Get ready to bake a true classic with this amazing German chocolate cake recipe. This iconic dessert features beautifully moist chocolate layers, creating a rich foundation for its signature flavor. The star of the show is undoubtedly the decadent coconut pecan frosting, cooked to perfection. A unique chocolate buttercream frosting adds another layer of deliciousness, making this a truly special treat for any occasion.
Why You’ll Love This German Chocolate Cake
Making this German chocolate cake will quickly become a favorite for several reasons. You’ll achieve a perfect moist and tender texture every single time, thanks to thoughtful ingredient choices. Enjoy a beautifully balanced sweet and rich flavor profile that satisfies without being overwhelming. This impressive dessert presents beautifully, making it ideal for impressing guests or celebrating special moments. The straightforward steps make homemade goodness accessible, even for beginners. It truly is the perfect German chocolate cake recipe for any special occasion or a delightful family dessert.
Ingredients
This German chocolate cake recipe uses simple ingredients to create incredible flavor. Gather everything before you begin for a smooth baking process.
For the Cake:
- 2 cups granulated sugar (400 g)
- 1 3/4 cups all-purpose flour (210 g)
- 3/4 cup unsweetened cocoa powder (75 g)
- 1 1/2 teaspoons baking powder (6 g)
- 1 1/2 teaspoons baking soda (7.5 g)
- 1 teaspoon salt (5 g)
- 2 large eggs
- 1 cup buttermilk (240 ml)
- 1/2 cup oil (vegetable or canola oil) (120 ml)
- 2 teaspoons vanilla extract (10 ml)
- 1 cup boiling water (240 ml)
For the Coconut Pecan Frosting:
- 1/2 cup light brown sugar (100 g)
- 1/2 cup granulated sugar (100 g)
- 1/2 cup butter (115 g)
- 3 large egg yolks
- 3/4 cup evaporated milk (180 ml)
- 1 Tablespoon vanilla extract (15 ml)
- 1 cup chopped pecans (120 g)
- 1 cup shredded sweetened coconut (80 g)
For the Chocolate Buttercream Frosting:
- 1/2 cup butter (115 g)
- 2/3 cup unsweetened cocoa powder (65 g)
- 3 cups powdered sugar (360 g)
- 1/3 cup evaporated milk (80 ml)
- 1 teaspoon vanilla extract (5 ml)
Notes & Substitutions
Buttermilk provides essential moisture and tenderness to the cake.
According to research in the baking industry, buttermilk improves the flavor and texture of baked goods.
If you don’t have it, combine 1 cup of regular milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes. Vegetable or canola oil keeps the cake incredibly moist, while butter can sometimes make it denser. Use natural unsweetened cocoa powder for a classic flavor, or Dutch-processed for a darker, milder taste. Good quality vanilla extract truly elevates all the flavors in this classic dessert.
Equipment
You will need a few standard kitchen tools for this homemade German chocolate cake. Gather two 8 or 9-inch round baking pans to create your layers. Have parchment paper rounds ready for easy release. Large mixing bowls are essential for preparing the batters and frostings. A medium saucepan will be used for cooking the luscious coconut pecan topping. Wire cooling racks allow your cakes to cool evenly. An electric mixer (stand or hand-held) simplifies the frosting process. A piping bag and tips are optional for decorative flair.
Instructions
This step-by-step guide helps you create a magnificent German chocolate cake recipe. Follow each part carefully for the best results.
Prepare the Cake Layers:
Preheat your oven to 375°F (190°C). Grease and flour two 8 or 9-inch round baking pans, then line the bottoms with parchment paper rounds for easy cake release. This ensures perfect layers for your chocolate cake.
In a large mixing bowl, whisk together the granulated sugar, all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Set aside your dry cake ingredients.
In another bowl, combine the eggs, buttermilk, vegetable or canola oil, and 2 teaspoons vanilla extract. Whisk these wet cake ingredients until well blended.
Gradually add the wet ingredients to the dry ingredients, mixing on low speed with an electric mixer until just combined. Do not overmix. Carefully pour in the boiling water, mixing until the batter is smooth. The batter will be thin.
Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cakes cool in their pans for 10-15 minutes before inverting them onto wire cooling racks. Allow them to cool completely before frosting. This is crucial for a perfectly structured German chocolate cake.
Make the Coconut Pecan Frosting:
In a medium saucepan, combine the light brown sugar, granulated sugar, 1/2 cup butter, egg yolks, and 3/4 cup evaporated milk. Whisk these ingredients together until smooth.
Cook the mixture over medium heat, stirring constantly, for about 10-12 minutes. The frosting will thicken significantly and should reach a gentle boil. Continue stirring until it’s thick enough to coat the back of a spoon.
Remove the saucepan from the heat. Stir in the 1 tablespoon vanilla extract, chopped pecans, and shredded sweetened coconut.
Transfer the coconut pecan frosting to a heatproof bowl and let it cool completely. It will thicken further as it cools.
Prepare the Chocolate Buttercream Frosting:
In a large bowl, melt 1/2 cup butter. Whisk in 2/3 cup unsweetened cocoa powder until smooth.
Gradually add the 3 cups powdered sugar, alternating with 1/3 cup evaporated milk. Beat with an electric mixer until the frosting reaches a smooth, spreading consistency.
Stir in 1 teaspoon vanilla extract. If the frosting is too thick, add a tiny bit more evaporated milk; if too thin, add more powdered sugar.
Assemble the Cake:
Place one cooled cake layer onto your serving plate or cake stand. Spread a thin layer of the chocolate buttercream frosting over the top of this cake layer.
Spoon half of the cooled coconut pecan frosting evenly over the chocolate buttercream, spreading it gently to the edges.
Carefully place the second cake layer on top. Cover the entire cake, sides and top, with the remaining chocolate buttercream frosting. Use an offset spatula for smooth coverage.
Finally, spoon the remaining coconut pecan frosting on top of the cake, creating a beautiful mound in the center. Your homemade German chocolate cake recipe is now complete!
Pro Tips & Troubleshooting
Follow these tips for the best results when making your German chocolate cake recipe.
Pro Tips:
- Always use room temperature ingredients for the cake and buttercream. This helps everything combine smoothly for a consistent batter and frosting.
- Measure flour correctly by spooning it into the measuring cup and leveling it off. Scooping directly can compact the flour, leading to a dry cake.
- Avoid overmixing cake batter once wet and dry ingredients are combined. Overmixing develops gluten, resulting in a tough cake.
- Chill cake layers for 15-20 minutes before frosting. This makes them firmer and much easier to handle, preventing crumbs from mixing into your frosting.
- Use piping bags for neat decorating, especially for the chocolate buttercream borders or swirls.
Troubleshooting:
- Dry cake: Double-check your oven temperature with an oven thermometer and avoid overbaking. Every oven is different, so start checking for doneness early.
- Runny frosting: If your chocolate buttercream is too runny, gradually beat in more powdered sugar, a tablespoon at a time, until it reaches the desired consistency.
- Crumbly cake: Ensure your cake layers are completely cooled before attempting to frost them. Warm cakes are delicate and prone to crumbling.
Serving, Storing & Variations
Make the most of your delicious homemade German chocolate cake recipe with these tips.
Serving Suggestions:
Serve this classic dessert at room temperature for the best flavor and texture. Pair a slice with a cup of hot coffee or a cold glass of milk for a delightful treat. For an extra touch of indulgence, add a dollop of freshly whipped cream or a scoop of vanilla bean ice cream on the side.
Storing:
Store the frosted cake covered at room temperature for 2-3 days to maintain its moisture and flavor. For longer freshness, refrigerate the cake in an airtight container for up to a week. Remember to bring it to room temperature before serving for optimal taste.
Make Ahead & Freezing:
You can prepare the coconut pecan frosting and the chocolate buttercream frosting in advance. The coconut frosting keeps well in the fridge for 1-2 weeks, and the chocolate buttercream for 2-3 weeks, stored in airtight containers. Cooled cake layers can be wrapped tightly in plastic wrap and then foil, then frozen for up to 3 months. For an assembled cake, slice individual portions, wrap them well, and freeze for 2-3 months. Thaw frozen items in the refrigerator before serving.
Variations:
- German Chocolate Cupcakes: Bake the cake batter in cupcake liners for individual servings, adjusting baking time to about 18-22 minutes. Frost them as usual.
- Espresso Boost: Add 1-2 teaspoons of espresso powder to the cake batter and/or the chocolate buttercream frosting to deepen the chocolate flavor.
- Different Nuts: While pecans are traditional, try swapping them for chopped walnuts or almonds in the coconut pecan frosting for a slight flavor variation. This specific cake is very adaptable.
Nutrition Information
This German chocolate cake recipe makes approximately 15 servings.
Per serving (based on 15 servings):
- Calories: 591 kcal
- Carbohydrates: 77 g
- Protein: 5 g
- Fat: 31 g
- Saturated Fat: 12 g
- Cholesterol: 100 mg
- Sodium: 440 mg
- Fiber: 3 g
- Sugar: 69 g
FAQ
What is German Chocolate Cake?
It’s a layered chocolate cake filled and topped with a coconut-pecan frosting, often with a chocolate buttercream or ganache as well. This classic dessert boasts rich chocolate and sweet, nutty flavors.
Is it actually German?
Despite its name, German chocolate cake is American, originating from a chocolate bar created by an English-American man named Samuel German.
According to Kitchen Project, Samuel German developed a sweeter baking chocolate in 1852 that was later used in the cake recipe.
The cake was named after him, not the country.
Can I use a different size cake pan?
Yes, but you may need to adjust baking times. If using three 8-inch pans, reduce baking time; for a single 9×13 inch pan, baking time will be longer. Always check for doneness with a skewer.
Why is my cake dry?
Overbaking is the most common reason for a dry cake. Ensure you use an accurate oven thermometer and remove the cake as soon as a skewer comes out clean. Incorrect flour measurement can also contribute.
Can I make this gluten-free?
You can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend for this German chocolate cake recipe. Ensure your blend contains xanthan gum for best results.
Conclusion
You now have everything needed to bake the most incredible homemade German chocolate cake recipe. Its moist chocolate layers, gooey coconut pecan frosting, and smooth chocolate buttercream combine for a truly unforgettable dessert. Don’t shy away from this classic; making it from scratch is incredibly rewarding and simpler than you think. Enjoy the immense satisfaction of serving this timeless favorite to your loved ones!