I’m excited to share my favorite German Chocolate Cake Recip that’s surprisingly simple to prepare at home!
Imagine layers of rich, velvety chocolate goodness paired with a signature coconut-pecan frosting that’s utterly irresistible.
This beloved dessert, despite its name, is an American creation, named after Samuel German, who developed a specific type of baking chocolate.
My version strikes the perfect balance between deep flavor and sweetness in both the cake and the gooey, nutty frosting.
Table of Contents
German Chocolate Cake
Equipment
- Mixing bowls
- Whisk
- Electric mixer
- Cake pans
- Saucepan
- Spatula
Ingrédients
- 2 cups all-purpose flour
- 2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup hot water
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 egg yolks
- 1/2 cup butter
- 1 tsp vanilla extract
- 1 1/3 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
Make the Cake:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add buttermilk, oil, eggs, and vanilla. Mix until well combined.
- Stir in hot water slowly. Batter will be thin.
- Pour batter into prepared pans and bake for 30–35 minutes or until a toothpick inserted comes out clean. Let cakes cool completely.
Make the Frosting:
- In a saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat until thickened, about 10–12 minutes.
- Remove from heat. Stir in vanilla, coconut, and pecans. Let cool before frosting the cake.
Assemble the Cake:
- Spread the coconut-pecan frosting between the cake layers, on top, and around the sides as desired.
Nutrition
Key Takeaways
- Moist and easy-to-make dessert recipe
- Rich chocolate flavor with coconut-pecan frosting
- American creation with a unique history
- Perfect balance of flavor and sweetness
- Simple to prepare at home
The Story Behind German Chocolate Cake
You might be surprised to learn that German Chocolate Cake doesn’t actually come from Germany. The name is a nod to Samuel German, an American chocolatier who developed a type of sweet baking chocolate for the Baker’s Chocolate Company.
Origins of the Name
The cake’s name is directly linked to Samuel German’s innovation – Baker’s German’s Chocolate. This specific type of chocolate became the foundation for the cake’s recipe, which was first published in a Texas newspaper in 1957.
What Makes It Special
So, what sets German Chocolate Cake apart? It’s not just the moist cake layers made with melted chocolate, but the extraordinary frosting that’s become its signature. Unlike most layer cakes that use buttercream, German Chocolate Cake features a caramel-like frosting cooked on the stovetop and packed with toasted coconut and pecans for an incredible texture.
The contrast between the soft cake and the chewy, nutty frosting creates a perfect textural balance. The unique combination of flavors – chocolate, caramel, coconut, and pecans – makes this dessert both familiar and distinctive.
Traditional German Chocolate Cake is often presented as a « naked cake » with frosting only between the layers and on top, showcasing the beautiful contrast between the dark cake and golden frosting. This presentation style has become a hallmark of the cake’s charm.
Why This German Chocolate Cake Recipe Works
What makes this German Chocolate Cake recipe stand out is its perfect blend of moist chocolate cake and rich coconut pecan frosting. This cake is a masterclass in balance and flavor, with each component complementing the other beautifully.
Incredibly Moist Chocolate Layers
The cake layers in this recipe are incredibly moist, thanks to the perfect balance of ingredients. The deep chocolate flavor is rich without being overpowering, providing an ideal foundation for the sweet, nutty frosting that follows.
Rich Coconut Pecan Frosting
The frosting is a star of the show, made with toasted pecans and sweetened coconut. This gooey, caramel-like frosting is packed with texture and flavor, adding a delightful contrast to the tender cake.
| Component | Texture | Flavor |
|---|---|---|
| Chocolate Cake | Tender | Deep Chocolate |
| Coconut Pecan Frosting | Chewy & Crunchy | Sweet & Nutty |
Perfect Balance of Flavors
The harmony between the chocolate cake and coconut-pecan frosting is what makes this cake truly exceptional. Neither component overpowers the other; instead, they work together to create a complex yet familiar and comforting flavor profile.
Each element brings its own textural contribution: tender cake, chewy coconut, and crunchy pecans create a multi-dimensional experience in every bite. The slight caramel notes in the frosting complement the chocolate in the cake, enhancing the overall flavor experience.
Unlike some versions that add chocolate frosting to the sides, this traditional approach lets the two star components—chocolate cake and coconut-pecan frosting—shine without competition.
Ingredients You’ll Need
To get started with your German Chocolate Cake, you’ll need to gather a few essential ingredients and tools. Having everything ready before you begin will make the process smoother and more enjoyable.
For the Chocolate Cake
The foundation of a great German Chocolate Cake is its moist and flavorful chocolate cake layers. To achieve this, you’ll need the right ingredients.
