German Chocolate Cake Recipe

Introduction

German Chocolate Cake is a rich, moist chocolate cake layered with a distinctive coconut-pecan frosting and finished with a smooth chocolate buttercream. This classic dessert combines deep chocolate flavor with a sweet, textured topping, making it a favorite for special occasions or any time you crave a decadent treat.

Ingredients

• 2 cups granulated sugar (400 g)
• 1 3/4 cups all-purpose flour (210 g)
• 3/4 cup unsweetened cocoa powder (75 g)
• 1 1/2 teaspoons baking powder (6 g)
• 1 1/2 teaspoons baking soda (7.5 g)
• 1 teaspoon salt (5 g)
• 2 large eggs
• 1 cup buttermilk (240 ml)
• 1/2 cup oil (vegetable or canola) (120 ml)
• 2 teaspoons vanilla extract (10 ml)
• 1 cup boiling water (240 ml)
• 1/2 cup light brown sugar (100 g)
• 1/2 cup granulated sugar (100 g)
• 1/2 cup butter (115 g)
• 3 large egg yolks
• 3/4 cup evaporated milk (180 ml)
• 1 tablespoon vanilla extract (15 ml)
• 1 cup chopped pecans (120 g)
• 1 cup shredded sweetened coconut (80 g)
• 1/2 cup butter (115 g) – for chocolate buttercream
• 2/3 cup unsweetened cocoa powder (65 g)
• 3 cups powdered sugar (360 g)
• 1/3 cup evaporated milk (80 ml)
• 1 teaspoon vanilla extract (5 ml)

Instructions

1. Step 1: Heat oven to 375°F. Grease two 8 or 9-inch round baking pans, and line the bottoms with wax or parchment paper for easy release.
2. Step 2: In a large bowl, combine sugar, flour, cocoa, baking powder, baking soda, and salt. In another bowl, mix eggs, buttermilk, oil, and vanilla extract. Add the wet ingredients to the dry and stir until combined.
3. Step 3: Carefully stir in boiling water; the batter will be thin. Pour evenly into prepared pans.
4. Step 4: Bake 25 to 35 minutes, depending on pan size, or until a toothpick inserted in the center comes out clean or with a few crumbs. Cool in pans for 5 minutes, then turn out onto wire racks to cool completely.
5. Step 5: For the coconut-pecan frosting, in a medium saucepan, combine brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir and bring to a low boil over medium heat, stirring constantly until thickened.
6. Step 6: Remove from heat and stir in vanilla extract, chopped pecans, and shredded coconut. Let cool completely before using.
7. Step 7: For the chocolate buttercream, melt butter and stir in cocoa powder. Alternately add powdered sugar and evaporated milk, beating until smooth and spreadable. Adjust consistency with extra milk or powdered sugar as needed. Stir in vanilla extract.
8. Step 8: To assemble, place one cake layer on a serving plate. Spread a thin layer of chocolate buttercream, then spoon half the coconut-pecan frosting on top, leaving about ½ inch from the edge.
9. Step 9: Add the second cake layer on top. Cover the entire cake with chocolate buttercream.
10. Step 10: Spoon the remaining coconut-pecan frosting on top of the cake to finish.

Tips & Variations

• Use parchment paper rounds in the pans to ensure the cake releases easily without breaking.
• Replace pecans with walnuts if preferred or omit nuts for a nut-free version.
• For a richer cake, substitute whole milk for buttermilk and add a teaspoon of espresso powder to enhance chocolate flavor.
• Chill the frosting slightly if it becomes too loose while assembling to make spreading easier.

Storage

Store German Chocolate Cake covered in an airtight container in the refrigerator for up to 4 days. Let the cake come to room temperature before serving to enjoy the best texture and flavor. Leftovers can be wrapped tightly and frozen for up to 2 months; thaw in the fridge overnight before serving. Reheat slices gently in the microwave for about 15 seconds if you prefer warm cake.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without buttermilk?

Yes, you can substitute buttermilk by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using to mimic buttermilk’s acidity.

How do I prevent the coconut-pecan frosting from separating?

Stir the frosting constantly as it thickens over medium heat to prevent curdling or separating. Cooling it completely before applying also helps maintain a consistent texture.

