German Chocolate Cake Recipe
If you have a hankering for a truly unforgettable dessert, this German Chocolate Cake Recipe will make your heart sing. This classic Southern favorite combines a tender, moist chocolate cake base with an irresistibly rich and gooey coconut-pecan frosting that defines indulgence. The interplay of deep cocoa flavor with the buttery, nutty frosting creates a celebration in every bite. Whether it’s for a birthday, holiday, or just because you deserve a treat, this German Chocolate Cake Recipe will quickly become a staple in your recipe collection—and a guaranteed crowd-pleaser at any gathering.
Ingredients You’ll Need
Don’t let the ingredient list intimidate you—each component plays a crucial role in building the multilayered texture and complex flavor of this cake. Simple pantry staples combined thoughtfully lend this dessert its remarkable charm and lusciousness.
- Granulated sugar: Sweetens the batter and frosting perfectly without overpowering the chocolate or nuts.
- All-purpose flour: Provides the structure for a tender, moist crumb.
- Unsweetened cocoa powder: Delivers the rich, deep chocolate flavor essential for this cake.
- Baking powder and baking soda: These leavening agents ensure your cake rises beautifully and stays light.
- Salt: Enhances all the flavors and balances the sweetness.
- Large eggs: Bind the ingredients together while adding moisture.
- Whole milk: Adds richness and helps create a velvety texture.
- Vegetable oil: Keeps the cake incredibly moist and tender.
- Vanilla extract: Brings warmth and depth to both cake and frosting.
- Boiling water: Unlocks the cocoa’s intense flavor and ensures a smooth batter.
- Evaporated milk: Provides a luscious creaminess for the coconut-pecan frosting base.
- Egg yolks: Give the frosting its rich, custard-like body.
- Unsalted butter: Adds a velvety finish and richness to the frosting.
- Sweetened shredded coconut: Contributes chewiness and tropical sweetness.
- Chopped pecans: Provide crunch and a toasty nutty contrast to the cakey layers.
How to Make German Chocolate Cake Recipe
Step 1: Preparing Your Pans and Batter
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans to ensure your cakes come out cleanly without sticking. In a large mixing bowl, whisk together the granulated sugar, flour, cocoa powder, baking powder, baking soda, and salt. The dry ingredients set the stage for your chocolatey base, so be sure they’re well combined for even flavor and texture.
Step 2: Mixing the Wet Ingredients
Add the eggs, whole milk, vegetable oil, and vanilla extract to your dry mix. Beat everything on medium speed for about two minutes until smooth and luscious. The oil keeps the cake moist, while the vanilla adds a subtle sweetness that elevates the cocoa. Gradually stir in the boiling water—this step intensifies the chocolate flavor and creates a thin batter that bakes into a delightfully tender crumb.
Step 3: Baking the Cake Layers
Divide the batter evenly into your prepared pans. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Once baked, allow the cakes to cool in the pans for 10 minutes. Then, carefully transfer them to a wire rack to cool completely—this will keep your frosting from melting and sliding off when you apply it.
Step 4: Creating the Iconic Coconut-Pecan Frosting
For the frosting, combine evaporated milk, sugar, egg yolks, butter, and vanilla in a medium saucepan. Cook over medium heat while stirring constantly until the mixture thickens—this generally takes around 12 minutes. The stirring is key here to prevent curdling and to develop a rich, custard-like texture. Once thickened, remove from heat and fold in the shredded coconut and chopped pecans. Let the frosting cool until it’s spreadable but still warm for easy application.
Step 5: Assembling Your German Chocolate Cake Recipe
Place one of the cooled cake layers on your serving plate and spread a generous amount of the decadent coconut-pecan frosting over the top. Then, place the second cake layer on and cover the entire cake with the remaining frosting. This layered approach ensures every slice has the perfect balance of fluffy chocolate cake and that signature rich, nutty frosting.
How to Serve German Chocolate Cake Recipe
Garnishes
A simple sprinkle of extra toasted pecans or a few whole pecans along the top edge adds elegance and a pleasant crunch. You can also dust a bit of cocoa powder or grate some dark chocolate over the sides to enhance the visual appeal without overwhelming the cake’s classic flavors.
Side Dishes
This cake is a standout on its own, but pairing it with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream can complement its richness beautifully. Fresh berries like raspberries or strawberries make an excellent contrast, cutting through the sweetness with their natural tartness.
