German chocolate cake

Oh yes! 🎂 German Chocolate Cake is a classic indulgence — rich, moist chocolate layers topped with a signature coconut-pecan frosting. The combination of chocolate and that gooey, nutty frosting is irresistible.

Here’s a full homemade recipe:

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🍫 German Chocolate Cake

Ingredients

For the cake: (3 8-inch layers)

• 1 cup unsalted butter, softened

• 2 cups sugar

• 4 large eggs, separated

• 1 tsp vanilla extract

• 2 ½ cups all-purpose flour

• 1 tsp baking soda

• ½ tsp salt

• 1 cup buttermilk

• 4 oz baker’s German sweet chocolate, melted and cooled (or semi-sweet chocolate)

For the coconut-pecan frosting:

• 1 cup evaporated milk

• 1 cup sugar

• ¾ cup unsalted butter

• 3 egg yolks, lightly beaten

• 1 tsp vanilla extract

• 1 ½ cups sweetened shredded coconut

• 1 cup chopped pecans

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Instructions

1. Bake the cake layers

1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.

2. Cream butter and sugar until light and fluffy.

3. Beat in egg yolks (reserve whites for later) and vanilla.

4. Add melted chocolate and mix until smooth.

5. In a separate bowl, whisk flour, baking soda, and salt.

6. Alternate adding dry ingredients and buttermilk to the chocolate mixture, beginning and ending with dry ingredients.

7. In a clean bowl, beat egg whites to stiff peaks and gently fold into batter.

8. Divide batter evenly among pans and bake 25–30 minutes or until a toothpick comes out clean. Cool completely.

2. Make the frosting

1. In a medium saucepan, combine evaporated milk, sugar, butter, and egg yolks.

2. Cook over medium heat, stirring constantly, until thickened (about 10 minutes).

3. Remove from heat and stir in vanilla, coconut, and pecans. Cool to room temperature.

3. Assemble the cake

1. Place one cake layer on a serving plate. Spread ⅓ of the coconut-pecan frosting on top.

2. Repeat with the second layer.

3. Place the third layer on top and frost the top and optionally the sides with remaining frosting.

4. Chill for 30 minutes to set the frosting slightly, then serve.

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💡 Tips & Variations

• Chocolate boost: Add ½ cup mini chocolate chips to the batter for extra chocolatey layers.

• Layer simplicity: For a quicker version, make it a two-layer cake.

• Storage: Keep in the fridge up to 4 days; coconut-pecan frosting is best slightly chilled.

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If you want, I can also give you a simpler one-bowl German chocolate cake version that skips melting chocolate but still tastes rich and authentic. Do you want me to do that?