German Cholate Cake

Deliciously rich, German Chocolate Cake is layers of tender chocolate cake slathered in a creamy coconut and pecan frosting to create an irresistible dessert.

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This deliciously rich and chocolatey German Chocolate Cake is slathered in a layer of gooey coconut pecan frosting. The moist chocolate cake and decadent coconut frosting combine to create an irresistible dessert.

MORE RECIPES: Chocolate Brownie Cake | Tornado Cake | Applesauce Cake

Discover layer, upon layer, upon layer, yes that’s three delicious layers of tender German chocolate cake and delicious creamy coconut pecan frosting. Each bite features a taste of soft chocolate, crunchy pecans, and sweet and sticky coconut. 

Despite the ‘German’ in the name, this cake is actually an American classic. This chocolate cake comes from a chocolate maker with the last name of German, who developed the baking chocolate used in the cake. Originally, this recipe was known as German’s Chocolate Cake. 

German chocolate cake is a beautiful centerpiece perfect for any celebration or holiday gathering. Serve it with a cup of coffee or a mug of homemade pumpkin spice latte for a warm pairing.

German Chocolate Ingredients

• Chocolate - sweet baking chocolate
• Butter
• Sugar - granulated white sugar
• Eggs - egg yolks
• Eggs - egg whites stiffly beaten
• Flour
• Buttermilk
• Salt
• Vanilla extract
• Baking soda
• Evaporated milk
• Vanilla extract
• Coconut - sweetened shredded coconuts
• Pecans - chopped
• Water

Buttermilk is an essential ingredient for creating a creamy-tasting cake. If you don’t have any on hand it’s easy to make your own using either whole or 2% milk. Simply add 1 tablespoon of either lemon juice or white vinegar to one cup of milk and let it sit for 10 minutes. Then use your homemade buttermilk in the cake recipe. For all of your cold ingredients, try to bring them to room temperature before using them, as this will make a difference in the final product. 

While pecans are the traditional nut used in German cake, you can also use walnuts, almonds, or even macadamia nuts if you prefer. Just chop up the nuts of your choice and add them to the gooey coconut frosting. 

In addition to the coconut pecan frosting, maraschino cherries are also a popular garnish for German Chocolate cake. Also known as cocktail cherries, these can be the literal cherry on top when added to the finished cake. 

How to Make German Chocolate Cake

FIRST STEP: Preheat the oven to 350°F degrees. Line the bases of three 9-inch cake pans with parchment. Spray the inside of the pans with cooking oil. 

SECOND STEP: Break the chocolate into pieces and melt using the ½ cup of boiling hot water. Allow to cool.

THIRD STEP: In a large mixing bowl, use a whisk to cream the butter and sugar. 

FOURTH STEP: Separate the eggs and set the whites aside for later. One at a time, add the egg yolks to the butter and sugar mixture, beating well.

FIFTH STEP: Blend in the vanilla extract and melted chocolate.

SIXTH STEP: Sift flour with salt and baking soda. 

SEVENTH STEP: Add alternately flour mixture and buttermilk to the chocolate mix. Beat after each addition until smooth.

EIGHTH STEP: Beat the eggs whites. Fold them in to the mixture.

NINTH STEP: Bake in the oven for 30 to 35 minutes. Insert a toothpick into the cake, and if it comes out clean, it’s done.

TENTH STEP: Let the cake cool for 30 minutes and then take it out of the pans. Set aside until completely cooled.

NOTE: You don't have to put the batter in separate circular pans. It can be made as a single layer cake if you wish, but the most important thing is to make sure the batter is completely cooked. Cooking time may vary if the batter is in a single larger pan.

ELEVENTH STEP: Separate four eggs. Slightly beat the yolks. 

TWELFTH STEP: Add beaten eggs to a medium-sized saucepan along with the evaporated milk, sugar, butter, and vanilla extract.

THIRTEENTH STEP: Cook over a medium heat, stirring regularly, for 12 minutes or until thickened. Add the coconut and pecans and stir again. 

FOURTEENTH STEP: Remove from the heat and allow to cool until spreadable.

