World, meet German Chocolate Cake. My most favorite cake. The best, most delicious, all-occasion cake.
I really have to thank my parents for this one – my mom makes this for my dad’s birthday every. year. So thank you dad, for requesting this cake because I think we all love it about as much as you do. And thank you mom, for always making this amazing cake.
Grant + I made this recently for his mom’s birthday (hi Cathy!). There’s never not an occasion for which it would be appropriate to make this cake. Birthdays, anniversaries, and Christmas parties (if you make this for your party, make sure to invite me PUH-LEASE!).
But I hardly think I have to convince you.
Let’s break down this cake’s amazing-ness, step by step. First, it has the lightest, fluffiest batter of any cake I’ve ever made. How is that achieved?
Beating egg whites and folding them into the batter. See beautiful fluffy egg cloud situation above 👆🏻
Seriously – this method is the best. Another thing that makes this cake praise-worthy? THREE LAYERS.
In other words, 3 times the cakey goodness. And we must talk about this frosting. It’s sort of a caramelized coconut/pecan situation and it is delicious. I could probably eat this frosting all on it’s own and be just as happy.
You should make the cake though. They’re better together.
Welcome to the German Chocolate Cake-loving family. There’s no turning back now.
- 4 ounces Baker's German Sweet Chocolate
- ½ cup water
- 2 cups flour
- 1 tsp baking soda
- Pinch of salt
- 2 sticks of butter
- 2 cups granulated sugar
- 4 eggs, separated
- 1½ tsp vanilla
- 1 cup milk
- For the frosting:
- 4 egg yolks (yes, in addition to the 4 separated eggs above - for a total of 8 eggs)
- 1 can evaporated milk (12 oz.)
- ¾ cup butter
- 7 oz shredded coconut
- 1½ cups chopped pecans
- Preheat oven to 350 degrees. Grease and flour three 9 inch round cake pans, set aside.
- Microwave chocolate and water in a microwavable bowl for 1½ - 2 minutes, using 30 second intervals and stirring in between. Once chocolate is completely melted, set aside.
- In a mixing bowl, whisk together flour, baking soda, and salt. In another bowl, beat softened butter and sugar until creamed.
- Add egg yolks one at a time to the butter/sugar mixture. Mix between each addition. Add the melted chocolate/water mixture and vanilla, and mix.
- Add about a third of the flour mixture and mix. Add a third of the milk and mix. Repeat this until the flour mixture and milk are completely mixed into the wet ingredients.
- Beat egg whites in a separate bowl with mixer on high speed, until stiff peaks form. Gently fold the egg whites into the cake batter.
- Pour batter into prepared pans. Bake 30 minutes - a toothpick inserted into the center should come out clean.
- When cake is done, immediately run a butter knife around the edges of the cake layers to loosen from the side of pan. Let cake layers cool in the pans about 15 minutes and then transfer to cooling racks. Let cool completely before frosting.
- To make the frosting, whisk together the egg yolks, milk and vanilla in a large saucepan. Add the sugar and butter. Cook on medium heat about 10-12 minutes, or until mixture has thickened and become golden brown.
- Remove from heat. Add the coconut and pecans and mix well. Let cool about 15-20 minutes, or until it's thick enough that it won't run all over the cake, but not too thick that you can't spread it. Frost in between each cake layer and on the top.