Oh, where do I even begin with this German chocolate cake? For me, it’s more than just a cake; it’s pure nostalgia baked into layers of pure bliss. I remember my grandmother making this for my birthday every single year, and the smell of it baking would fill our entire house, making my stomach rumble with anticipation. It’s that rich, fudgy chocolate flavor, perfectly balanced with that incredible coconut-pecan frosting, that just takes me straight back to happy childhood memories. It’s the kind of cake that makes you close your eyes with the first bite. Honestly, if you’re looking for a showstopper that tastes like you slaved away for hours but is actually wonderfully achievable, this is it. It’s got that deep chocolate intensity, like a really good brownie, but with a tender crumb that’s just heavenly. Forget those dry, crumbly cakes you might have tried; this German chocolate cake is moist, fudgy, and utterly irresistible. It’s truly my go-to when I want to impress, or just when I need a serious chocolate fix.
What is German chocolate cake?
Now, you might be wondering why it’s called “German” chocolate cake when it’s so distinctly American in its flavors. It’s actually a bit of a sweet surprise! The cake itself was invented by an American baker named Samuel German back in the 1850s. He developed a type of dark baking chocolate, which was then named “Baker’s German’s Sweet Chocolate.” Fast forward to the 1950s, and a recipe featuring this specific chocolate was published in a newspaper, and BAM! The German chocolate cake as we know it today was born. So, it’s not German in origin, but named after the chocolate it uses. Think of it as a rich, moist chocolate cake with a unique, luscious frosting made from evaporated milk, butter, sugar, egg yolks, and of course, those glorious bits of coconut and pecans. It’s got this wonderfully distinct flavor profile that’s both deeply chocolatey and slightly nutty and sweet, all thanks to that iconic topping. It’s essentially a celebration of dark chocolate, made even better with a creamy, dreamy frosting that’s truly its signature.
Why you’ll love this recipe?
Honestly, there are so many reasons why this German chocolate cake recipe has become a staple in my kitchen, and I just know you’re going to fall in love with it too. First off, let’s talk about the **flavor**. It’s just out of this world! The chocolate flavor is so deep and satisfying, not too sweet, with a moist crumb that practically melts in your mouth. Then there’s that frosting – oh my goodness, that frosting! The combination of creamy, caramelly evaporated milk, the crunch of pecans, and the chewiness of coconut is pure magic. It’s unlike any other frosting out there. What I also love is the **simplicity** of it all. While it looks and tastes incredibly fancy, the steps are really straightforward. I’ve made this on weeknights when I’ve had a serious craving and it wasn’t nearly as intimidating as I thought. It’s incredibly forgiving, which is a huge win in my book! And for all of us watching our pennies, this recipe is surprisingly **cost-efficient**. The ingredients are mostly pantry staples, and you don’t need any fancy, expensive items to achieve this level of deliciousness. Plus, it’s so **versatile**! While it’s incredible as a layer cake for birthdays and holidays, I’ve also made it into cupcakes, and even just a simple Sheet Cake for a casual get-together. It’s perfect for potlucks because it travels so well. What I love most about this particular German chocolate cake is that it always gets rave reviews, and people are always shocked when I tell them how easy it was to make. It’s that perfect balance of impressive and approachable, and the taste… well, that’s just pure comfort and joy.
How do I make German chocolate cake?
Quick Overview
Making this decadent German chocolate cake is a straightforward process that yields spectacular results. You’ll start by whipping up a moist, rich chocolate cake batter. While that’s baking to perfection, you’ll prepare the iconic, gooey coconut-pecan frosting. Once the cakes are cooled slightly, you’ll generously slather that glorious frosting between the layers and all over the top. It’s all about building those layers of flavor and texture. Don’t be intimidated by the frosting; it’s more about stirring and simmering than complicated techniques. This method ensures a cake that’s not only visually stunning but also incredibly flavorful and satisfying, with that signature moist crumb and irresistible frosting that makes it truly special. It’s a recipe that truly lives up to its name – a sweet, German-inspired delight.
Ingredients
For the Main Batter:
2 cups all-purpose flour: Make sure it’s spooned and leveled, not scooped, for accuracy!
2 cups granulated sugar: This gives the cake its sweetness and tender crumb.
3/4 cup unsweetened cocoa powder: I like to use a good quality Dutch-processed cocoa for a deeper, richer chocolate flavor.
2 teaspoons baking soda: This is crucial for leavening and getting that lovely rise.
1 teaspoon baking powder: Works with the soda for extra lift.
1 teaspoon salt: Balances the sweetness and enhances the chocolate flavor.
2 large eggs: At room temperature, please! They incorporate better into the batter.
1 cup buttermilk: This is my secret to a super moist cake. If you don’t have any, you can make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5-10 minutes.
1 cup strong, hot brewed coffee: This might sound strange, but trust me! It deepens the chocolate flavor without making it taste like coffee.
1/2 cup vegetable oil or melted butter: Oil tends to make cakes moister, but melted butter adds a lovely richness. Your choice!
2 teaspoons vanilla extract: Pure vanilla extract, always!
