German Chocolate Cake is a decadent delight that tantalizes the taste buds with its rich flavors and luxurious textures. Originating not from Germany, but rather from America, this indulgent dessert has become a beloved classic in the world of baking.

At first glance, the cake presents itself as a work of art, with its towering layers of moist chocolate cake, generously filled and frosted with a luscious coconut-pecan frosting. Each layer is a testament to the baker’s skill, perfectly baked to achieve a tender crumb that melts in your mouth upon the first bite.

The chocolate cake itself is a masterpiece of simplicity and depth, made with high-quality cocoa powder and sometimes melted chocolate, resulting in a deep, dark hue and an intense chocolate flavor that serves as the perfect canvas for the other elements of the cake.

But it’s the filling and frosting that truly set German Chocolate Cake apart. The frosting is a symphony of flavors and textures, combining sweetened condensed milk, egg yolks, butter, and vanilla with toasted coconut flakes and chopped pecans. This concoction creates a creamy, caramel-like filling that is generously spread between each layer of cake, providing a delightful contrast to the richness of the chocolate.

As if that weren’t enough, the entire cake is then coated in a thick layer of the same delectable frosting, creating a beautifully textured finish that beckons you to take another bite. The toasted coconut adds a nutty aroma and a satisfying crunch, while the pecans provide a buttery richness that perfectly complements the sweetness of the frosting and the deep chocolate flavor of the cake.

With its irresistible combination of flavors and textures, German Chocolate Cake is more than just a dessert—it’s a culinary masterpiece that celebrates the art of baking and brings joy to anyone lucky enough to indulge in its decadent delights. Whether served on special occasions or simply enjoyed as a sweet treat any day of the week, this iconic cake never fails to impress and satisfy.


  • 1/2 cup boiling water
  • 4 ounces sweet cooking German chocolate
  • 2 cups sugar
  • 1 cup butter, softened
  • 4 egg yolks
  • 1 teaspoon vanilla
  • 2 1/2 cups cake flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 4 egg whites, stiffly beaten
    Coconut Pecan Frosting:
  • 1 cup sugar ( 1 1/2 cups)
  • 1/2 cup butter ( 3/4 cups)
  • 1 cup evaporated milk ( 12 oz. can)
  • 1 teaspoon vanilla ( 1 1/2 tsp)
  • 3 egg yolks ( 4 egg yolks)
  • 1 1/3 cups flaked coconut ( 2 cups)
  • 1 cup chopped pecans ( 1 1/2 cups)


Heat oven to 350 degrees F. Grease 2 9-inch square pans or 3 8-inch round pans.
Pour boiling water on chocolate, stirring until chocolate is melted; cool. Mix sugar and butter in large mixing bowl until light and fluffy. Beat in eggs yolk, one at a time. Beat in chocolate and vanilla on low speed.
Mix in flour, baking soda and salt alternately with buttermilk, beating after each addition until batter is smooth. Fold in egg whites.
Divide batter among pans. Bake square pans 40-45 minutes or round pans 35-40 minutes. Check for doneness with toothpick in center. Cool and top with Coconut-Pecan Frosting.
Coconut Pecan Frosting: Mix sugar, butter, milk, vanilla and egg yolks in saucepan. Cook over medium heat, stirring occasionally, until thick, about 12 minutes. Take off heat. Stir in coconut and pecans. Beat until spreading consistency. Allow to cool & thicken before icing cake.





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