German Chocolate Cake Recipe
German chocolate cake is an indulgent and decadent dessert that masterfully balances rich chocolate cake with layers of sweet coconut-pecan frosting. Its chocolate buttercream frosting ties it all together, making it perfect for celebrating special moments or satisfying cravings on any day. Whether you’re hosting a party or enjoying a personal slice of heaven, this classic treat promises to deliver a flavor experience that everyone will love.
Ingredients Breakdown
The success of this german chocolate cake lies in the balance of its three integral parts: the cake, the coconut-pecan filling, and the chocolate frosting. Here’s a closer look at each.
- For the Chocolate Cake:
The foundation of german chocolate cake recipe is a moist, rich chocolate cake made from a combination of cocoa powder, flour, and sugar. These ingredients, coupled with the creamy texture of buttermilk, create a light yet tender crumb. Boiling water is a key element that deepens the chocolate flavor while maintaining moisture, and the combination of baking soda and powder ensures a flawless rise. Eggs bind everything together while oil adds additional moisture, ensuring a cake that melts in your mouth. - For the Coconut Frosting:
This irresistible filling is the heart of the german chocolate cake. A luxurious blend of brown sugar, granulated sugar, and butter forms the base. It’s thickened with egg yolks and evaporated milk, creating a custard-like consistency. Pecans and shredded coconut are stirred into this rich mixture, giving it texture and crunch. This classic frosting brings both sweetness and a delightful chewiness, complementing the cake’s soft layers. - For the Chocolate Frosting:
The chocolate frosting brings everything together with a smooth, buttery finish. Using cocoa powder and butter as the base, powdered sugar and evaporated milk are alternated to build a creamy consistency. Vanilla extract adds a sweet touch, enhancing the chocolate’s deep flavors. This frosting is both rich and balanced, making it perfect for covering the entire cake and sealing in all those delicious layers.
Step-by-Step Instructions for the Perfect Cake
Making a german chocolate cake involves several steps, but with careful attention to detail, you’ll be rewarded with a show-stopping dessert.
- Preparing the Cake Pans:
Begin by preheating your oven to 375°F and greasing your pans. For a flawless release, line the bottoms with wax or parchment paper. This extra step ensures that your cake layers come out clean, free of any tears or sticking. - Mixing the Cake Batter:
Combine all dry ingredients flour, cocoa, sugar, baking soda, and baking powder in a large bowl. In a separate bowl, whisk the eggs, buttermilk, oil, and vanilla. Slowly incorporate the wet mixture into the dry, stirring until smooth. Lastly, add the boiling water slowly, and don’t be alarmed if the batter appears thin this is the secret to its airy texture. - Baking the Cake:
Divide the batter equally between your prepared pans and bake for 25 to 35 minutes. The key to checking for doneness is the toothpick test; insert it into the center, and if it comes out clean or with a few moist crumbs, it’s ready. Cool the cakes in the pans for 5 minutes before carefully transferring them onto a wire rack to finish cooling completely. - Preparing the Coconut-Pecan Frosting:
In a saucepan, melt butter and add both sugars, egg yolks, and evaporated milk. Stir constantly over medium heat until the mixture thickens and begins to gently boil. Once thick, remove from heat and stir in the vanilla, pecans, and coconut. Let this cool to room temperature before spreading it between your cake layers. - Making the Chocolate Frosting:
Melt butter in a bowl and gradually whisk in cocoa powder until smooth. Alternate adding powdered sugar and evaporated milk, beating well after each addition. Continue this process until you achieve a thick, creamy frosting. If the consistency needs adjustment, add more powdered sugar or a touch of milk as needed.
Cake Assembly and Decoration
With all your components ready, it’s time to bring the german chocolate cake together. Place one cooled cake layer on your serving plate, and smooth a thin layer of chocolate frosting across the top. Next, spoon half of the cooled coconut frosting on top, spreading it evenly but leaving a small gap around the edges to avoid overflow. Place the second cake layer on top, and generously cover the entire cake with chocolate frosting. To finish, spoon the remaining coconut-pecan frosting onto the top of the german chocolate cake, allowing it to spill slightly over the sides for a rustic and inviting look.
Recipe Tips
- Perfect Cake Texture: Always use room-temperature ingredients to ensure an even batter consistency, preventing dense spots in your cake.
- Frosting Consistency: Achieve the ideal texture by adding powdered sugar or milk incrementally, adjusting until you reach the perfect spreadable state.
- Cooling Tips: Allow your cake layers to cool completely before frosting to prevent any melting or slipping layers during assembly.
What to Serve with This Recipe
Pair this rich dessert with complementary flavors that enhance its natural richness:
- Pairing with Beverages: A hot cup of coffee, espresso, or even a robust black tea provides a wonderful contrast to the sweet layers. For a celebratory feel, serve with a glass of port or dessert wine, which pairs well with the rich chocolate and coconut filling.
- Serving Suggestions: Add a scoop of vanilla ice cream to each slice for an extra indulgent treat. Fresh berries like raspberries or strawberries also provide a pop of color and a refreshing, tangy contrast to the cake’s sweetness.
Storage and Make-Ahead Instructions
This cake can be made in advance and stored for later enjoyment.
- Storing Leftovers: Keep leftover cake covered at room temperature for up to 2 days, or refrigerate it for up to 5 days. Ensure the german chocolate cake is in an airtight container to retain moisture.
- Freezing the Cake: Freeze the individual cake layers and frostings separately for up to 2 months. When ready to use, thaw the layers overnight in the refrigerator and bring the frostings to room temperature before assembling.
Frequently Asked Questions
- Can I Make This Cake Without Pecans? For a nut-free version, simply omit the pecans from the coconut frosting or replace them with toasted sunflower seeds for added crunch.
- Can I Use Regular Milk Instead of Buttermilk? Yes! You can make a quick buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
- How Do I Know When the Coconut Frosting is Ready? The coconut frosting is ready when it thickens to a custard-like consistency and coats the back of a spoon.
- How Do I Prevent My Cake From Being Dry? Be sure to measure your flour accurately, avoid overmixing the batter, and check the cake for doneness a few minutes before the suggested baking time to ensure it’s not overbaked.
German Chocolate Cake Recipe
A decadent German Chocolate Cake with moist layers, coconut-pecan filling, and rich chocolate frosting. Perfect for indulgent treats!
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Servings: 15
Ingredients
For the Chocolate Cake:
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable or canola oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Coconut Frosting:
- ½ cup butter
- ½ cup light brown sugar
- ½ cup granulated sugar
- 3 large egg yolks
- ¾ cup evaporated milk
- 1 tablespoon vanilla extract
- 1 cup chopped pecans
- 1 cup shredded sweetened coconut
For the Chocolate Frosting:
- ½ cup butter
- ⅔ cup unsweetened cocoa powder
- 3 cups powdered sugar
- ⅓ cup evaporated milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F. Prepare two 8-inch or 9-inch round cake pans by greasing them thoroughly. For easier cake removal, consider lining the bottom of each pan with a round piece of wax or parchment paper.
For the Cake:
- In a large mixing bowl, whisk together the flour, cocoa, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together the eggs, buttermilk, oil, and vanilla extract. Gradually add the wet ingredients into the dry mixture, stirring until combined. Carefully pour in the boiling water and stir—the batter will become quite thin. Divide the batter evenly between the prepared cake pans.
- Bake for 25 to 35 minutes, adjusting the time according to your pan size. A 9-inch pan may take slightly less time. Test the cakes by inserting a toothpick into the center; if it comes out clean or with only a few moist crumbs, the cakes are done. Let them cool in the pans for about 5 minutes before transferring them onto wire racks to cool completely.
For the Coconut Frosting:
- In a medium saucepan, combine the butter, brown sugar, granulated sugar, egg yolks, and evaporated milk. Stir continuously over medium heat until the mixture begins to bubble and thicken—this should take a few minutes. Remove the saucepan from the heat and stir in the vanilla, pecans, and shredded coconut. Allow the frosting to cool to room temperature before using.
- For the Chocolate Buttercream Frosting:
- Melt the butter in a medium bowl. Gradually mix in the cocoa powder. Add the powdered sugar and evaporated milk in alternating portions, beating the mixture until it reaches a smooth, spreadable consistency. If the frosting is too thick, add a little extra milk; if it’s too thin, mix in more powdered sugar. Finally, stir in the vanilla extract.
Cake Assembly:
- Place one cooled cake layer on your serving plate. Spread a thin layer of chocolate frosting over the top of the cake. Spoon half of the cooled coconut frosting over this, spreading it evenly but leaving a small border around the edge. Place the second cake layer on top. Cover the entire cake with the chocolate frosting, smoothing it over the sides and top. Finish by spooning the remaining coconut frosting over the top of the cake, allowing some of the topping to cascade slightly down the sides for a rustic finish.