German Chocolate Cake(Uncommonly Good; 3-Layer)
A rich, three-layer German Chocolate Cake with a moist chocolate base, filled with coconut pecan frosting, perfect for celebrations and chocolate lovers alike.
Ingredients
Instructions
- Melt the semi-sweet chocolate in boiling water, then let it cool.
- Cream the butter and sugar together until light and fluffy.
- Beat in the egg yolks one at a time, then stir in vanilla and the cooled chocolate mixture.
- In a separate bowl, combine the all-purpose flour, baking soda, and salt.
- Alternately add the flour mixture and buttermilk to the chocolate mixture, beginning and ending with the flour.
- Stir in the sour cream into the batter.
- In a clean bowl, beat the egg whites until stiff but not dry.
- Gently fold the beaten egg whites into the batter.
- Pour the batter evenly into three greased and floured 9-inch round cake pans lined with waxed paper on the bottoms.
- Bake at 350°F (175°C) for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes in the pans for 15 minutes, then remove and cool completely on wire racks.
- Spread coconut pecan filling between the layers and frost the top and sides with chocolate or white frosting.
Tips & Substitutions
For a richer flavor, consider using dark chocolate instead of semi-sweet. If you don’t have buttermilk, you can substitute it with regular milk mixed with a tablespoon of lemon juice or vinegar. Ensure that the egg whites are at room temperature before beating for better volume. This cake can be made ahead of time and stored properly to maintain freshness.
Serving Suggestions
Serve this German Chocolate Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with Easy Lemon Cream Salad Dressing For Fruit as a light side. For a festive touch, garnish with toasted coconut and pecans on top for added texture.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. If you need to keep it longer, refrigerate it for up to a week. To reheat, gently warm slices in the microwave for about 10-15 seconds or enjoy it cold. The flavors meld beautifully when chilled.
Nutrition & Diet Analysis (per serving)
Each serving of German Chocolate Cake(Uncommonly Good; 3-Layer) contains roughly 301 calories, with 2g protein, 18g carbohydrates, and 21g fat. It is an excellent source of vitamin C (20% of the Daily Value). Note that it is relatively high in sodium, at 1040mg per serving (45% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can bake the cake layers a day in advance. Once cooled, wrap each layer tightly in plastic wrap and store them in the refrigerator. Frost the cake just before serving to keep it fresh and maintain the texture.
What can I use if I don't have sour cream?
If you don't have sour cream on hand, you can substitute it with plain Greek yogurt or a mixture of cream cheese and milk. Both alternatives will give a similar tangy flavor and creamy texture to the cake.
How do I ensure my cake layers are even?
To achieve even cake layers, use a kitchen scale to measure the batter for each pan. Additionally, you can use a toothpick or a skewer to check for doneness and ensure that all layers bake uniformly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).