Real Recipes From Real Home Cooks ®

daddy's birthday cake - german chocolate cake

(10 ratings)
Blue Ribbon Recipe by
lisa halsey
Odessa, MO

Dad called me just before his 75th birthday and asked me to bring him a cake for his birthday dinner because Mom had him on a diet. I was under strict orders to not mention that he asked for a cake. He loves chocolate cake and coconut. So I thought if I was taking the rap for his birthday cake, I was going to make it an impressive one.

Blue Ribbon Recipe

The flavors in this German chocolate cake are amazing! It's a rich and decadent cake. The chocolate cake layers are tender and melt in your mouth. German chocolate cake is known for its coconut pecan frosting and this one is rich and buttery. It makes the cake. Made with high-quality chocolate, the whipped ganache is very rich. Once assembled, this is a restaurant-quality German chocolate cake. It does take a while to prepare to build the layers and allow elements to cool, so it's a special occasion cake. You taste the love in every decadent bite.

— The Test Kitchen @kitchencrew
(10 ratings)
yield 10 -12
prep time 1 Hr 20 Min
cook time 55 Min
method Bake

Ingredients For daddy's birthday cake - german chocolate cake

  • CAKE
  • 1 box
    german chocolate cake mix
  • 1 pkg
    Germans sweet chocolate (4 oz)
  • 4 Tbsp
    chocolate instant pudding mix
  • 3/4 c
    hot water
  • 1/2 c
    sour cream
  • 1/4 c
    vegetable oil
  • 4 lg
    eggs, separated
  • 1 can
    evaporated milk (12 oz)
  • 1 1/2 c
  • 1 1/2 stick
    real butter (not margarine)
  • 4 lg
    egg yolks, lightly beaten
  • 1 1/2 tsp
    vanilla extract
  • 2 c
    toasted sweetened flaked coconut
  • 1 1/2 c
    toasted chopped pecans (save a few 1/2 pieces for garnish)
  • 16 oz
    semi-sweet chocolate, chopped
  • 1 1/2 c
    heavy whipping cream
  • 2 tsp
    vanilla extract

How To Make daddy's birthday cake - german chocolate cake

  • Oven set to preheat.
    TO MAKE CAKE: Preheat oven to 325. Spray 3 8" round cake pans or 2 9" rounds with cooking spray and dust with cocoa. Shake excess out of pans.
  • Melted Germans chocolate in a bowl.
    Chop the Germans chocolate into 1" pieces. Place in a microwave-safe bowl and cook on high for 1 to 1 1/2 minutes stopping and stirring every 30 seconds until chocolate is melted.
  • Egg whites beat until fluffy.
    Beat egg whites until stiff peaks form and set aside.
  • Cake batter ingredients combined in a bowl.
    Place sour cream and oil in a large mixing bowl. Mix till incorporated. Add pudding mix and melted chocolate and mix until all comes together. Then add cake mix and hot water. Mix together. Then add egg yolks one at a time. Beat on low until all ingredients are combined for about 30 seconds. Scrape down the sides of the bowl and increase mixer speed to medium and beat 1 1/2 minutes longer. The batter should look smooth and thickened.
  • Folding in egg whites.
    Fold in whipped egg whites.
  • Batter poured into cake pans.
    Divide batter between pans and smooth tops.
  • Chocolate cake baking in the oven.
    Place pans side by side on the oven's middle rack. Bake 29 to 33 min or until done.
  • Baked cakes cooling on a wire rack.
    Transfer cakes in the pan to a wire rack. Let cool 5 minutes. Then turn out cakes right side up on the rack and let cool completely 20 minutes or longer.
  • Toasting coconut and pecans.
    TO MAKE FILLING: Spread coconut on one sheet pan and the chopped pecans on another. Toast in a 350 degree oven for 4 to 5 min just until light brown. Stir around coconut and pecans after about 2 to 2 1/2 minutes.
  • Stirring vanilla into heated evaporated milk, sugar, butter, and egg yolks.
    Place evaporated milk, sugar, butter, and egg yolks in a large saucepan over medium heat. Cook stirring constantly with a wooden spoon until thickened and golden brown in color 9this will take at least 15 minutes). Remove from heat and stir in vanilla. Let the filling cool 5 minutes.
  • Mixing toasted coconut and pecans into evaporated milk mixture.
    After 5 minutes, fold in toasted pecans and coconut. Let cool for another 15 minutes or till room temperature.
  • Chopped chocolate in a bowl.
    TO MAKE CHOCOLATE GANACHE FROSTING: Place chopped semi-sweet chocolate in a large mixing bowl.
  • Pouring heated cream over chopped chocolate.
    Pour cream into a small heavy saucepan and place over medium-high heat and bring to boil stirring constantly. Remove the cream from the heat and pour over chocolate pieces. Using a wooden spoon stir until chocolate is melted.
  • Stirring in vanilla extract.
    Stir in vanilla and let cool at room temperature 45 minutes to 1 hour.
  • Whipping cooled chocolate.
    Once the ganache is cool, whip with mixer for 1 to 2 minutes.
  • Cakes sliced in half.
    TO ASSEMBLE CAKE: If you baked 2 9" layers slice each layer in 1/2 to make 4 layers or if using 3 8" layers no need to slice.
  • Coconut frosting on top of a layer of cake.
    Place bottom layer cut side up on cake plate spread 1 cup of filling over layer to edges. Place next layer cut side down, spread another cup of filling over layer repeat with final 2 layers. On the final layer on 8 or 9" cakes use the rest of the filling on the top spread to the edges of the cake.
  • Icing the cake with the whipped ganache.
    Ice sides of with whipped ganache. Place ganache in a piping bag with a large star tip. Pipe a border around the bottom of the cake. Pipe rosettes around the top of the cake and one in the center. Place reserved pecan halves in rosettes.