German Chocolate Cake

Ali Larter’s Indulgent Twist on a Classic
This German Chocolate Cake isn’t your average layered dessert—it’s a full-blown celebration of rich flavor and texture. The recipe comes from actress and home baker Ali Larter, best known for her roles in Legally Blonde, Heroes, and Final Destination. When she’s not lighting up the screen, she’s turning heads in the kitchen with desserts that are both nostalgic and indulgently over-the-top.

A Cake That Stands on Its Own
Even without its famous frosting, this cake is a winner. Light, tender, and kissed with chocolate, each layer offers a moist crumb and a hint of cocoa that satisfies without overwhelming. The addition of semisweet chocolate folded into the batter gives it depth, while buttermilk ensures it stays airy and soft.

The Frosting That Steals the Show
But let’s be honest—it’s the coconut-pecan frosting that turns this dessert into an obsession. It’s buttery, sweet, and loaded with texture, thanks to toasted pecans and sweet coconut flakes. The frosting’s balance of caramel-like richness and nutty crunch makes it almost candy-like, spreading generously between and over the layers like a decadent quilt of flavor.

Plan Ahead for Maximum Pleasure
This is a cake that rewards patience. Make it the night before and let it rest—covered and refrigerated—to let the flavors meld and the frosting set perfectly. Before serving, allow it to come to room temperature so every bite delivers the full buttery experience.

Finishing Touches
For presentation, a scattering of chopped toasted pecans across the top is all you need. No piping, no fancy garnish—just rustic, indulgent charm. Serve with coffee, a glass of milk, or even a small scoop of vanilla ice cream if you’re feeling extra.

Storage Tips
This cake holds beautifully. Store it in an airtight container at room temperature for a day or refrigerate for up to two. Let it come to room temp before serving for the best texture and flavor.

This is more than dessert. It’s a moment. A throwback to old-school indulgence with a fresh, celebrity-approved flair.

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Ingredients:
CAKE:
1 1/2 sticks butter, unsalted, at room temperature, plus more for the pans
7 ounces semisweet chocolate, finely chopped
2 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
3/4 teaspoon salt
1 3/4 cups sugar
3 large eggs, at room temperature
1 large egg yolk, at room temperature
2 teaspoons vanilla extract
1 cup buttermilk

FROSTING
14 ounces pecans, chopped (12 ozs filling, 2 ozs topping)
2 sticks unsalted butter, at room temperature (plus 2 tablespoons)
2 14-oz can condensed milk, sweetened
3/4 cup packed light brown sugar
5 large egg yolks
10 ounces coconut flakes, sweetened (3 cups)
1 1/2 teaspoon vanilla extract
1/4 teaspoon salt

Instructions:
PREP PANS (part of prep time)
Preheat the oven to 350°.

Butter two 9-inch baking pans and line the bottoms with parchment paper.

TOAST PECANS (10 minutes)
Toast the pecans on a rimmed baking sheet in the oven until golden, 8 to 10 minutes. Let cool.

MELT CHOCOLATE (while pecans toast):
Set a heat-proof bowl over (but not in) a saucepan of simmering water. Add the chopped chocolate and melt, stirring occasionally (optionally, melt the chocolate in a microwave).

Let cool slightly.

MAKE CAKE BATTER (15 minutes):
In a medium bowl, whisk the flour with the cocoa powder, baking soda and salt.

In a large bowl, beat the 1-1/2 sticks of butter with the sugar until light and fluffy, 3 minutes.

Beat in the eggs and egg yolk, one at a time, then beat in the vanilla.

At low speed, beat in the buttermilk and the flour mixture in 3 alternating batches, ending with the flour mixture.

Fold in the melted chocolate until incorporated.

Scrape the batter into the prepared pans.

BAKE (30 minutes + 1 hour + 30 minutes to cool):
Bake for about 30 minutes, until a cake tester inserted in the center of the cakes comes out clean.

Transfer the cakes to a rack and let cool completely.

Turn the cakes out of the pans and peel off the parchment paper.

MAKE THE FROSTING (while cake bakes):
In a large saucepan, combine the butter, condensed milk and brown sugar and cook over moderately low heat, whisking frequently, until smooth.

Add the egg yolks and cook over moderately low heat, whisking frequently, until thickened, 8 to 10 minutes.

Transfer the frosting to a large bowl and stir in 3 cups of the pecans and the coconut, vanilla and salt; let cool.

ASSEMBLE CAKE (20 minutes):
Trim any “dome” off of one of the cakes so the top is flat.

Using a spoon or offset spatula, spread half of the frosting evenly over the trimmed cake.

Top with the second cake layer and spread the remaining frosting on top.

Garnish with the remaining pecans.

Per Serving (excluding unknown items): 1403 Calories; 87g Fat (53.8% calories from fat); 19g Protein; 149g Carbohydrate; 9g Dietary Fiber; 281mg Cholesterol; 710mg Sodium; 119g Total Sugars; 1mcg Vitamin D; 341mg Calcium; 4mg Iron; 774mg Potassium; 501mg Phosphorus. Exchanges: .