Craving a rich, indulgent dessert that’s perfect for any occasion? This German chocolate cake recipe yields soft, chocolatey layers crowned with a luscious coconut-pecan frosting. Whether you’re baking for a birthday or holiday, this classic cake is sure to impress. Let’s dive into how you can make this delicious treat at home with simple ingredients and clear steps.
Table of Contents
What Is German Chocolate Cake?
German chocolate cake hails from the U.S., not Germany, named for Samuel German, who crafted a sweet chocolate in 1852. This cake, known for its moist chocolate layers and signature coconut-pecan frosting, became a hit in the 1950s. Its unique flavor comes from the blend of chocolate, coconut, and pecans, making it a favorite for celebrations.
Why Is It So Popular?
The cake’s rich texture and sweet, nutty frosting set it apart from other chocolate cakes. Ever curious about what makes this treat so captivating? It’s the perfect balance of flavors—chocolatey, creamy, and crunchy—that keeps people coming back for seconds.
Ingredients You’ll Need
To make this German chocolate cake recipe, gather these ingredients. Using room temperature items, like eggs and butter, ensures a smooth batter. These are the essentials for the cake and its frosting:
For the Cake
- 4 oz German sweet chocolate, chopped
- ½ cup boiling water
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs, separated
- 1 tsp vanilla extract
- 1 cup buttermilk
For the Coconut Pecan Frosting
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- ½ cup unsalted butter
- 1 tsp vanilla extract
- 1 ⅓ cups sweetened shredded coconut
- 1 cup chopped pecans
Equipment for Baking
You don’t need fancy tools, but these items make the process easier:
- Two 8-inch round cake pans
- Parchment paper
- Mixing bowls
- Electric mixer
- Whisk
- Saucepan
- Cooling rack
Step-by-Step Instructions
Follow these steps to create a moist German chocolate cake with perfect layers. The process is straightforward, even for beginners.
Step 1: Prepare Your Pans
Preheat your oven to 350°F (175°C). Butter two 8-inch cake pans and fit their bases with parchment paper. This prevents sticking and ensures easy removal.
Step 2: Melt the Chocolate
Add the chopped German sweet chocolate to a mixing bowl. Pour ½ cup boiling water over it and stir until smooth. Let it cool completely before using. This step gives the cake its signature flavor.
Step 3: Mix Dry Ingredients
In a medium bowl, blend flour, baking soda, and salt with a whisk. These dry ingredients form the base of your cake batter. Set the bowl aside.
Step 4: Cream Butter and Sugar
In a large bowl, use an electric mixer to beat the butter and sugar until light and fluffy, about 3 minutes. This gives your cake a light, velvety consistency.
Step 5: Add Wet Ingredients
Add egg yolks one at a time to the butter mixture, beating well after each addition. Stir in the melted chocolate and vanilla extract. Slowly add the flour mixture and buttermilk, alternating between them. Start and end with the flour for a balanced batter.
Step 6: Beat Egg Whites
In another bowl, whip egg whites until they hold firm peaks. Gently fold them into the cake batter. This makes the cake light and fluffy.
Step 7: Bake the Cake
Pour the batter equally into the prepared pans. Bake for 30–35 minutes, until a toothpick inserted in the center is clean. Let the cakes rest in the pans for 10 minutes, then move them to a rack to cool fully.
Making the Coconut Pecan Frosting
The coconut-pecan frosting is what sets this cake apart. Here’s how to make it:
Step 1: Cook the Base
In a medium saucepan, mix evaporated milk, sugar, egg yolks, and butter. Cook on medium heat, stirring continuously, for about 10 minutes until thick.
Step 2: Add Coconut and Pecans
Remove the saucepan from heat. Stir in vanilla extract, shredded coconut, and chopped pecans. Allow the frosting to cool fully before applying it to the cake.
Assembling the Cake
When the cakes and frosting have cooled, you can start assembling. Follow these steps for a stunning presentation:
- Place one cake layer on a serving plate.
- Spread a generous layer of coconut-pecan frosting over the top.
- Add the second cake layer.
- Spread the rest of the frosting over the cake’s top and sides.
- Optional: Decorate with extra pecans or chocolate shavings.
Tips for a Perfect German Chocolate Cake
Want to ensure your cake turns out amazing? Here are some expert tips:
- Opt for Room-Temperature Ingredients: They ensure a seamless batter blend.
- Don’t Overmix: Overmixing can make the cake dense.
- Cool Completely: Frosting warm cakes causes the frosting to melt.
- Toast the Pecans: For extra flavor, toast pecans lightly before adding to the frosting.
- Store Properly: Keep the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Common Mistakes to Avoid
Even experienced bakers make mistakes. Here’s what to watch out for:
- Using Hot Chocolate: Let the melted chocolate cool before adding it to the batter.
- Skipping Parchment Paper: This can cause the cake to stick to the pan.
- Prevent Overbaking: Test the cake a few minutes early.
- Not Cooling the Frosting: Warm frosting won’t hold its shape.
Variations to Try
You can tweak this German chocolate cake recipe to suit your preferences. Here are some ideas:
- Cupcakes: Spoon the batter into a muffin tin for single portions.
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Vegan: Swap eggs for flaxseed eggs and use plant-based butter and milk.
- Extra Chocolate: Drizzle melted chocolate over the frosting for a richer taste.
Why This Recipe Works
This recipe balances simplicity with flavor. The chocolate cake layers are moist thanks to buttermilk and egg whites, while the coconut-pecan frosting adds a sweet, nutty crunch. By using German sweet chocolate and precise measurements, you get a consistent, crowd-pleasing result. Plus, the steps are beginner-friendly, so anyone can bake it.