Chocolate and Cocoa Powder
For the best flavor, use high-quality chocolate and cocoa powder. This will give your cake a deep, rich chocolate taste that’s hard to resist.
Dry Ingredients
In a large bowl, you’ll mix together flour, sugar, and other dry ingredients. Make sure they’re well combined before adding the wet ingredients.
Wet Ingredients
The wet ingredients, including eggs, butter, and buttermilk, will be mixed separately in another bowl before being incorporated into the dry ingredients.
For the Coconut Pecan Frosting
The coconut pecan frosting is a crucial component of the German Chocolate Cake. It’s what sets this cake apart from other chocolate cakes.
Base Ingredients
To make the frosting, you’ll start by cooking a mixture of evaporated milk, sugar, and egg yolks in a heavy-bottomed saucepan over medium heat.
Add-ins
Once the base is ready, you’ll add in shredded coconut, chopped pecans, and butter to create a rich and creamy frosting.
Equipment Needed
Having the right equipment is just as important as having the right ingredients. To prepare your cake pans, spray two 9-inch cake pans with nonstick cookie spray, line the bottoms with a circular piece of parchment paper, and then spray the parchment paper again. You’ll also need a stand mixer or a hand mixer to mix the cake batter, and a heavy-bottomed saucepan for the frosting.
Using the right equipment and ingredients will ensure that your German Chocolate Cake turns out perfectly. It’s worth taking the time to prepare everything before you start baking.
How to Make German Chocolate Cake From Scratch
Now that we have all the ingredients ready, let’s dive into making this delicious German Chocolate Cake from scratch! It’s a step-by-step process that requires some patience, but trust me, the end result is worth it.
Preparing Your Cake Pans
Before we start mixing our cake batter, we need to prepare our cake pans. Grease two 9-inch round cake pans and line the bottoms with parchment paper. This ensures that our cake layers will release easily once they’re baked and cooled.
Mixing the Cake Batter
Mixing the cake batter is where the magic begins. We’ll start by blooming the chocolate, then creaming the butter and sugar, and finally combining our wet and dry ingredients.
Blooming the Chocolate
Blooming the chocolate involves pouring hot water over the cocoa powder to bring out its rich flavor. This step is crucial for achieving a deep, chocolatey taste in our cake.
Creaming the Butter and Sugar
Creaming the butter and sugar until it’s light and fluffy is essential for incorporating air into our cake batter, which helps our cake layers to be moist and tender.
Combining Wet and Dry Ingredients
Once we have our butter and sugar creamed, we’ll alternately add our wet and dry ingredients, starting and ending with the dry ingredients. This ensures that our batter is well combined and our cake layers will be evenly textured.
Baking the Cake Layers
With our cake batter ready, it’s time to bake our cake layers. Divide the batter evenly between the prepared pans and smooth the tops. Bake in a preheated oven until a toothpick inserted into the center comes out clean.
Making the Coconut Pecan Frosting
While our cake layers are baking and cooling, we can start making our coconut pecan frosting. This involves cooking a base, then adding coconut and pecans to create a rich, caramel-like frosting.
Cooking the Base
Cooking the base of our frosting involves combining evaporated milk, sugar, and egg yolks in a saucepan and cooking until it thickens. This step requires constant stirring to prevent the mixture from burning.
Adding Coconut and Pecans
Once our frosting base is ready, we’ll stir in shredded coconut and toasted pecans. This gives our frosting a delicious texture and flavor that’s characteristic of German Chocolate Cake.
Assembling Your German Chocolate Cake
Assembling your German Chocolate Cake is the final step that brings all your hard work together into a showstopping dessert. Wait until your cake layers are completely cool before assembly—warm cakes can cause the frosting to melt and slide between layers.
For a traditional presentation, slice each of your two cake layers horizontally to create four thinner layers. Place your first layer on a cake stand or serving plate, then spread about 1/3 of your coconut pecan frosting evenly across the top. Continue stacking and frosting until you’ve used all layers, placing the final layer of frosting on top. You can keep the sides of the cake bare for that classic « naked cake » look or frost with Chocolate Buttercream Frosting if desired.
Frost the cake generously between all the German chocolate cake layers and add the coconut frosting to the top. Slice and serve, and enjoy the fruits of your labor!
Pro Tips for the Perfect German Chocolate Cake
The art of crafting the perfect German Chocolate Cake involves more than just following a recipe; it requires finesse and a few insider secrets. To help you achieve baking success, I’ve compiled some expert tips that cover everything from ingredient preparation to the final touches on your cake.
Ingredient Temperature Matters
Before you start mixing, ensure that your ingredients are at the right temperature. This is crucial for achieving a smooth batter and, ultimately, a tender crumb. Take the butter and eggs out of the refrigerator ahead of time to let them come to room temperature.
