Introduction
German Chocolate Cake is a classic dessert, perfect for birthdays, gatherings, or special occasions. This rich, moist chocolate cake, layered with a signature coconut-pecan frosting, delivers a delightful blend of chocolatey depth and sweet, nutty flavors in every bite. Presented on a white ceramic cake stand, adorned with its iconic frosting, this German Chocolate Cake offers a decadent, appetizing aesthetic that elevates any dessert table. This recipe provides a traditional version, adaptable for dietary preferences, ideal for home cooks seeking a crowd-pleasing dessert that brings indulgent charm to any celebration.
Ingredients
For the Chocolate Cake:
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
For the Coconut-Pecan Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 tsp vanilla extract
- 1 1/3 cups sweetened shredded coconut
- 1 cup chopped pecans
Serving:
- Optional: Chocolate ganache drizzle, extra chopped pecans
- Suggested Accompaniments: Whipped cream, vanilla ice cream
- Suggested Pairings: Coffee, milk
- Suggested Aesthetic: Serve on a white ceramic cake stand
- Suggested Equipment: Stand mixer or hand mixer, two 8-inch round cake pans, medium saucepan, large mixing bowls, whisk, spatula, measuring cups/spoons, cooling racks
Step-by-Step Process
- Prepare Cake Pans: Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line with parchment paper.
- Make Cake Batter: In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk eggs, buttermilk, vegetable oil, and vanilla extract. Add wet ingredients to dry, mixing until just combined. Carefully stir in boiling water (batter will be thin). Divide batter evenly between prepared pans.
- Bake Cakes: Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to cooling racks to cool completely, about 1 hour.
- Make Coconut-Pecan Frosting: In a medium saucepan, whisk together evaporated milk, sugar, egg yolks, and butter over medium heat. Cook, stirring constantly, for 8–10 minutes until thickened (it should coat the back of a spoon). Remove from heat; stir in vanilla, coconut, and pecans. Taste the frosting and adjust with a pinch of sugar (for sweetness) or extra pecans (for nuttiness) to ensure a balanced flavor. Cool to room temperature, about 30 minutes.
- Assemble Cake: Place one cake layer on a white ceramic cake stand. Spread a generous layer of coconut-pecan frosting over the top. Add the second cake layer and cover the top and sides with the remaining frosting.
- Serve: Garnish with a chocolate ganache drizzle or extra pecans, if desired. Slice into 12 wedges and serve with whipped cream, vanilla ice cream, coffee, or milk.
Tips for Better German Chocolate Cake
- Use room-temperature ingredients (eggs, buttermilk) for a smoother batter.
- Taste the coconut-pecan frosting before spreading to balance sweet and nutty flavors; adjust with sugar or pecans.
- Cool cakes completely before frosting to prevent melting or sliding layers.
- Use high-quality cocoa powder for a rich chocolate flavor; Dutch-processed cocoa adds depth.
- Use a white ceramic cake stand for a decadent presentation, highlighting the chocolate cake and golden frosting.
- Make ahead: Bake cakes and prepare frosting up to 1 day in advance; store cakes wrapped at room temperature and frosting refrigerated, then assemble.
- For clean slices, chill the assembled cake for 30 minutes before cutting.
- Enhance aesthetic: Present on a white ceramic cake stand with a ganache drizzle for an indulgent, inviting look.
Variations and Customization
- Gluten-Free German Chocolate Cake: Use gluten-free all-purpose flour; ensure baking powder is gluten-free.
- Vegan German Chocolate Cake: Replace eggs with 1/2 cup applesauce, buttermilk with plant-based milk mixed with 1 tbsp vinegar, butter with vegan margarine, and evaporated milk with coconut milk.
- Low-Sugar German Chocolate Cake: Reduce sugar to 1 1/4 cups in cake and 3/4 cup in frosting; use unsweetened coconut.
- Mocha German Chocolate Cake: Add 1 tbsp instant coffee powder to the cake batter for a coffee-chocolate twist.
- Nut-Free German Chocolate Cake: Omit pecans and increase coconut to 2 cups; add 1/4 tsp almond extract for flavor.
- Chocolate Ganache German Chocolate Cake: For extra decadence, top with a ganache (1/2 cup heavy cream, 1/2 cup chocolate chips, melted).
- Mini German Chocolate Cakes: Bake in muffin tins for 18–22 minutes to make cupcakes; frost individually.
- Spiced German Chocolate Cake: Add 1/2 tsp cinnamon to the cake batter for a warm note.
Storage and Serving Tips
- Store assembled cake under a cake dome or loosely covered in the fridge for up to 4 days; bring to room temperature before serving.
- Unfrosted cakes can be stored wrapped tightly at room temperature for 2 days or frozen for 2 months; frosting can be stored in the fridge for up to 5 days.
- Freeze frosted cake slices in an airtight container for up to 2 months; thaw in the fridge overnight.
- Serve at room temperature for the best texture and flavor.
- Use as a centerpiece dessert for birthdays, holidays, or gatherings.
- Pair with coffee or milk to complement the rich, nutty flavor.
- Presented on a white ceramic cake stand with vibrant garnishes for a decadent, appetizing charm.
Nutritional Information
Based on 12 servings (1 slice each, without ganache):
- Calories: 480 kcal
- Total Fat: 26g
- Saturated Fat: 13g
- Trans Fat: 0g
- Cholesterol: 85mg
- Sodium: 340mg
- Total Carbohydrates: 58g
- Dietary Fiber: 3g
- Sugars: 40g
- Protein: 7g
- Vitamin A: 10% Daily Value
- Vitamin C: 2% Daily Value
- Calcium: 8% Daily Value
- Iron: 12% Daily Value
Note: Values vary by ingredient brands and substitutions (low-sugar options reduce sugars to ~30g). High in sugar and fat; enjoy in moderation. Pair with fruit for balance.
Conclusion
This German Chocolate Cake recipe offers a decadent, rich dessert, perfect for any occasion, transforming simple ingredients into a classic indulgence. Its straightforward preparation and stunning presentation make it a favorite. The moist chocolate cake and nutty frosting delight every bite. It’s sure to be a cherished recipe, loved for its indulgent, crowd-pleasing appeal.
German Chocolate Cake Recipe: Decadent and Rich
Classic German Chocolate Cake with decadent, rich flavor.
Ingredients
Chocolate Cake:
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- ½ tsp kosher salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
Coconut-Pecan Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- ½ cup unsalted butter
- 1 tsp vanilla extract
- 1 ⅓ cups sweetened shredded coconut
- 1 cup chopped pecans
- Optional: Chocolate ganache extra pecans
- Suggested Pairings: Coffee milk
Instructions
- Preheat oven to 350°F; grease two 8-inch pans.
- Whisk dry ingredients; mix wet ingredients; combine with boiling water. Divide into pans.
- Bake 30–35 min; cool completely.
- Cook milk, sugar, yolks, and butter 8–10 min; add vanilla, coconut, and pecans. Taste and adjust. Cool.
- Frost cake layers; assemble on a white ceramic stand.
- Garnish and serve with coffee and milk.
Notes
- Cool cakes fully before frosting.
- Store in fridge for 4 days or freeze for 2 months.
- Try a vegan or nut-free variation.
- Pair with ice cream.
