Are you searching for the ultimate, iconic, and truly nostalgic dessert? A magnificent, from-scratch layer cake so decadent, so tender, and so crowned with that famous, gooey coconut-pecan frosting, it will be the star of any holiday, birthday, or special occasion? This incredible, “Grandma’s” Classic German Chocolate Cake is that perfect recipe. We’re talking three, impossibly light-as-air, and moist chocolate cake layers, stacked high with a rich, buttery, and chewy, homemade caramel, coconut, and pecan frosting.
This isn’t just another cake recipe; it’s a guide to mastering a legendary American classic. While a perfect, three-layer cake may seem intimidating, we’ll show you the simple but brilliant, “old-world” secrets to a flawless, tender crumb and the most addictive, stovetop frosting you’ve ever had. This is a satisfying, soulful, and deeply impressive cake that is destined to become your new family tradition.
Recipe Overview: The Ultimate “Naked” Holiday Showstopper
What makes this German Chocolate Cake so spectacularly delicious is its incredible, unique texture and its perfect balance of mild chocolate and rich caramel-coconut. This recipe is a masterpiece of classic, old-fashioned baking. The cake itself is not a dark, fudgy chocolate cake; it’s a traditional, light, and tender cake with a subtle, mild chocolate flavor, thanks to the use of German’s Sweet Chocolate. The real, show-stopping magic comes from the technique: the batter is made light and airy by folding in stiffly beaten egg whites. The star of the show, of course, is the magnificent, gooey, and golden Coconut-Pecan Frosting, a rich, stovetop custard made from evaporated milk and egg yolks, which is then loaded with sweet, chewy coconut and crunchy, toasted pecans.
| Metric | Time / Level |
| Total Time | 3 hours 30 minutes (includes cooling) |
| Active Prep Time | 1 hour |
| Difficulty Level | Intermediate |
| Servings | 12-16 slices |
The Baker’s Pantry: The Essential Ingredients
This iconic party cake uses a handful of high-quality, classic ingredients to create its signature festive look and delicious flavor.
- The Chocolate Cake (The “Velvet” Secret!):
- German’s Sweet Chocolate: This is the number one, non-negotiable secret to the authentic, classic flavor! German’s Sweet Chocolate (like the Baker’s brand) is much milder and sweeter than semisweet or bittersweet chocolate. It’s the key to the cake’s signature, light chocolate taste and reddish-brown color.
- The “Airiness” (Egg Whites!): This is the brilliant, old-school secret to the cake’s light-as-air, “velvet” crumb. The 4 eggs are separated; the yolks add richness, while the stiffly beaten egg whites, folded in at the very end, are the key that gives the cake its magnificent, airy lift.
- Buttermilk: The classic, tangy ingredient that reacts with the baking soda to ensure a super tender, moist, and fluffy cake.1
- The Coconut-Pecan Frosting (The Crown Jewel!):
- The Cooked Custard Base: This is not a simple, raw buttercream! The authentic, gooey frosting is a rich, stovetop custard made from evaporated milk, sugar, and egg yolks.2 This is the key to that incredible, caramel-like, and chewy texture.
- The “Jewels”: A generous amount of sweetened flaked coconut and chopped pecans are the heart and soul of this frosting. (Pro-tip: For an even deeper, nuttier flavor, you can toast your pecans before you chop them!)
The Baker’s Masterclass: The Secrets to a Perfect German Chocolate Cake
This recipe uses a few simple but brilliant professional techniques that guarantee a flawless, impressive result.
- The “Egg White Fold” is KEY!: The secret to this cake’s unique, light, and airy texture is to fold in your stiffly beaten egg whites as the very last step. Do not stir or mix them! You must use a large rubber spatula to gently “fold” the batter over the whites, turning the bowl as you go, and mixing only until the last streaks of white have disappeared. This is the crucial step that keeps all the air you’ve beaten into the whites, which is the key to a light, fluffy cake.
