German chocolate cake is a classic treat that everyone loves. With its rich chocolate layers and sweet coconut-pecan frosting, it’s a dessert that’s both comforting and delicious. Whether for a special occasion or just because, this cake is sure to impress.
Why We Love This
There’s something truly special about German chocolate cake. It’s not just about the rich chocolate layers – it’s about the perfect combination of textures and flavors. The cake itself is wonderfully moist, thanks to ingredients like buttermilk and sweet baking chocolate. Then, the real star comes in the form of the coconut-pecan frosting, which adds a delightful crunch and a sweet, nutty twist. Every bite is a perfect balance of indulgence and nostalgia.
Here’s why this cake is a go-to favorite for so many:
- Moist and Rich: The buttermilk and sweet chocolate combine to create a soft, tender crumb that’s incredibly satisfying.
- Perfectly Sweet Frosting: The coconut-pecan topping is both creamy and crunchy, giving a delightful contrast to the smooth cake layers.
- Nostalgic and Comforting: This is a cake that reminds you of family gatherings and special moments, making it the perfect dessert for any occasion.
- Versatile for Any Event: Whether you’re celebrating a birthday or just want to enjoy a treat, this cake fits the bill. You can easily serve it at a fancy dinner or as a casual dessert at a weekend get-together.
Ingredients
Cake flour – Gives the cake a tender texture. Don’t substitute with all-purpose flour.
Baking soda – Essential for the rise; don’t swap with baking powder.
Salt – Balances the sweetness of the cake.
Unsalted butter – Adds flavor and moisture. You can substitute with salted butter, but reduce the salt.
Granulated sugar – Provides sweetness and moisture.
Vanilla extract – Adds flavor.
Eggs – Two large eggs help with texture and moisture.
Buttermilk – Keeps the cake moist and adds a slight tang.
Sweet baking chocolate – Key for the rich chocolate flavor. Don’t substitute with cocoa powder.
Instructions
Now that you have all your ingredients ready, it’s time to bring this German chocolate cake to life! Follow these easy steps, and you’ll have a rich, decadent cake that’s ready to impress.
Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Mix Dry Ingredients: Whisk together flour, baking soda, and salt in a medium bowl.
Melt the Chocolate: Chop and melt sweet baking chocolate in the microwave. Let it cool slightly.
Cream Butter and Sugar: Beat butter and sugar together until light and fluffy (3-4 minutes).
Add Wet Ingredients: Beat in eggs, vanilla, melted chocolate, and buttermilk. Mix well.
Combine Dry and Wet Ingredients: Gradually add dry ingredients to the wet mixture, mixing until just combined.
Bake the Cake: Divide batter between cake pans and bake for 30-35 minutes or until a toothpick comes out clean.
Cool the Cakes: Let cakes cool in pans for 10 minutes, then transfer to a wire rack.
Make the Frosting: Combine evaporated milk, sugar, egg yolks, and butter in a saucepan. Stir until thickened (about 10 minutes). Remove from heat and mix in coconut and pecans. Let it cool.
Frost the Cake: Frost cooled cakes with the coconut-pecan mixture.
Serve and Enjoy: Slice and enjoy your homemade German chocolate cake!
Pro Tips
When it comes to baking the perfect German chocolate cake, a few extra tips can make all the difference. Whether you’re a seasoned baker or a first-timer, these tips will help ensure your cake turns out flawless every time.
Use Room Temperature Ingredients
Make sure your butter and eggs are at room temperature before starting. This helps them incorporate smoothly into the batter, resulting in a lighter, fluffier cake.
Don’t Overmix the Batter
When adding the dry ingredients to the wet ingredients, mix just until everything is combined. Overmixing can lead to a dense cake, so be gentle and stop as soon as there are no visible streaks of flour.
Cool the Cakes Completely Before Frosting
Patience is key when frosting! Allow your cakes to cool completely before spreading the coconut-pecan frosting. This prevents the frosting from melting and ensures a perfect, smooth finish.
For a Moist Cake, Check Your Oven Temperature
Oven temperatures can vary, so make sure to check your cake a few minutes before the recommended baking time. If your oven runs hot, the cake could bake faster. If it’s underbaking, you may need to leave it in a little longer.
Customize Your Frosting
If you prefer a more decadent frosting, feel free to add an extra layer of shredded coconut or pecans to the frosting. You can even toast the nuts for added flavor and texture.
Make Ahead
You can bake the cake layers a day in advance. Store the cooled cakes in an airtight container to keep them fresh. When you’re ready, just frost and enjoy!
Storage
This cake stays moist and delicious for several days. Keep it covered at room temperature for up to 2 days, or refrigerate it for up to 5 days. For longer storage, freeze the cake layers individually, wrapped tightly in plastic wrap.
Variations
While the classic German chocolate cake is a delicious treat on its own, it’s also a versatile recipe that can be customized in several ways. Whether you want to change up the flavor, texture, or presentation, these variations will keep your cake fresh and exciting!
Add More Chocolate
If you’re a true chocolate lover, you can take the flavor to the next level by adding chocolate chips or chocolate chunks to the batter. This will create pockets of melted chocolate throughout the cake, making every bite even more indulgent.
