German Chocolate Cake Recipe: A Decadent Delight for Chocolate Lovers

Table of Contents

German Chocolate Cake is a classic dessert that has stood the test of time, adored for its rich, moist chocolate layers and a signature coconut-pecan frosting. 

Contrary to its name, this cake is not from Germany but rather named after Samuel German, an American chocolatier who developed the type of dark baking chocolate traditionally used in the recipe.

This decadent treat is perfect for special occasions like birthdays, anniversaries, or holidays, but it’s so good, you might want to make it “just because.”

In this recipe, we’ll guide you step-by-step to create the perfect German Chocolate Cake, complete with tips to avoid common mistakes. Whether you're a seasoned baker or trying it for the first time, this recipe is approachable and guaranteed to impress. Let’s get started!

Tools You'll Need

To bake a German Chocolate Cake, gather these essential tools:

• Three 9-inch round cake pans

• Parchment paper

• Mixing bowls (at least two)

• Electric mixer or hand whisk

• Measuring cups and spoons

• Saucepan

• Cooling racks

• Offset spatula or butter knife (for frosting)

Servings, Prep, and Bake Time

Serves: 12-14 slices
Prep Time: 25 minutes

Bake Time: 30 minutes

Cooling Time: 1 hour

Ingredients

For the Chocolate Cake Layers:

• 2 cups granulated sugar

• 1 3/4 cups all-purpose flour

• 3/4 cup unsweetened cocoa powder (preferably Dutch-processed)

• 1 1/2 teaspoons baking powder

• 1 1/2 teaspoons baking soda

• 1 teaspoon salt

• 2 large eggs

• 1 cup whole milk (or buttermilk for extra moisture)

• 1/2 cup vegetable oil

• 2 teaspoons vanilla extract

• 1 cup boiling water

For the Coconut-Pecan Frosting:

• 1 cup granulated sugar

• 1 cup evaporated milk

• 3 large egg yolks, beaten

• 1/2 cup unsalted butter

• 1 teaspoon vanilla extract

• 1 1/3 cups sweetened shredded coconut

• 1 cup chopped pecans

Optional Garnish:

• Chocolate shavings or curls

• Whole pecans

Step-by-Step Instructions

Step 1: Prepare the Cake Batter

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease three 9-inch round cake pans, line the bottoms with parchment paper, and lightly dust with flour.

2. Mix Dry Ingredients: In a large mixing bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.

3. Add Wet Ingredients: Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed until well combined.

4. Incorporate Boiling Water: Reduce the mixer speed to low and slowly add the boiling water. The batter will be thin—this is normal and ensures a moist cake.

Step 2: Bake the Cake Layers

1. Divide the batter evenly among the prepared cake pans.

2. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

3. Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.

Step 3: Make the Coconut-Pecan Frosting

1. In a medium saucepan, combine the sugar, evaporated milk, egg yolks, and butter. Cook over medium heat, stirring constantly, until thickened (about 10 minutes).

2. Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Allow the frosting to cool to room temperature before using.

Step 4: Assemble the Cake

1. Place one cake layer on a serving plate or cake stand. Spread a generous amount of coconut-pecan frosting over the top.

2. Repeat with the second layer, adding frosting on top. Place the third layer and finish with frosting on the top and sides, if desired.

3. Decorate with chocolate shavings and whole pecans, if using.

Common Mistakes to Avoid

1. Skipping Parchment Paper: Parchment paper prevents the cakes from sticking to the pans, ensuring easy removal.

2. Overmixing the Batter: Overmixing can make the cake dense. Mix just until the ingredients are combined.

3. Not Cooling the Cake Completely: Frosting a warm cake will cause the frosting to melt and slide off. Be patient!

4. Undercooking the Frosting: The frosting must be thickened on the stove. Rushing this step can result in runny frosting.

Frequently Asked Questions

1. Can I make the cake ahead of time?

Yes! You can bake the cake layers up to 2 days in advance. Wrap them tightly in plastic wrap and store at room temperature. The frosting can also be made a day ahead and refrigerated; just bring it to room temperature before assembling.

2. Can I use store-bought frosting?

While you can use store-bought frosting in a pinch, the homemade coconut-pecan frosting is what makes this cake truly special. It’s worth the effort!

3. What’s the best way to store leftover cake?

Store leftover cake in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature before serving.

4. Can I freeze German Chocolate Cake?

Yes! Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.

Conclusion

German Chocolate Cake is the perfect combination of rich chocolate and creamy, nutty frosting. Its elegant layers and unforgettable flavor make it a go-to dessert for celebrations or indulgent treats.

With this detailed recipe and troubleshooting tips, you’ll master this classic cake in no time.

So, roll up your sleeves, preheat your oven, and prepare to wow your family and friends with this stunning dessert!