FIFTEENTH STEP: Place one cake on the serving plate and cover the top with a quarter of the frosting.

SIXTEENTH STEP: Place the next cake on top and cover the top with another quarter of the frosting. 

SEVENTEENTH STEP: Finally, add the remaining cake and top with the remaining frosting, leaving the sides exposed. 

What type of chocolate is best? 

You can use any type of sweet baking chocolate for this cake recipe. 

Can I freeze German chocolate cake? 

Store the chocolate cake in the freezer, either frosted or unfrosted, for up to three months. To make serving a frosted cake easier, you can slice the cake before freezing and then thaw individual pieces as desired. 

How do I make sure all the layers bake evenly? 

Bake all three layer cakes on the center rack of your oven. If all three pans don't fit in the oven at once, bake two together and then bake the third once the first two are finished. You could also bake this cake in a 9x13 pan.

How to Store German Chocolate Cake

IN THE FRIDGE:  Store leftover cake at room temperature for up to 24 hours. To keep it longer, refrigerate it in an airtight container for up to 5 days

IN THE FREEZER: Freeze this German Chocolate Cake for up to 3 months in an airtight container. The cake can be stored frosted, or the cake layers and frosting can each be frozen separately for the same amount of time. Defrost in the refrigerator before serving. 

German Chocolate Cake

5 from 4 votes

Author: Shauna

Deliciously rich, German Chocolate Cake is layers of tender chocolate cake slathered in a creamy coconut and pecan frosting to create an irresistible dessert.

Prep Time 25 minutes minutes

Cook Time 47 minutes minutes

Total Time 1 hour hour 12 minutes minutes

Servings 10 servings

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Ingredients

  

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Chocolate Cake

• 2-4 ounce packages chocolate sweet baking
• ½ cup boiling water
• 1 cup butter
• 2 cups sugar
• 4 eggs yolks
• 2 ¼ cup flour
• 1 cup buttermilk
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 4 eggs stiffly beaten

Coconut - Pecan Frosting

• 1 can evaporate milk ½ cups
• 1½ cups sugar
• 4 eggs yolks
• ¾ cup butter
• 1½ teaspoon vanilla extract
• 2 cups coconuts sweetened shredded
• 1½ cups pecans chopped

Instructions

 

Chocolate Cake

• Preheat the oven to 350°F degrees. Line the bases of three 9-inch cake pans with parchment. Spray the inside of the pans with cooking oil.
• Break the chocolate into pieces and melt using the ½ cup of boiling hot water. Allow to cool
• In a large mixing bowl, use a whisk to cream the butter and sugar.
• Separate the eggs and set the whites aside for later. One at a time, add the egg yolks to the butter and sugar mixture, beating well.
• Blend in the vanilla extract and melted chocolate.
• Sift flour with salt and baking soda.
• Add alternately flour mixture and buttermilk to the chocolate mix. Beat after each addition until smooth.
• Beat the eggs whites. Fold them in to the mixture.
• Bake in the oven for 30 to 35 minutes. Insert a toothpick into the cake, if it comes out clean, it’s done.
• Let the cake cool for 30 minutes and then take it out of the pans. Set aside until completely cooled.

Coconut- Pecan Frosting

• Separate four eggs. Slightly beat the yolks.
• Add beaten eggs to a medium-sized saucepan along with the evaporated milk, sugar, butter, and vanilla extract.
• Cook over a medium heat, stirring regularly, for 12 minutes or until thickened. Add the coconut and pecans and stir again.
• Remove from the heat and allow to cool until spreadable.
• Place one cake on the serving plate and cover the top with a quarter of the frosting.
• Place the next cake on top and cover the top with another quarter of the frosting.
• Finally, add the remaining cake and top with the remaining frosting, leaving the sides exposed.

Nutrition

Calories: 996kcal | Carbohydrates: 105g | Protein: 15g | Fat: 60g | Saturated Fat: 31g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 295mg | Sodium: 625mg | Potassium: 395mg | Fiber: 4g | Sugar: 80g | Vitamin A: 1411IU | Vitamin C: 1mg | Calcium: 180mg | Iron: 3mg

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