If you’re longing for a dessert that perfectly balances rich chocolate with a unique, nutty, and coconut-laden frosting, then this German Chocolate Cake Recipe is the one for you. It’s a classic Southern favorite that never fails to impress with its moist, tender layers drenched in deep cocoa and topped with a luscious coconut-pecan frosting. From everyday family dinners to special occasions, this cake delivers nostalgic comfort and a taste that leaves everyone begging for seconds.
Ingredients You’ll Need
The magic of a great German Chocolate Cake Recipe lies in its simple, yet carefully chosen ingredients. Each component plays a vital role to create that characteristic texture, taste, and aroma that make this cake unforgettable.
- 2 cups all-purpose flour: Provides the perfect structure to hold the cake together while keeping it light.
- 2 cups sugar: Sweetens the batter just right and helps with moisture retention.
- 1 tsp baking soda: Acts as a leavening agent to give the cake its fluffy rise.
- ½ tsp salt: Balances flavors, ensuring the sweetness isn’t overwhelming.
- ½ cup unsweetened cocoa powder: Delivers rich chocolate flavor and beautiful color.
- 1 cup buttermilk: Adds tenderness and a slight tang to deepen the flavor profile.
- 1 cup brewed coffee (or hot water): Enhances the chocolate intensity without adding extra sweetness.
- 1 cup vegetable oil: Keeps the cake moist with a tender crumb.
- 2 eggs: Bind ingredients together and contribute to the cake’s texture.
- 2 tsp vanilla extract: Adds warmth and a subtle aromatic sweetness.
- 1 cup evaporated milk: Essential for the signature coconut-pecan frosting’s creamy base.
- 1 cup sugar: Sweetens the frosting perfectly to complement the cake’s chocolate layers.
- 3 egg yolks: Provide richness and help thicken the frosting during cooking.
- ½ cup unsalted butter: Adds creaminess and depth to the frosting.
- 1 tsp vanilla extract: Infuses the frosting with a buttery, fragrant note.
- 1½ cups sweetened shredded coconut: Brings chewiness and tropical flavor to the frosting’s texture.
- 1 cup chopped pecans: Offer a delightful crunch and nutty contrast.
How to Make German Chocolate Cake Recipe
Step 1: Prepare Your Pans and Oven
Start by preheating your oven to 350 degrees Fahrenheit. Once warmed up, grease and line three 8-inch cake pans. This prep step ensures your cake layers come out cleanly and maintain their delicate texture.
Step 2: Combine Dry Ingredients
In a large mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. Mixing these dry ingredients evenly distributes the leavening agent and cocoa for a consistent chocolate flavor and rise throughout your cake.
Step 3: Whisk Wet Ingredients
In a separate bowl, whisk the buttermilk, brewed coffee (or hot water), vegetable oil, eggs, and vanilla extract. These wet elements bring moisture, richness, and depth to the cake batter.
Step 4: Blend Batter and Bake
Pour the wet mixture into the dry ingredients and stir everything gently until smooth and well combined. Then divide the batter evenly into the prepared pans. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely before frosting.
Step 5: Make the Signature Frosting
For that iconic coconut-pecan frosting, combine evaporated milk, sugar, egg yolks, and unsalted butter in a saucepan over medium heat. Stir constantly for 10 to 12 minutes until the mixture thickens beautifully. Remove from heat, then stir in vanilla extract, shredded coconut, and chopped pecans. Allow the frosting to cool to room temperature, which ensures it sets perfectly without melting the cake.
Step 6: Assemble Your German Chocolate Cake
Once cooled, spread a generous amount of frosting onto the first cake layer, top with the second layer, then repeat until all layers are stacked. Finally, frost the top and sides of the cake with the remaining coconut-pecan frosting for a decadent finish.
How to Serve German Chocolate Cake Recipe
Garnishes
This cake shines with its own frosting, but feel free to add a sprinkle of extra toasted pecans or a light dusting of cocoa powder for added flair. Fresh berries can introduce a beautifully vibrant contrast if you desire a pop of color and brightness.
Side Dishes
Pairing this German Chocolate Cake Recipe with a scoop of vanilla ice cream or a dollop of freshly whipped cream makes an already indulgent dessert even more heavenly. Freshly brewed coffee or a robust black tea also complements the cake’s rich chocolate and nutty layers wonderfully.
Creative Ways to Present
For special occasions, showcase this cake with elegant cake stands or clear glass platters to highlight its layers. You can also slice it into petites wedges and serve it as delicate finger-sized portions at parties or afternoon gatherings.