- The “Stovetop Custard” Frosting: The secret to the rich, gooey, and non-greasy frosting is the cooked custard method. You must cook the evaporated milk, sugar, and egg yolks in a saucepan, stirring constantly, for about 12 minutes. This is the non-negotiable key that thickens the sauce and cooks the eggs, preventing it from tasting “eggy” and ensuring it sets up perfectly.
- The “Naked” Assembly is Classic!: A true, old-fashioned German Chocolate Cake is a “naked” cake! The rich, gooey, and textural frosting is meant to be the star, so it is only spread between the layers and on the very top. The beautiful, dark chocolate sides of the cake are traditionally left bare.
Step-by-Step to the Best German Chocolate Cake
This fun and festive project is a joy to prepare.
Part 1: The Art of the Light-as-Air Chocolate Cake
Step 1: First, preheat your oven to 350°F ($175^{\circ}C$). Grease and flour three 8-inch round cake pans and line the bottoms with parchment paper.
Step 2: In a small bowl, stir your 4-ounce package of German’s Sweet Chocolate into the 1/2 cup of boiling water until it is completely melted. Set this aside to cool.
Step 3: In a large bowl, beat your 1 cup of softened butter with the 2 cups of sugar until the mixture is light and fluffy. Stir in your 4 egg yolks, one at a time. Beat in the 1 teaspoon of vanilla and the cooled chocolate mixture.
Step 4: In a separate bowl, sift together your 2 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Add this dry mixture to your chocolate batter in three additions, alternating with your 1 cup of buttermilk, and mixing on a low speed until smooth.
Step 5 (The Most Important Step!): In a separate, clean metal or glass bowl, beat your 4 egg whites until they form stiff peaks. Gently fold these stiffly beaten egg whites into your chocolate cake batter, keeping as much volume as possible.
Step 6: Pour the batter evenly among your three prepared cake pans. Bake for 35 to 40 minutes, until a toothpick inserted into the center of a cake comes out clean. Let the cakes cool completely.
Part 2: The Gooey Coconut-Pecan Frosting
Step 1: In a large saucepan, pour in your 1 cup of evaporated milk. Mix in the 1 cup of sugar, the 3 egg yolks, the 1/4 cup of butter, and the 1 teaspoon of vanilla.
Step 2: Bring this mixture to a boil, then reduce the heat to medium. Cook, stirring constantly, for about 12 minutes, until the mixture has thickened.
Step 3 (The Best Part!): Remove the pan from the heat and immediately mix in your 1 1/3 cups of flaked coconut and 1 cup of chopped pecans. Continue to beat the frosting as it cools until it is thick and spreadable.
Part 3: The Festive, “Naked” Assembly
Place one of your cooled cake layers on a plate or a cake stand. Spread about one-third of your cooled frosting over the top. Place your second cake layer on top, and spread with another third of the frosting.
Place your final cake layer on top, and spread the remaining frosting all over the top of the cake, letting it get thick and swirly. Leave the sides of the cake “naked” to show off the beautiful layers.
German Chocolate Cake (Grandma’s Recipe!)
A classic, from-scratch recipe for a traditional three-layer German Chocolate Cake. The moist, light chocolate cake is made with German’s sweet chocolate and buttermilk. The cake is then generously filled and topped with a rich, gooey, homemade coconut-pecan frosting, which is cooked on the stovetop.
Ingredients
- For the Cake:
- 1 (4 ounce) package Baker’s German’s Sweet Chocolate®, broken into pieces
- 1/2 cup boiling water
- 1 cup butter, softened
- 2 cups white sugar
- 4 large eggs, separated
- 1 teaspoon vanilla extract
- 2 ½ cups sifted all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- For the Coconut-Pecan Frosting:
- 1 cup evaporated milk
- 1 cup white sugar
- 3 egg yolks
- 1/4 cup butter
- 1 teaspoon vanilla extract
- 1 ⅓ cups sweetened flaked coconut
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans and line the bottoms with parchment paper.
