Try this Martha Stewart German Chocolate Cake Recipe. It is the best way to enjoy a classic layer cake that features a moist.
mild chocolate sponge and a thick, crunchy topping. Everyone loves a decadent slice of cake that is packed with toasted pecans and shredded coconut.
This Martha Stewart German Chocolate Cake Recipe is very easy. You do not need to be a professional pastry chef or have a specialized bakery to get it right.
Follow these simple steps for a perfect golden-brown bake today. Learning how to make Martha Stewart German Chocolate Cake is fun.
Your family will love the intense vanilla and sweet caramel flavor. The texture is soft, chewy on top, and very satisfying.
This Martha Stewart German Chocolate Cake Recipe uses high-quality items from your local grocer.
It is truly a foolproof masterpiece for everyone.
Martha Stewart German Chocolate Cake Recipe Intro
I love watching Martha Stewart prepare elegant and “Picture-Perfect” holiday desserts in her beautiful kitchen.
She makes the most delicious and timeless classics look very approachable for any home cook who values rich textures and high-quality ingredients.
One afternoon, I saw her melt together bars of sweet baking chocolate and fold in stiffly beaten egg whites for the lightest sponge I had ever seen.
It looked so silky and smelled amazing with the aroma of toasted pecans and simmering evaporated milk.
I wanted to try it for a special Sunday family celebration. My first try was a huge success.
My friends loved the thick, custardy frosting and asked for the secret to the perfect coconut-to-pecan ratio immediately.
Now, I make it for every celebratory evening. The smell of baking chocolate makes my house feel like a cozy chocolate shop.
You will love how classic it tastes. It is the best cake for a hungry crowd.
Equipment List
- Three 8-inch round cake pans.
- Three large mixing bowls.
- An electric hand mixer or stand mixer.
- A medium saucepan (for the frosting).
- A rubber spatula for folding.
- Measuring cups and spoons.
- A wire cooling rack.
Ingredients You Need for Martha Stewart German Chocolate Cake
Here are the ingredients for Martha Stewart German Chocolate Cake:
- For the Cake Layers:
- 4 ounces of sweet baking chocolate (like Baker’s), chopped.
- 1/2 cup of boiling water.
- 1 cup (2 sticks) of unsalted butter, softened.
- 2 cups of granulated sugar.
- 4 large eggs, separated (yolks and whites).
- 1 teaspoon of pure vanilla extract.
- 2 1/2 cups of all-purpose flour.
- 1 teaspoon of baking soda.
- 1/2 teaspoon of salt.
- 1 cup of buttermilk.
- For the Coconut-Pecan Frosting:
- 1 cup of evaporated milk.
- 1 cup of granulated sugar.
- 3 large egg yolks, lightly beaten.
- 1/2 cup (1 stick) of unsalted butter.
- 1 teaspoon of pure vanilla extract.
- 1 1/3 cups of sweetened shredded coconut.
- 1 cup of chopped pecans, toasted.
Step-by-Step Guide
1. Prep the Oven
Preheat your oven to 350°F (180°C). Grease and flour three 8-inch round pans and line the bottoms with parchment paper.
2. Melt the Chocolate
Place the chopped sweet chocolate in a small bowl and pour the boiling water over it. Stir until melted and smooth, then let it cool.
3. Cream and Combine
In your large bowl, beat the butter and sugar for 5 minutes. Add the egg yolks one at a time, then stir in the vanilla and cooled chocolate.
4. Mix the Dry
Whisk together the flour, baking soda, and salt. Add this to the butter mixture alternately with the buttermilk, starting and ending with the flour.
5. Fold the Whites
In a separate clean bowl, beat the 4 egg whites until stiff peaks form. Gently fold the whites into the thick batter using a spatula.
6. Bake the Layers
Divide the batter evenly among the three pans. Bake for 30 to 35 minutes until a toothpick comes out clean. Cool in the pans for 15 minutes.
7. Cook the Frosting
In a saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly for 12 minutes until thickened.
8. Finish and Frost
Remove the frosting from heat and stir in the vanilla, coconut, and pecans. Once cool, spread the thick frosting between the layers and over the top.
Tips to Make the Best Martha Stewart German Chocolate Cake
- Toast the pecans. Spending 5 minutes to toast your pecans in a dry skillet before adding them to the frosting unlocks a much deeper, nuttier flavor.
- Whip the whites. Folding in stiffly beaten egg whites is the secret to a light, airy sponge that can support the heavy, custardy frosting.
- Don’t over-mix. When folding the egg whites into the batter, use a slow “over and under” motion so you don’t deflate the air bubbles.
