There’s just something magical about homemade cake, isn’t there? The smell of sweet chocolate wafting through your kitchen, the joy of whipping up a masterpiece from scratch, and, of course, that first bite that feels like a warm hug. This German Chocolate Cake is no exception. It’s rich, indulgent, and layered with love. Trust me, you’re going to want to bake this one for every special occasion—or just because you’re craving a little slice of happiness.
Why You’ll Love This Recipe
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re baking for a birthday, hosting a dinner party, or simply treating yourself, this cake is the showstopper you’ve been looking for. Here’s why it’s a favorite:
- Show-Stopping Layers: Moist chocolate cake paired with a decadent coconut-pecan filling and frosting.
- Scratch-Made Goodness: No shortcuts here—you’ll taste the difference in every bite.
- Crowd-Pleaser: Everyone from kids to grandparents will be coming back for seconds.
- Customizable: Add extra pecans, swap in dark chocolate, or even turn it into cupcakes for a fun twist.
Ingredients in German Chocolate Cake
Here’s the magic behind this cake—it’s all about quality ingredients and the perfect balance of flavors. Let’s break it down:
Cake Layers: The foundation of this dessert. Moist, tender chocolate cake that’s rich but not too heavy.
German Chocolate: The star ingredient that gives this cake its name. Sweet and mild, it’s the key to that classic flavor.
Buttermilk: Keeps the cake ultra-moist with a subtle tang.
Coconut-Pecan Frosting: The signature topping. Sweetened coconut, crunchy pecans, and a creamy caramel-like base.
Vanilla Extract: Adds depth and enhances all the other flavors.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this showstopping cake:
Prepare Your Oven: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans to ensure your cake layers release easily.
Melt the Chocolate: In a small saucepan, melt the German chocolate with water over low heat. Stir until smooth and let it cool.
Mix the Batter: In a large bowl, cream butter and sugar until light and fluffy. Add the egg yolks one at a time, beating well after each addition. Stir in the melted chocolate and vanilla.
Combine Dry Ingredients: In a separate bowl, sift together flour, baking soda, and salt. Add the dry ingredients to the wet mixture alternately with buttermilk, beginning and ending with the flour mixture.
Whip the Egg Whites: In a clean bowl, beat egg whites until stiff peaks form. Gently fold them into the batter.
Bake the Cake: Divide the batter evenly among the prepared pans. 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 wire racks to cool completely.
Make the Frosting: In a medium saucepan, combine evaporated milk, sugar, egg yolks, butter, and vanilla. Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in coconut and pecans. Let cool to a spreadable consistency.
Assemble the Cake: Place one cake layer on a serving plate. Spread with frosting, then top with the second layer. Repeat, finishing with frosting on top. Garnish with extra pecans or coconut if desired.
Serve and Enjoy: Slice and savor the masterpiece you’ve created. Each bite is a celebration of chocolatey, nutty perfection.
Nutrition Facts
Serving Size: 1 slice (based on 12 servings)
- Calories: 450
- Sugar: 35g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 75mg
How to Serve German Chocolate Cake
This cake pairs beautifully with:
- A Scoop of Ice Cream: Vanilla or chocolate for a decadent treat.
- Fresh Berries: Strawberries or raspberries add a refreshing contrast.
- Whipped Cream: Light and fluffy to balance the richness.
Additional Tips
- Prep Ahead: Bake the cake layers a day in advance and assemble just before serving.
- Room Temperature Ingredients: Ensure your butter, eggs, and buttermilk are at room temperature for the best texture.
- Storage: Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Freezing: Wrap unfrosted cake layers tightly and freeze for up to 3 months. Thaw overnight before assembling.
FAQ Section
Q1: Can I use dark chocolate instead of German chocolate?
A1: Yes, but the flavor will be more intense. Add a bit of sugar to balance it out.
Q2: Can I make this gluten-free?
A2: Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free baking blend.
Q3: How do I prevent the cake from sticking to the pans?
A3: Grease and flour the pans thoroughly or use parchment paper for guaranteed easy release.
Q4: Can I double the frosting recipe?
A4: Of course! Extra frosting is never a bad idea, especially for decorating.
Q5: What’s the best way to reheat leftovers?
A5: Let slices come to room temperature or warm gently in the microwave for 10-15 seconds.
Q6: Can I make cupcakes with this recipe?
A6: Yes! Adjust the baking time to 18-22 minutes.
Conclusion
Baking this German Chocolate Cake is more than just making dessert; it’s creating an experience. From the first mix of ingredients to the final slice, every step is a joy. Whether you’re sharing it with loved ones or savoring a piece solo, this cake is a true classic that never disappoints. Happy baking!
Print
Homemade German Chocolate Cake
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 1 hour 5 minutes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the rich and decadent flavors of this classic Homemade German Chocolate Cake, featuring moist chocolate layers, a coconut-pecan filling, and a luscious chocolate ganache. Perfect for celebrations or satisfying a sweet tooth!
Ingredients
- For the Cake:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 large egg
- For the Coconut-Pecan Filling:
- 1 (14 ounce) can sweetened condensed milk
- 1 cup shredded coconut
- 1/2 cup chopped pecans
- For the Chocolate Ganache:
- 1 cup heavy cream
- 8 ounces semisweet chocolate chips
Instructions
- Make the Cake:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk together milk, oil, vanilla extract, granulated sugar, brown sugar, and egg.
- Gradually add wet ingredients to the dry ingredients. Mix until just combined.
- Divide batter evenly between prepared pans. Bake for 30-35 minutes.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- Make the Coconut-Pecan Filling:
- Combine sweetened condensed milk, shredded coconut, and chopped pecans in a bowl.
- Make the Chocolate Ganache:
- Heat heavy cream in a saucepan until it simmers. Remove from heat, add chocolate chips, and stir until smooth.
- Assemble the Cake:
- Place one cake layer on a plate. Spread coconut-pecan filling on top.
- Add the second cake layer, then pour ganache over the top, letting it drip down the sides.
- Decorate and Serve:
- Decorate with shredded coconut, chopped pecans, or chocolate shavings.
- Refrigerate for 1 hour before serving.
Notes
- Substitute butter for oil for a richer flavor.
- Add cinnamon or nutmeg to the batter for a spiced twist.
- Try different nuts like walnuts or almonds in the filling.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 400 kcal
- Sugar: 35g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40 mg