Looking for the ultimate German Chocolate Cake recipe? You’ve come to the right place! This classic dessert features moist chocolate cake layers, generously filled and frosted with a rich, decadent coconut pecan frosting. It’s the perfect showstopper for any special occasion or a delightful indulgence for your sweet tooth, embodying the traditional flavors of German chocolate perfection.
Key Ingredients for German Chocolate Cake
To create this magnificent German Chocolate Cake, you’ll need the following ingredients carefully measured and prepared:
For the German Chocolate Cake:
- 2 cups (400g) granulated sugar: For sweetness and moisture.
- 1 ¾ cups (210g) all-purpose flour: The base of our cake, providing structure.
- ¾ cup (64g) unsweetened cocoa powder: The star of the show, for deep chocolate flavor.
- 1 ½ teaspoons baking soda: Leavening agent for a light and airy texture.
- 1 teaspoon salt: Balances the sweetness and enhances flavor.
- 1 cup (240ml) buttermilk, room temperature: Adds tang and tenderizes the cake. If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon white vinegar or lemon juice and let sit for 5 minutes.
- ½ cup (120ml) vegetable oil: For richness and moisture.
- 2 large eggs, room temperature: Binds ingredients and adds structure.
- 1 teaspoon vanilla extract: Enhances all the flavors.
- 1 cup (240ml) boiling water: Activates the cocoa and baking soda, creating a very moist cake.
For the Classic Coconut Pecan Frosting:
- 1 cup (226g) unsalted butter, melted: The rich base of our frosting.
- 1 cup (200g) granulated sugar: Sweetens the frosting.
- 4 large egg yolks: Thickens and enriches the custard-like frosting.
- 1 teaspoon vanilla extract: For fragrant sweetness.
- 1 cup (85g) evaporated milk: Creates a creamy, smooth texture.
- 1 ½ cups (120g) flaked coconut, sweetened: The signature flavor and texture.
- 1 ½ cups (170g) chopped pecans: Adds crunch and nutty flavor.
How to Make German Chocolate Cake: A Culinary Delight
Get ready to create a show-stopping German Chocolate Cake that’s surprisingly easy to master! This recipe delivers a perfectly moist chocolate cake paired with a luxurious, rich coconut pecan frosting that’s both deliciously creamy and satisfyingly textural. The simplicity of assembly belies its impressive appearance and taste.
With approximately 45 minutes of active preparation time and about 30-35 minutes for baking, you’ll have this decadent dessert ready to impress in about an hour and a half of total effort.
Step-by-Step Instructions
Follow these detailed steps to bake your perfect German Chocolate Cake:
Part 1: Baking the German Chocolate Cake Layers
- Preheat Oven & Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. If you only have two, you can bake in batches. Line the bottoms with parchment paper for easy removal.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the granulated sugar, all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Make sure there are no lumps.
- Add Wet Ingredients (Except Boiling Water): Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for 2 minutes, until well combined and smooth. Scrape down the sides of the bowl as needed.
- Incorporate Boiling Water: Carefully pour the boiling water into the batter. Mix on low speed until just combined. The batter will be thin, this is expected and contributes to the cake’s moistness. Do not overmix.
- Divide and Bake: Divide the batter evenly among the prepared cake pans.
- Bake: Bake for 30-35 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean.
- Cool: Let the cake layers cool in the pans on a wire rack for 10-15 minutes. Then, carefully invert them onto the wire rack to cool completely before frosting. This is crucial for preventing crumbly frosting.
Part 2: Preparing the Classic Coconut Pecan Frosting
- Combine Frosting Base: In a medium saucepan, combine the melted butter, granulated sugar, egg yolks, and evaporated milk.
- Cook Frosting: Cook over medium heat, stirring constantly with a whisk, until the mixture thickens to a custard-like consistency and just begins to bubble (around 5-7 minutes). Do not boil vigorously or scramble the egg yolks. It should coat the back of a spoon. Remove from heat immediately.
- Add Flavor and Texture: Stir in the vanilla extract, flaked coconut, and chopped pecans until well combined.
