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German Chocolate Cake
4.8 from 51 votes

German Chocolate Cake

German Chocolate Cake features three moist layers made from a cocoa and semisweet chocolate infused batter combining buttermilk, butter, and eggs for richness. The cake is complemented by a traditional frosting of evaporated milk, sugar, egg yolks, butter, shredded sweetened coconut, chopped pecans, and vanilla. Baking in buttered pans ensures even rise and a tender crumb while the frosting adds a sweet, nutty coconut texture atop.

Prep Time
20 mins
Cook Time
30 mins
Additional Time
1 hr
Total Time
1 hr 50 mins
Servings: 10
Calories: 896 kcal
Course: Dessert
Cuisine: American

Ingredients

For the Cake
  • 1 ½ ticks butter at room temperature, plus more for the pans, unsalted, (¾ cup
  • 8 ounces semisweet chocolate , finely chopped
  • 2 ¼ cups all-purpose flour
  • ¼ cup Dutch process cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt fine sea salt
  • 2 cups granulated sugar
  • 3 egg at room temperature, large
  • 1 egg at room temperature, large, yolk
  • 2 teaspoons vanilla extract pure
  • 1 cup buttermilk
For the Frosting
  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 3 egg yolk
  • 1 tick butter ½ cup
  • 1 teaspoon vanilla extract pure
  • 2 cups coconut shredded, sweetened
  • ½ cup pecans chopped

Instructions

For the Cake
    Cup of Yum
  1. Preheat the oven to 350 degrees F. Butter three 8-inch baking pans and line them with parchment paper.
  2. Set a heatproof bowl over a small saucepan of simmering water. Add the German chocolate and melt, stirring occasionally. Remove from heat and cool slightly.
  3. Whisk the flour with the cocoa powder, baking soda and salt in a medium size bowl. In a large bowl, beat the butter with the sugar until light and fluffy, about 3 minutes. Add the eggs and egg yolk and beat into the mixture one at a time. Add the vanilla and mix in. Add the buttermilk and the flour mixture in 3 alternating batches, ending with the flour mixture. Fold in the melted chocolate until incorporated.
  4. Pour the batter into the prepared pans. Bake for about 30 minutes or until a toothpick inserted in the center of the cakes come out clean. Place the cakes on a rack and let cool completely. Turn the cakes out of the pans and peel off the parchment paper.
For the Frosting
  1. Add the yolks to a small saucepan and beat with a hand mixer until yolks thicken and begin to ribbon, about 2-3 minutes. Add evaporated milk, sugar and vanilla and mix. Add butter and heat on medium heat, stirring constantly, for about 10 minutes or until mixture becomes golden brown and thickens. Remove from heat and add coconut and pecans. Cool to room temperature.
  2. Using a knife or offset spatula, spread one third of the frosting evenly over the top of one cake. Top with the second cake layer and spread one third more of the frosting on top. Top with the final cake and spread the rest of the frosting. Serve at room temperature.

Nutrition Information

Calories 896kcal (45%) Carbohydrates 108g (36%) Protein 11g (22%) Fat 48g (74%) Saturated Fat 28g (140%) Cholesterol 199mg (66%) Sodium 550mg (23%) Potassium 413mg (9%) Fiber 5g (20%) Sugar 80g (160%) Vitamin A 993IU (20%) Vitamin C 1mg (1%) Calcium 145mg (15%) Iron 4mg (22%)

Nutrition Facts

Serving: 10 Serving

Amount Per Serving

Calories 896

% Daily Value*

Calories 896kcal 45%
Carbohydrates 108g 36%
Protein 11g 22%
Fat 48g 74%
Saturated Fat 28g 140%
Cholesterol 199mg 66%
Sodium 550mg 23%
Potassium 413mg 9%
Fiber 5g 20%
Sugar 80g 160%
Vitamin A 993IU 20%
Vitamin C 1mg 1%
Calcium 145mg 15%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.