German Chocolate Cake Recipe

Name: German Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 oz (112 grm). sweet chocolate (Baker's); 1 tsp (5 ml) vanilla; 2-1/4 cups (525 ml) sifted all purpose flour OR 2-1/2 cups (600 ml) sifted cake flour; 1/2 cup (125 ml) boiling water; 1 cup (225 ml) butter; 1 tsp (5 ml) baking soda; 2 cups (475 ml) sugar; 1/2 tsp (2 ml) Salt; 4 eggs, separated; 1 cup (225 ml) buttermilk; 1 cup (225 ml) evaporated milk; 1 cup (225 ml) sugar; 3 egg yolks, slightly beaten; 1/2 cup (125 ml) butter or margarine; 1 tsp (5 ml) vanilla; 1-1/3 cups (325 ml) flaked coconut; 1 cup (225 ml) chopped pecans

Servings: persons

4 oz (112 grm). sweet chocolate (Baker's)
1 tsp (5 ml) vanilla
2-1/4 cups (525 ml) sifted all purpose flour OR 2-1/2 cups (600 ml) sifted cake flour
1/2 cup (125 ml) boiling water
1 cup (225 ml) butter
1 tsp (5 ml) baking soda
2 cups (475 ml) sugar
1/2 tsp (2 ml) Salt
4 eggs, separated
1 cup (225 ml) buttermilk
1 cup (225 ml) evaporated milk
1 cup (225 ml) sugar
3 egg yolks, slightly beaten
1/2 cup (125 ml) butter or margarine
1 tsp (5 ml) vanilla
1-1/3 cups (325 ml) flaked coconut
1 cup (225 ml) chopped pecans

1
Melt chocolate in boiling water; cool.
2
Cream butter and sugar until fluffy.
3
Add yolks, one at a time, beating well after each.
4
Blend in vanilla and chocolate.
5
Sift flour with soda and salt; add alternately with buttermilk to chocolate mixture, beating after each addition until smooth.
6
Beat egg whites until stiff; fold in beaten whites.
7
Pour into three 9-inch layer pans, lined on bottoms with paper.
8
Bake at 350 degrees (175 C.) for 30-35 minutes.
9
Cool.
10
Frost tops of layers only.
11
Combine evaporated milk, sugar, egg yolks, butter/margarine and vanilla.
12
Cook and stir over medium heat until thickened, about 12 minutes.
13
Add coconut and chopped pecans.
14
Cool until thick enough to spread, beating occasionally.

2683

kcal

Calories

193

Fat

215

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 oz (112 grm). sweet chocolate (Baker's), 1 tsp (5 ml) vanilla, 2-1/4 cups (525 ml) sifted all purpose flour OR 2-1/2 cups (600 ml) sifted cake flour, 1/2 cup (125 ml) boiling water, and more.

Yes, German Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

German Chocolate Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions