German Chocolate Cake Recipe

There’s something undeniably nostalgic about a slice of German Chocolate Cake. Each bite is a heavenly mix of light chocolate cake and a gooey, caramel-like coconut-pecan frosting that tastes like home. This cake has been a family favorite for generations and is perfect for birthdays, holidays, or any special occasion where you want to impress.

this Recipe

I first made this cake for my dad’s birthday, and ever since then, it's become a highly requested dessert in our house. It's rich, indulgent, and surprisingly simple to make from scratch. Let’s dive into why this cake is so unforgettable and how you can make it part of your family’s dessert traditions.

Why You’ll Love This German Chocolate Cake

Get ready to fall in love with a cake that’s both elegant and comforting. This German Chocolate Cake recipe is everything you’d hope for in a special dessert.

First, it’s the ideal balance of flavors. The chocolate cake layers are just light enough to let the star of the show, the coconut-pecan frosting, really shine. Each forkful is a perfect blend of moist chocolate and rich caramel-like topping.

Secondly, this cake is surprisingly easy to make! You might expect a dessert this decadent to be complicated, but the steps are straightforward, even if you're not an expert baker. Plus, it uses pantry staples you likely already have.

And let’s not forget the nostalgia factor. This cake has a rich history and will take you back to family celebrations, special dinners, and gatherings. Even if it's your first time making it, it feels like a classic.

Finally, it’s a show-stopper. With three layers and that eye-catching frosting dripping down the sides, it’s beautiful enough for any occasion. Everyone will be talking about it long after the last bite.

Ingredients Notes

Creating the perfect German Chocolate Cake relies on a few key ingredients. Each component brings something unique to the recipe, resulting in a well-balanced and flavorful cake.

• Cake Flour: Using cake flour gives the cake a light, tender crumb that helps it balance the rich frosting. If you only have all-purpose flour, you can substitute, but the texture may be slightly denser.
• Baking Chocolate: For an authentic taste, use German’s sweet chocolate if you can find it. It’s not as bitter as dark chocolate and adds just the right sweetness. If you need a substitute, a mix of milk chocolate and semi-sweet chocolate works too.
• Buttermilk: The tangy flavor of buttermilk pairs beautifully with chocolate, adding a subtle richness. If you don’t have buttermilk, make your own by adding a tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for five minutes.
• Butter and Sugar: Creaming butter with sugar forms the foundation of the cake's texture, so don’t skip this step! It gives the cake structure and ensures a tender bite.
• Coconut-Pecan Frosting: This iconic frosting combines coconut, pecans, and a caramel-like base made from evaporated milk and egg yolks. It’s thick, gooey, and adds the perfect contrasting texture to the fluffy cake layers.

Make sure you have a few mixing bowls, a whisk, and a stand mixer or hand mixer. For baking, you'll need three 9-inch round cake pans lined with parchment paper, as well as a wire rack for cooling.

How to Make This German Chocolate Cake

Baking a German Chocolate Cake from scratch is simpler than you might think. Follow these steps for a cake that’s as delicious as it is impressive.

Start by preheating your oven to 350°F (175°C) and preparing three 9-inch cake pans. Grease each pan and line the bottoms with parchment paper to prevent sticking.

1. Melt the Chocolate: Begin by melting the baking chocolate in a heatproof bowl set over simmering water (a double boiler). Stir until smooth, then set it aside to cool slightly while you prepare the batter.
2. Prepare the Batter: In a large bowl, cream the butter and sugar until light and fluffy, about 3-4 minutes. Add the egg yolks one at a time, beating well after each addition. Mix in the vanilla extract and melted chocolate until fully incorporated.
3. Combine Wet and Dry Ingredients: In a separate bowl, sift together the cake flour, baking soda, and salt. Gradually add the dry ingredients to the chocolate mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. This ensures an even and smooth batter.
4. Whip the Egg Whites: In another bowl, whip the egg whites until stiff peaks form. Gently fold them into the batter, being careful not to overmix. This step gives the cake its light and airy texture.
5. Bake: Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in their pans for 10 minutes before transferring to a wire rack to cool completely.
6. Make the Frosting: While the cakes cool, prepare the frosting. In a saucepan, whisk together evaporated milk, sugar, and egg yolks. Cook over medium heat, stirring constantly until the mixture thickens and becomes caramel-like, about 12 minutes. Remove from heat and stir in the butter, vanilla, coconut, and pecans. Let the frosting cool to room temperature before using.
7. Assemble the Cake: Place one cake layer on a serving plate, top with a generous amount of frosting, and spread it evenly. Repeat with the remaining layers, spreading the frosting on top and letting it drip down the sides.

Your German Chocolate Cake is now ready to enjoy! The whole process takes about 1 hour and 15 minutes, plus cooling time.

Storage Options

If you have leftovers, German Chocolate Cake stores beautifully. Cover it with plastic wrap or keep it in an airtight container.

• At Room Temperature: The cake will stay fresh at room temperature for 2-3 days if kept covered.
• Refrigerate: For longer storage, refrigerate the cake for up to a week. Just bring it to room temperature before serving for the best flavor.
• Freeze: To freeze, slice the cake and wrap each piece in plastic wrap, then place them in a freezer-safe bag. It will keep for up to three months. Thaw in the refrigerator overnight before serving.

To reheat a slice, let it sit at room temperature for about 30 minutes, or give it a quick 10-second zap in the microwave to soften the frosting.

Variations and Substitutions

This German Chocolate Cake is versatile, so feel free to put your own twist on it.

• Double the Frosting: If you're a frosting lover, double the coconut-pecan frosting recipe. It’ll make the cake extra decadent and provide even more of that gooey goodness between each layer.
• Add Chocolate Ganache: For chocolate enthusiasts, spread a thin layer of chocolate ganache between the layers along with the coconut-pecan frosting. The contrast between the creamy ganache and caramel frosting is delicious.
• Use Different Nuts: While pecans are traditional, you can substitute them with walnuts or almonds for a different flavor profile.
• Cupcake Variation: Want individual servings? Make German Chocolate Cupcakes instead. Divide the batter into a lined muffin tin and bake for 18-20 minutes, then top each cupcake with a dollop of frosting.
• Gluten-Free Option: Swap the cake flour with a 1:1 gluten-free baking blend, and it works just as well while keeping the same delicious flavors.

With this recipe, you can create a German Chocolate Cake that's uniquely yours. Whether you stick with tradition or add your own touch, this cake is sure to become a favorite. Enjoy baking, and savor every bite of this classic!

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