • 4 ounces German sweet chocolate, chopped
  • 1/2 cup water
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 large 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 large egg yolks, beaten
  • 2 cups sweetened shredded coconut
  • 1-1/2 cups chopped pecans
  • 1-1/2 teaspoons vanilla extract
  • ICING:
  • 1 teaspoon shortening
  • 2 ounces semisweet chocolate
  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

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Reviews forGerman Chocolate Cake

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MY REVIEW
sportsmombball User ID: 2354234 277682
Reviewed Nov. 12, 2017

"This is not my recipe, but as an avid baker and this being my all time favorite cake, the recipe is correct. Evaporated or "canned milk" as mom called it, is correct - not sweetened condensed milk. You cook the butter, sugar, eggs and milk together until thick. If you cool this in a sink of ice water and then add nuts and coconut you will have a much thicker icing as the oils in the nuts and coconut do not release like they do in hot. Be sure not to over fold egg whites in batter as even though batter has soda and buttermilk, the egg whites do help cake to rise.

If your cake fell in center, I suspect it is where you texted it for doneness. Try baking a couple of minutes longer before testing."

MY REVIEW
Cynthianna User ID: 9227605 276138
Reviewed Oct. 10, 2017

"I have made this cake numerous times and it always comes out. My family and friends love this cake."

MY REVIEW
Linda User ID: 9228954 270060
Reviewed Jul. 27, 2017

"Hi, say; I am wondering if melting the chocolate with water means added together or use the water as a double boiler method? I made this cake and all three layers fell on in the center as well?!... hummm. I've made many cakes and never this problem just thinking out loud?!..."

MY REVIEW
2124arizona User ID: 845443 268875
Reviewed Jul. 2, 2017

"We loved this cake!! It moist and full of chocolate flavor!! I will fix this often!!!"

MY REVIEW
tatamus User ID: 937172 267825
Reviewed Jun. 10, 2017

"Made this cake for my husband's office staff and they LOVED it!!! cake was delicious even without anything on it. Takes some time to make the icing but worth every minute!!!!!"

MY REVIEW
T User ID: 9170098 266073
Reviewed May. 17, 2017

"Unable to find our usual German's chocolate cake recipe, I googled up this disappointment. Predominant flavor: sugar. Zero complexity to the flavor. If it were any drier it would have set fire to itself without need for candles. Immediately crumbled upon trying to slice it. I should have started on a backup cake as soon as I saw the sunken middle and found that it glued itself even to the parchment on the bottom of my springform pans. A disaster. An embarrassment. If I could give this less than one star, believe me, I would."

MY REVIEW
[email protected] User ID: 6543294 265976
Reviewed May. 15, 2017

"This is my second review of this recipe, because, AGAIN some one has requested me to make this.

I am a Baker and is one of my most requested items."

MY REVIEW
Julie User ID: 7722207 261875
Reviewed Feb. 27, 2017

"I made this cake for my husbands birthday. It turned out awesome. One thing I did different (and did not have any issues with cake sticking to waxed paper), I used shortening to grease sides only of the pans and put the waxed paper on the bottom (no grease on top or bottom of paper). The paper peeled right off. I had no issues with the frosting not setting up. The recipe is a definite keeper!"

MY REVIEW
PhotographyGal68 User ID: 7704869 260310
Reviewed Jan. 26, 2017

"The best German chocolate cake I've ever made. Light, good balance of sweet, shows beautiful...a major hit!"

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."

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