Introduction

Indulge in the rich, decadent goodness of this Family German Chocolate Cake—a timeless classic that brings warmth and comfort to every gathering. Originating from the 19th century (and named after Samuel German, not the country), this cake features layers of moist chocolate sponge paired with a luscious coconut-pecan frosting. Perfect for birthdays, holidays, or Sunday dinners, it’s a dessert that truly celebrates love, tradition, and family togetherness.

Ingredients

For the Cake:

• 1 package (4 oz) sweet baking chocolate (German’s brand preferred)
• ½ cup boiling water
• 1 cup butter (2 sticks), softened
• 2 cups granulated sugar
• 4 large eggs, separated
• 1 teaspoon vanilla extract
• 2 ½ cups cake flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup buttermilk

For the Coconut-Pecan Frosting:

• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 egg yolks, beaten
• ½ cup butter
• 1 teaspoon vanilla extract
• 1 ⅓ cups sweetened shredded coconut
• 1 cup chopped pecans

Instructions

For the Cake:

1. Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. Melt chocolate in boiling water; stir until smooth and set aside to cool slightly.
3. Cream butter and sugar until light and fluffy.
4. Add egg yolks one at a time, beating well after each addition. Stir in melted chocolate and vanilla.
5. Sift together flour, baking soda, and salt.
6. Alternate adding dry ingredients and buttermilk to the chocolate mixture, beginning and ending with dry ingredients.
7. Beat egg whites until stiff peaks form, then gently fold them into the batter.
8. Divide batter evenly into prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool cakes in pans for 10 minutes, then remove to wire racks to cool completely.

For the Frosting:

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

To Assemble:

1. Place one cake layer on a serving plate and spread frosting over the top.
2. Repeat with remaining layers, spreading frosting between layers and on top.
3. Optionally, garnish with extra pecans or chocolate shavings.

Description

This Family German Chocolate Cake is the epitome of homemade indulgence. Its buttery, tender crumb pairs perfectly with the caramel-like coconut-pecan frosting that seeps into each layer for a melt-in-your-mouth experience. The balance of rich chocolate and nutty sweetness makes it irresistible for chocolate lovers and dessert enthusiasts alike.

Tips

• Separate eggs carefully—any yolk in the whites can prevent them from whipping properly.
• Use room temperature ingredients for a smoother batter and better texture.
• Toast the pecans lightly before adding to the frosting for a richer flavor.
• Chill the cake for 30 minutes before slicing to make cleaner cuts.
• Store covered at room temperature for 2 days or refrigerate up to a week.

Correction

• Common mistake: Using unsweetened cocoa instead of baking chocolate changes the flavor and texture. Always use sweet German baking chocolate for authentic results.
• Overbaking: This cake dries out quickly if overbaked—check it a few minutes early.