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Mamaw’s German Chocolate Cake Recipe

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4.3 from 20 reviews

Mamaw’s German Chocolate Cake is a classic, rich, and moist cake made from two boxes of German chocolate cake mix combined with instant chocolate pudding and sour cream for extra moisture. The cake is layered with a traditional pecan and coconut frosting made from scratch, featuring evaporated milk, egg yolks, and butter cooked on the stovetop to create a luscious, caramel-like texture. This homemade favorite is perfect for gatherings, offering 12 generous servings.

Ingredients

Cake

  • 2 boxes German Chocolate Cake mix
  • 2 (3.4 oz) boxes instant chocolate pudding
  • 16 ounces sour cream
  • 8 large eggs, room temperature
  • 1 1/2 cups water
  • 2/3 cup canola oil

Frosting/Filling

  • 2 cups evaporated milk
  • 2 cups sugar
  • 6 large egg yolks
  • 1 cup butter
  • 2 teaspoon vanilla extract
  • 4 cups shredded or flaked sweetened coconut, divided
  • 3 1/2 cups chopped pecans, divided

Instructions

  1. Preheat Oven and Prepare Pans: Preheat the oven to the temperature specified on the German chocolate cake mix box. Generously grease three cake pans to ensure the cakes do not stick during baking.
  2. Mix Cake Batter: In a large mixing bowl, combine the cake mix, instant chocolate pudding, sour cream, eggs, water, and canola oil. Mix on low speed with a stand or hand mixer just until the ingredients are blended, then increase to medium speed and mix for 2 minutes to develop a smooth batter.
  3. Bake Cakes: Evenly pour the batter into the three prepared cake pans. Bake for approximately 30 minutes or until a toothpick inserted into the center comes out clean. Once done, remove the pans from the oven and allow them to cool for about 5 minutes before turning the cakes out onto cooling racks to cool completely.
  4. Prepare Frosting: In a large saucepan, whisk together the evaporated milk and egg yolks until well combined. Add the butter and sugar to the mixture. Place the saucepan over medium-low heat on the stovetop, stirring constantly to melt the butter and prevent the eggs from curdling. Bring the mixture to a low boil, then continue cooking while stirring constantly for 12 minutes until thickened and caramel-like.
  5. Finish Frosting: Remove the pan from heat and stir in the vanilla extract. Add half of the shredded coconut and half of the chopped pecans to the frosting mixture. Stir thoroughly while allowing the mixture to cool slightly; the frosting will thicken as it cools. Once cooled a bit, fold in the remaining coconut and pecans, mixing well to combine evenly throughout.
  6. Assemble Cake: Place one cake layer onto a cake stand or turntable. Spread about one-third of the frosting generously on top, pushing the frosting outward to the edges. Repeat this process with the second and third cake layers, layering with frosting between each. Use a spatula to smooth the sides and fill any gaps between layers with leftover frosting. Apply any remaining frosting on top of the cake as a final layer.
  7. Store Cake: Cover the cake and store leftovers at room temperature for up to one day. For longer storage, cover and refrigerate the cake for up to one week to maintain freshness.

Notes

  • For best results, use room temperature eggs to ensure a smooth batter.
  • Make sure to stir the frosting constantly while cooking to prevent burning and curdling.
  • You can substitute pecans with walnuts if preferred.
  • This cake can be made a day ahead and stored in the refrigerator to allow the flavors to meld.
  • Let the cake layers cool completely before frosting to avoid melting the frosting.

Find it online: https://justsosavory.com/mamaws-german-chocolate-cake-recipe/