Make Ahead and Storage
Storing Leftovers
Leftover German Chocolate Cake stays fresh for up to 3 days when kept in an airtight container at room temperature. Make sure it’s stored away from heat or direct sunlight to keep the frosting stable and flavors vibrant.
Freezing
You can freeze this cake for up to 2 months. Wrap each layer tightly in plastic wrap and then foil before freezing. When ready to enjoy, thaw overnight in the refrigerator and reassemble or frost as needed.
Reheating
Since this cake is best enjoyed cool, avoid reheating. Instead, simply bring it to room temperature before serving to allow the flavors to come alive. If your frosting hardens slightly in the fridge, let it soften on the counter for an hour.
FAQs
What makes German chocolate cake different from regular chocolate cake?
The key difference is the signature coconut-pecan frosting that’s cooked on the stove, which adds a creamy, textured layer unlike the smooth buttercream typically found on other chocolate cakes. This frosting is what makes the German Chocolate Cake Recipe stand out.
Can I use regular milk instead of evaporated milk in the frosting?
Evaporated milk’s concentrated richness is essential to achieve the frosting’s thick, creamy texture. Using regular milk may result in a thinner frosting that doesn’t set as well, so it’s best to stick to evaporated milk for authentic results.
Is it necessary to use coffee in the batter?
The brewed coffee enhances the depth of chocolate flavor but doesn’t overpower the cake. If you prefer, hot water can be used as a substitute, though coffee definitely adds an extra richness that’s worth trying.
Can I make this cake gluten-free?
While the recipe uses all-purpose flour, you can substitute with a gluten-free flour blend that includes xanthan gum to mimic the structure. Just be mindful that texture might slightly vary, but the flavor will still be delicious.
How long does it take to make the German Chocolate Cake Recipe?
Active prep time is around 20 to 30 minutes, plus 25 to 30 minutes for baking and additional time to make the frosting and assemble. Overall, plan for about 1.5 to 2 hours from start to finish for the best results.
Final Thoughts
This German Chocolate Cake Recipe is more than just a dessert; it’s a celebration of flavor and texture that you’ll want to make time and again. Whether you’re a seasoned baker or just getting started, this recipe promises a showstopper that will fill your kitchen with warmth and bring smiles to everyone who tastes it. So go ahead and indulge yourself and your loved ones with this timeless treat!
Print
German Chocolate Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American Southern
Description
A classic German Chocolate Cake featuring moist cocoa-infused layers and a rich, decadent coconut-pecan frosting. This traditional Southern dessert combines a tender chocolate cake with a creamy, textured frosting made from evaporated milk, coconut, and pecans, creating a perfect balance of flavors and textures for celebrations or a special treat.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 1 tsp baking soda
- ½ tsp salt
- ½ cup unsweetened cocoa powder
- 1 cup buttermilk
- 1 cup brewed coffee (or hot water)
- 1 cup vegetable oil
- 2 eggs
- 2 tsp vanilla extract
Frosting Ingredients
- 1 cup evaporated milk
- 1 cup sugar
- 3 egg yolks
- ½ cup unsalted butter
- 1 tsp vanilla extract
- 1½ cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper to prevent sticking and ensure easy removal after baking.
- Mix Dry and Wet Ingredients: In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another bowl, whisk the buttermilk, brewed coffee (or hot water), vegetable oil, eggs, and vanilla extract until combined. Gradually add the wet ingredients to the dry ingredients, mixing until the batter is smooth and homogeneous.
- Bake the Cake Layers: Evenly divide the batter among the three prepared pans. Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow the cakes to cool completely in the pans before removing.
- Prepare the Frosting: In a medium saucepan over medium heat, combine evaporated milk, sugar, egg yolks, and unsalted butter. Cook the mixture, stirring constantly, for 10 to 12 minutes until it thickens to a pudding-like consistency. Remove from heat, then stir in vanilla extract, shredded coconut, and chopped pecans. Let the frosting cool to room temperature before using.
- Assemble the Cake: Place one cake layer on a serving plate and spread a generous amount of frosting on top. Repeat layering with the remaining cake layers and frosting. Finish by spreading frosting evenly on the top layer. Chill slightly if desired, slice, and serve.
Notes
- Make sure the cake layers are completely cool before frosting to prevent the frosting from melting.
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
- The brewed coffee enhances the chocolate flavor but can be substituted with hot water for a milder taste.
- Store leftover cake covered in the refrigerator for up to 3 days to keep the frosting fresh.
- For a nut-free version, omit pecans and substitute with additional coconut or toasted seeds.
