Let’s talk about German chocolate cake. Isn’t that a pain to make? What are some of the easiest recipes to make? What is that chocolatey flavor, that incredible coconut-pecan frosting that’s just out of this world? In this world, and it’s moist – seriously, the kind that makes your eyes roll back in your face. Think of it like the cooler, more sophisticated cousin of a classic chocolate cake. German Chocolate Cake is a crowd-pleaser, and honestly, it’s one of my favorite. What are the best things to bake? What are some German chocolate cake secrets?
What is German chocolate cake?
What is German Chocolate Cake? Is it actually from Germany? The “German” part comes from Samuel German, an American baker who developed a type of dark baking. Chocolate for the Baker’s Chocolate Company back in the 1850s. The cake itself is a chocolate layer cake, usually made with mild dark chocolate, and frosted. With a rich coconut-pecan frosting. What are some of the best flavors in this cake? The crunchy pecans, and the sweet, chewy coconut. Think of it as a chocolate cake vacation, complete with tropical vibes!
Why you’ll love this recipe?
Honestly, where do I even begin? There are so many reasons why I adore this German Chocolate Cake recipe, and why I think you will too.
- The Flavor: The cake itself has a deep, rich chocolate flavor that’s perfectly balanced by the sweet and nutty coconut-pecan frosting. It’s not overly sweet like some chocolate cakes can be. It’s complex and sophisticated, yet comforting and familiar all at the same time.
- The Simplicity: I know it looks impressive, but this cake is surprisingly easy to make. The batter comes together quickly, and the frosting is just a matter of melting and stirring. Honestly, the hardest part is waiting for it to cool!
- The Texture: Oh, the texture! The moist, tender cake layers paired with the chewy, crunchy frosting is a match made in heaven. Each bite is a party in your mouth!
- It’s Surprisingly Cost-Effective: You can whip up a really incredible cake without needing super fancy ingredients! I usually have most of this stuff already in my pantry, which is always a win.
- Versatility: While it’s delicious as is, this cake is also incredibly versatile. You can add a layer of chocolate ganache for extra indulgence, or top it with fresh berries for a pop of color and flavor. And, if you want to simplify things, you can even use a store-bought frosting (though I highly recommend trying the homemade version – it’s worth it!). I love making mini cupcakes, too, for a fun, individual serving.
What I love most about this recipe is that it’s a guaranteed crowd-pleaser. Every time I make it, it disappears in minutes. And the smell that fills the house while it’s baking? Pure bliss. This German Chocolate Cake is more than just a dessert; it’s an experience.
How do I make German chocolate cake?
Quick Overview
How do I make German Chocolate Cake? How do you make a chocolate cake batter? What is your favorite coconut-pecan frosting? What is the secret behind a good quality chocolate cake? How do you spread frosting? Trust me, you’ve got this!
Ingredients
For the Main Batter: What is the main body
- 2 cups all-purpose flour: I prefer unbleached, but either works.
- 2 cups granulated sugar: For sweetness, of course!
- 34 cup unsweetened cocoa powder: Use a good quality cacao for the best flavor.
- 1 12 teaspoons baking powder: For perfect rise.
- 1 12 teaspoons baking soda: Helps with the texture and browning of cakes.
- To balance out the sweetness. 1 teaspoon salt.
- 1 cup buttermilk: Adds moisture and tanginess. If you don’t have buttermilk, you can make your own by adding 1 tablespoon of white vinegar to 1 cup of water. Let it sit for 5 minutes before using. I’ve used almond milk with lemon juice in a pinch!
- 12 cup vegetable oil: Keeps the cake moist.
- 2 large eggs: Adds richness and structure.
- What is vanilla extract?
- What is the secret ingredient that makes a cake so moist?
For the Filling:
- 1 cup (2 sticks) unsalted butter: This forms the base of our amazing frosting!
- 1 cup granulated sugar: Sweetens the frosting.
- Is 1 cup evaporated milk good for creaminess?
- Egg yolks: These give the frosting its luscious texture.
- 1 teaspoon vanilla extract: More vanilla for even better flavor!
- I prefer sweetened coconut, but unsweetened works too. 1 12 cups shredded coconut.
- 1 cup chopped pecans: Adds crunch and flavor. Can you toast them lightly for extra flavor if you like?
For the Glaze:
- What is bittersweet chocolate? What is the best way to make a cake more beautiful?
- 2 tablespoons heavy cream: For a smooth, glossy finish.
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Is it safe to line the bottoms with parchment paper for easy removal? This step is crucial to prevent the cake from sticking, so don’t skip it! I always do this first so my pans are ready when the batter is done.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Set aside. Make sure everything is well combined. What is the difference between baking powder and baking soda?
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the buttermilk, oil, eggs, vanilla extract, and salt. Set aside. Whisk until everything is well combined and smooth. If you have room temperature eggs, you can make a thicker batter.
Step 4: Combine
Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Do not overmix! Overmixing can develop the gluten in the flour, resulting in a tough cake. Slowly pour in the boiling water and mix until the batter is smooth. The batter will be thin, but don’t worry, that’s normal!
Step 5: Prepare Filling
Pour the 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.
Step 6: Layer & Swirl
While the cakes are cooling, make the frosting. In a medium saucepan, combine the butter, sugar, evaporated milk, and egg yolks. Set aside. Cook over medium heat until the mixture thickens, about 10-12 minutes. Remove from heat and stir in the vanilla extract, coconut, and pecans. Let the frosting cool before spreading it on the cake.
Step 7: Bake
Once the cakes are completely cooled, place one layer on a serving plate and spread with half of the batter. Top with second cake layer and spread with remaining frosting. I always make sure the frosting isn’t too hot or it will melt the cake!
