German Chocolate Cake Recipe Recipe - The Cookie Rookie® (2024)

4.37 from 11 votes

Author: Becky Hardin

For the Coconut Pecan Frosting

• ▢ 4 egg yolks 200 grams, room temperature and lightly beaten
• ▢ 12 ounces full-fat evaporated milk 340 grams (1 can)
• ▢ ½ teaspoon kosher salt
• ▢ 2 teaspoons pure vanilla extract 8 grams
• ▢ ¾ cup granulated sugar 150 grams
• ▢ ½ cup brown sugar 107 grams
• ▢ 2 tablespoons unsalted butter 28 grams, room temperature (¼ stick)
• ▢ 1½ teaspoons fresh-squeezed lemon juice 7 grams
• ▢ 7 ounces sweetened shredded coconut 198 grams, lightly toasted
• ▢ 1½ cups chopped pecans 171 grams, toasted

For the Cake

• ▢ 4 ounces BAKER’S German’s Sweet Chocolate 113 grams (1 package)
• ▢ ½ cup water 114 grams, boiling (212°F)
• ▢ 4 large eggs 200 grams, room temperature and separated
• ▢ 1 cup unsalted butter 226 grams, room temperature (2 sticks)
• ▢ 2 cups granulated sugar 400 grams
• ▢ 1 teaspoon pure vanilla extract 4 grams
• ▢ 2 cups all-purpose flour 240 grams
• ▢ 1 teaspoon baking soda 6 grams
• ▢ ½ teaspoon kosher salt
• ▢ ½ cup buttermilk 114 grams, room temperature
• ▢ ½ cup sour cream or Greek yogurt 114 grams, room temperature

For the Coconut Pecan Frosting

• In a medium, heavy-bottom saucepan set over medium heat, whisk together the egg yolks, evaporated milk, salt, vanilla extract, granulated sugar, brown sugar and butter.

  4 egg yolks, 12 ounces full-fat evaporated milk, ½ teaspoon kosher salt, 2 teaspoons pure vanilla extract, ¾ cup granulated sugar, ½ cup brown sugar, 2 tablespoons unsalted butter

• Cook for 10-12 minutes, or until thickened and golden brown.

• Remove from heat and add lemon juice, stir well.

  1½ teaspoons fresh-squeezed lemon juice

• Add coconut and pecans and stir well. Allow to cool until thick enough to spread.

  7 ounces sweetened shredded coconut, 1½ cups chopped pecans

For the Cake

• Adjust oven rack to middle position and heat oven to 350°F. Spray two 8-inch rounf cake pans with Bakers’ Spray. If desired, line the bottom of the pans with parchment paper.

• Chop the chocolate into thin slivers.

  4 ounces BAKER’S German’s Sweet Chocolate

• Bring water to a boil, remove from heat and add chocolate, stirring to melt; cool completely.

  ½ cup water

• In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites until stiff peaks form. Carefully, transfer the whipped egg whites to a different bowl; set aside.

  4 large eggs

• While the chocolate cools, place butter and sugar in the same bowl (no need to wash) and beat until butter is lighter in color and the mixture is smooth and fluffy(er). Switch to the paddle attachment.

  1 cup unsalted butter, 2 cups granulated sugar

• Mix in egg yolks, one-at-a-time.

• Add the chocolate water and vanilla; stir to incorporate completely.

  1 teaspoon pure vanilla extract

• In a medium bowl, whisk the flour, baking soda, and salt together.

  2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon kosher salt

• In a separate bowl, whisk the buttermilk and sour cream/yogurt together.

  ½ cup buttermilk, ½ cup sour cream or Greek yogurt

• With the mixer on low speed, alternately add flour mixture and buttermilk/sour cream mixture (beginning and ending with the flour mixture). Mix just until incorporated after each addition.

• Use a rubber spatula to fold the beaten egg whites into the cake batter, and pour the batter evenly into the prepared cake pans (about 765 grams per pan).

• Bake at 350°F for 25-35 minutes, or until a toothpick inserted in the middle of each cake layer comes out clean.

• Remove from the oven and cool on a wire rack 15 minutes. Remove cakes from pan and cool completely on the cooling rack.

• To make a 4-layer cake, cut each cake layer into 2 layers, horizontally.

• Prepare Coconut Pecan Frosting and spread between each layer and on the top of the cake.

• This recipe makes one 8-inch, 4-layer cake.
• Use a preheated oven.
• Make sure to spray your pans with nonstick and – if you like – lay down parchment paper in the bases.
• Use room temperature ingredients.
• If you don’t have buttermilk, add 1 tablespoon white vinegar to 1-cup milk, stir and let stand 10 minutes.

• Storage: Store German chocolate cake in an airtight container at room temperature for up to 5 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

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