Irresistible German Chocolate Cake Recipe: Sweet Homemade Joy

Crafting a delectable German chocolate cake takes skill and passion that transforms simple ingredients into a dreamy dessert.

Rich cocoa layers mingle with sweet coconut-pecan frosting, creating a symphony of flavors.

Bakers adore this classic treat for its complex textures and nostalgic charm.

Soft chocolate sponge melts delicately on your tongue, promising pure indulgence.

Generations have cherished this decadent recipe, passing down culinary secrets from one kitchen to another.

Warm ovens and careful mixing turn ordinary moments into extraordinary memories.

Come explore this irresistible cake that will make your taste buds dance with delight.

German Chocolate Cake Highlights You’ll Love

• Crowd-Pleasing Comfort: A delightful sweet potato casserole that brings families together with its irresistible blend of creamy sweet potatoes and crunchy pecan topping.
• Minimal Prep Magic: Requires simple ingredients and basic mixing, making it perfect for both novice and experienced home cooks who want a stress-free cooking experience.
• Holiday Showstopper: Ideal for thanksgiving, christmas, and other festive gatherings where you want to impress guests with a classic side dish that feels both traditional and special.
• Versatile Crowd-Pleaser: Adaptable recipe that works as a decadent side dish or can even double as a dessert, appealing to everyone from kids to grandparents with its sweet and nutty flavor profile.

Essential Ingredients for German Chocolate Cake

• Sugar: Provides sweetness and helps create a tender cake texture.
• All-Purpose Flour: Gives structure and stability to the cake.
• Cocoa Powder: Delivers rich chocolate flavor and dark color.
• Baking Powder, Baking Soda: Helps the cake rise and become light and fluffy.
• Salt: Enhances overall flavor and balances sweetness.

• Eggs: Bind ingredients together and add moisture.
• Milk: Creates a smooth, rich cake batter.
• Vegetable Oil: Ensures cake remains moist and tender.
• Vanilla Extract: Adds depth and enhances chocolate flavor.
• Boiling Water: Helps create a smooth, thin cake batter.

• Evaporated Milk, Sugar, Egg Yolks, Butter: Create a creamy, thick frosting base.
• Vanilla Extract: Adds aromatic flavor to the frosting.
• Shredded Coconut, Chopped Pecans: Provide classic German chocolate cake texture and traditional topping.

Step-by-Step Guide to German Chocolate Cake

Step 1: Prepare Baking Workspace

Warm your oven to 350F. Generously coat three round cake pans with butter and dust with flour to prevent sticking.

Set pans aside.

Step 2: Create Dry Cake Mixture

• Granulated sugar
• All-purpose flour
• Unsweetened cocoa powder
• Baking powder
• Baking soda
• Salt

Whisk ingredients until thoroughly blended.

Step 3: Mix Wet Ingredients

• Eggs
• Whole milk
• Vegetable oil
• Pure vanilla extract

Beat the mixture using an electric mixer on medium speed for two full minutes until smooth and well incorporated.

Step 4: Finalize Cake Batter

Pour boiling water into the batter, stirring gently.

The mixture will become thin and silky. Distribute batter evenly across prepared cake pans.

Step 5: Bake Cake Layers

Place pans in preheated oven. Bake for 30-35 minutes.

Check doneness by inserting a toothpick into cake center – it should emerge clean.

Step 6: Cool Cake Layers

Allow cakes to rest in pans for 10 minutes.

Carefully transfer to wire cooling racks and let completely cool.

Step 7: Prepare Coconut Pecan Frosting

• Evaporated milk
• Granulated sugar
• Egg yolks
• Unsalted butter

Cook over medium heat, stirring continuously until mixture thickens (approximately 12 minutes).

Step 8: Finish Frosting

• Vanilla extract
• Shredded coconut
• Chopped pecans

Allow frosting to cool and slightly thicken.

Step 9: Assemble Cake

Spread cooled frosting between cake layers and across the top. Ensure even coverage for a beautiful presentation.

Helpful Tips for German Chocolate Cake Success

• Sift dry ingredients thoroughly to prevent lumps and ensure a smooth, even cake texture.
• Use room temperature eggs for better incorporation and a more consistent batter consistency.
• Boil water just before adding to the batter to help activate chocolate and create a rich, moist cake.
• Allow cake layers to cool completely before frosting to prevent melting and sliding of the coconut-pecan topping.
• Toast pecans beforehand to enhance their nutty flavor and add depth to the traditional German chocolate frosting.

Creative Twists on German Chocolate Cake

• Tropical Paradise Cake: Replace pecans with macadamia nuts and add crushed pineapple to the frosting for a Hawaiian-inspired version.
• Dark Chocolate Decadence: Use dark cocoa powder and add espresso to the batter for an intense chocolate flavor profile.
• Caramel Nutty Fusion: Drizzle salted caramel between layers and sprinkle toasted almonds on top of the traditional coconut-pecan frosting.
• Gluten-Free Chocolate Dream: Substitute regular flour with almond flour and gluten-free baking mix, maintaining the original rich chocolate taste.

