The Ultimate German Chocolate Cake Recipe for Sweet Indulgence

Tucked away in my grandmother’s vintage recipe box, German chocolate cake holds a special memory of Sunday afternoon gatherings.

Sweet layers of rich chocolate promise an irresistible dessert experience.

Generations of bakers have perfected this classic treat with love and careful technique.

Coconut and pecan frosting creates a distinctive texture that melts delicately on your tongue.

Southern kitchens have long celebrated this decadent confection as a centerpiece of celebration.

Delightful and indulgent, this cake invites you to savor each creamy, chocolate-filled bite.

You won’t want to miss creating this delectable masterpiece that turns an ordinary moment into something extraordinary.

Why German Chocolate Cake Stands Out

• Bake with Ease: Perfect for home bakers of all skill levels, this German chocolate cake requires basic mixing and baking techniques that anyone can master.
• Create Crowd-Pleasing Dessert: Loaded with rich chocolate flavor and a decadent coconut-pecan frosting, this cake guarantees smiles and compliments from family and friends.
• Customize Your Celebration: Ideal for birthdays, potlucks, holidays, or weekend gatherings, this classic cake brings a touch of homemade warmth to any special occasion.
• Stress-Free Preparation: With straightforward ingredients and simple steps, you can whip up this delightful dessert without feeling overwhelmed or needing advanced culinary skills.

Ingredients to Make German Chocolate Cake

• All-Purpose Flour: A foundational ingredient that provides structure to the cake layers.
• Sugar: Adds sweetness and helps create a tender cake texture.
• Cocoa Powder: Delivers rich chocolate flavor and deep brown color to the cake.
• Baking Powder: Helps the cake rise and creates a light, fluffy texture.
• Baking Soda: Assists in leavening and helps balance the acidity in the recipe.
• Salt: Enhances the overall flavor of the cake.

• Eggs: Bind the ingredients together and provide moisture and richness.
• Milk: Adds liquid and helps create a smooth cake batter.
• Vegetable Oil: Ensures a moist and tender cake texture.
• Vanilla Extract: Provides a warm, sweet flavor to the cake.
• Boiling Water: Helps bloom the cocoa powder and creates a thin, smooth batter.

• Evaporated Milk, Sugar, Egg Yolks, Butter, Vanilla Extract: Work together to create a rich, creamy coconut-pecan frosting.
• Coconut, Pecans: Add texture, flavor, and traditional German chocolate cake character to the frosting.

Step-by-Step German Chocolate Cake Instructions

Step 1: Whip Up the Cake Batter

Crank up the oven to 350F.

Grab three cake pans and give them a generous coating of grease and flour.

• All-purpose flour
• Granulated sugar
• Cocoa powder
• Baking powder
• Baking soda
• Salt

Crack in the eggs, pour in milk, vegetable oil, and vanilla extract.

Blend everything until silky smooth.

Slowly stir in boiling water – don’t worry if the batter looks super thin.

Divide the batter evenly among the prepared pans.

Step 2: Bake to Perfection

Slide the pans into the oven and bake for 30-35 minutes.

Check doneness by inserting a toothpick – it should come out clean.

Let the cakes rest in their pans for 10 minutes, then carefully transfer to wire cooling racks.

Step 3: Craft the Signature Coconut Pecan Frosting

• Evaporated milk
• Sugar
• Egg yolks
• Butter
• Vanilla extract

Cook over medium heat, stirring constantly until the mixture thickens (around 12 minutes).

Pull off the heat and fold in shredded coconut and chopped pecans.

Allow the frosting to cool until it reaches a spreadable consistency.

Step 4: Create a Showstopping Cake

Place the first cake layer on a serving plate.

Generously spread the frosting.

Add the next layer and repeat.

Cover the entire cake with the remaining coconut-pecan frosting, making sure to coat the top and sides completely.

Useful Tips for German Chocolate Cake Recipe

• Use exact measurements for consistent cake texture, especially with flour and cocoa powder to prevent dry or dense layers.
• Bring eggs and milk to room temperature before mixing for smoother batter and even cake rise.
• Insert toothpick at cake's center; if it comes out clean with minimal crumbs, cake is perfectly baked.
• Allow cake layers to cool entirely before frosting to prevent melting and sliding of coconut-pecan topping.
• Line cake pan bottoms with parchment paper for easy removal and flawless cake layers.

Fun Twists on German Chocolate Cake

• Vegan Chocolate Cake: Replace eggs with mashed bananas or applesauce, use plant-based milk, and swap butter with coconut oil. Create dairy-free frosting using coconut cream and powdered sugar.
• Gluten-Free German Chocolate Cake: Substitute wheat flour with almond or gluten-free baking mix. Use xanthan gum to improve texture and maintain cake structure.
• Low-Sugar Alternative: Replace sugar with stevia or monk fruit sweetener. Use sugar-free chocolate and reduce overall sweetness while maintaining rich chocolate flavor.
• Nut-Free Version: Omit pecans from frosting and replace with sunflower seeds or toasted pumpkin seeds for similar crunch and texture.

