Old-school German Chocolate Cake

Nothing beats a truly authentic, old-school German Chocolate Cake. Despite the name, the cake didn’t originate in Germany—it is an all-American classic named after Sam German, an American baker who developed a sweet baking chocolate for Baker’s Chocolate Company in 1852.

Ingredients

1. The Chocolate Cake Layers

• The Chocolate: 4 oz German’s sweet chocolate (or any sweet dark baking chocolate), chopped
• Boiling Water: $\frac{1}{2}$ cup boiling water
• The Dry Ingredients:
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • $\frac{1}{4}$ tsp salt
• The Dairy & Fats:
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 2 cups granulated sugar
• The Eggs: 4 large eggs, separated (whites and yolks kept in separate bowls)
• The Flavor & Liquid:
  • 1 tsp pure vanilla extract
  • 1 cup buttermilk

2. The Iconic Coconut-Pecan Frosting (Filling & Topping)

• The Base: 1 cup evaporated milk
• The Sugar & Fat: 1 cup granulated sugar, 3 large egg yolks, $\frac{1}{2}$ cup (1 stick) unsalted butter
• The Texture: 1 $\frac{1}{3}$ cups sweetened shredded coconut flakes
• The Crunch: 1 cup chopped pecans
• The Flavor: 1 tsp pure vanilla extract

Step-by-Step Instructions

Step 1: Make the Cake Batter

1. Melt the Chocolate: Place the chopped sweet chocolate in a heatproof bowl, pour the boiling water over it, and whisk until the chocolate is completely melted and smooth. Set aside to cool slightly.
2. Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt.
3. Cream Butter & Sugar: In a large bowl (or stand mixer), beat the softened butter and granulated sugar together on medium-high speed for about 3–5 minutes until light and fluffy.
4. Add Yolks: Add the 4 egg yolks one at a time, beating well after each addition. Stir in the vanilla extract and the cooled melted chocolate mixture.
5. Alternate Flour and Buttermilk: With the mixer on low speed, add the dry ingredients in three parts, alternating with the buttermilk in two parts (start and end with the flour). Mix just until combined; do not overmix.
6. Whip and Fold Egg Whites: In a separate clean bowl, beat the 4 egg whites until stiff peaks form. Gently fold them into the cake batter with a spatula in two batches. This is the secret old-school step that gives the cake its signature light, airy crumb!
7. Bake: Divide the batter evenly among three prepared 9-inch round cake pans (greased and lined with parchment paper). Bake at 350°F (175°C) for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.

Step 2: Make the Coconut-Pecan Frosting

1. Combine Base Ingredients: In a medium saucepan, combine the evaporated milk, granulated sugar, egg yolks, and butter (cut into pieces).
2. Cook and Thicken: Cook over medium heat, stirring constantly with a whisk or wooden spoon, for about 10–12 minutes until the mixture thickens and coats the back of a spoon.
3. Stir in Goodies: Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans.
4. Cool to Spreadable Consistency: Let the frosting cool down to room temperature (it will thicken up significantly as it cools) so it holds its shape on the cake.

Step 3: Assemble the Cake

1. Place your first cake layer on a serving platter.
2. Spread about a third of the coconut-pecan frosting evenly over the top.
3. Add the second layer, more frosting, and top with the third layer.
4. Spread the remaining frosting generously across the top of the cake. (Traditional old-school German Chocolate Cake usually leaves the sides bare to show off the gorgeous layers, but you can frost the sides if you prefer!)

Pro Tip: This cake actually tastes even better on day two after the coconut and pecan flavors have had time to meld into the moist chocolate layers. Store it covered at room temperature for a day or two, or in the fridge if it’s warm in your kitchen.