German Chocolate Cake

Quick Info

Prep: 35m | Cook: 25m | Servings: 14-16 slices

🛒 Ingredients

Coconut Pecan Filling:

• 6 egg yolks
• 1 can (12 oz) evaporated milk
• 1 1/2 tsp vanilla extract
• 1 1/2 cups (310g) sugar
• 3/4 cup (168g) salted butter, cubed
• 3 cups (255g) sweetened shredded coconut
• 1 1/4 cups chopped toasted pecans

Chocolate Cake:

• 3/4 cup (168g) unsalted butter, room temperature
• 1 1/2 cups (310g) sugar
• 1/4 cup (58g) sour cream, room temperature
• 1 tsp vanilla extract
• 8 oz (226g) German chocolate, melted
• 4 large eggs, separated
• 2 1/2 cups (325g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup (180ml) buttermilk, room temperature
• 1/4 cup (60ml) water, room temperature

Chocolate Frosting:

• 1 1/2 cups (336g) salted butter, room temperature
• 1 1/4 cups (237g) shortening (or additional butter)
• 9 3/4 cups (1121g) powdered sugar
• 2 tsp vanilla extract
• 1 1/4 cups (123g) natural unsweetened cocoa powder
• 6–7 tbsp (60–75ml) water or milk

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🍳 Equipment

• Three 9-inch round cake pans & parchment paper
• Stand mixer with whisk and paddle attachments
• Large saucepan
• Serrated bread knife
• Piping bag with open star tip (e.g., Ateco 844)

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📋 Instructions

1. Coconut Pecan Filling:

1. In a large saucepan, whisk together egg yolks, evaporated milk, and vanilla extract.
2. Add sugar and cubed butter; cook over medium heat for 12–15 minutes stirring constantly until golden brown and thickened into a pudding-like consistency.
3. Remove from heat and stir in shredded coconut and toasted pecans. Chill completely in the refrigerator.

2. Cake Layers:

1. Preheat oven to 350°F (176°C). Grease three 9-inch round pans and line bottoms with parchment circles.
2. In a large mixer bowl, cream softened butter and sugar until light and fluffy (3–4 minutes).
3. Add sour cream and vanilla; beat well. Mix in melted German chocolate.
4. Beat in the 4 egg yolks one at a time (set egg whites aside).
5. Whisk flour, baking soda, and salt in a bowl. Combine buttermilk and water in a measuring cup.
6. Alternate adding dry ingredients and buttermilk mixture to batter, mixing until just incorporated.
7. In a separate bowl, whip reserved egg whites on high speed until stiff peaks form.
8. Gently fold whipped whites into cake batter in two additions.
9. Divide batter among the 3 pans and bake for 23–25 minutes (until a toothpick comes out with moist crumbs). Cool completely.

3. Frosting & Assembly:

1. Beat butter and shortening until smooth. Gradually alternate adding powdered sugar, cocoa powder, vanilla, and milk/water until smooth and spreadable.
2. Level cake tops with a serrated knife. Place first layer on a serving platter.
3. Pipe a dam of chocolate frosting around the outer edge, then fill center with 1/3 of the chilled coconut pecan filling. Repeat with second layer.
4. Top with third cake layer, frost outside of cake with chocolate frosting, pipe border swirls on top, and spread remaining filling across top center.

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💡 Notes & Variations

• Store covered in the refrigerator; best consumed within 2–3 days.