German Chocolate Cake could very well be renamed “Dad’s Birthday Cake” in our family. Mom has made this triple layered goodness most every March, for as long as I can remember. It’s what Dad loves. It’s what Dad gets!
This was my first time creating Dad’s signature cake, however. And my premier with a triple layer cake, too. I didn’t have enough round pans, and needed to run out for a third one. But I knew it would be an investment. An acquired asset for our future’s eating pleasure.
When Mom assembles her German Chocolate Cake, she leaves the sides unadorned of the coconut-pecan frosting. You can see all three layers of sweet chocolate cake, each crowned with that sinfully wonderful frosting, just like what’s shown in the above photo from 1975.
I took the liberty of changing up Mom’s usual look just a bit, by frosting the whole perimeter. I kinda smooshed the frosting on real tight, which made for a more modern looking cake. And it pleased both Dad and Mom just fine. We licked the cake platter clean!
I love you dearly, Dad.
Happy Birthday!
Mom’s German Chocolate Cake
Yield: 16 servings
This German Chocolate Cake, topped with sticky coconut-pecan frosting, is out-of-this-world good. It's an easy triple-layer chocolate cake recipe, a longtime family favorite!
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Ingredients
Cake
- ½ cup water
- 4 ounces Baker’s German’s Sweet Chocolate Baking Bar, roughly chopped
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- 4 large eggs, at room temperature
- 1 cup unsalted butter, at room temperature
- 2 cups granulated sugar
- 1 teaspoon pure vanilla extract
- 1 cup full-fat buttermilk, at room temperature
Coconut-Pecan Frosting (See Notes below)
- 4 large egg yolks, at room temperature
- 1 can (12 ounces) evaporated milk
- 1½ cups granulated sugar
- 2 teaspoons pure vanilla extract
- ¾ cup unsalted butter, at room temperature
- 2½ cups Baker's Sweetened Angel Flake Coconut
- 1½ cups chopped roasted and salted pecans
Instructions
- Preheat oven to 350°F. Line three light-colored 9″ round cake pans with rounds of wax paper or parchment paper. Grease the insides of the pans. Set aside.
- Cake: Add the water to a liquid measuring cup and heat in the microwave until it just starts to boil. Add the chopped chocolate and stir until completely melted and smooth. Set aside.
- In a medium bowl whisk together flour, baking soda, and salt. Set aside.
- Separate the egg yolks from the egg whites. Place yolks in a small bowl; set aside. Place whites in the mixing bowl of a stand mixer (or use a large mixing bowl with a hand mixer). Using the whisk attachment, whisk egg whites on high speed until stiff peaks form, about 1-2 minutes. Gently transfer stiff egg whites to a smaller bowl and refrigerate until ready to fold into the cake batter.
- Add butter and sugar to the same mixing bowl (no need to clean it first). With the paddle attachment, cream butter and sugar until mixture is light and creamy and fluffy, about 3 minutes. Add reserved egg yolks, one at a time, mixing well after each addition and stopping to scrape down the sides of the bowl. Add melted chocolate and vanilla, and mix until fully incorporated.
- Add flour mixture and buttermilk, alternating in three additions, starting and ending with the dry ingredients. Mix the dry ingredients only until incorporated – do not over mix.
- With a spatula, gently fold in the stiff egg whites until you see only small specks of egg white in the batter. Divide batter evenly between the three prepared cake pans.
- Bake 25-30 minutes, or until a toothpick inserted into the center of each cake comes out just barely clean. Remove cakes from oven and immediately run a thin, sharp knife around the inside edges of each cake pan. Let cakes cool in their pans for 15 minutes, then invert each cake onto a wire cooling rack. Peel off wax paper rounds and let cakes cool completely.
- Coconut-Pecan Frosting: Add egg yolks, evaporated milk, sugar, and vanilla to a large saucepan and whisk until well blended. Add butter and cook over medium heat until thickened and golden, stirring slowly yet constantly, about 12 minutes.
- Remove saucepan from heat and stir in coconut and pecans until fully combined. Let cool to room temperature and of desired spreading consistency.
- Assemble: Place first cake layer on a serving platter. Spread with an even layer of frosting. Repeat with second cake layer and frosting. Then add final cake layer and spread the remaining frosting over the top.
Notes
Coconut-Pecan Frosting:
- The frosting amount is meant to frost the top of the cake and in between the cake layers only. This is a nice, adequate amount of frosting, but not “generous”.
- You can also use this same amount to frost the top of the cake, in between the cake layers, and the outside perimeter of the cake. Just know that each layer will be quite thin. I’ve done this before – it does work.
- To frost the entire cake (including the outside perimeter of the assembled cake), you might want to consider doubling the frosting recipe – especially if you really love frosting! This will add cook time to the frosting portion by 3-4 minutes.
- I often make 1½ batches of the frosting, to be a bit more generous with it – because it’s so dang good! You will need to add a little time to the cook time. I still frost only the top of the cake and in between the cake layers (not the outside perimeter of the assembled cake).
Nutrition Information:
Serving: 1 Calories: 691kcal Carbohydrates: 79g Protein: 7g Fat: 40g Saturated Fat: 21g Polyunsaturated Fat: 17g Trans Fat: 1g Cholesterol: 149mg Sodium: 389mg Fiber: 4g Sugar: 62g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
Did you make this recipe?Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles or tag @farmgirlsdabble!
Hands down, this is the best German Chocolate cake I have ever had. Thank you for sharing your family’s recipe with us. Your dad was a very lucky guy.
Hands down, this is the best German Chocolate cake I have ever had. Thank you for sharing your family’s recipe with us. Your dad was a very lucky guy.
What kind of flour do I need?
How many servings does this recipe make? I’m just curious.
For years I have been making this cake at least twice a year. Once in May for my son’s birthday and then again in August for my husband’s birthday! I make it the way your mom does with the sides not iced.
OH…this looks SO good! Will be making this soon. Thanks for the recipe…
Delicious recipe, thank you!! The BF wanted a german chocolate rum cake for his birthday, so I poked some holes in the baked layers with a fork and drizzled on some rum… kept it nice and moist. :)
Yum! My favorite cake ever, and I make it exactly like this, only I toast the pecans and the coconut before making the frosting. Amazing! I just found your blog this morning and I love it! :-)
I just made this cake
I just wanted to say that this was absolutely delicious. Thank you so much for this recipe. I discovered your blog a few months ago and I have gained a lot of love for it. Thanks for blogging! :)
this was always my favorite bday cake but I’m sure it came in a box..but maybe not-I’ll try this again! thanks
Thanks for stopping by, Rae!
Truly I don’t think I would be able to stop myself if I got my hands on your dads b’day cake. It looks amazing!!
Hi Marla – so nice to hear from you! Thanks!
Hey! I wanted to let you know that I’m featuring your recipe today. Thanks so much for sharing it. I’d love for you to stop by if you get a chance.
Katie
I just paid you a visit, Katie – thanks for featuring my cake!
Maybe I should invest in a third cake tin though so I can make one!
So much yummy stuff, cakes from scratch are the best!! Would like to invite you to link up any & all of your delightful creations to The Homespun Bake Shop @ The Tattered Tag. It’s a great new place to share & find delicious inspiration.
Thank you, Christina. I will check out your site.
Are you bringing the cake this weekend? YUMMY!
Actually…I intentionally made this a few weeks ago, when Dad & Mom were visiting, so we could share it. Mom said she was going to try a new cake for Dad’s birthday this weekend, since he got his German Chocolate in his birthday month. :)