The Ultimate German Chocolate Cake Recipe

If you’re searching for a delicious dessert that combines rich chocolate with the irresistible flavors of coconut and pecans, then the German Chocolate Cake is your answer. This indulgent cake is not only a favorite at parties and celebrations but also a great way to impress guests with its unique, flavorful frosting and moist layers. In this guide, you’ll learn exactly how to make this classic cake from scratch, ensuring each step is easy to follow.

But before we dive in, let’s explore the origins of this beloved cake.

A Brief History of German Chocolate Cake

Interestingly, despite its name, German Chocolate Cake is not from Germany! It was named after Samuel German, who developed a sweet baking chocolate for Baker’s Chocolate Company in 1852. Decades later, in the 1950s, the cake became famous after a Texas homemaker submitted a recipe for “German’s Chocolate Cake” to a newspaper. The cake’s popularity soared, and it quickly became known as “German Chocolate Cake.”

Explore how to use baking chocolate properly in recipes to understand how it enhances your cakes.

Essential Ingredients for the Best German Chocolate Cake

To create the perfect German Chocolate Cake, it is critical to gather the right ingredients. The cake itself consists of rich layers, while the coconut-pecan frosting makes this dessert stand out. Here’s what you’ll need:

Cake Ingredients:

4 oz German’s Sweet Chocolate
2 ½ cups cake flour
1 cup butter, softened
2 cups granulated sugar
4 large eggs, separated
1 cup buttermilk
1 teaspoon baking soda

Coconut-Pecan Frosting:

1 cup evaporated milk
1 cup butter
3 large egg yolks
1 ½ cups sweetened coconut flakes
1 cup chopped pecans

Tools Required:

9-inch round cake pans
Electric mixer
Spatulas, whisks, and cooling racks

For readers interested in exploring cake variations, you could try this list of cakes for other creative ideas.

How to Make German Chocolate Cake from Scratch

Now that you’ve gathered your ingredients, let’s go step-by-step through the process to ensure the perfect outcome every time. Don’t worry—while it may seem complicated, we’ll break it down into easy-to-follow instructions.

1. Prepare the Chocolate Cake Batter

Melt the Chocolate: Begin by melting German’s Sweet Chocolate with water over low heat, stirring constantly to ensure it melts smoothly without burning.
Cream the Butter and Sugar: Using an electric mixer, beat softened butter and granulated sugar together until light and fluffy. Gradually add in the egg yolks, one at a time.
Mix Dry Ingredients: In another bowl, sift together the cake flour and baking soda. Slowly add this dry mixture to the butter and sugar mixture, alternating with the buttermilk.
Fold in Whipped Egg Whites: Beat the egg whites until stiff peaks form, then gently fold them into the batter for a light, airy cake.

2. Bake the Cake Layers

Preheat the oven to 350°F (175°C).
Divide the batter evenly between three 9-inch round cake pans lined with parchment paper.
Bake for 24-28 minutes or until a toothpick inserted into the center comes out clean. Allow the cake layers to cool in the pans for 10 minutes before transferring them to wire racks.

Creating the Signature Coconut-Pecan Frosting

While the cake is cooling, it’s time to make the frosting that sets this cake apart. The combination of butter, evaporated milk, egg yolks, coconut, and pecans creates a unique, gooey topping.

1. Cook the Frosting:

In a saucepan, whisk together the evaporated milk, butter, egg yolks, and sugar. Cook the mixture over medium heat, stirring constantly, until it thickens (about 12 minutes).
Add Coconut and Pecans: Remove the saucepan from the heat and stir in the coconut flakes and chopped pecans.

2. Let It Cool:

Allow the frosting to cool completely to room temperature before spreading it on the cake layers.

Tip: If the frosting seems too thick, you can add a splash of evaporated milk to loosen it.

Assembling the Cake

Now that the cake layers and frosting are ready, it’s time to assemble your German Chocolate Cake.

Place one cake layer on a serving platter.
Spread a generous amount of frosting over the top of the cake layer. Repeat this with the remaining layers.
Leave the sides unfrosted for a more rustic look or frost them for a fully covered cake.

To create an extra polished look, drizzle melted chocolate or chocolate ganache over the top.

For other cake decorating tips, check out this guide on cake assembly techniques.

Variations and Tips for Success

There are many ways to experiment with this classic recipe. Here are some variations and tips to ensure your cake comes out perfect every time:

Popular Variations:

Dark Chocolate Version: Swap the German’s Sweet Chocolate for dark chocolate to add richness.
Nuts: If you’re not a fan of pecans, try walnuts or almonds for a different flavor twist.
Add Coffee: Incorporate a tablespoon of instant coffee into the cake batter to enhance the chocolate’s depth of flavor.

Pro Tips:

Don’t overbake: This cake should be moist, so keep a close eye on it as it bakes.
Room Temperature Ingredients: Ensure all your ingredients, especially the butter and eggs, are at room temperature for a smoother batter.
Chill the Layers: Consider refrigerating the cake layers before frosting to prevent crumbs from getting into the icing.

How to Store and Freeze German Chocolate Cake

Proper storage ensures your cake stays fresh and flavorful. Here’s what you need to know:

Refrigerating:

To store the cake, cover it with plastic wrap and keep it in the fridge for up to 5 days. The frosting will stay intact, and the cake will retain its moisture.

Freezing:

If you plan to make the cake ahead, the cake layers can be frozen. Wrap each layer in plastic wrap and aluminum foil to prevent freezer burn. When you’re ready to serve, thaw the cake layers in the fridge overnight, and then frost them(

Taste of Home

FAQs About German Chocolate Cake

1. Can I make German chocolate cake without coconut?

Yes, if you’re not a fan of coconut, you can omit it or replace it with extra pecans or even walnuts.

2. What is a good substitute for evaporated milk?

If you don’t have evaporated milk, heavy cream or whole milk simmered down to reduce its volume works well.

3. Can I use dark chocolate instead of German’s Sweet Chocolate?

Absolutely! Using dark chocolate will give the cake a richer, deeper flavor.

4. How long does German chocolate cake last?

When stored properly in the fridge, German chocolate cake can last up to five days. For longer storage, freeze the cake layers for up to three months.

Conclusion

In conclusion, German Chocolate Cake is a timeless classic that combines rich, moist chocolate layers with a gooey, nutty coconut-pecan frosting. Whether you’re serving it for a holiday, birthday, or a special family gathering, this cake is sure to impress. By following this guide, you’ll master this cake and potentially even inspire others to bake it as well. Enjoy every bite of this delicious, homemade treat!