What You’ll Find Here
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German Chocolate Cake is a true classic dessert that never fails to impress. Known for its rich, moist chocolate layers and a unique coconut-pecan frosting, this cake is a showstopper at any gathering. German Chocolate Cake has become a beloved dessert in homes across the world, with its perfectly balanced flavors of chocolate, coconut, and pecans making it irresistible. Whether you’re celebrating a birthday, holiday, or just craving something sweet, German Chocolate Cake is a timeless choice.
Despite its name, German Chocolate Cake is not of German origin. It was actually created in the United States in the 19th century. The cake was named after Samuel German, an American baker who developed a type of dark baking chocolate for the Baker’s Chocolate Company. The recipe for German Chocolate Cake, featuring a signature coconut-pecan frosting, was first published in a Dallas newspaper in 1957, and it quickly became a beloved dessert across America.
German Chocolate Cake
The German Chocolate Cake is composed of layers of moist chocolate cake, traditionally made with sweetened German chocolate. What sets it apart from other chocolate cakes is its filling and frosting, a gooey mixture of shredded coconut, chopped pecans, and caramel-like sugar syrup. The result is a cake that’s rich but not overly sweet, with a perfect combination of textures and flavors—creamy, crunchy, and chocolaty.
Tools and Equipment
- 3 9-inch round cake pans
- Parchment paper
- Hand mixer or stand mixer
- Large mixing bowls
- Spatula
- Cooling rack
- Saucepan
- Measuring cups and spoons
Ingredients
For the Cake:
For the Coconut-Pecan Frosting:
For the Chocolate Frosting (optional for sides and top):
Instructions
For the Cake:
- Preheat your oven to 350°F (175°C). Grease three 9-inch round cake pans and line the bottoms with parchment paper.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy using a hand mixer or stand mixer.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and melted German chocolate until fully incorporated.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients.
- Pour the batter evenly into the prepared cake pans and smooth the tops with a spatula.
- Bake the cakes for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
For the Coconut-Pecan Frosting:
- In a medium saucepan over medium heat, combine the evaporated milk, sugar, egg yolks, and butter. Stir constantly until the mixture thickens and turns golden brown, about 10 minutes.
- Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let the frosting cool until it reaches a spreadable consistency.
For the Chocolate Frosting (optional):
- In a mixing bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar and cocoa powder, beating until combined.
- Add the vanilla extract and milk, and continue mixing until the frosting is smooth and fluffy.
Assembling the Cake:
- Place one layer of the cooled chocolate cake on a serving plate. Spread a generous amount of the coconut-pecan frosting over the top.
- Add the second cake layer and repeat with more frosting. Place the final cake layer on top and spread the remaining frosting over the top layer.
- If using chocolate frosting, frost the sides of the cake with the chocolate buttercream for an extra indulgent finish.
Servings 16
- Amount Per Serving
- Calories 657.23kcal
- % Daily Value *
- Total Fat 30.32g47%
- Saturated Fat 16.37g82%
- Cholesterol 132.37mg45%
- Sodium 196.86mg9%
- Potassium 217.62mg7%
- Total Carbohydrate 92.54g31%
- Dietary Fiber 2.64g11%
- Sugars 71.87g
- Protein 7.41g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Please note that the nutritional values provided are approximate and may vary depending on the specific ingredients and portion sizes used. It's always best to double-check with your specific ingredients and measurements for accurate nutritional information.
Note
Tips and Variations:
- Make ahead: You can prepare the cake layers a day in advance. Just wrap them in plastic wrap and store at room temperature. The frosting can also be made ahead of time and stored in the refrigerator for up to two days.
- Gluten-free option: Use a 1:1 gluten-free flour blend in place of all-purpose flour for a gluten-free version of this cake.
- Nut-free variation: If you’re allergic to nuts, simply omit the pecans from the frosting. You can substitute them with seeds like sunflower or omit them entirely.
- Extra chocolatey: If you’re a serious chocolate lover, add a layer of chocolate ganache between the cake layers in addition to the coconut-pecan frosting.
Serving Suggestions:
- Serve this cake as a dessert for special occasions like birthdays, holidays, or family gatherings.
- Pair with a scoop of vanilla ice cream for a decadent treat.
- For an elegant presentation, dust the top of the cake with powdered sugar or cocoa powder just before serving.
Allergen Information:
- Contains: Eggs, dairy (butter, milk), gluten (flour), and nuts (pecans).
- May Contain: Soy, depending on the chocolate brand used.
Wine or Drink Pairing:
- Non-alcoholic: Pairs well with a cup of coffee or black tea to balance the sweetness.
- Alcoholic: A glass of port wine or a sweet Riesling complements the rich flavors of the cake.
Storage and Leftovers:
- Room Temperature: Can be stored in an airtight container at room temperature for 2-3 days.
- Refrigeration: Refrigerate for up to 5 days to extend freshness.
- Freezing: Freeze slices for up to 3 months, wrapped tightly in plastic wrap and foil.
