Family German Chocolate Cake

This Family German Chocolate Cake is the ultimate classic dessert — rich, moist chocolate cake layered with a luscious coconut-pecan frosting. It’s sweet, nutty, and perfectly balanced, making it a favorite for birthdays, holidays, and special family gatherings.

---

Prep Time

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour
• Servings: 12

---

Equipment

• Two 9-inch round cake pans
• Mixing bowls
• Electric mixer or whisk
• Saucepan (for frosting)
• Rubber spatula
• Wire cooling rack

---

Ingredients

For the Cake:

• 1 cup buttermilk (room temperature)
• 4 ounces German sweet chocolate (melted and slightly cooled)
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup (2 sticks) butter, softened
• 2 cups granulated sugar
• 4 large eggs, separated
• 1 teaspoon vanilla extract

For the Coconut-Pecan Frosting:

• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 large egg yolks, beaten
• ½ cup butter
• 1 teaspoon vanilla extract
• 1 ½ cups sweetened shredded coconut
• 1 cup chopped pecans

---

Ingredient Notes

• German Chocolate: Use Baker’s German Sweet Chocolate for that signature flavor.
• Buttermilk: Keeps the cake tender and moist.
• Evaporated Milk: Gives the frosting its rich, caramel-like base.

---

Instructions

1. Prepare the Cake Layers:

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Melt chocolate in a microwave or double boiler; set aside to cool slightly.
3. In a bowl, whisk together flour, baking soda, and salt.
4. In a large mixing bowl, beat butter and sugar until light and fluffy (about 3 minutes).
5. Add egg yolks one at a time, beating well after each. Mix in melted chocolate and vanilla.
6. Alternate adding flour mixture and buttermilk, beginning and ending with flour.
7. In a separate bowl, beat egg whites until stiff peaks form. Gently fold into the batter.
8. Pour evenly into pans and bake for 30–35 minutes, or until a toothpick comes out clean.
9. Cool completely on wire racks before frosting.

---

2. Make the Coconut-Pecan Frosting:

1. In a medium saucepan, whisk together evaporated milk, sugar, egg yolks, and butter.
2. Cook over medium heat, stirring constantly, until thickened (about 10–12 minutes).
3. Remove from heat and stir in vanilla, coconut, and pecans.
4. Let frosting cool until spreadable.

---

3. Assemble the Cake:

1. Place one cake layer on a serving plate. Spread with half the frosting.
2. Add the second layer and top with remaining frosting.
3. Optionally, garnish with extra pecans or chocolate shavings.

---

Nutrition Facts (per serving)

• Calories: 590
• Protein: 7g
• Fat: 34g
• Carbohydrates: 64g
• Fiber: 3g

---

Tips and Variations

• Make-Ahead: Bake cake layers a day ahead and frost before serving.
• Extra Chocolatey: Add a drizzle of chocolate ganache over the top.
• Cupcake Version: Divide batter into cupcake liners and bake 18–20 minutes.
• Storage: Store covered at room temperature up to 2 days or refrigerate up to 5 days.