Decadent German Chocolate Cake: A Classic Southern Layer Cake

Ouadie Rhabbouron

Decadent German Chocolate Cake: A Classic Southern Layer Cake

A rich, moist chocolate cake layered with a signature coconut-pecan frosting—this iconic dessert is a showstopper for any occasion. Despite its name, German Chocolate Cake is actually an American invention, created by a Texas homemaker using « German’s Sweet Chocolate. »

🍫 For the Cake:

  • 1 cup (226g) unsalted butter, softened

  • 2 cups (400g) granulated sugar

  • 4 large eggs, separated

  • 1 tsp vanilla extract

  • 2 ½ cups (312g) all-purpose flour

  • 1 tsp baking soda

  • ½ tsp salt

  • 1 cup (240ml) buttermilk

  • 4 oz (113g) German’s Sweet Chocolate, melted and cooled

  • ½ cup (50g) unsweetened cocoa powder (Dutch-process preferred)

🥥 For the Coconut-Pecan Frosting:

  • 1 cup (240ml) evaporated milk

  • 1 cup (200g) granulated sugar

  • 3 large egg yolks

  • ½ cup (113g) unsalted butter

  • 1 tsp vanilla extract

  • 1 ⅓ cups (120g) sweetened shredded coconut

  • 1 cup (110g) chopped pecans, toasted

🍫 For the Chocolate Ganache (optional drizzle):

  • 4 oz (113g) semisweet chocolate, finely chopped

  • ½ cup (120ml) heavy cream

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