German Chocolate Cake Recipe! {Scratch}
This German Chocolate Cake tastes amazing! Moist German chocolate cake layers with a flavorful coconut and pecan filling. This recipe is always a crowd pleaser!
Servings: 15 servings
Ingredients
FOR THE GERMAN CHOCOLATE CAKE LAYERS
- 4 oz (113g) Bakers German Sweet Chocolate Bar
- ½ cup (118g) boiling water
- 4 eggs, separated
- 2 sticks (226g total) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 2 ½ cups (285g) cake flour
- 1 teaspoon (5g) baking soda
- ¼ teaspoon (1.5g) salt
- 2 teaspoons (8g) vanilla
- 1 cup (242g) buttermilk
COCONUT PECAN FILLING/FROSTING
- 1 ½ cups (171g) pecans, chopped
- 2 ⅔ cup (198g) flaked coconut
- 4 egg yolks
- 1 teaspoon (4g) vanilla extract
- 1 12 oz can evaporated milk
- 1 cup (200g) granulated sugar
- 1 stick (113g) unsalted butter
Classic Chocolate Buttercream (Optional)
- 2 sticks (226g total) unsalted butter, softened 226g unsalted butter, softened (do not soften butter in the microwave)
- 6 cups (796g) confectioners sugar
- 1 cup unsweetened cocoa powder sifted (86 grams) measure then sift
- ⅓ cup (75g) milk
- 2 teaspoons (8g) vanilla
Instructions
For the German Chocolate Cake Layers
- Preheat the oven to 350 degrees and grease and flour 3 (8 or 9 inch) pans
- Break the chocolate bar into pieces and place in a bowl.
- Melt the chocolate by pouring ½ cup boiling water over the chocolate. Let it sit for 1 to 2 minutes to soften then stir until completely melted. Set Aside.
- Separate the 4 eggs and beat the whites in a small bowl on high speed until stiff peaks form. Set Aside.
- Whisk together the flour, baking soda and salt.
- In the bowl of your electric mixer or hand mixer, mix the butter until smooth then add the sugar and mix until fluffy and light ( 2 to 4 minutes).
- Add egg yolks one at a time, mixing well after each. Add the melted chocolate and vanilla and blend.
- With the mixer on low speed, add the flour mixture alternately with the buttermilk beginning and ending with the flour mixture (3 additions of flour mixture, two additions of buttermilk mixture), mixing at low speed just until incorporated.
- Gently fold and stir in the egg whites and pour into the prepared pans.
- Bake 30 minutes or until a toothpick in the center comes out clean. Cool for 10 minutes then turn out. Cool layers completely and they are ready to fill and frost. To freeze for later use, cover individually with plastic wrap while still warm to the touch and wrap in aluminum foil. Can be frozen for 2 months.
Coconut Pecan Filling
- Whisk egg yolks, evaporated milk and vanilla in a saucepan until blended.
- Add sugar and butter and cook over medium heat for 10 to 12 minutes or until thickened, stir constantly.
- Remove from heat and stir in the coconut and nuts. Allow to cool before spreading on the cake.
Classic Chocolate Buttercream
- Add butter and mix on medium speed until smooth. Add vanilla and blend into the butter.
- Add confectioners' sugar and cocoa powder. Add most of the milk.
- Begin mixing at low speed until incorporated and then increase to medium speed for about one minute.
- Reduce speed to low and beat an additional two to three minutes, adding remaining milk as needed. Makes approximately 4 cups of frosting.