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German Chocolate Layer Cake

With its tender chocolate cake layers and rich coconut-pecan frosting, this dessert is the definition of indulgence. Each slice delivers a perfect balance of deep chocolate flavor and sweet, nutty topping that feels both nostalgic and luxurious.
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Course: Baking, Dessert, Snack
Cuisine: German
Ingredients Method

Ingredients
  

For the Cake:
  • 4 ounces semi-sweet baking chocolate
  • ½ cup water
  • 2 cups granulated sugar
  • 1 cup unsalted butter softened to room temperature
  • 4 large eggs
  • 1½ teaspoons vanilla extract
  • 1 cup 2% milk
  • 2¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
For the Coconut-Pecan Frosting:
  • 1 cup unsalted butter melted
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 cups evaporated milk
  • 6 egg yolks
  • 2 teaspoons vanilla extract
  • 2½ cups coconut flakes
  • 2 cups pecans chopped

Method
 

Cake:
  1. Preheat oven to 350°F (175°C).
  2. In a small saucepan over medium-low heat, melt the chocolate with the water, stirring until smooth. Remove from heat and set aside.
  3. In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy.
  4. Pour in the melted chocolate and mix until fully combined.
  5. Add the eggs, vanilla, and milk, mixing until smooth.
  6. Add the flour, baking soda, and salt, mixing just until combined—do not overmix.
  7. Spray three 8-inch round cake pans with non-stick spray. For best results, line the bottoms with parchment paper circles.
  8. Divide the batter evenly between pans and smooth the tops.
  9. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
  10. Cool cakes completely before frosting.
Coconut-Pecan Frosting:
  1. In a medium saucepan, combine melted butter, granulated sugar, brown sugar, evaporated milk, and vanilla. Whisk until smooth.
  2. Whisk in egg yolks until fully incorporated.
  3. Cook over medium heat, stirring frequently, until the mixture thickens and becomes bubbly, about 10–12 minutes.
  4. Remove from heat and stir in coconut flakes and chopped pecans.
  5. Let frosting cool for at least 30 minutes, stirring occasionally, until thickened and spreadable.
Assemble the Cake:
  1. Place one cake layer on a serving plate or cake stand.
  2. Spread a generous layer of coconut-pecan frosting evenly over the top.
  3. Add the second layer and repeat.
  4. Top with the final cake layer and frost the top (and lightly between layers if desired).
  5. Leave the sides unfrosted for a traditional German chocolate cake look.
  6. Enjoy!