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German Chocolate Cake

  • Prep Time: 60 minutes
  • Cook Time: 40 minutes
  • Servings: 8 - 10
  • Course: Dessert

Take a slice of this deliciously classic recipe for German Chocolate Cake! Top it off with fresh coconut and pecans for a beautiful presentation.

Reynolds Kitchen Tips

Reynolds Kitchens tip

Bake the cake in a Reynolds® Bakeware non-stick cake pan with parchment lining for a delicious moist cake that removes from the pan with ease.

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Ingredients

  • For the Cake:
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup butter
  • 1 1/3 cups granulated sugar
  • 3 eggs
  • 1 1/2 teaspoons vanilla
  • 1 cup buttermilk
  • 3/4 cup melted semi-sweet chocolate
  • 2 Reynolds® Bakeware non-stick cake pans with parchment lining
  •  
  • For the Frosting:
  • 12 ounce can evaporated milk
  • 1 1/4 cup sugar
  • 3/4 cup butter
  • 7 lightly beaten egg yolks
  • 2 1/2 cups sweetened coconut flakes
  • 1 cup finely chopped pecans

Directions

Step 1

Preheat the oven to 350°.

Step 2

Whisk together the flour, baking soda and salt in a large bowl and set aside.

Step 3

Cream the butter and sugar together in a standing mixer with the paddle attachment on high speed until light and fluffy, about 6 to 8 minutes.

Step 4

Add 1 egg at a time on low speed until mixed in and then mix in the vanilla.

Step 5

Alternatively add in the flour mixture and buttermilk on low speed beginning with the dry ingredients and ending with the dry ingredients.

Step 6

Fold in the melted chocolate.

Step 7

Pour the batter in 2 Reynolds® Bakeware non-stick cake pans lined with parchment paper and bake in the oven at 350° for 35 to 40 minutes or until the center is firm.

Step 8

Cool the cakes to room temperature before removing the pan and the parchment paper.

Step 9

Whisk together the evaporated milk, sugar, butter and egg yolks over medium heat until it reaches 160°, about 12 to 14 minutes.

Step 10

Stir in the coconut and chill to room temperature before icing the chocolate cake.

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