Choosing the Right Chocolate
The quality of chocolate you use can significantly impact the flavor of your cake. Opt for a high-quality dark or semi-sweet chocolate for the best results. Remember, the better the chocolate, the richer the flavor!
Properly Toasting Nuts and Coconut
Toasting nuts and coconut adds a depth of flavor and texture to your frosting. Spread them on a baking sheet and toast in a 350°F oven for about 5-7 minutes, or until fragrant and lightly browned. Keep an eye on them to prevent burning!
Frosting Consistency Tips
Achieving the right consistency for your coconut pecan frosting is key. If it’s too runny, it won’t hold its shape; if it’s too thick, it won’t spread evenly. Aim for a consistency that’s similar to mayonnaise – smooth and spreadable.
Cake Layering Techniques
Proper layering techniques are essential for a beautiful and structurally sound German Chocolate Cake. Slice each cake in half horizontally so you have 4 cake layers. Generously slather the frosting between all the layers, and don’t forget to add it to the top of the cake. For a classic look, leave the sides unfrosted to showcase the contrast between the dark cake and the golden frosting on top.
| Layering Tip | Description |
|---|---|
| Use a dollop of frosting as « glue » | Place a small amount of frosting on your cake stand or serving plate before adding the first cake layer to prevent it from sliding. |
| Leave a margin around the edges | When spreading frosting between layers, leave about 1/4 inch around the edge to allow for spreading when additional layers are added. |
| Chill before slicing | Chill your cake layers for 30 minutes before slicing them horizontally to ensure clean, even cuts. |
By following these pro tips, you’ll be well on your way to creating a German Chocolate Cake that’s not only delicious but also a feast for the eyes. Happy baking!
Variations and Customizations
German Chocolate Cake is a classic, but that doesn’t mean you can’t put your own spin on it. Whether you’re looking to adjust the sweetness level, change the format, or add a new layer of flavor, there are countless ways to make this recipe your own.
Adjusting Sweetness Levels
The traditional German Chocolate Cake is quite sweet, but you can easily adjust the sweetness to suit your personal preference. For instance, reducing the sugar in the cake layers by up to 1/4 cup total won’t affect the texture significantly but will let the chocolate flavor shine more prominently. As one baker noted, « Will probably cut back on the sugar next time as the icing was really sweet. »
In the frosting, you can reduce the sugar by up to 1/3 cup, but keep in mind that sugar contributes to the thickness and structure of the frosting. Using darker chocolate (semi-sweet or even bittersweet instead of German’s Sweet Chocolate) naturally reduces the overall sweetness while adding more complex chocolate notes.
Other Customization Ideas
You can also consider other variations such as adding a layer of chocolate buttercream between the cake layers or making a cupcake version of this recipe. If you’re looking for a smaller cake, you can easily halve the recipe to make a smaller dessert.
- Try adding a pinch of salt to both the cake and frosting to balance the sweetness.
- Experiment with different types of nuts or adding a hint of coffee to the batter for added depth.
By making a few simple adjustments, you can create a version of German Chocolate Cake that suits your taste preferences perfectly.
Storing and Serving Your German Chocolate Cake
To enjoy your German Chocolate Cake for days to come, proper storage is key. Because the cake features an egg-based coconut pecan frosting, it must be refrigerated. Store it in an airtight container or cover with plastic wrap for up to 3-4 days.
For longer storage, you can freeze individual slices wrapped in plastic wrap or the entire cake after a brief « flash freeze » to set the frosting. When you’re ready, thaw overnight in the refrigerator and bring to room temperature before serving. This ensures the cake retains its moisture and flavor.
FAQ
What’s the best way to store leftover cake?
To keep your cake fresh, store it in an airtight container at cool room temperature, away from direct sunlight.
Can I make the cake layers ahead of time?
Yes, you can bake the cake layers in advance! Simply wrap them tightly in plastic wrap and store at room temperature for up to 2 days or freeze for up to 2 months.
How do I achieve the perfect frosting consistency?
For the ideal frosting texture, make sure to cook the frosting over medium heat, stirring constantly, until it reaches your desired consistency. If it becomes too thick, you can thin it out with a little milk or cream.
Can I customize the cake with different types of nuts or flavorings?
Absolutely! Feel free to experiment with various nuts, like walnuts or hazelnuts, or add a hint of flavor with extracts like almond or coconut.
What’s the secret to moist cake layers?
The key to incredibly moist cake layers is using room temperature ingredients, not overmixing the batter, and not overbaking the cakes.
Can I use a different type of chocolate for the cake?
While the original recipe calls for a high-quality dark or semi-sweet bar, you can experiment with milk chocolate or a combination of chocolates to suit your taste preferences.
