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Slice of German chocolate cake with chocolate frosting caramel filling and coconut pieces on a plate

German Chocolate Cake

This classic cake is ideal for celebrations, family gatherings, or a quiet evening treat served with coffee or milk.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 2 hours 5 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American, German
Calories: 485
Ingredients Equipment Method Video Notes

Ingredients
  

Chocolate Cake Layers
  • 4 ounces German sweet chocolate chopped
  • 1 cup water
  • 2 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • 4 large eggs separated
  • 1 tsp vanilla extract
Coconut Pecan Filling
  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 3 large egg yolks
  • ½  cup unsalted butter
  • 1 tsp unsalted butter
  • 1 ⅓ cups sweetened shredded coconut
  • 1 cup chopped pecans

Equipment

  • 2 9 inch round cake pans springform pans work as an option
  • Mixing bowls in medium and large sizes
  • Electric mixer or sturdy whisk
  • Saucepan
  • Rubber spatula
  • Wire cooling rack
  • Parchment paper for easy release

Method
 

  1. Oven preparation begins at 350°F. Grease cake pans and line bottoms using parchment paper.
    Chocolate melting starts by placing chopped chocolate into hot water and stirring until smooth. Cooling follows until warm to touch.
    Chopped chocolate melting in a metal pot with a wooden spoon
  2. Dry ingredients combine using flour, baking soda, and salt in a bowl.
    Butter and sugar beat together until light and fluffy. Egg yolks add one at a time while mixing continues.
    Whisk blending eggs into flour inside a metal mixing bowl with eggs nearby
  3. Melted chocolate and vanilla mix into butter mixture. Dry ingredients add gradually while mixing on low speed.
    Egg whites beat until stiff peaks form. Folding gently into batter completes cake batter.
    Whisk blending chocolate and vanilla mixture with butter inside a metal mixing bowl
  4. Batter divides evenly between prepared pans. Baking lasts 30 to 35 minutes until a toothpick shows only crumbs.
    Cakes rest in pans for 10 minutes, then transfer onto racks to cool fully.
    Slice of layered German chocolate cake with caramel filling and coconut topping on a plate

Video

Notes

Nutrient Amount per Serving
Serving Size 140 g
Calories 485
Carbohydrates 56 g
Protein 6 g
Fat 27 g
Saturated Fat 14 g
Polyunsaturated Fat 4 g
Monounsaturated Fat 7 g
Trans Fat 0.5 g
Cholesterol 95 mg
Sodium 310 mg
Potassium 260 mg
Fiber 3 g
Sugar 42 g
Vitamin A 520 IU
Vitamin C 1 mg
Calcium 95 mg
Iron 2.4 mg

Cooking Tips

  • Chocolate cooling prevents curdling during mixing.
  • Gentle folding keeps cake texture light.
  • Filling thickens further as it cools, so patience improves spreading.