- Cool Frosting: Let the frosting cool at room temperature, stirring occasionally, until it reaches a spreadable consistency. It will thicken as it cools. This can take 30-60 minutes. Do not refrigerate to speed up cooling, as it can become too stiff.
Part 3: Assembling the German Chocolate Cake
- Level Cake Layers (Optional): If your cake layers have domed tops, use a serrated knife to carefully level them, creating flat surfaces for easier stacking.
- First Layer: Place one cooled cake layer on your serving plate or cake stand. Spread about one-third of the coconut pecan frosting evenly over the top.
- Second Layer: Carefully place the second cake layer on top of the frosting. Spread another one-third of the frosting evenly over this layer.
- Final Layer & Frosting: Place the third cake layer on top. Spread the remaining frosting over the top and sides of the cake. For a classic German Chocolate Cake look, you might leave the sides “naked” or apply a thin crumb coat if desired.
- Chill (Optional): For easier slicing and to allow the frosting to set, you can chill the cake for at least 30 minutes before serving.
Why You’ll Love This German Chocolate Cake
You are absolutely going to adore this German Chocolate Cake recipe because it truly stands out! The main highlight is undoubtedly the incredibly moist, rich chocolate cake that practically melts in your mouth, perfectly complementing the star of the show: the creamy, sweet, and crunchy coconut pecan frosting. Making this at home not only brings the unparalleled joy of a freshly baked cake but also offers significant cost savings compared to bakery prices. You get to control the quality of ingredients, ensuring a superior taste experience.
The generous layers of toasted pecans and shredded coconut in the frosting aren’t just toppings; they are integral to the cake’s classic character, providing a delightful textural contrast to the smooth cake. If you’ve enjoyed our Classic Red Velvet Cake, you’ll find this German Chocolate Cake equally satisfying with its deep flavors and opulent frosting. Don’t wait – dive into the delicious world of homemade baking and try this recipe today!
What to Serve German Chocolate Cake With
While this German Chocolate Cake is a decadent dessert on its own, a few accompaniments can elevate the experience:
- Coffee or Espresso: A strong, dark roast coffee or a shot of espresso cuts through the richness of the cake beautifully.
- Milk: A cold glass of milk is a classic pairing for any chocolate cake, offering a refreshing contrast.
- Vanilla Bean Ice Cream: A scoop of homemade or high-quality vanilla bean ice cream provides a creamy, cool counterpoint to the warm, sweet cake if served slightly warm.
- Fresh Berries: A side of fresh raspberries or sliced strawberries adds a touch of tartness and brightness, balancing the sweetness.
- Coconut Liqueur (for adults): A small cordial of coconut liqueur, like Malibu, can enhance the coconut notes in the frosting.
Top Tips for Perfecting German Chocolate Cake
Achieving a flawless German Chocolate Cake is easier with these expert tips:
- Room Temperature Ingredients are Key: For both the cake and the frosting, ensure ingredients like eggs, buttermilk, and butter are at room temperature. This allows them to emulsify better, creating a smoother batter and a more uniform frosting.
- Don’t Overmix the Batter: Once the wet ingredients are added to the dry, mix just until combined. Overmixing can develop the gluten too much, resulting in a tough cake. The boiling water step should also be gently mixed.
- Leveling Your Cakes: If your cake layers dome, use a serrated knife to carefully level them once completely cooled. This ensures a stable, even stack and a professional appearance.
- Cool Cakes Completely: Do not attempt to frost warm cakes! The frosting will melt and slide off, creating a messy situation. Patience is key; ensure your cake layers are completely cool to the touch.
- Watch the Frosting Closely: When cooking the coconut pecan frosting, stir constantly and remove it from the heat as soon as it thickens to a custard-like consistency. Overcooking can lead to scrambled eggs or a grainy texture. It will continue to thicken as it cools.
- Customize Your Nuts: While pecans are traditional, feel free to substitute with walnuts or a mix of nuts if preferred, or omit them entirely for a nut-free version (though it won’t be authentic German Chocolate Cake then!).