Make It Gluten-Free
To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Be sure to choose one that’s designed for baking to get the best texture. You may also want to add a bit of xanthan gum for better structure.
Use a Different Nut
While pecans are traditional in German chocolate cake, you can experiment with other nuts like walnuts or almonds for a different flavor profile. Toasting the nuts before adding them to the frosting can bring out their natural richness.
Serving Suggestions
The German chocolate cake is a showstopper all on its own, but there are plenty of ways to elevate the experience even further. Whether you’re serving it at a special occasion or enjoying it as a sweet treat, here are some serving suggestions that’ll make your cake even more irresistible.
Serve with a Scoop of Ice Cream
A scoop of vanilla ice cream or chocolate ice cream perfectly complements the rich flavors of the cake. The cool, creamy texture of the ice cream balances the sweetness of the cake and frosting, creating a satisfying contrast.
Pair with Fresh Berries
Fresh strawberries, raspberries, or blueberries can add a pop of color and a burst of freshness to each bite. Their natural acidity also provides a lovely balance to the rich, sweet frosting.
Top with Whipped Cream
For an extra creamy touch, consider topping each slice with a dollop of freshly whipped cream. You can lightly sweeten it with a bit of sugar or vanilla extract for a smooth and airy topping that enhances the cake’s flavor.
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FAQs
Here are answers to some of the most frequently asked questions about making German chocolate cake. These tips will help you perfect your baking technique and enjoy your cake even more!
What makes German chocolate cake different from regular chocolate cake?
German chocolate cake is distinct because of its coconut-pecan frosting, which adds a chewy texture and nutty flavor. The cake itself uses sweet baking chocolate, which is different from the cocoa powder used in traditional chocolate cakes. The result is a moist, rich cake with a unique, nutty topping that sets it apart from regular chocolate cakes.
Can I make German chocolate cake ahead of time?
Yes, you can prepare your German chocolate cake in advance! You can bake the cake layers and store them in an airtight container for up to 2 days. The frosting can also be made ahead and refrigerated. Just bring it to room temperature before frosting the cake, and it’ll be just as delicious!
Can I use a store-bought frosting?
While store-bought frosting can work in a pinch, making your own coconut-pecan frosting will take the flavor to the next level. The homemade frosting is rich, buttery, and the perfect complement to the cake’s moist layers. However, if you’re short on time, feel free to use a premade option, but you might miss out on that homemade touch!
How do I store leftover German chocolate cake?
Store any leftover German chocolate cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh for a longer period, you can refrigerate it for up to a week. Just be sure to bring it back to room temperature before serving for the best texture.
Can I make this cake gluten-free?
Yes! You can make a gluten-free German chocolate cake by swapping regular flour for a gluten-free flour blend. Be sure to check that the flour you choose is designed for baking, and consider adding xanthan gum for better structure. This way, you can still enjoy all the rich flavors without the gluten.
german chocolate cake
Ingredients
For the Cake:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup buttermilk
- 1 cup unsweetened cocoa powder
- 1 cup sugar
- ½ cup butter softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 oz. sweet baking chocolate
For the Frosting:
- 1 cup evaporated milk
- 1 cup sugar
- 3 egg yolks
- ½ cup butter
- 1 ½ cups shredded coconut
- 1 cup chopped pecans
Instructions
Preheat and Prepare
- Preheat your oven to 350°F (175°C). This ensures your cake bakes evenly and rises perfectly.
- Grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper to make sure the cake comes out easily after baking.
Mix the Dry Ingredients
- In a medium bowl, whisk together the flour, baking soda, and salt. This step ensures the dry ingredients are evenly distributed, which helps your cake rise properly.
Melt the Chocolate
- In a separate bowl, chop the sweet baking chocolate and melt it in the microwave in 20-second intervals, stirring in between until smooth. Let it cool slightly.
Cream the Butter and Sugar
- In a large bowl, beat together the butter and sugar until light and fluffy. This should take about 3-4 minutes with an electric mixer. It’s an important step for achieving a tender cake texture.
Add the Wet Ingredients
- Beat in the eggs one at a time, followed by the vanilla extract. Scrape down the sides of the bowl to ensure everything is well combined.
- Add the melted chocolate and buttermilk to the mixture. Continue beating until smooth and well blended.
Combine Dry and Wet Ingredients
- Gradually add the dry ingredients to the wet mixture in 2-3 additions, mixing just until combined. Be careful not to overmix, or your cake might be dense.
Bake the Cake
- Divide the batter evenly between the prepared cake pans and smooth the tops. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Make the Frosting
- While the cakes are cooling, it’s time to make the coconut-pecan frosting. In a saucepan over medium heat, combine the evaporated milk, sugar, egg yolks, and butter. Stir constantly until the mixture thickens, about 10 minutes.
- Remove from heat and fold in the shredded coconut and chopped pecans. Let the frosting cool to room temperature before applying it to the cake.
Frost the Cake
- Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of frosting over the top.
- Add the second layer of cake and frost the top and sides with the remaining coconut-pecan mixture.
Serve and Enjoy!
- Slice, serve, and enjoy your delicious homemade German chocolate cake! It’s the perfect combination of moist chocolate cake and sweet, nutty frosting.