There is a quiet beauty in a cake that relies on honest flavor rather than fancy decoration. This German Chocolate Cake is a farmhouse favorite, boasting three tender layers of mild chocolate cake held together by a gooey, golden coconut-pecan filling. It is the kind of dessert that looks best with the sides left bare, letting the natural textures of the toasted nuts and rich crumb shine through.
Contrary to what the name suggests, this recipe is an American classic rooted in the use of Baker’s German’s Sweet Chocolate. The combination of buttermilk and whipped egg whites creates a uniquely light structure, perfectly supporting the weight of that decadent, custard-based frosting. It is a celebration of simple ingredients coming together to create something truly memorable.
Why This Recipe is a Keeper
This cake strikes the perfect balance between sweet and nutty. The mild chocolate flavor is never overwhelming, allowing the caramelized notes of the coconut-pecan frosting to take center stage. It is a texture lover’s dream—soft cake, chewy coconut, and crunchy pecans in every bite.
There is a rustic charm to its appearance that I adore. It doesn’t need to be perfect; in fact, the messy, bubbling layers of frosting are exactly what make it so inviting. It feels like a warm hug on a plate, perfect for sharing with family after a hearty meal.
Print
German Chocolate Cake
- Total Time: 1 hour 25 mins
- Yield: 12 servings
- Diet: Vegetarian
Description
A timeless farmhouse classic featuring three layers of mild chocolate cake held together by a decadent, caramelized coconut and pecan custard. This rustic dessert relies on the lightness of whipped egg whites and the signature sweetness of German’s chocolate for a truly memorable finish.
Ingredients
- 4 oz Baker’s German’s Sweet Chocolate
- 1/2 cup boiling water
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 egg yolks
- 1 tsp vanilla extract
- 2 1/2 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 4 egg whites, beaten to stiff peaks
- 1 cup evaporated milk
- 1 cup sugar (for frosting)
- 3 egg yolks (for frosting)
- 1/2 cup butter (for frosting)
- 1 tsp vanilla (for frosting)
- 1 1/3 cups sweetened flaked coconut
- 1 cup chopped pecans
Instructions
- Melt the broken chocolate pieces in boiling water, stirring until smooth, then set aside to cool.
- In a large bowl, cream the softened butter and sugar until fluffy; add the egg yolks one at a time, followed by the vanilla and cooled chocolate.
- Sift together flour, baking soda, and salt, then add to the batter alternately with buttermilk, beating until smooth.
- Gently fold the stiffly beaten egg whites into the chocolate batter with a spatula to maintain volume.
- Pour into three prepared 8-inch cake pans and bake at 350°F (175°C) for 35 to 40 minutes.
- Cook evaporated milk, sugar, egg yolks, butter, and vanilla in a saucepan over medium heat until thickened, about 12 minutes.
- Remove frosting from heat, stir in coconut and pecans, and let cool until spreadable before frosting the layers.
Notes
For the most stable assembly, ensure the cake layers are completely cold before applying the frosting. If your frosting seems too thin, let it sit at room temperature for an additional 20 minutes to firm up before stacking the layers.
- Prep Time: 30 mins
- Cook Time: 55 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
The Farmhouse Pantry
Quality ingredients make all the difference in a simple recipe like this.
- Baker’s German’s Sweet Chocolate: The heart of this recipe. It provides that signature mild, sweet flavor that distinguishes it from dark chocolate cakes.
- Buttermilk: This adds necessary moisture and a subtle tang that balances the sugar.
- Eggs: You will need to separate them. The yolks thicken the batter and the custard frosting, while the stiffly beaten whites leaven the cake for a lighter crumb.
- Pecans: Chopped roughly. I always recommend toasting them briefly in a dry pan to deepen their earthy flavor before adding them to the frosting.
- Sweetened Flaked Coconut: For that classic, chewy texture in the filling.
- Butter: Use unsalted sweet cream butter so you can control the salt level perfectly.
How to Make It
Step 1: Melt the Chocolate
Combine the broken chocolate pieces with boiling water. Stir until the mixture is completely smooth and melted, then set it aside to cool. This step prevents the eggs from scrambling when you mix them in later.
Step 2: Cream the Butter
In a large bowl, beat the softened butter and sugar until the mixture is light and fluffy. Add the egg yolks one at a time, beating well after each addition to create a rich emulsion. Blend in the vanilla and the cooled chocolate mixture.
Step 3: Mix the Batter
Sift the flour, baking soda, and salt together. Add this dry mixture to the chocolate base alternately with the buttermilk, doing this in three or four batches. Beat until the batter is smooth.
Step 4: Fold in Egg Whites
In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold these into the chocolate batter using a spatula. Keep as much volume as possible to keep the cake light.
Step 5: Bake the Layers
Pour the batter into three prepared 8-inch pans. Bake at 350°F (175°C) for 35 to 40 minutes, or until a toothpick comes out clean. Cool in the pans for 10 minutes before turning out onto racks.
Step 6: Make the Frosting
While the cakes cool, combine evaporated milk, sugar, egg yolks, butter, and vanilla in a saucepan. Cook over medium heat, stirring constantly, until thickened (about 12 minutes). Remove from heat and stir in the coconut and pecans. Let it cool until it spreads easily.
Christine’s Baking Secrets
Temperature matters immensely here. Make sure your butter is soft and your eggs are at room temperature. This helps the batter emulsify properly, giving you a uniform crumb. When folding in the egg whites, be patient and gentle; knocking the air out will result in a dense cake.
For the frosting, don’t walk away from the stove. The custard can scorch easily, so keep stirring. If you need more guidance on working with chocolate in baking, visit our Chocolate Alchemy section. Also, if you want to compare techniques for stabilizing the filling, `Tastes Better From Scratch` has a helpful guide on frosting consistency.
Seasonal Swaps
While pecans are traditional, you can substitute walnuts for a slightly more bitter, earthy crunch that offsets the sweet coconut beautifully. If you want to brighten the flavor for spring, garnish the top with fresh raspberries or strawberries—the acid cuts the richness nicely.
You can also adapt this batter for smaller portions if you prefer. Check our Contemporary Small Format category for tips on adjusting bake times for cupcakes or mini-cakes.
At the Table
This cake is a showstopper on its own, so keep the plating simple. I like to serve it on a ceramic stand or a wooden board to highlight its rustic nature. A dollop of unsweetened whipped cream on the side cuts through the richness perfectly.
Pair it with a hot cup of black coffee or a tall glass of cold milk. For more ideas on presenting your bakes naturally, take a look at our Celebration Design Studio.
The Simple Truth
German Chocolate Cake is a reminder that the best flavors often come from the farm pantry—butter, eggs, nuts, and cream. It is a labor of love that brings people together and celebrates the joy of baking from scratch.
We hope you enjoy this farmhouse classic. For more reliable recipes, browse our Foundational Recipes. Please share your results with us on Pinterest, Instagram, and Facebook.
