I crafted my Super Moist German Chocolate Cake, a delightful symphony of rich cocoa, mouthwatering frosting, and perfectly toasted pecans. Every bite bursts with deep, luxurious flavors that remind me of joyous gatherings. This cake invites you to savor its incredible texture and irresistible charm, stirring both nostalgia and excitement in every taste.

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I gotta tell ya, I’ve never made a cake as rich and gooey as this Best German Chocolate Cake In All The Land. When I first mixed 2 cups all-purpose flour with 2 cups granulated sugar and that 3/4 cup unsweetened cocoa powder, I knew somethin’ special was coming.

The recipe calls for 2 teaspoons baking soda, along with a pinch of salt, and my heart skipped a beat when I added 4 large egg yolks and a cup of evaporated milk. I mixed in some melted unsalted butter and vanilla extract for that extra decadent flavor.

Then, I beat 4 egg whites until they got stiff, foldin them in with buttermilk to create a vibe that’s both luxurious and just plain unique. I know some might think it’s way more complex than your everyday cake, but trust me, this super moist recipe is the ultimate treat for any dessert lover who craves a true chocolate explosion.

Why I Like this Recipe

I love how this cake is super chocolaty, its rich flavor and gooey texture just blow me away. I really dig how the frosting turns out light and airy thanks to the beaten egg whites even though it gets cooked a little bit. The mix of shredded coconut and pecans gives it a cool crunch that keeps things interesting for every bite. Plus, making the whole thing in layers makes it feel extra special and worth showing off to my friends even if I mess up a step here and there.

Ingredients

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All-purpose flour: It is a carbohydrate powerhouse giving the cake structure and light texture.
Granulated sugar: Sweetens the recipe while also tenderizing and browning the cake’s crust.
Unsweetened cocoa powder: Offers rich chocolate flavor and antioxidants making the cake special.
Evaporated milk: Lends creaminess and protein, ensuring a moist and delicate crumb.
Eggs: They bind ingredients, add richness and boost overall protein content.
Sweetened shredded coconut: Provides texture, fiber and a subtle tropical flavor twist.
Chopped pecans: Contribute crunch, healthy fats and a distinct nutty taste.
Egg whites: Whipped to stiffness, they lighten the combined mixture and give a spongy feel.

Ingredient Quantities

2 cups all-purpose flour

2 cups granulated sugar

3/4 cup unsweetened cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

4 large egg yolks

1 cup evaporated milk (for the cake)

1/2 cup melted unsalted butter (for the cake)

1 teaspoon vanilla extract (for the cake)

4 large egg whites, beaten until stiff

1/2 cup buttermilk

1 cup evaporated milk (for the frosting)

1 cup granulated sugar (for the frosting)

3 large egg yolks (for the frosting)

1/2 cup unsalted butter, chopped (for the frosting)

1 cup sweetened shredded coconut

1 cup chopped pecans

2 large egg whites, beaten until soft peaks form (for the frosting)

1 teaspoon vanilla extract (for the frosting)

How to Make this

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1. Preheat your oven to 350°F and grease three 9-inch cake pans so the batter doesn’t stick.

2. In a large bowl, sift together 2 cups flour, 2 cups sugar, 3/4 cup cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder, and 1/2 teaspoon salt.

3. In a separate bowl, whisk 4 egg yolks with 1 cup evaporated milk (for the cake), 1/2 cup melted unsalted butter, and 1 teaspoon vanilla extract until they are well combined.

4. Stir the wet ingredients into the dry and mix until just combined, then fold in the 4 beaten egg whites (stiff peaks) and 1/2 cup buttermilk very gently.

5. Divide the batter evenly among the prepared pans and bake for about 25-30 minutes until a toothpick inserted in the center comes out clean.

6. While the cake is in the oven, make the frosting. In a medium saucepan, combine 1 cup evaporated milk, 1 cup sugar (for the frosting), and 3 egg yolks (for the frosting). Stir constantly and let it come to a rolling boil for about 3 minutes.

7. Remove the saucepan from the heat and stir in 1/2 cup chopped butter, 1 cup sweetened shredded coconut, and 1 cup chopped pecans until everything is well mixed.

8. Allow the frosting to cool slightly, then in a separate bowl, beat 2 egg whites (for the frosting) until soft peaks form.

9. Gently fold the beaten egg whites and 1 teaspoon vanilla extract into the warm frosting mixture until it’s smooth and light.

10. Once the cakes are completely cooled, layer them on a serving plate, spread frosting between layers and over the entire cake, and serve up this rich, chocolatey, gooey delight!

Equipment Needed

1. Oven (make sure it’s preheated to 350°F)
2. Three 9-inch cake pans (greased beforehand so the batter won’t stick)
3. Large mixing bowl (for sifting and mixing the dry ingredients)
4. Another bowl (for whisking the egg yolks with evaporated milk, melted butter, and vanilla extract)
5. Whisk (for mixing ingredients and stirring the frosting)
6. Spatula (to gently fold in the beaten egg whites and mix the frosting)
7. Medium saucepan (used to cook the frosting ingredients)
8. Separate bowl (for beating the egg whites for the frosting until soft peaks form)
9. Toothpick (to check if the cakes are done)
10. Serving plate (for layering and presenting the final cake)
11. Measuring cups and spoons (to ensure all ingredients are added in the correct amounts)

FAQ

Q: How should I beat the egg whites for both the cake and frosting?

