Embark on a culinary journey with our best German chocolate cake recipe, a definitive guide to creating this iconic dessert. This recipe demystifies the creation of a moist, rich chocolate cake crowned with a luscious, pecan-studded coconut frosting, offering a foolproof path to homemade perfection.
Key Ingredients for The Best German Chocolate Cake
For the Chocolate Cake Layers:
- 2 cups (250g) all-purpose flour
- 2 cups (400g) granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (170g) unsalted butter, softened
- 2 large eggs, at room temperature
- 1 cup (240ml) buttermilk, at room temperature
- 1/2 cup (120ml) strong brewed coffee, hot
- 1 teaspoon vanilla extract
- 1/2 cup (45g) unsweetened cocoa powder
For the German Chocolate Frosting:
- 1 cup (227g) unsalted butter
- 1 cup (200g) packed light brown sugar
- 1/2 cup (120ml) evaporated milk
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1 1/2 cups (160g) chopped pecans
- 7 ounces (198g) shredded sweetened coconut
How to Make The Best German Chocolate Cake
This best German chocolate cake recipe is remarkably straightforward to assemble, promising a deeply satisfying moist chocolate cake paired with an iconic, sweet, and nutty frosting. With a preparation time of about 45 minutes and baking time of 30-35 minutes, you’ll soon be enjoying a truly decadent treat.
Step-by-Step Instructions
For the Chocolate Cake Layers:
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. For extra security against sticking, you can also line the bottoms with parchment paper rounds.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, salt, and unsweetened cocoa powder. Ensure these dry ingredients are thoroughly combined to distribute the leavening agents evenly.
- Cream Butter and Sugar (Initial Stage): Add the softened unsalted butter to the dry ingredients. Using an electric mixer on medium speed, mix until the mixture resembles coarse crumbs. This process helps to aerate the dry ingredients and incorporate the fat.
- Add Wet Ingredients (Eggs and Buttermilk): In a separate medium bowl, whisk together the room-temperature eggs and buttermilk until well combined.
- Incorporate Wet into Dry: With the mixer on low speed, gradually add the egg and buttermilk mixture to the dry ingredients. Beat until just combined, being careful not to overmix. Overmixing can develop the gluten too much, leading to a tougher cake.
- Add Hot Coffee and Vanilla: Carefully pour the hot brewed coffee and vanilla extract into the batter. Mix on low speed until the batter is smooth and well-combined. The hot coffee blooms the cocoa powder, intensifying the chocolate flavor and contributing to the cake’s moistness. The batter will be thin at this stage, which is perfectly normal.
- Bake the Layers: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean.
- Cool the Cakes: Let the cakes cool in their pans for about 10-15 minutes before inverting them onto a wire rack to cool completely. Ensure the cakes are entirely cool before frosting to prevent the frosting from melting.
For the German Chocolate Frosting:
- Melt Butter and Sugar: In a medium saucepan over medium heat, melt the unsalted butter. Add the packed light brown sugar and stir until well combined and smooth.
- Add Evaporated Milk: Pour in the evaporated milk and stir until the mixture is smooth. Bring the mixture to a gentle boil, stirring constantly.
- Cook and Thicken: Reduce the heat to low and let the mixture simmer for about 3-4 minutes, stirring occasionally, until it thickens slightly.
- Temper Egg Yolks: In a separate small bowl, lightly whisk the egg yolks. Very gradually, while whisking constantly, ladle about 1/2 cup of the hot saucepan mixture into the egg yolks. This process, called tempering, prevents the egg yolks from scrambling.
- Combine and Cook Further: Pour the tempered egg yolk mixture back into the saucepan with the rest of the frosting. Continue to cook over low heat, stirring constantly, until the frosting thickens further and coats the back of a spoon. Do not boil.
- Add Vanilla, Pecans, and Coconut: Remove the saucepan from the heat. Stir in the vanilla extract, chopped pecans, and shredded sweetened coconut. Mix until everything is evenly distributed.
- Cool Slightly Before Frosting: Let the frosting cool for about 15-20 minutes before spreading it onto the cooled cake layers. It will continue to thicken as it cools.
Assembling The Best German Chocolate Cake:
- Layer the Cakes: Place one cooled cake layer on your serving plate or cake stand.
- Apply Frosting: Generously spread about one-third of the prepared German chocolate frosting over the first cake layer, ensuring it reaches the edges.
- Add Second Layer: Carefully place the second cake layer on top of the frosted first layer.
- Frost the Top and Sides: Spread the remaining frosting evenly over the top and sides of the entire cake, creating a beautiful, textured finish with the pecans and coconut.
Why You’ll Love This The Best German Chocolate Cake
Prepare to fall head over heels for our best German chocolate cake, a true masterpiece of chocolatey indulgence. The star of this show is undoubtedly the impossibly moist and tender chocolate cake, which serves as the perfect canvas for the legendarily rich and gooey German chocolate frosting. This isn’t just any frosting; it’s a creamy, sweet concoction studded with toasted pecans and shredded coconut that melts in your mouth, offering a delightful textural contrast to the cake.