- Make the Cake Batter: Stir the German’s Sweet Chocolate pieces into the boiling water in a small bowl until melted. Set aside to cool.
- In a large bowl, beat 1 cup of softened butter with 2 cups of sugar with an electric mixer until light and fluffy.
- Stir in the 4 egg yolks, one at a time, beating well after each addition.
- Beat in 1 teaspoon of vanilla extract and the cooled chocolate mixture until thoroughly blended.
- In a separate bowl, combine the sifted flour, baking soda, and salt.
- Mix the flour mixture into the chocolate batter, alternating with the buttermilk, beginning and ending with the flour mixture. Beat until the batter is smooth.
- In a clean metal or glass bowl, beat the 4 egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the chocolate cake batter, taking care not to deflate the batter.
- Pour the batter evenly into the three prepared cake pans.
- Bake: Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of a cake comes out clean.
- Cool the cakes in the pans for 10 minutes before turning them out onto wire racks to cool completely.
- Make the Frosting: While the cakes cool, pour the evaporated milk into a large saucepan. Mix in 1 cup of sugar, the 3 egg yolks, 1/4 cup of butter, and 1 teaspoon of vanilla.
- Bring the mixture to a boil over medium heat, then reduce the heat. Cook, stirring constantly, for about 12 minutes, or until the mixture has thickened.
- Remove the pan from the heat. Mix in the flaked coconut and chopped pecans.
- Continue to beat or stir the frosting as it cools until it reaches a spreadable consistency.
- Assemble: Spread the frosting between each cooled cake layer and over the top of the cake.
Notes
- This is a classic layer cake, perfect for a birthday or special occasion.
- Traditionally, German Chocolate Cake is not frosted on the sides, allowing the layers to be visible, but only on top and between the layers.
- It is important to stir the frosting constantly as it cooks to prevent the egg yolks from scrambling and the bottom from scorching.
- Ensuring the cake layers are completely cool before frosting is crucial to prevent the frosting from melting.
Storage and Make-Ahead Tips
- Make-Ahead: This is the perfect make-ahead holiday dessert! You can bake the cake layers up to 2 days in advance (store them, well-wrapped, at room temperature), and make the frosting up to 3 days in advance (store it in an airtight container in the refrigerator).
- Storage: Because the frosting is a cooked, egg-yolk-based custard, the finished, frosted cake must be stored in the refrigerator. Keep it covered for up to 5 days. It is delicious served chilled, or you can let it sit at room temperature for about 30 minutes before serving.
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Frequently Asked questions (FAQs)
Q1: Why did my frosting curdle or scramble?
The most common culprit is that you did not stir it constantly while it was on the heat, or your heat was too high. You must whisk or stir the custard for the entire 12 minutes to prevent the egg yolks from scrambling on the bottom of the pan.
Q2: Why isn’t my cake light and fluffy?
This is almost always because the egg whites were deflated when they were folded in. Be sure to beat your egg whites to stiff peaks, and then to use a very gentle, “folding” motion with a rubber spatula to incorporate them, not a whisk or a mixer.
Q3: Do I have to use German’s Sweet Chocolate?
For the most authentic, classic, and traditional flavor, yes, it is highly recommended. This chocolate is much milder and sweeter than a regular semisweet, which is the key to the cake’s signature, light flavor.
Q4: Can I frost the sides of the cake?
You can, but the classic, “naked” look is traditional for a German Chocolate Cake! The gooey, textural frosting is so rich that it is not typically used to cover the entire cake.
Q5: Can I toast my pecans and coconut?
Yes, absolutely! For an even deeper, nuttier flavor, you can toast your pecans (and even your coconut!) in a 350°F oven for about 5-8 minutes, until they are fragrant, before you add them to your cooled custard.