- Grease and Flour Pans Properly: Don’t skimp on this step. Grease the pans thoroughly and then lightly flour them, tapping out excess. For extra security, line the bottoms with parchment paper. This prevents sticking and ensures your beautiful cakes release easily.
- Use a Scale for Accuracy: For precise measurements, especially with flour and sugar, using a kitchen scale for gram measurements can make a significant difference in baking consistency and results.
- Allow Frosting to Thicken: The coconut pecan frosting needs time to cool and thicken to the right consistency. If it’s too thin, it will run off the cake. If it’s too thick (which happens if you refrigerate it), it will be hard to spread. Room temperature cooling is best.
Storing and Reheating Tips for German Chocolate Cake
To keep your German Chocolate Cake tasting its best:
- Room Temperature: If serving within 1-2 days, you can store the cake, tightly covered, at cool room temperature. The frosting, being a rich, cooked custard, is generally stable at room temperature for a short period.
- Refrigeration: For longer storage, or if your kitchen is warm, refrigerate the cake. Cover it loosely with plastic wrap or place it in an airtight cake carrier. It will stay fresh for up to 5-7 days.
- Serving from Refrigerator: For the best flavor and texture, allow the refrigerated cake to come to room temperature for at least 30 minutes to an hour before serving. This softens the cake and frosting, making them more enjoyable.
- Freezing: German Chocolate Cake freezes beautifully.
- Unfrosted Layers: Wrap individual unfrosted cake layers tightly in plastic wrap, then in aluminum foil. They can be frozen for up to 3 months. Thaw overnight in the refrigerator before frosting.
- Frosted Cake: For a whole frosted cake, freeze it uncovered for 1-2 hours until the frosting is firm. Then, wrap it tightly in several layers of plastic wrap, followed by aluminum foil. This prevents freezer burn and protects the frosting. A frosted whole cake can be frozen for up to 1 month.
- Individual Slices: For convenience, freeze individual slices by wrapping each in plastic wrap and then foil.
- Thawing: Thaw frozen cake (whole or slices) overnight in the refrigerator. Let it come to room temperature for optimal taste before serving. Do not refreeze thawed cake.
Final Thoughts: German Chocolate Cake
This German Chocolate Cake recipe promises to deliver a truly unforgettable dessert experience. From its tender, moist chocolate layers to the star-studded coconut pecan frosting, every bite is a celebration of classic flavors and textures. It’s a recipe that not only tastes incredible but also creates lasting memories, whether it’s the centerpiece of a special occasion or a cherished family treat. We hope you enjoy baking and sharing this timeless classic as much as we do!
try also : Easy Pumpkin Dump Cake Recipe and find more in pinterest
German Chocolate Cake FAQs
Q: Can I use regular milk instead of buttermilk?
A: You can make a buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk and letting it sit for 5-10 minutes. However, using actual buttermilk will yield the best results for tenderness and flavor.
Q: My cake layers are sticking to the pan. What went wrong?
A: This usually happens if the pans weren’t adequately greased and floured, or if you didn’t line the bottoms with parchment paper. Ensure you prepare your pans thoroughly for easy release. Also, allow the cakes to cool in the pan for the recommended time before inverting.
Q: Can I make the coconut pecan frosting ahead of time?
A: Yes, you can make the frosting 1-2 days in advance. Store it in an airtight container in the refrigerator. When you’re ready to use it, let it come to room temperature and give it a good stir. If it’s too stiff, you can gently warm it over low heat, stirring constantly, until it’s spreadable again.
Q: Why is my cake dry?
A: A dry cake can result from overbaking, overmixing the batter, or incorrect ingredient measurements (especially too much flour or not enough liquid). Ensure your oven temperature is accurate and use a timer. Remove the cakes from the oven as soon as a skewer comes out clean.
Q: Is German Chocolate Cake actually from Germany?
A: Despite its name, German Chocolate Cake is an American creation! It gets its name from Sam German, an English-American baker who developed a sweet baking chocolate bar for Baker’s Chocolate Co. in 1852. The cake recipe that incorporates this chocolate became known as “German’s Chocolate Cake,” which was later shortened to German Chocolate Cake.