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! ย 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 caramelย with coconut and pecans mixed in, and it’s ooooh sooo goood. ย 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.ย Think meringue.ย It’s not difficult to do.ย 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.ย Here’s a cake flour substitute, if you need one like I always do.
Traditional German Chocolate Cake Recipe
Traditional German Chocolate Cake
Ingredients
For the Cake
- 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 (keep yolks for the frosting!)
- 4 ounces German baking chocolate (1 bar)
- 1 teaspoon vanilla
Coconut Pecan Frosting
- 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
Instructions
For the Cake
- Preheat oven to 350ยฐF.
- Grease three 8-inch cake pans (or two 9-inch) with butter. Line with parchment paper. Set aside.
- Sift or mix flour, salt, and baking soda together in a bowl. Set aside.
- Melt chocolate in a small bowl in the microwave for 30 seconds at a time, stirring between each interval, until chocolate is fully melted. 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 โ of the flour mixture. Beat until combined. Add in โ of the buttermilk, beating again to combine. Continue adding flour alternately with buttermilk, until all ingredients are mixed in.
- Fold in stiff egg whites.
- Pour into cake pans.
- Bake at 350ยฐF for 30-35 minutes, until cooked through.
- Allow to cool for 15 minutes before turning out of pan onto a cooling rack to finish cooling.
Directions for Coconut Pecan Frosting:
- Mix all ingredients, except coconut and pecans, together in a medium to large saucepan.
- Cook over medium heat, stirring constantly, until thickened, about 12 minutes. Frosting will thicken a tiny bit more after cooling. Remove from heat when frosting has thickened.
- Fold in coconut and pecans. Allow frosting and cake to fully cool before assembling.
- To assemble, spread โ of the filling mixture between each of the 3 layers. Top with the remaining third.
Notes
- Buttermilk - If you don't have any buttermilk on hand, use this easy buttermilk substitute with ingredients you probably already have at home!
- Chocolate Buttercream can be used to frost the outside of the cake and pipe along the edges for a more finished look, if desired.
- Melt the chocolate in short intervals, stirring after each increment, to avoid seizing and burning. It will take a few times to get it all the way melted, but it's really important to keep the chocolate from burning.ย
- 9x13" Cake: Bake in a buttered 9x13" baking dish at 350ยฐF for about 40 minutes. Top with coconut pecan frosting.
- Make Ahead Instructions: Prepare and bake cake. Wrap individual layers tightly and refrigerate for up to 2 days. Make coconut pecan frosting to fill. Cover and refrigerate for up to 2 days. Bring to room temperature before assembling.
- Storage: Cover leftover cakeย tightly and store in the refrigerator for 5 days.
- Freezer Instructions: Frosted cake freezes well, up to 3 months. Freeze, then cover tightly and return to freezer for up to 3 months. Thaw overnight in the refrigerator, bring to room temperature or serve cold.
Nutrition
Did you like this Traditional German Chocolate Cake recipe? Find more on Cakes & Cupcakes and Desserts boards on Pinterest!
If you liked this Traditional German Chocolate Cake recipe, you might also like
See More Cake and Cupcakes Recipes
Never Miss a Thing!
Join our newsletter to get new recipes, tips, tricks, and tutorials every week!
Love this recipe! German Chocolate Cake is also MY husband’s favorite kind of cake and his birthday is coming up in November! Pinned! I am definitely using this recipe to make his Bday Cake!
Seriously, this cake was awesome. It’s my husband’s great grandma’s recipe, and my husband is still talking about how amazing it was 4 days later! lol I hope you enjoy it! Let me know if you have questions! And thanks for stopping by!
I am so glad you have the REAL frosting that belongs on this cake!
Yum. I love german chocolate. One of my favorites for sure!! I have to leave out the pecans because of nut allergies, but I love this!!
Thanks for the tip! The recipe that I know uses different flour thats is not available here. This is so helpful for when I am doing something that needs cake flour =) The cake looks so lush! I can already imagine how sweet and yummy it taste! #TastyTuesdays
What a great recipe, I haven’t heard of this before but it sounds delicious! ๐ #TastyTuesdays
Ooo would love to try this! Love the sound of the coconut pecan frosting ๐ #tastytuesdays
My dad’s favorite dessert. This looks so amazing!!
MMM! This looks so yummy!! Thank you for linking up to Party Time and we hope to see you again next week!”
Yum! I love German Chocolate Cake! Now I just need someone to have a birthday so I have a good excuse to make this ๐ Pinning!
I haven’t had this in so long. Your recipe looks divine. I love the coconut pecan topping.
Thanks for sharing on Tasty Tuesdays.
Thank you so much for sharing your wonderful project on The Inspiration Board at homework. I loved your project and featured you today!
Have a wonderful weekend!
carolyn ~ homework
Aww. Thank YOU for hosting the party every week, featuring me, and stopping by! ๐
This looks so delicious! I found your lovely blog on Serenity Saturday.
Thanks
Angie
PS – I also wanted to invite you to the “Great Blog Train” (blog hop) – we are travelling to Colorado Springs CO this month. http://www.godsgrowinggarden.com/2014/10/the-great-blog-train-22-giveaway.html
My dad would love this cake! I am pinning it, and I wanted you to know that your post received 12 clicks on the Bloggers Brags Pinterest Party last week and will be featured on Monday’s party on all the blogs hosting the party. Thanks for linking up!
Thank you so much! And thanks for hosting the party every week! I really enjoy joining in!
Sounds sooooo good. Mom always made them for us. I’ve never tried it. Now is the time.
German Chocolate cake is my all-time favorite. This is getting pinned for sure! I host the Wonderful Wednesday Blog Hop on Ducks ‘n a Row. We go live Tuesday evenings at 7pm EDT. Would love it i if you’d stop by and share this.
This looks amazing! Well done! I’m featuring it at this week’s link party! http://www.thelifeofjenniferdawn.com/2014/10/a-little-bird-told-me-link-party-112.html
Inviting you to share your cake with my fall themed party Big Autumn Bash ๐ :
http://milaslittlethings.com/2014/10/big-autumn-bash-the-link-party.html
xx
Mila
milaslittlethings.com
[email protected]
Congrats – You are the “featured caboose” today on the November “Great Blog Train” blog hop! I hope that you stop by & hop on board – we are travelling to Alaska this month!
Thanks
Angie
http://www.godsgrowinggarden.com/2014/11/the-great-blog-train-23-giveaway.html
I made this today, and it tastes good, but it didn’t rise right. Any ideas of what went wrong?? :/
Plus, I made it in 2-9″ pans and it was way too much batter for the two pans.
I’m guessing you either over-mixed, your egg whites weren’t stiff enough, or your baking soda was no good, but it’s hard to say without actually seeing. The directions also do say you need THREE 8 or 9 inch pans.
I’ve made this cake several times now. loved by all of my family and friends. wish I could post the pic of the results. Thank you for this amazing recipe.
I’m so glad you love it! We love it too! I make it at least twice per year for birthdays! If you have an instagram, you can post it there and tag #TheGraciousWife so we can all see!