A: For the cake, beat 'em until stiff peaks form. For the frosting, beat until soft peaks form so you get that nice light, airy texture.

Q: Can I substitute evaporated milk if I can't find it?

A: It's best to use evaporated milk because it gives a richer taste, but if you really must, you can try heavy cream diluted with a little water.

Q: How do I tell when the cake is perfectly baked?

A: Use a toothpick in the center. If it comes out clean or with just a few crumbs, your cake is done. Overbaking may make it dry.

Q: Any special tips for mixing in the coconut and pecans?

A: Fold 'em in gently after the main batter is combined to keep that light texture while giving you those awesome bursts of flavor.

Q: Can I prep the cake ahead of time?

A: Yeah, you can bake it in advance and add the frosting later, but it tastes best when served fresh.

The Best German Chocolate Cake In All The Land Recipe Substitutions and Variations

If you dont have all-purpose flour, you can try a mix of whole wheat and all-purpose flour for a bit more wholesome taste.
You can use Dutch-processed cocoa powder instead of unsweetened cocoa powder. It might change the flavor a little, but it works just fine.
If you dont have buttermilk, mix a cup of milk with a tablespoon of lemon juice or vinegar and let it sit for 5 minutes, its a pretty good substitute.
For the evaporated milk in the frosting, you can use half-and-half mixed with a splash of water to get a similar consistency.
If youre out of granulated sugar, coconut sugar can work. It may give a slight caramel flavor, but many people like that twist.

Pro Tips

1. Make sure all your ingredients, especially the eggs and the milk, are at room temperature before you start—this way everything mixes together smoother and the thick batter stays light.
2. When you beat the egg whites, don’t rush it; take your time to get those stiff peaks right. Over-beating or under-beating can mess with the fluffiness of your cake and the frosting too.
3. Sift your dry ingredients really well before mixing them into the wet stuff so you avoid clumps and get that even texture in your cake.
4. If you’re into extra flavor, try toasting your pecans and even the shredded coconut lightly before using them in the frosting—it really brings out a nuttier taste that makes the cake unforgettable.

The Best German Chocolate Cake In All The Land Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

350

kcal

Equipment: 1. Oven (make sure it’s preheated to 350°F)
2. Three 9-inch cake pans (greased beforehand so the batter won’t stick)
3. Large mixing bowl (for sifting and mixing the dry ingredients)
4. Another bowl (for whisking the egg yolks with evaporated milk, melted butter, and vanilla extract)
5. Whisk (for mixing ingredients and stirring the frosting)
6. Spatula (to gently fold in the beaten egg whites and mix the frosting)
7. Medium saucepan (used to cook the frosting ingredients)
8. Separate bowl (for beating the egg whites for the frosting until soft peaks form)
9. Toothpick (to check if the cakes are done)
10. Serving plate (for layering and presenting the final cake)
11. Measuring cups and spoons (to ensure all ingredients are added in the correct amounts)

Ingredients

2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
4 large egg yolks
1 cup evaporated milk (for the cake)
1/2 cup melted unsalted butter (for the cake)
1 teaspoon vanilla extract (for the cake)
4 large egg whites, beaten until stiff
1/2 cup buttermilk
1 cup evaporated milk (for the frosting)
1 cup granulated sugar (for the frosting)
3 large egg yolks (for the frosting)
1/2 cup unsalted butter, chopped (for the frosting)
1 cup sweetened shredded coconut
1 cup chopped pecans
2 large egg whites, beaten until soft peaks form (for the frosting)
1 teaspoon vanilla extract (for the frosting)

Directions

Preheat your oven to 350°F and grease three 9-inch cake pans so the batter doesn't stick.
In a large bowl, sift together 2 cups flour, 2 cups sugar, 3/4 cup cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder, and 1/2 teaspoon salt.
In a separate bowl, whisk 4 egg yolks with 1 cup evaporated milk (for the cake), 1/2 cup melted unsalted butter, and 1 teaspoon vanilla extract until they are well combined.
Stir the wet ingredients into the dry and mix until just combined, then fold in the 4 beaten egg whites (stiff peaks) and 1/2 cup buttermilk very gently.
Divide the batter evenly among the prepared pans and bake for about 25-30 minutes until a toothpick inserted in the center comes out clean.
While the cake is in the oven, make the frosting. In a medium saucepan, combine 1 cup evaporated milk, 1 cup sugar (for the frosting), and 3 egg yolks (for the frosting). Stir constantly and let it come to a rolling boil for about 3 minutes.
Remove the saucepan from the heat and stir in 1/2 cup chopped butter, 1 cup sweetened shredded coconut, and 1 cup chopped pecans until everything is well mixed.
Allow the frosting to cool slightly, then in a separate bowl, beat 2 egg whites (for the frosting) until soft peaks form.
Gently fold the beaten egg whites and 1 teaspoon vanilla extract into the warm frosting mixture until it's smooth and light.
Once the cakes are completely cooled, layer them on a serving plate, spread frosting between layers and over the entire cake, and serve up this rich, chocolatey, gooey delight!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.