German Chocolate Cake Recipe

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★★★★★

4.6 from 70 reviews

This classic German Chocolate Cake features a rich, moist chocolate cake layered and topped with a luscious coconut-pecan frosting and a smooth chocolate buttercream frosting. Perfect for celebrations and chocolate lovers, this recipe balances deep cocoa flavor with sweet, nutty frosting for an indulgent treat.

• Author: Sophie
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake

• 2 cups granulated sugar (400 g)
• 1 3/4 cups all-purpose flour (210 g)
• 3/4 cup unsweetened cocoa powder (75 g)
• 1 1/2 teaspoons baking powder (6 g)
• 1 1/2 teaspoons baking soda (7.5 g)
• 1 teaspoon salt (5 g)
• 2 large eggs
• 1 cup buttermilk (240 ml)
• 1/2 cup vegetable or canola oil (120 ml)
• 2 teaspoons vanilla extract (10 ml)
• 1 cup boiling water (240 ml)

Coconut-Pecan Frosting

• 1/2 cup light brown sugar (100 g)
• 1/2 cup granulated sugar (100 g)
• 1/2 cup butter (115 g)
• 3 large egg yolks
• 3/4 cup evaporated milk (180 ml)
• 1 tablespoon vanilla extract (15 ml)
• 1 cup chopped pecans (120 g)
• 1 cup shredded sweetened coconut (80 g)

Chocolate Buttercream Frosting

• 1/2 cup butter (115 g)
• 2/3 cup unsweetened cocoa powder (65 g)
• 3 cups powdered sugar (360 g)
• 1/3 cup evaporated milk (80 ml)
• 1 teaspoon vanilla extract (5 ml)

Instructions

1. Preheat and Prepare Pans: Heat oven to 375°F. Grease two 8 or 9-inch round baking pans and line the bottoms with parchment paper for easy cake removal.
2. Mix Dry Ingredients: In a large bowl, sift together sugar, flour, cocoa powder, baking powder, baking soda, and salt to combine evenly.
3. Combine Wet Ingredients: In a separate bowl, whisk eggs, buttermilk, oil, and vanilla extract until thoroughly mixed.
4. Make Cake Batter: Pour the wet mixture into the dry ingredients and stir to combine. Carefully stir in boiling water; the batter will be thin, which is expected.
5. Bake the Cake: Pour batter evenly into prepared pans. Bake for 25 to 35 minutes depending on pan size (9-inch pans require less time). Check doneness by inserting a toothpick; it should come out clean or with a few crumbs. Let cool 5 minutes in pans, then invert onto wire racks to cool completely.
6. Prepare Coconut-Pecan Frosting: In a medium saucepan, combine brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir continuously over medium heat until the mixture comes to a low boil and thickens slightly, taking a few minutes.
7. Finish Coconut-Pecan Frosting: Remove from heat and stir in vanilla extract, chopped pecans, and shredded coconut. Allow the frosting to cool completely before using.
8. Make Chocolate Buttercream Frosting: Melt butter in a bowl. Stir in cocoa powder. Alternate adding powdered sugar and evaporated milk, beating well until smooth and spreadable. Adjust by adding more milk or powdered sugar to achieve desired consistency. Stir in vanilla extract.
9. Assemble the Cake: Place one cake layer on serving plate or cake stand. Spread a thin layer of chocolate buttercream over the cake, then spread half the coconut-pecan frosting on top, leaving about 1/2 inch border from edge.
10. Stack and Frost: Place second cake layer on top. Smooth chocolate buttercream all over the cake to cover sides and top.
11. Top with Coconut-Pecan Frosting: Spoon the remaining coconut-pecan frosting onto the top of the cake and spread evenly.

Notes

• Use parchment paper lined pans to ensure the cake layers come out easily.
• The cake batter is thin due to boiling water, which helps create a moist cake texture.
• Constant stirring while cooking the coconut-pecan frosting prevents curdling and ensures smooth texture.
• Allow coconut-pecan frosting to cool completely before using to avoid melting the cake layers.
• Adjust buttercream frosting consistency by adding milk or powdered sugar gradually.
• Store the cake refrigerated to keep fresh; bring to room temperature before serving.
• Chopped pecans can be toasted for extra flavor if desired.

Keywords: German Chocolate Cake, Chocolate Cake with Coconut Pecan Frosting, Moist Chocolate Cake, Classic American Cake, Layer Cake