For the Filling:
1 cup (2 sticks) unsalted butter, softened: Use good quality butter; it really makes a difference.
1 1/2 cups granulated sugar: For that sweet, caramel-like frosting base.
3 large egg yolks: These bind the frosting and give it richness.
1/2 cup evaporated milk: This is key for the classic frosting consistency.
1 teaspoon vanilla extract: Adds a touch of warmth.
1 1/2 cups shredded sweetened coconut: The star of the show for texture and flavor.
1 cup chopped pecans, toasted: Toasting them brings out their nutty flavor and adds a lovely crunch. You can do this in a dry skillet over medium heat or in the oven.
For the Glaze:
Actually, the filling *is* the glaze for this cake! It’s a “frosting” that’s applied generously over the entire cake, not just between layers. So no separate glaze ingredients are needed here!
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, get that oven preheating to 350°F (175°C). This is super important for an even bake. Then, grab two 9-inch round cake pans. I like to grease them really well with butter or baking spray, and then dust them with a little bit of flour or cocoa powder. This extra step prevents any sticking, and nobody wants a cake stuck in the pan! You can also line the bottoms with parchment paper for extra insurance. Just trace the pan on parchment, cut it out, and place it in the bottom after greasing.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt. Give it a good whisk until everything is thoroughly combined and there are no lumps of cocoa. This ensures your leavening agents and flavorings are evenly distributed, which is key for a beautiful cake texture.
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk together the room-temperature eggs, buttermilk, oil (or melted butter), and vanilla extract until they’re well combined. The buttermilk and oil will help make the cake incredibly tender and moist.
Step 4: Combine
Now for the magic! Pour the wet ingredients into the dry ingredients and mix on low speed with an electric mixer (or by hand with a whisk) until just combined. Don’t overmix! This is where you add the hot coffee. Carefully pour the hot coffee into the batter while mixing on low. The batter will be quite thin, almost like soup, and that’s exactly what you want. This thin batter is what contributes to the incredible moistness of the cake. It’s a little counterintuitive, I know, but trust me on this one!
Step 5: Prepare Filling
While the cake batter is resting for a moment, let’s get started on that amazing frosting! In a medium saucepan, combine the softened butter, granulated sugar, egg yolks, and evaporated milk. Whisk it all together until smooth. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens. This usually takes about 8-10 minutes. You want it to be thick enough to coat the back of a spoon. Once it’s thickened, remove it from the heat and stir in the vanilla extract. Now, gently fold in the shredded coconut and toasted chopped pecans. It will be thick and gooey, and smell absolutely divine!
Step 6: Layer & Swirl
This step is less about layering and more about frosting! Once your cake layers are completely cool (this is crucial, otherwise, the frosting will melt off!), you’ll frost the cake. I usually start by placing one cake layer on my serving plate. Then, I take a generous amount of the coconut-pecan frosting and spread it evenly over the top. Place the second cake layer on top of the first. Then, use the remaining frosting to cover the top and sides of the entire cake. I love to make swirls and peaks with my spatula to give it that rustic, homemade look. Don’t worry about perfection; the rustic charm is part of its appeal!
Step 7: Bake
Pour the batter evenly into your prepared cake pans. Bake in the preheated oven for about 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean. Ovens can be finicky, so keep an eye on them. If the tops start to brown too quickly, you can loosely tent them with foil. Once they’re done, let them cool in the pans for about 10-15 minutes before inverting them onto a wire rack to cool completely.
Step 8: Cool & Glaze
This step is actually combined with Step 6! The “glazing” is the application of the coconut-pecan frosting. Ensure your cake layers are completely cool before you start frosting. If the cake is warm, the frosting will melt and slide right off, creating a bit of a mess. Patience is key here! Once frosted, the cake is ready to be served or stored. The frosting will set up a bit more as it sits, making it even more delicious.
Step 9: Slice & Serve
Once the cake is frosted and has had a little time for the flavors to meld (if you can wait that long!), it’s time to slice and serve. I like to use a sharp knife, wiping it clean between slices for the cleanest cuts. This cake is delicious at room temperature, but some people enjoy it slightly chilled, especially on a warm day. The contrast between the rich chocolate cake and the sweet, nutty, chewy frosting is just perfect. Serve with a glass of milk, a cup of coffee, or even a dollop of whipped cream if you’re feeling extra indulgent!
What to Serve It With
This German chocolate cake is so rich and satisfying on its own, but sometimes it’s fun to pair it with other delights! For **breakfast** (yes, I’ve definitely had cake for breakfast!), a simple cup of strong black coffee is my absolute favorite. It cuts through the sweetness perfectly. If you’re feeling a little more fancy for **brunch**, I love to serve a slice with some fresh berries, like raspberries or strawberries. The tartness of the berries is a lovely contrast. A small dollop of unsweetened whipped cream or crème fraîche can also elevate it beautifully. As a rich **dessert**, it’s already a star, but sometimes I’ll pair it with a scoop of good quality vanilla bean Ice Cream – the classic combination never fails. For those times when you just want a **cozy snack**, a glass of cold milk is all you need. My kids always ask for a glass of milk when they see me slicing this up. My family also has a tradition of having this for our New Year’s Eve celebration, with a special toast and a slice of this decadent cake. It just feels celebratory! Another combo that’s surprisingly good is a small pour of a dark rum or a sweet dessert wine alongside a slice; the flavors complement each other wonderfully.
