German Chocolate Cake Recipe (with Video)

German Chocolate Cake Recipe: There’s nothing quite like the rich and indulgent flavor of a homemade German Chocolate Cake. Contrary to its name, this classic dessert isn’t from Germany—it’s an American invention named after Samuel German, who developed a type of sweet baking chocolate in the 1850s. This cake is renowned for its moist chocolate layers, rich coconut-pecan frosting, and decadent taste.

Whether you’re celebrating a birthday, hosting a dinner party, or simply satisfying your sweet tooth, this step-by-step guide will help you create the perfect German Chocolate Cake from scratch. Let’s dive in!

Key Ingredients for German Chocolate Cake

Cake Ingredients:

• 1 cup unsalted butter (softened).
• 2 cups granulated sugar.
• 4 large eggs (separated).
• 1 cup buttermilk.
• 2 cups all-purpose flour.
• 1 teaspoon baking soda.
• ½ teaspoon salt.
• 1 cup boiling water.
• 4 ounces sweet German chocolate (melted).

Frosting Ingredients:

• 1 cup evaporated milk.
• 1 cup granulated sugar.
• 3 egg yolks (beaten).
• ½ cup unsalted butter.
• 1 teaspoon vanilla extract.
• 1 ½ cups shredded coconut.
• 1 cup chopped pecans.

Essential Baking Tools

To bake a flawless German Chocolate Cake, you’ll need the following tools:

• 2-3 round cake pans (9-inch).
• Mixing bowls.
• Hand mixer or stand mixer.
• Sifter.
• Offset spatula for frosting.
• Parchment paper.
• Saucepan for frosting preparation.

Pro Tip: Ensure all your tools are clean and dry before you begin to avoid affecting the cake’s texture.

Preparing Your Workspace

Before you start mixing and baking, take some time to prepare:

1. Clean and Organize: Make sure your counters and tools are spotless. Lay out all ingredients to avoid last-minute searches.
2. Preheat Your Oven: Set your oven to 350°F (175°C) to allow it to warm up evenly.
3. Prepare Cake Pans: Grease the pans with butter or non-stick spray and line the bottoms with parchment paper for easy removal.

Making the Cake Batter

Step 1: Sift the Dry Ingredients

In a medium bowl, sift together flour, baking soda, and salt. Sifting ensures the dry ingredients are evenly distributed and free of lumps.

Step 2: Mix the Wet Ingredients

In a large bowl, beat the butter and sugar until light and fluffy. Add egg yolks one at a time, mixing well after each addition. Gradually stir in the melted chocolate and vanilla extract.

Step 3: Combine Wet and Dry Mixtures

Alternately add the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined to avoid overworking the batter.

Step 4: Beat the Egg Whites

In a separate bowl, beat the egg whites until stiff peaks form. Gently fold them into the batter for a light and airy texture.

Baking the Cake Layers

Divide the batter evenly among the prepared pans and smooth the tops with a spatula. Place the pans on the center rack of your preheated oven and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

Pro Tips for Baking:

• Rotate the pans halfway through baking for even cooking.
• Allow the cakes to cool in their pans for 10 minutes before transferring them to a wire rack to cool completely.

Preparing the Coconut-Pecan Frosting

In a medium saucepan, combine evaporated milk, sugar, egg yolks, butter, and vanilla. Cook over medium heat, stirring constantly, until the mixture thickens (about 10–12 minutes). Remove from heat and stir in the coconut and pecans. Let the frosting cool to room temperature before using it to assemble the cake.

Assembling the Cake

Once your cake layers have completely cooled, it’s time to bring everything together. This step is crucial for achieving that picture-perfect, delectable German Chocolate Cake.

1. Prepare the Layers: Use a serrated knife to level the tops of the cakes if they’ve domed during baking. This ensures even layers for stacking.
2. Frost Between Layers: Place the first cake layer on a serving plate or cake stand. Spread a generous amount of the cooled coconut-pecan frosting evenly over the top.
3. Repeat the Process: Add the second layer, spreading frosting across the top. If you have a third layer, repeat the process again.
4. Final Layer: Finish with the top layer, ensuring a smooth and even frosting application.

Pro Tip: Use a cake turntable if possible. It makes the assembly process smoother and helps achieve a professional finish.

