Introduction
This indulgent German Chocolate Cake is a true American classic, celebrated for its rich chocolate layers, unique buttermilk batter, and its signature sweet, gooey coconut pecan topping. You’ll love the perfect balance of textures, from the tender crumb to the creamy frosting. It’s a show-stopping dessert that’s surprisingly straightforward to make at home.
Prep & Cook Time
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour (plus cooling)
Servings: 16
Ingredients
- 4 oz Baker's German Chocolate
- 1/2 cup water
- 2 cups granulated sugar
- 1 cup unsalted butter (at room temperature)
- 4 eggs (seperated)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 15.5 oz coconut pecan frosting
- 32 oz chocolate frosting (2 16 oz containers)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a small saucepan, combine the Baker’s German Chocolate and water. Cook over low heat, stirring constantly, until the chocolate is melted and smooth. Remove from heat and let cool slightly.
- In a large bowl, beat the butter and sugar together until light and fluffy, about 3-5 minutes.
- Beat the egg yolks into the butter-sugar mixture one at a time, then stir in the vanilla extract and the melted chocolate mixture.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Alternately add the flour mixture and the buttermilk to the chocolate batter, beginning and ending with the flour mixture. Mix until just combined after each addition.
- In a clean, dry bowl, beat the 4 egg whites with an electric mixer until stiff peaks form. Gently fold the beaten egg whites into the cake batter until no white streaks remain.
- Divide the batter evenly among the three prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then run a knife around the edges and turn them out onto a wire rack to cool completely.
- To assemble, place one cake layer on a serving plate. Spread a layer of the coconut pecan frosting over the top. Place the second cake layer and repeat with more coconut pecan frosting. Top with the final cake layer.
- Use the chocolate frosting to frost the top and sides of the entire layered cake. Serve and enjoy.
Variations
- Cupcake Style: Bake the batter in lined muffin tins for about 18-20 minutes. Frost the cooled cupcakes with a swirl of chocolate frosting and a dollop of coconut pecan frosting on top.
- Filling-Forward: Double the coconut pecan frosting and use it not only between the layers but also in a decorative ring around the top edge of the cake, leaving the center open for more chocolate frosting.
- Trifle Layers: Crumble the baked cake into chunks and layer it in a trifle dish with alternating spoonfuls of coconut pecan frosting and chocolate frosting.
- Naked Cake Style: For a rustic look, do a “crumb coat” with the chocolate frosting, then apply a very thin final layer, letting the cake layers show through.
Tips for Success
- Ensure your eggs are separated while cold (it’s easier), but bring the yolks to room temperature before adding them to the batter for better emulsification.
- Folding in the beaten egg whites is crucial for a light, tender cake; use a gentle hand and a spatula to maintain as much air as possible.
- Allow the cakes to cool completely before frosting. Warm cake will cause the frosting to melt and slide.
- For clean slices, dip your knife in hot water and wipe it dry between each cut.
Storage & Reheating
Store the cake, covered, at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bring refrigerated cake to room temperature for about an hour before serving for the best texture and flavor. Leftover slices can be reheated very briefly in the microwave (5-10 seconds) if desired.
FAQ
Can I use sweetened chocolate instead of Baker’s German Chocolate?
It’s not recommended. Baker’s German Chocolate is a specific sweet baking chocolate with a particular flavor profile that defines this cake.
What if I don’t have buttermilk?
You can make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to a cup of milk. Let it sit for 5-10 minutes before using.
My egg whites won’t form stiff peaks. Why?
Ensure your bowl and beaters are completely clean and free of any grease or yolk. Even a tiny bit of fat can prevent whites from whipping properly.
Can I make the cake layers ahead of time?
Yes! Wrap the cooled cake layers tightly in plastic wrap and store at room temperature overnight or freeze for up to a month. Thaw frozen layers before frosting.
Why are there two types of frosting?
The coconut pecan frosting is the traditional German Chocolate cake filling, while the chocolate frosting is used for the outer coating, creating the iconic look and taste contrast.
Can I bake this in a 9×13 pan?