German Chocolate Cake: A nostalgic slice of goodness.

Feeling nostalgic?  Whip up a Classic German Chocolate Cake topped with a mountain of rich chocolate curls.  In 1852, Sam German developed sweet baking chocolate, but it didn’t become well known until the 1950’s – Baker’s “German’s Sweet Chocolate”.  

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German Chocolate Cake

Double Stop Bake Shop
Classic German Chocolate Cake, topped with a mountain of chocolate curls.
3 from 1 vote
Course Dessert, Special Treat
Servings 12


CAKE LAYERS - Melt in double boiler:

  • 4 oz German's Sweet Chocolate
  • 1/2 cup water

In a mixing bowl, cream together:

  • 2 sticks unsalted butter, softened
  • 2 cups sugar
  • 4 egg yolks (place egg 4 whites in separate bowl)
  • 1 1/2 tsp. vanilla

Combine dry ingredients, sift, add alternately with buttermilk:

  • 2 cups flour (8.5 ounces)
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup buttermilk

In the separate bowl:

  • 4 egg whites


  • 1 1/2 cups sugar
  • 4 egg yolks
  • 12 oz. can evaporated milk
  • 1 1/2 sticks butter, salted
  • 2 tsp. vanilla
  • 7 oz. shredded coconut
  • 1 1/2 cups pecans, finely chopped


  • 1 bar of your favorite chocolate, for chocolate curls to top cake.


To make the cake layers:

  • Preheat oven to 350 degrees. Grease and flour 3 8in round cake pans.
  • In a double boiler, melt chocolate and water. Set aside.
  • In a mixing bowl, cream the sugar and softened butter until pale and fluffy. Add egg yolks and vanilla. Beat until combined.
  • Sift together the flour, baking soda, and salt. Add alternately with the buttermilk, beginning and ending with dry ingredients. Mix only until fully combined.
  • In a separate bowl with clean beaters, beat the egg whites until stiff peaks form. Gently fold into the cake batter.
  • Divide batter between 3 greased and floured 8in. cake pans. Bake for about 30 minutes at 350 degrees or until cakes test done with a toothpick. Cool in pans for 20 minutes and transfer to a rack to cool completely. While cake cools, make the icing.


  • In a saucepan over, combine sugar, egg yolks, evaporated milk, and butter. Cook over medium heat for about 13 to 14 minutes, whisking constantly. Remove from heat. Stir in vanilla. Add coconut and pecans, stir well, and let cool completely before frosting cake.
  • Make chocolate curls using a carrot peeler.


See upcoming video for decorating.  I like a naked german chocolate cake with lots of chocolate curls on top.  Enjoy!
Keyword Classic Cake, German Chocolate, Retro Dessert Cake

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