Ideas to Serve German Chocolate Cake

• Decadent Date Night Dessert Showcase
• Slice the rich german chocolate cake onto elegant dessert plates. Pair with a glass of smooth red wine or creamy coffee for a romantic evening treat.
• Cozy Family Gathering Style
• Serve warm cake slices on rustic wooden platters. Invite everyone to add extra toasted pecans or a scoop of vanilla ice cream for personalized enjoyment.
• Afternoon Tea Party Delight
• Cut smaller cake portions for delicate tea servings. Arrange slices on vintage china with fresh berries and mint leaves for an elegant afternoon presentation.
• Picnic Perfect Dessert Idea
• Pack individual cake squares in cute mason jars. Layer cake and frosting for a portable, mess-free dessert perfect for outdoor gatherings and summer celebrations.

Best Ways to Store German Chocolate Cake

• Store the German Chocolate Cake in an airtight container in the refrigerator for up to 5 days. Cover loosely with plastic wrap or aluminum foil to prevent drying out and preserve moisture.
• Wrap the entire unfrosted cake layers tightly in plastic wrap, then in aluminum foil. Place in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before frosting and serving.
• Cut individual cake slices, wrap each separately in plastic wrap, then place in a freezer bag. Freeze for up to 2 months. Thaw at room temperature for 30-45 minutes before enjoying.

FAQs

• Why is it called German Chocolate Cake?

The cake is named after Samuel German, an American baker who created a type of dark baking chocolate for Baker’s Chocolate Company in 1852, not because of German origin.

• Is German Chocolate Cake traditionally from Germany?

No, it’s an American dessert created in the United States, with no direct connection to German cuisine.

• What makes the frosting unique in this cake?

The frosting is a distinctive coconut-pecan mixture cooked on the stovetop, which gives it a rich, caramel-like texture different from standard buttercream frostings.

• Can I substitute ingredients in the recipe?

Yes, you can use alternatives like vegetable oil instead of canola, almond milk for regular milk, or gluten-free flour, though these might slightly change the cake’s texture.

German Chocolate Cake Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 18 reviews

• Total Time: 1 hour 10 minutes
• Yield: 12 1x

Print Recipe

Pin Recipe

Description

Rich German chocolate cake blends deep cocoa layers with coconut-pecan frosting, creating a luxurious dessert. Chocolate enthusiasts will savor this classic Southern treat that promises pure indulgence and delightful comfort.

---

Ingredients

Scale 1x2x3x

• 2 cups (473 ml) granulated sugar
• 1 3/4 cups (219 g) all-purpose flour
• 3/4 cup (75 g) unsweetened cocoa powder
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup (237 ml) whole milk
• 1/2 cup (118 ml) vegetable oil
• 2 tsp vanilla extract
• 1 cup (237 ml) boiling water
• 1 cup (237 ml) evaporated milk
• 1 cup (200 g) granulated sugar
• 3 large egg yolks
• 1/2 cup (113 g) unsalted butter
• 1 tsp vanilla extract
• 1 1/2 cups (135 g) sweetened shredded coconut
• 1 cup (100 g) chopped pecans

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare three 9-inch round cake pans by greasing and dusting with flour, then preheat the oven to 350°F (175°C).
2. Combine dry ingredients including sugar, flour, cocoa, baking powder, baking soda, and salt in a large mixing bowl.
3. Incorporate eggs, milk, oil, and vanilla into the dry mixture, blending thoroughly on medium speed for 2 minutes until well integrated.
4. Gently fold in boiling water, stirring until the batter becomes smooth and slightly thin in consistency.
5. Distribute the batter evenly across the prepared cake pans, ensuring uniform coverage.
6. Bake for 30-35 minutes, checking doneness by inserting a toothpick into the cake’s center – it should emerge clean when the cake is fully baked.
7. Allow cakes to rest in pans for 10 minutes, then carefully transfer to wire cooling racks.
8. For the frosting, combine evaporated milk, sugar, egg yolks, and butter in a saucepan over medium heat.
9. Continuously stir the mixture, cooking for approximately 12 minutes until the frosting thickens and reaches a pudding-like consistency.
10. Remove from heat and fold in vanilla, shredded coconut, and chopped pecans until evenly distributed.
11. Let the frosting cool and set, periodically stirring to maintain spreadable texture.
12. Once cakes are completely cooled, layer and generously cover with the prepared frosting.

Notes

• Swap cocoa powder for Dutch-processed cocoa to enhance deeper chocolate flavor and create more intense richness.
• Toast coconut and pecans beforehand to elevate nutty undertones and add extra crunch to the frosting’s texture.
• Use room temperature ingredients like eggs and milk to ensure smoother batter and more even cake texture during mixing.
• Consider reducing sugar by 1/4 cup if you prefer less sweetness, maintaining the cake’s delicate balance of flavors.

• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 441
• Sugar: 38 g
• Sodium: 204 mg
• Fat: 24 g
• Saturated Fat: 7 g
• Unsaturated Fat: 16 g
• Trans Fat: 0.2 g
• Carbohydrates: 53 g
• Fiber: 3 g
• Protein: 5 g
• Cholesterol: 85 mg