Frosting and Decorating the Cake

Now that your cake is stacked, it’s time to frost and decorate the sides and top. German Chocolate Cake is traditionally only frosted on top and between the layers, leaving the sides exposed. However, you can choose to frost the entire cake if you prefer.

1. Spread the Remaining Frosting: Using an offset spatula, cover the top of the cake generously with frosting. You can also frost the sides for a modern twist.
2. Add Finishing Touches: Garnish with additional toasted coconut or whole pecans for a professional touch. You can also drizzle melted chocolate for an elegant design.

Serving Suggestions

German Chocolate Cake is best served slightly warm or at room temperature. To elevate your presentation, consider these ideas:

• Pair with Drinks: Serve with a cup of freshly brewed coffee, a glass of milk, or a scoop of vanilla ice cream.
• Add a Pop of Color: Garnish the serving plate with fresh berries or edible flowers.
• Slice Perfectly: Use a warm knife (dipped in hot water and dried) to slice clean, neat pieces.

Troubleshooting Common Issues

Even with the best intentions, baking mishaps can happen. Here are some common issues and how to fix them:

• Cake Sinking: If your cake sinks in the middle, it may have been underbaked. Always check doneness with a toothpick.
• Frosting Too Runny: Cook the frosting longer, as it thickens during cooking. Ensure you’re stirring constantly to avoid burning.
• Uneven Layers: Use a serrated knife to level the cake layers before assembling.
• Crumbly Cake: If the cake feels too crumbly, it might be overbaked. Reduce baking time slightly for future attempts.

Tips for Storing German Chocolate Cake

Proper storage ensures your cake remains fresh and delicious for days:

1. Short-Term Storage: Cover the cake with a dome or plastic wrap and store at room temperature for up to 2 days.
2. Refrigeration: For longer storage, refrigerate the cake in an airtight container. Allow it to come to room temperature before serving.
3. Freezing: Wrap individual slices or the entire cake tightly in plastic wrap and aluminum foil. Store in the freezer for up to 3 months.

Pro Tip: Label your frozen cake with the date so you can track freshness.

Variations of German Chocolate Cake

This classic dessert can be customized in various ways to suit dietary preferences or occasions:

1. Vegan Version: Replace butter with vegan margarine, eggs with flaxseed eggs, and use coconut cream in the frosting.
2. Gluten-Free Version: Substitute all-purpose flour with a gluten-free baking mix.
3. Cupcakes: Transform the recipe into cupcakes by dividing the batter into muffin tins and baking for 18–22 minutes.
4. Sheet Cake: Simplify the process by baking the batter in a 9×13-inch pan for 35–40 minutes and frosting the top.

FAQs About German Chocolate Cake Recipe

What is a German Chocolate Cake?

German Chocolate Cake is a classic layered dessert known for its rich chocolate flavor, moist texture, and unique coconut-pecan frosting. Contrary to its name, it’s not from Germany but was named after an American baker, Samuel German, who created the sweet chocolate used in the recipe.

What Makes the Frosting Unique?

The frosting for a German Chocolate Cake is a cooked mixture of egg yolks, butter, evaporated milk, shredded coconut, and chopped pecans. It’s creamy, nutty, and provides a delightful contrast to the chocolate cake layers.

Can I Make a Vegan Version?

Yes, you can make a vegan version of German Chocolate Cake by substituting plant-based milk, vegan butter, and flaxseed or applesauce as egg replacements. Vegan-friendly chocolate can be used to maintain the cake’s rich flavor.

How Long Does It Take to Bake?

On average, the cake layers take about 25–30 minutes to bake at 350°F (175°C). Be sure to check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.

Can I Prepare It Ahead of Time?

Absolutely! You can bake the cake layers a day in advance and store them in an airtight container. The frosting can also be made ahead and refrigerated, but let it come to room temperature before assembling.

What’s the Best Way to Store German Chocolate Cake?

Store the assembled cake in an airtight container at room temperature for up to two days or in the refrigerator for up to a week. For longer storage, you can freeze the cake for up to three months.

Conclusion

There you have it—a foolproof recipe for a decadent German Chocolate Cake. Whether you’re baking for a special occasion or simply to treat yourself, this cake is guaranteed to impress. With its rich, moist chocolate layers and indulgent coconut-pecan frosting, it’s no wonder this dessert remains a favorite worldwide.