- Use Sweet Chocolate. Traditional German Chocolate Cake uses “Sweet Baking Chocolate” (48% cocoa), which is much milder than semi-sweet or dark chocolate.
- Stir the frosting. Do not stop stirring the frosting while it is on the stove; the egg yolks can scramble easily if they stay still for too long.
- Leave the sides. It is traditional to only frost the top and between the layers of this cake, leaving the beautiful chocolate sponge visible on the sides.
FAQs about Martha Stewart German Chocolate Cake
Is it from Germany?
No! It was named after Samuel German, an American who developed the “Sweet Baking Chocolate” used in the original recipe in 1852.
How do I store it?
Keep it in a closed container in the fridge for up to five days. The frosting contains eggs and milk, so it should not sit out for too long.
Can I use a Bundt pan?
Yes, but you will need to bake it for 50 to 60 minutes and pour the warm frosting over the top like a thick glaze.
Why is my frosting runny?
You may not have cooked it long enough. It should be thick enough to coat the back of a spoon and will continue to firm up as it cools.
Can I make it gluten-free?
Yes, you can swap the all-purpose flour for a high-quality gluten-free flour blend with xanthan gum for a similar texture.
Final Thoughts
This Martha Stewart German Chocolate Cake Recipe is a winner. It is sweet, nutty, and very easy to make.
You now know how to make Martha Stewart German Chocolate Cake at home. It is the perfect meal for a holiday dessert or a special family weekend treat.
Your family will love this special bakery-style masterpiece. The combination of coconut and pecans is perfect.
Making your own from-scratch cakes is a great way to show love. Just follow the steps and enjoy your meal.
Happy eating to you and your sweet family!
Martha Stewart German Chocolate Cake Recipe
Ingredients
- For the Cake Layers:
- 4 ounces of sweet baking chocolate like Baker’s, chopped.
- 1/2 cup of boiling water.
- 1 cup 2 sticks of unsalted butter, softened.
- 2 cups of granulated sugar.
- 4 large eggs separated (yolks and whites).
- 1 teaspoon of pure vanilla extract.
- 2 1/2 cups of all-purpose flour.
- 1 teaspoon of baking soda.
- 1/2 teaspoon of salt.
- 1 cup of buttermilk.
- For the Coconut-Pecan Frosting:
- 1 cup of evaporated milk.
- 1 cup of granulated sugar.
- 3 large egg yolks lightly beaten.
- 1/2 cup 1 stick of unsalted butter.
- 1 teaspoon of pure vanilla extract.
- 1 1/3 cups of sweetened shredded coconut.
- 1 cup of chopped pecans toasted.
Instructions
Prep the Oven
- Preheat your oven to 350°F (180°C). Grease and flour three 8-inch round pans and line the bottoms with parchment paper.
Melt the Chocolate
- Place the chopped sweet chocolate in a small bowl and pour the boiling water over it. Stir until melted and smooth, then let it cool.
Cream and Combine
- In your large bowl, beat the butter and sugar for 5 minutes. Add the egg yolks one at a time, then stir in the vanilla and cooled chocolate.
Mix the Dry
- Whisk together the flour, baking soda, and salt. Add this to the butter mixture alternately with the buttermilk, starting and ending with the flour.
Fold the Whites
- In a separate clean bowl, beat the 4 egg whites until stiff peaks form. Gently fold the whites into the thick batter using a spatula.
Bake the Layers
- Divide the batter evenly among the three pans. Bake for 30 to 35 minutes until a toothpick comes out clean. Cool in the pans for 15 minutes.
Cook the Frosting
- In a saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly for 12 minutes until thickened.
Finish and Frost
- Remove the frosting from heat and stir in the vanilla, coconut, and pecans. Once cool, spread the thick frosting between the layers and over the top.
Notes
- Toast the pecans. Spending 5 minutes to toast your pecans in a dry skillet before adding them to the frosting unlocks a much deeper, nuttier flavor.
- Whip the whites. Folding in stiffly beaten egg whites is the secret to a light, airy sponge that can support the heavy, custardy frosting.
- Don’t over-mix. When folding the egg whites into the batter, use a slow “over and under” motion so you don’t deflate the air bubbles.
- Use Sweet Chocolate. Traditional German Chocolate Cake uses “Sweet Baking Chocolate” (48% cocoa), which is much milder than semi-sweet or dark chocolate.
- Stir the frosting. Do not stop stirring the frosting while it is on the stove; the egg yolks can scramble easily if they stay still for too long.
- Leave the sides. It is traditional to only frost the top and between the layers of this cake, leaving the beautiful chocolate sponge visible on the sides.
