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German Sweet Chocolate Cake Recipe

This rich and decadent German Sweet Chocolate Cake features a moist chocolate base and a luscious coconut-pecan frosting. Perfectly balanced in sweetness and texture, it’s an indulgent dessert that’s ideal for special occasions—or anytime you’re craving something classic and delicious.
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Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine German
Servings 24 people
Calories 430 kcal

Equipment

  • 9x13-inch baking pan
  • Parchment paper
  • Microwave-safe bowl
  • Electric mixer
  • Mixing bowls (medium and large)
  • Whisk or beater for egg whites

Ingredients
  

  • ½ cup water
  • 1 oz buttermilk
  • 1 cup buttermilk
  • 4 large egg whites
  • 4 large egg yolks
  • 2 cups white sugar
  • 1 cup butter, softened
  • 2 cups all-purpose flour
  • ¼ tsp salt
  • 1 tsp baking soda
  • 1 tsp vanilla extract

Coconut-Pecan Frosting

  • 1½ cups white sugar
  • 1 package flaked coconut
  • 1½ tsp vanilla extract
  • 1½ cups chopped pecans
  • 12 fluid ounces evaporated milk
  • ¾ cup butter
  • 4 large egg yolks

Instructions
 

  • Preheat your oven to 350°F (175°C) and line the bottom of a 9x13-inch baking pan with parchment paper.
  • In a microwave-safe bowl, combine chocolate and water and heat on high until melted and smooth, about 1 1/2 to 2 minutes, stirring once halfway; set aside.
  • In a medium bowl, mix together flour, baking soda, and salt.
  • In a large bowl, cream together sugar and butter with an electric mixer until light and fluffy.
  • Add egg yolks one at a time, beating well after each addition, then stir in melted chocolate and vanilla until fully incorporated.
  • Add the flour mixture alternately with buttermilk, mixing until smooth after each addition.
  • In a separate clean bowl, beat the egg whites until soft peaks form, then gently fold them into the batter.
  • Pour the batter into the prepared pan and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow the cake to cool completely on a wire rack.
  • For the frosting, in a large saucepan, combine milk, sugar, butter, egg yolks, and vanilla.
  • Cook over medium heat, stirring constantly, until the mixture is thick and golden brown, about 12 minutes.
  • Remove from heat and stir in coconut and pecans.
  • Let the frosting cool to room temperature—it will thicken as it cools.
  • Once the cake is completely cool, spread the frosting evenly over the top.

Notes

  • Use room temperature eggs and butter for better mixing and texture.
  • Be careful not to overbeat the egg whites or they’ll become stiff and hard to fold in.
  • Use a serrated knife or dental floss to level the cake if layering.