What Makes It Unique?
Unlike regular chocolate cake, this recipe features coconut and pecans, giving it a distinct texture and taste. Crafted with evaporated milk and egg yolks, the frosting is smooth and decadent, distinct from buttercream. Have you tried other chocolate cakes and found them lacking? This one’s a game-changer.
Serving and Storing
Serve your German chocolate cake at room temperature for the best flavor. Cut into slices and pair with coffee or vanilla ice cream for an extra treat. To store:
- Room Temperature: Store in a sealed container for up to 2 days.
- Refrigerator: Store for up to 5 days; bring to room temperature before serving.
- Freezer: Wrap unfrosted cake layers tightly and freeze for up to 3 months. Frost after thawing.
History of German Chocolate Cake
The cake’s story began in 1852 when Samuel German created a sweet baking chocolate for Baker’s Chocolate Company. In 1957, a Texas homemaker sent a recipe to a Dallas newspaper, calling it “German’s Chocolate Cake.” It quickly gained popularity across the U.S., especially in the South, and remains a beloved dessert today.
Nutritional Information
While indulgent, this cake can fit into a balanced diet if enjoyed in moderation. An average slice (1/12 of the cake) provides:
- Calories: ~500 kcal
- Fat: 28g
- Carbohydrates: 60g
- Protein: 6g
For precise values, use a nutrition calculator with your specific ingredients.
Pairing Suggestions
This cake stands out solo but complements:
- Drinks: Coffee, milk, or a dessert wine like Port.
- Sides: Fresh berries or whipped cream for a lighter touch.
- Occasions: Birthdays, holidays like Thanksgiving, or family gatherings.
Troubleshooting
If your cake doesn’t turn out as expected, here’s how to fix common issues:
- Dense Cake: Ensure you fold in egg whites gently and don’t overmix.
- Runny Frosting: Cook the frosting longer to thicken or let it cool fully.
- Sticking Cake: Use parchment paper and grease pans well.
FAQ: Your German Chocolate Cake Questions Answered
Below are responses to frequent questions to guide your baking success.
Why Is It Called German Chocolate Cake?
German chocolate cake comes from the U.S., named for Samuel German, who developed a sweet chocolate in 1852 for Baker’s. A 1957 recipe by a Texas homemaker using this chocolate gained fame, earning its name. This moist chocolate cake with coconut-pecan frosting is now a beloved American dessert.
What Is the Difference Between Chocolate Cake and German Chocolate Cake?
Regular chocolate cake often uses cocoa powder or dark chocolate and is frosted with buttercream or ganache. In contrast, German chocolate cake employs German sweet chocolate for a softer taste and is finished with coconut-pecan frosting. The frosting’s nutty, creamy texture makes this cake unique.
What Is German Chocolate Cake Frosting Made Of?
The coconut-pecan frosting is made with evaporated milk, sugar, egg yolks, butter, vanilla extract, shredded coconut, and chopped pecans. Heat these ingredients until thickened, forming a lush, sticky topping. This frosting is what gives the cake its signature taste.
How Do You Store German Chocolate Cake?
Keep German chocolate cake in a sealed container at room temperature for up to 2 days. For longer storage, refrigerate it for up to 5 days or freeze slices for up to 3 months. Serve at room temperature for the richest flavor.
Conclusion
This German chocolate cake recipe is your ticket to a show-stopping dessert that’s easier than it looks. With moist chocolate layers and a sweet coconut-pecan frosting, it’s perfect for any occasion. Try this recipe today, and share your results below—did it become your new favorite? Happy baking!
German Chocolate Cake
Ingredients
For the Cake
- 4 oz German sweet chocolate chopped
- ½ cup boiling water
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter room temperature
- 2 cups granulated sugar
- 4 large eggs separated
- 1 tsp vanilla extract
- 1 cup buttermilk
For the Coconut Pecan Frosting
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- ½ cup unsalted butter
- 1 tsp vanilla extract
- 1 ⅓ cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
Prepare the Cake
- Preheat your oven to 350°F (175°C). Butter two 8-inch cake pans and fit their bases with parchment paper.
- Add the chopped German sweet chocolate to a mixing bowl. Pour ½ cup boiling water over it and stir until smooth. Let it cool completely.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 3 minutes.
- Add egg yolks one at a time to the butter mixture, beating well after each addition. Stir in the melted chocolate and vanilla extract. Gradually add the flour mixture and buttermilk, alternating between them, starting and ending with the flour.
- In another bowl, whip egg whites until they hold firm peaks. Gently fold them into the cake batter.
- Pour the batter evenly into the prepared pans. Bake for 30–35 minutes, until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a rack to cool completely.
Make the Coconut Pecan Frosting
- In a medium saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring continuously, for about 10 minutes until thickened.
- Remove the saucepan from heat. Stir in vanilla extract, shredded coconut, and chopped pecans. Let the frosting cool completely.
Assemble the Cake
- Place one cake layer on a serving plate. Spread a generous layer of coconut-pecan frosting over the top.
- Add the second cake layer. Spread the remaining frosting over the top and sides.
- Optional: Decorate with extra pecans or chocolate shavin
Notes
- Use room-temperature ingredients for a smoother batter.
- Don’t overmix the batter to avoid a dense cake.
- Toast the pecans lightly for extra flavor in the frosting.
- Try a gluten-free version by using a 1:1 gluten-free flour blend.
- For a vegan option, substitute eggs with flaxseed eggs and use plant-based butter and milk.