Making this best German chocolate cake at home is not only incredibly rewarding but also surprisingly economical compared to purchasing a similarly decadent cake from a bakery. Imagine the joy of presenting this stunning creation, knowing you crafted it with your own hands, saving money without compromising on flavor or visual appeal. Unlike a simple chocolate buttercream, the classic German chocolate frosting provides an unparalleled balance of sweet, nutty, and tropical notes. Ready to impress? Dive into this recipe and experience pure dessert bliss!
Storing and Reheating Tips
To keep your best German chocolate cake fresh and delicious, proper storage is key. Store any leftover cake in an airtight container at room temperature for up to 2 days, provided your environment is not too warm, as the frosting contains dairy and eggs. For longer storage, it’s best to refrigerate the cake in an airtight container for up to 4-5 days. The frosting may firm up slightly in the refrigerator; to soften it before serving, let the cake sit at room temperature for about 30 minutes to an hour.
Freezing is also a great option for future cravings. Wrap individual slices or the entire cake tightly in plastic wrap, then in aluminum foil, and freeze for up to 2-3 months. To reheat from frozen, thaw overnight in the refrigerator and then bring to room temperature for about 30 minutes before enjoying. Reheating individual slices can be done briefly in a microwave on low power (about 10-15 seconds) if you prefer a slightly warm cake, but it’s generally best enjoyed at room temperature.
Final Thoughts
This best German chocolate cake recipe is your ticket to creating an unforgettable dessert experience. Its rich chocolate layers and iconic frosting are sure to delight everyone, so gather your ingredients and bake this classic with confidence!
The Best German Chocolate Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. For extra security against sticking, you can also line the bottoms with parchment paper rounds.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, salt, and unsweetened cocoa powder. Ensure these dry ingredients are thoroughly combined to distribute the leavening agents evenly.2 cups all-purpose flour, 2 cups granulated sugar, 1 teaspoon baking soda, 1/2 teaspoon salt, 1/2 cup unsweetened cocoa powder
- Add the softened unsalted butter to the dry ingredients. Using an electric mixer on medium speed, mix until the mixture resembles coarse crumbs. This process helps to aerate the dry ingredients and incorporate the fat.3/4 cup unsalted butter, softened
- In a separate medium bowl, whisk together the room-temperature eggs and buttermilk until well combined.2 large eggs, at room temperature, 1 cup buttermilk, at room temperature
- With the mixer on low speed, gradually add the egg and buttermilk mixture to the dry ingredients. Beat until just combined, being careful not to overmix. Overmixing can develop the gluten too much, leading to a tougher cake.
- Carefully pour the hot brewed coffee and vanilla extract into the batter. Mix on low speed until the batter is smooth and well-combined. The hot coffee blooms the cocoa powder, intensifying the chocolate flavor and contributing to the cake’s moistness. The batter will be thin at this stage, which is perfectly normal.1/2 cup strong brewed coffee, hot, 1 teaspoon vanilla extract
- Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean.
- Let the cakes cool in their pans for about 10-15 minutes before inverting them onto a wire rack to cool completely. Ensure the cakes are entirely cool before frosting to prevent the frosting from melting.
- In a medium saucepan over medium heat, melt the unsalted butter. Add the packed light brown sugar and stir until well combined and smooth.1 cup unsalted butter, 1 cup packed light brown sugar
- Pour in the evaporated milk and stir until the mixture is smooth. Bring the mixture to a gentle boil, stirring constantly.1/2 cup evaporated milk
- Reduce the heat to low and let the mixture simmer for about 3-4 minutes, stirring occasionally, until it thickens slightly.
- In a separate small bowl, lightly whisk the egg yolks. Very gradually, while whisking constantly, ladle about 1/2 cup of the hot saucepan mixture into the egg yolks. This process, called tempering, prevents the egg yolks from scrambling.4 large egg yolks
- Pour the tempered egg yolk mixture back into the saucepan with the rest of the frosting. Continue to cook over low heat, stirring constantly, until the frosting thickens further and coats the back of a spoon. Do not boil.
- Remove the saucepan from the heat. Stir in the vanilla extract, chopped pecans, and shredded sweetened coconut. Mix until everything is evenly distributed.1 teaspoon vanilla extract, 1 1/2 cups chopped pecans, 7 ounces shredded sweetened coconut
- Let the frosting cool for about 15-20 minutes before spreading it onto the cooled cake layers. It will continue to thicken as it cools.
- Place one cooled cake layer on your serving plate or cake stand.
- Generously spread about one-third of the prepared German chocolate frosting over the first cake layer, ensuring it reaches the edges.
- Carefully place the second cake layer on top of the frosted first layer.
- Spread the remaining frosting evenly over the top and sides of the entire cake, creating a beautiful, textured finish with the pecans and coconut.