Step 8: Cool & Glaze
To make the glaze, place chopped chocolate and heavy cream in a heatproof bowl set over an electric saucepan. Set aside. What is the effect of simmering water Do not overdo the chocolate if it is too hot. Drizzle the glaze over the top of the cake. Let the glaze set before serving.
Step 9: Slice & Serve
What is the best way to slice a cake with serrated knife? I find it’s best to let the cake sit for about 15 minutes after glazing to allow everything to set. Serve and enjoy!
What do you serve it with?
German Chocolate Cake is pretty amazing all on its own, but if you want to take things to the next level, this is it. Next level, here are a few ideas: **For Breakfast: What’s the best way to start the day with a cup of coffee? I know it’s decadent, but sometimes you just need a little treat. **For Brunch: 1pm to 2pm. ** Serve it alongside a fruit platter and mimosa bar for an indulgent brunch spread. What is the best way to serve a delicious dessert at your next brunch? ** After dinner, pair it with a dollop of whipped cream or vanilla ice cream. What is a classic combination that never fails to impress? What are some of the best cozy snacks to serve? What is better than hot chocolate and a slice of cake? Is this the ultimate comfort food? The tartness of berries balances out the sweetness of the cake perfectly. And during the holidays, I always serve it with a glass of eggnog. What is a festive and delicious pairing?
Top Tips for Perfecting Your German Chocolate Cake
Want to make sure your German Chocolate Cake is a showstopper? Here are a few of my top tips:
Cocoa Matters: Use good-quality cocoa powder for the best flavor. Dutch-processed cocoa will give you a darker, richer flavor, while natural cocoa will have a slightly more acidic taste. I personally prefer Dutch-processed.
Don’t Overmix: Be careful not to overmix the batter. Overmixing develops the gluten in the flour, resulting in a tough cake. Mix until just combined.
Baking is Key: Don’t overbake the cake. Overbaking will result in a dry cake. Bake until a wooden skewer inserted into the center comes out clean. Check it a few minutes early, just to be sure!
Cool Completely: Make sure the cake layers are completely cool before frosting. Otherwise, the frosting will melt and slide off. I know it’s tempting to speed things up, but trust me on this one.
Toast the Nuts: Toast the pecans before adding them to the frosting for extra flavor. Simply spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until fragrant.
Buttermilk Substitute: If you don’t have buttermilk, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.
Vanilla Magic: Don’t skimp on the vanilla extract. It really enhances the chocolate and coconut flavors.
Room Temperature: I’ve found that using ingredients that are closer to room temperature helps the batter come together more smoothly. I try to take out my eggs and buttermilk about an hour before I start baking.
Frosting Consistency: If the frosting is too thick, add a little milk to thin it out. If it’s too thin, add a little powdered sugar to thicken it up.
Get Creative! Don’t be afraid to experiment with different flavors and toppings. Add a layer of chocolate ganache, top with fresh berries, or sprinkle with toasted coconut.
I learned most of these tips the hard way – by making mistakes! But that’s how you become a better baker. So don’t be afraid to experiment and have fun!
Storing and Reheating Tips
Want to make your German Chocolate Cake last? Here’s how to store it:
Room Temperature: You can store the cake at room temperature for up to 2 days. Cover it loosely with plastic wrap or store it in an airtight container.
Refrigerator Storage: For longer storage, store the cake in the refrigerator for up to 5 days. Wrap it tightly with plastic wrap or store it in an airtight container to prevent it from drying out.
Freezer Instructions: You can also freeze the cake for up to 2 months. Wrap the cake layers individually in plastic wrap and then in aluminum foil. Thaw in the refrigerator overnight before frosting.
Glaze Timing Advice: If you’re planning to freeze the cake, I recommend waiting to glaze it until after it has thawed. This will prevent the glaze from becoming soggy.
Maintaining Freshness: To keep the cake moist, you can also brush the cake layers with a simple syrup before frosting. This will help to lock in moisture and prevent the cake from drying out.
I usually store my cake in the refrigerator because I like it cold. But if you prefer it at room temperature, just take it out of the fridge about 30 minutes before serving.
Frequently Asked Questions
Final Thoughts
So there you have it – my ultimate German Chocolate Cake recipe! I hope you give it a try. It’s a truly special cake that’s perfect for any occasion. What I love most about this cake is how it brings people together. Every time I make it, it’s a celebration. And that’s what baking is all about, right? If you enjoyed this recipe, be sure to check out my other cake recipes. I have a chocolate cake recipe, a red velvet cake recipe, and a lemon cake recipe. And if you try this German Chocolate Cake recipe, please let me know how it turns out! Leave a comment below, rate the recipe, and share your own variations. Happy baking!
German Chocolate Cake Secrets
Ingredients
Cake Ingredients
- 2 cups all-purpose flour sifted
- 2 cups granulated sugar
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1 cup buttermilk
- 0.5 cup vegetable oil
- 4 large eggs
- 2 tsp vanilla extract
Frosting Ingredients
- 1 cup butter softened
- 3 cups powdered sugar
- 1 cup evaporated milk
- 1 cup packed brown sugar
- 1 cup coconut
- 1 tsp vanilla extract
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
- In a large bowl, cream together the sugar and butter until light and fluffy.
- Beat in eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Beat until just combined.
- Pour batter into prepared pans and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
- Make frosting: In a large bowl, beat butter until light and fluffy. Gradually add powdered sugar, beating until smooth.
- Stir in evaporated milk, brown sugar, coconut, and vanilla.
- Frost cooled cake layers and enjoy!