Chocolate Layer Cake with Coconut Pecan Frosting

  • Active Time 20m
  • Total Time 1h 5m

Makes 12 servings


  • Unsweetened cocoa powder
  • One 4-ounce package Baker’s® German’s® sweet chocolate
  • 1/2 cup boiling water
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups sugar
  • 4 eggs, separated
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • Coconut Pecan Frosting (see above)

Companion recipe: Coconut Pecan Frosting


Preheat the oven to 350 degrees F. Lightly butter three 9-inch cake pans. Line the bottoms of the pans with parchment paper. Dust the pans with cocoa.

In a small saucepan, melt the chocolate in the boiling water. Stir until smooth. Let cool to room temperature.

In a mixing bowl, sift together the flour, baking soda and salt.

In a large mixing bowl, with an electric mixer, cream the butter and sugar until light and fluffy. Beat in the egg yolks, one at a time, beating after each addition. Blend in the melted chocolate and the vanilla. Blend in 1/2 cup of the flour mixture and 1/4 cup of the buttermilk. Mix until smooth. Repeat until all the flour and buttermilk are used.

In a mixing bowl, with an electric mixer or a whisk, beat the egg whites until they form stiff peaks. Using one of the beaters or a whisk, fold the egg whites into the batter. Pour the batter into the prepared cake pans.

Bake the layers on the middle rack of the oven for 30-35 minutes, or until the layers spring back when lightly pressed in the centers.

Remove the layers from the oven. Run the edge of a knife between the cake and the sides of the pans. Let the cake cool in the pans for 15 minutes. Remove the layers from the pans and place on a rack. Let them cool to room temperature.

Fill and frost the cake with Coconut Pecan Frosting, using 2 tablespoons of frosting between each layer.

Recipe reprinted by permission of Doubleday. All rights reserved.

RecID 5500

nutrition information per serving

683 calories; 39g total fat; 189mg cholesterol; 276mg sodium; 79g carbohydrates; 2g fiber; 9g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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