A traditional German Chocolate Cake Recipe made with German sweet chocolate and topped with a caramel-y coconut pecan frosting. One of our family favorites!
Traditional German Chocolate Cake
This past weekend was Mr. Gracious’ birthday, so I have another magnificent cake recipe for you! Traditional German Chocolate Cake is Mr. Gracious’ absolute favorite, so of course, I had to make some for him! And thankfully, his Granny has an absolutely fantastic Traditional German Chocolate Cake recipe that was passed down to us.
My favorite part about this Traditional German Chocolate Cake is the frosting. It tastes kind of like caramel with coconut and pecans mixed in, and it’s ooooh sooo goood. In fact, the method used to make the frosting is the same way you make homemade caramel.
A couple notes before we get to the recipe:
- The recipe calls for egg whites, beaten stiff. Think meringue. It’s not difficult to do. Just continue beating the egg whites at medium to high speed until they’re the consistency of whipped cream.
- The recipe calls for cake flour, which I never have on hand. Here’s a cake flour substitute, if you need one like I always do.
Traditional German Chocolate Cake Recipe
- 2 1/2 cups cake flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 egg yolks unbeaten
- 1 cup buttermilk
- 1 cup butter room temperature
- 2 cups granulated sugar
- 4 egg whites beaten stiff
- 4 ounces 1 bar sweet baking chocolate
- 1 teaspoon vanilla
- 2 cups evaporated milk
- 2 cups granulated sugar
- 6 egg yolks
- 1 cup butter
- 2 teaspoons vanilla
- 3 cups shredded sweet coconut
- 2 cups chopped pecans
German Chocolate Cake
Sift or mix flour, salt, and baking soda together in a bowl. Set aside.
Melt chocolate in a small bowl in the microwave for 20 seconds at a time. It will take a few times to get it all the way melted, but it's really important not to burn the chocolate. So keep it in short increments, stirring each time. When chocolate is fully melted, set aside to cool a bit.
In a large mixing bowl, cream together butter and sugar until light and fluffy.
Add yolks, one at a time, beating well after each addition.
Mix in cooled chocolate and vanilla.
Add flour mixture alternately with buttermilk (So add about a third of the flour mixture, followed by 1/3 cup of milk, and continue until both are entire mixed in). Beat after each addition until smooth.
Fold in stiff egg whites.
Bake at 350° in a lined and greased cake pan for 30-40 minutes, until cooked through. This recipe will make about three 8-inch layers or two 9-in layers.
Mix all ingredients, except coconut and pecans, together in a medium to large saucepan.
Cook and stir over medium heat until thickened, about 12 minutes. Frosting will thicken a tiny bit more after cooling. Remove from heat when frosting has thickened.
Add coconut and pecans. Stir to incorporate. Allow frosting and cake to fully cool before frosting the completely cooled cake.
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