Top Tips for Perfecting Your German Chocolate Cake
I’ve made this German chocolate cake more times than I can count, and over the years, I’ve picked up a few tricks that I think make a big difference. For the **Zucchini Prep** – wait, did I say zucchini? Oops! That’s for another recipe! For *this* German chocolate cake, the key is really in the chocolate and the frosting. Regarding the **Mixing Advice**, the most important thing is *not* to overmix the cake batter once the wet and dry ingredients are combined. Overmixing develops the gluten in the flour, which can lead to a tougher cake. Mix just until everything is incorporated. For the **Swirl Customization** in the frosting, I like to use an offset spatula to create peaks and swooshes. You can make them as smooth or as rustic as you like. Some people even use a piping bag with a large star tip to create perfect rosettes, but I prefer the more organic look. When it comes to **Ingredient Swaps**, if you can’t find buttermilk, the milk-and-vinegar trick works wonders. For the oil, melted butter is fine, but it will make the cake slightly less moist. For the coffee, if you absolutely can’t stand coffee, you can use hot water, but I promise, you won’t taste the coffee, only a deeper chocolate flavor. For **Baking Tips**, always do the toothpick test. Cakes can bake differently depending on your oven, so don’t rely solely on the time. If your cakes are browning too fast on top, you can loosely tent them with aluminum foil. For the **Glaze Variations** (which is really the frosting!), if you find it too sweet, you can try using dark chocolate chips instead of milk chocolate chips if you were to add any to a variation, or reduce the sugar slightly in the frosting, but be aware it might affect the texture. Some people add a splash of bourbon to the frosting for an adult twist – just a tablespoon or two! I’ve also found that toasting the pecans really brings out their flavor, so don’t skip that step!
Storing and Reheating Tips
This German chocolate cake is pretty forgiving when it comes to storage. If you’re planning to serve it the same day, you can leave it at **Room Temperature** for up to a day, well-covered. I usually use a cake dome or plastic wrap to keep it from drying out. If you have leftovers and want them to last longer, **Refrigerator Storage** is your best bet. Wrap the cake tightly in plastic wrap or place it in an airtight container. It should stay delicious in the fridge for about 3-4 days. Just let it come back to room temperature for about 30 minutes before serving to soften the frosting and cake. If you need to freeze it, this cake freezes beautifully! You can freeze the unfrosted layers, wrapped very tightly in plastic wrap, then in a layer of aluminum foil, for up to 2-3 months. Or, you can freeze the whole frosted cake. For a frosted cake, place it in the freezer for about an hour until the frosting is firm, then wrap it tightly in plastic wrap and foil. To thaw, remove the wrapping and let it thaw in the refrigerator overnight, then bring it to room temperature before serving. For the **Glaze Timing Advice**, it’s best to frost the cake just before you plan to serve it if you’re keeping it at room temperature for a longer period, or if you’re in a very warm climate. If refrigerating, frosting it a day ahead is perfectly fine and even allows the flavors to meld. If freezing a frosted cake, the frosting usually holds up very well.
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite German chocolate cake recipe. It’s a labor of love, yes, but one that’s so incredibly rewarding. The rich, moist chocolate cake paired with that irresistible, gooey coconut-pecan frosting is truly something special. It’s more than just dessert; it’s a hug in cake form, a guaranteed crowd-pleaser, and a recipe that always brings smiles. I really hope you give this a try. Don’t be shy with the frosting – that’s where all the magic happens! If you enjoy this, you might also love my recipe for rich fudgy brownies or my easy chocolate lava cakes. They’re all about that deep chocolate goodness! Let me know in the comments below if you make it, how it turns out, and any fun variations you try. I love hearing from you all! Happy baking, and enjoy every single decadent bite!
German Chocolate Cake
Ingredients
Cake Ingredients
- 2.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup unsweetened cocoa powder
- 1 cup buttermilk
- 0.5 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup hot water
Frosting Ingredients
- 0.5 cup unsalted butter, softened
- 1 cup packed brown sugar
- 0.25 cup evaporated milk
- 1 teaspoon vanilla extract
- 1.5 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.
- In a separate bowl, whisk together buttermilk, oil, eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Carefully stir in the hot water. The batter will be thin.
- Pour batter evenly into the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes are cooling, prepare the frosting. In a medium saucepan, combine butter, brown sugar, and evaporated milk. Cook over medium heat, stirring constantly, until the sugar is dissolved and the mixture comes to a boil. Boil for 1 minute.
- Remove from heat and stir in vanilla extract. Stir in the shredded coconut and chopped pecans.
- Let the frosting cool slightly until it's thick enough to spread.
- Once the cakes are completely cool, frost the top and sides of one cake layer. Place the second cake layer on top and frost the top and sides of the entire cake.
