Pennsylvania Dutch Chocolate Cake Recipe

Name: Pennsylvania Dutch Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: chocolate cake; 4 ounces baking choolate; 1/2 cup brewed coffee; 2 1/4 cups sifted all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup unsalted butter, room temperature; 2 cups sugar; 4 egg yolks; 1 teaspoon vanilla; 1 cup buttermilk; 4 egg whites, beaten stiffly; Coconut-pecan frosting; 1 cup evaporated milk; 1 cup sugar; 1 dash salt; 3 egg yolks, gently beaten; 1/2 cup unsalted butter, room temperature; 1 teaspoon vanilla; 1 1/2 cups coconut flakes, lightly toasted; 1 cup chopped pecans, toasted

Servings: persons

chocolate cake
4 ounces baking choolate
1/2 cup brewed coffee
2 1/4 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, room temperature
2 cups sugar
4 egg yolks
1 teaspoon vanilla
1 cup buttermilk
4 egg whites, beaten stiffly
Coconut-pecan frosting
1 cup evaporated milk
1 cup sugar
1 dash salt
3 egg yolks, gently beaten
1/2 cup unsalted butter, room temperature
1 teaspoon vanilla
1 1/2 cups coconut flakes, lightly toasted
1 cup chopped pecans, toasted

1
Melt the chocolate in the coffee, using a microwave; cool.
2
Sift together flour, soda and salt.
3
Cream butter and sugar. Add egg yolks, one at a time.
4
Add vanilla and melted chocoate-coffee mixture. Add flour mixture, alternating with buttermilk, stirring after each addition.
5
Fold in the beaten egg whites.
6
Pour into three 9 inch cake pans that have been lined with greased and floured parchment paper.
7
Bake at 350 degrees 30-35 minutes, until cake springs back when gently pressed. Allow to cool in pans for 15 minutes before turning out onto cooling racks.
8
Combine the milk, sugar, salt, egg yolks, butter and vanilla in medium-sized saucepan.
9
Cook over medium heat until mixture thickens, about 10-12 minutes. Remove from heat.
10
Add the coconut and pecans. Allow frosting to cool before icing the cooled cake. I frost between the layers and the top of the cake only.

2470

kcal

Calories

165

Fat

213

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 21 ingredients. The key ingredients include: chocolate cake, 4 ounces baking choolate, 1/2 cup brewed coffee, 2 1/4 cups sifted all-purpose flour, and more.

Yes, Pennsylvania Dutch 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!

Pennsylvania Dutch Chocolate Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions