German Chocolate Cake Recipe

There’s nothing quite like a slice of homemade German Chocolate Cake to bring a little sweetness to your day. This decadent cake combines layers of rich chocolate with a unique coconut-pecan filling that sets it apart from any other dessert. The origins of this cake go back to 1852, when an American named Samuel German developed a type of dark baking chocolate. Now, this cake is a favorite for celebrations and special occasions in homes everywhere.

this Recipe

Let's dive into this classic recipe so you can bake a German Chocolate Cake that'll have everyone at the table asking for seconds!

Why You'll Love This German Chocolate Cake

Prepare to fall in love with this classic treat! German Chocolate Cake is a rich, moist, and indulgent dessert with a flavor profile that's like no other.

First, this cake is perfect for chocolate lovers. Though it's not as intensely chocolatey as some cakes, the subtle, balanced chocolate flavor is layered and smooth, making it a delightful choice for a wide audience.

The coconut-pecan frosting is truly unique. Made with shredded coconut and chopped pecans, it’s both gooey and crunchy, providing a beautiful contrast to the softness of the cake layers.

Homemade ingredients elevate the flavor. While you could opt for store-bought shortcuts, using homemade frosting and carefully selected ingredients gives this cake an authentic, one-of-a-kind taste.

It’s surprisingly versatile! Whether you’re celebrating a birthday, holiday, or any special occasion, this cake is sure to be a crowd-pleaser. You can also make it as cupcakes or even a sheet cake if you want an easier version!

Ready to give it a try? Let’s start with the ingredients.

Ingredients Notes

To make the ultimate German Chocolate Cake, each ingredient is chosen to balance flavor, texture, and richness.

• Baker’s German’s Sweet Chocolate: This type of chocolate is slightly sweeter than semi-sweet chocolate, giving the cake its signature taste. If you can’t find it, dark chocolate or semi-sweet chocolate can work in a pinch.
• Buttermilk: The slight acidity of buttermilk adds a subtle tang and helps the cake rise to become incredibly soft and tender. If you don’t have buttermilk, a quick substitute can be made with regular milk and a splash of vinegar or lemon juice.
• Butter: Unsalted butter provides a creamy base for both the cake and the frosting. For the frosting, it also helps create that rich, caramelized texture we’re after.
• Coconut and Pecans: These are essential to the frosting! The shredded coconut adds chewy texture, while the pecans bring a nutty, toasted flavor that enhances every bite. Be sure to use fresh, high-quality pecans for the best results.
• Evaporated Milk: This ingredient is key to achieving a thick, custardy consistency in the frosting. It’s not as heavy as cream, so it keeps the frosting from becoming too thick or overwhelming.

For this recipe, you’ll also need basic equipment: a stand mixer or hand mixer, cake pans, and a saucepan for making the frosting.

How To Make This German Chocolate Cake

Making this German Chocolate Cake from scratch is worth every step. Here’s how to do it.

1. Prepare the cake batter: Start by preheating your oven to 350°F (175°C). Grease and line three 9-inch round cake pans with parchment paper for easy removal. Melt your Baker’s German’s chocolate and allow it to cool slightly. Cream together butter and sugar until light and fluffy, then beat in egg yolks one at a time. Blend in the melted chocolate and vanilla extract until smooth.
2. Add the dry and wet ingredients: Sift together flour, baking soda, and salt. Gradually add this dry mixture to your chocolate mixture, alternating with buttermilk until fully incorporated. Be careful not to over-mix, as this can make the cake dense.
3. Beat egg whites: In a separate bowl, beat egg whites until they form stiff peaks, then gently fold them into the batter. This step gives the cake a light, airy texture.
4. Bake the layers: Divide the batter evenly among the three prepared cake 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 about 10 minutes, then turn them out onto a wire rack to cool completely.
5. Make the coconut-pecan frosting: In a saucepan, whisk together evaporated milk, sugar, egg yolks, butter, and vanilla extract. Cook over medium heat, stirring constantly until thickened, about 10-12 minutes. Remove from heat, then stir in shredded coconut and chopped pecans. Let the frosting cool to a spreadable consistency.
6. Assemble the cake: Place one cake layer on a serving plate and spread a generous amount of frosting over it. Repeat with the second and third layers. Finish by spreading frosting on the top layer. There’s no need to frost the sides – the rustic look of German Chocolate Cake is part of its charm!

Total time: About 1 hour 30 minutes, plus cooling time. Expect a tall, impressive cake with layers that hold together beautifully.

Storage Options

Storing German Chocolate Cake correctly will ensure it stays moist and flavorful.

• Room Temperature: German Chocolate Cake can sit at room temperature for up to 2 days if covered well with a cake dome or plastic wrap to prevent drying out.
• Refrigerator: For longer storage, place the cake in an airtight container in the fridge for up to 5 days. The frosting will firm up slightly, but a few minutes at room temperature will bring it back to the ideal consistency.
• Freezing: If you want to prepare the cake in advance, it freezes well. Wrap each unfrosted layer tightly in plastic wrap and store in the freezer for up to 3 months. You can also freeze the coconut-pecan frosting in an airtight container for up to 1 month. Thaw both at room temperature before assembling.

When you’re ready to enjoy it again, just reheat a slice in the microwave for 10-15 seconds for that fresh-from-the-oven taste.

Variations and Substitutions

German Chocolate Cake is a classic, but there are fun ways to customize it.

• Cupcakes: Turn this recipe into cupcakes by filling cupcake liners halfway and baking for about 18-22 minutes. Perfect for parties!
• Nut-Free Version: If you have nut allergies, you can skip the pecans and use more coconut instead. While it changes the texture, the frosting still tastes deliciously caramelized.
• Healthier Swaps: Swap out some of the all-purpose flour for whole wheat flour and use Greek yogurt in place of some butter for a lighter twist. The texture will be slightly different but still tasty.
• Alternative Frosting: If you’re a chocolate lover, add a layer of chocolate ganache between the cake layers and spread a thin layer of ganache around the outside for an extra-chocolatey finish.
• Extra Flavor: Add a teaspoon of espresso powder to the batter for a hint of mocha flavor that enhances the chocolate. You could also toast the coconut for the frosting for a deeper, nuttier flavor.

However you choose to make it, this cake is versatile enough to make it your own!

Now, go ahead and enjoy your homemade German Chocolate Cake with friends, family, or just yourself – each slice is worth the effort!

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