Creative Ways to Present
Try serving individual slices on pretty dessert plates with a drizzle of warm caramel sauce to add a decadent touch. For parties, consider making mini German Chocolate cupcakes topped with the coconut-pecan frosting for an adorable, grab-and-go version that everyone will love.
Make Ahead and Storage
Storing Leftovers
Once frosted, cover your German Chocolate Cake Recipe with a cake dome or plastic wrap and refrigerate. This keeps the cake moist and the frosting fresh for up to 4 days. Bringing the cake to room temperature before serving will revive its soft texture.
Freezing
You can freeze the unfrosted cake layers wrapped tightly in plastic wrap and foil for up to 3 months. Thaw them overnight in the refrigerator before frosting and assembling. This makes it easy to prepare the cake in advance for special occasions.
Reheating
If you want to enjoy a slice warm, reheat individually in the microwave for about 15 seconds. This enhances the gooey texture of the coconut-pecan frosting and the moistness of the cake, almost like freshly baked.
FAQs
Can I use regular milk instead of whole milk in this German Chocolate Cake Recipe?
Yes, you can substitute regular milk, but whole milk adds a creamier texture and richer flavor to the cake. For best results, stick with whole milk when possible.
What type of cocoa powder works best?
Unsweetened cocoa powder with a rich, deep flavor like Dutch-processed cocoa enhances the chocolate taste wonderfully. Avoid sweetened cocoa powders so you can control the sweetness better.
Is there a way to make this recipe dairy-free?
Absolutely! Use almond or oat milk instead of whole or evaporated milk, and substitute the butter with a vegan butter or coconut oil. The texture might be slightly different, but the cake will still be delicious.
How long does the frosting take to thicken?
Cooking the frosting mixture usually takes about 12 minutes over medium heat. Stir continuously and wait until it coats the back of a spoon thickly before adding the coconut and pecans.
Can I make this cake gluten-free?
Yes! Swap the all-purpose flour for a gluten-free flour blend that measures cup-for-cup. Just be sure it contains xanthan gum or another binder to maintain the cake’s texture.
Final Thoughts
There’s something truly magical about this German Chocolate Cake Recipe that brings joy with every bite. From the rich chocolate cake layers to the luscious coconut-pecan frosting, it’s a sweet masterpiece worth every minute of preparation. I can’t wait for you to make this recipe your own and share it with everyone you love—because great cake is best enjoyed together!
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German Chocolate Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
Description
This classic German Chocolate Cake features moist chocolate layers made with cocoa powder and boiling water, paired with a rich, creamy coconut-pecan frosting. Perfectly balanced between fudgy and nutty, this dessert is a favorite for special occasions or indulgent treats.
Ingredients
Cake
- 2 cups granulated sugar
- 1–3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1–1/2 tsp baking powder
- 1–1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
Frosting
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 egg yolks
- 1/2 cup unsalted butter
- 1 tsp vanilla extract
- 1–1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round baking pans to prevent sticking and ensure easy cake removal.
- Make Cake Batter: In a large mixing bowl, combine the granulated sugar, all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Add eggs, whole milk, vegetable oil, and vanilla extract. Beat on medium speed for 2 minutes to create a smooth, consistent batter. Then, carefully stir in the boiling water to loosen the batter.
- Bake the Cake Layers: Pour the batter evenly into the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool for 10 minutes in the pans before transferring them to a wire rack to cool completely.
- Prepare Frosting: In a saucepan over medium heat, combine the evaporated milk, granulated sugar, egg yolks, unsalted butter, and vanilla extract. Cook, stirring constantly, until the mixture thickens, about 12 minutes. Remove from heat and stir in the shredded coconut and chopped pecans. Let the frosting cool until thick enough to spread.
- Assemble and Frost the Cake: Place one cake layer on a serving plate. Spread a generous amount of the coconut-pecan frosting over the top. Add the second cake layer on top and frost the top and sides of the cake evenly with the remaining frosting. Serve and enjoy.
Notes
- Ensure the boiling water is incorporated last to help create a moist cake texture.
- Use unsweetened coconut for less sweetness if preferred.
- Allow cake layers to cool completely before frosting to prevent melting or sliding.
- Chill frosting if it becomes too runny before spreading.
- Store leftover cake covered at room temperature for up to 2 days or refrigerate for longer shelf life.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