Best Pairings for German Chocolate Cake

• Tropical Coconut Paradise: Serve slices with fresh pineapple chunks and a sprinkle of toasted coconut for a Hawaiian-inspired dessert experience.
• Coffee Companion Delight: Pair each slice with a warm cup of rich espresso or creamy cappuccino to enhance the chocolate's deep flavor profile.
• Decadent Ice Cream Accent: Top a slice with a scoop of vanilla bean ice cream and drizzle with caramel sauce for an extra indulgent treat.
• Nutty Crunch Garnish: Scatter additional chopped pecans around the plate and sprinkle with dark chocolate shavings for beautiful presentation and added texture.

Keep German Chocolate Cake Moist and Tasty

• Store covered cake in an airtight container for up to 5 days. Wrap tightly with plastic wrap to prevent drying out and preserve moisture.
• Wrap completely cooled cake in two layers of plastic wrap, then cover with aluminum foil. Freeze for up to 3 months. Thaw overnight in refrigerator before serving.
• Individually wrap cake slices in plastic wrap, then place in freezer-safe container. Freeze for quick single-serving treats lasting up to 2 months.
• Bring refrigerated cake to room temperature for 30 minutes before serving. For frozen cake, thaw in refrigerator and let sit at room temperature for 1 hour to restore soft texture.

FAQs

• Why is this cake called German Chocolate Cake?

Despite its name, it’s not originally from Germany. The recipe was created by Sam German, an American baker who worked for Baker’s Chocolate Company in the 1850s, and the cake was named after him.

• Can I make this cake without coconut?

While coconut is a traditional ingredient in the frosting, you can substitute it with chopped nuts or leave it out entirely if you don’t enjoy coconut’s flavor.

• Why does the recipe require boiling water?

Boiling water helps to bloom the cocoa powder, creating a richer chocolate flavor and producing a more tender, moist cake texture.

• Is this cake difficult to make for beginners?

This cake is moderately challenging but achievable for home bakers with basic baking skills. Following the recipe carefully and preparing ingredients in advance can help ensure success.

German Chocolate Cake Recipe

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• Total Time: 1 hour
• Yield: 12 1x

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Description

Rich German chocolate cake delights dessert enthusiasts with its classic layers of moist chocolate cake and coconut-pecan frosting. Bakers can craft this beloved southern classic that promises sweet satisfaction and nostalgic comfort.

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Ingredients

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Main Ingredients (Cake):

• 2 cups (480 milliliters) all-purpose flour
• 1.75 cups (350 grams) granulated sugar
• 0.75 cup (75 grams) unsweetened cocoa powder
• 2 large eggs
• 1 cup (240 milliliters) whole milk
• 1 cup (240 milliliters) boiling water

Leavening and Seasoning Agents (Cake):

• 1.5 teaspoons baking powder
• 1.5 teaspoons baking soda
• 1 teaspoon salt
• 2 teaspoons vanilla extract

Liquid and Fat Ingredients (Cake):

• 0.5 cup (120 milliliters) vegetable oil

Frosting Ingredients:

• 1 cup (240 milliliters) evaporated milk
• 1 cup (200 grams) granulated sugar
• 3 large egg yolks
• 0.5 cup (113 grams) unsalted butter
• 1 teaspoon vanilla extract
• 1.5 cups (135 grams) shredded coconut
• 1 cup (100 grams) chopped pecans

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Instructions

1. Prepare the baking environment by heating the oven to 350F (175C). Thoroughly coat three 9-inch round cake pans with grease and flour to prevent sticking.
2. Mix dry ingredients in a large bowl, combining flour, sugar, cocoa powder, baking powder, baking soda, and salt until well blended.
3. Incorporate eggs, milk, oil, and vanilla into the dry mixture, beating until the batter becomes smooth and uniform in texture.
4. Gently fold in boiling water, which will create an intentionally thin batter consistency. Distribute the batter evenly among the prepared cake pans.
5. Bake the cake layers for 30-35 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean when the cakes are fully baked.
6. Allow cakes to rest in their pans for 10 minutes, then carefully transfer to wire cooling racks to reach room temperature.
7. Create the frosting by combining evaporated milk, sugar, egg yolks, butter, and vanilla in a saucepan over medium heat.
8. Continuously stir the frosting mixture for approximately 12 minutes until it thickens to a rich, creamy consistency.
9. Remove frosting from heat and fold in shredded coconut and chopped pecans. Let the mixture cool until it reaches a spreadable texture.
10. Assemble the cake by placing the first layer on a serving plate, spreading a generous layer of frosting between each cake layer.
11. Complete the cake by covering the top and sides with the remaining coconut-pecan frosting, ensuring even coverage.

Notes

• Boost moisture by adding a tablespoon of sour cream or Greek yogurt to the cake batter for an extra tender crumb.
• Enhance chocolate flavor by using Dutch-processed cocoa powder, which provides a deeper, richer taste compared to regular cocoa.
• Toast coconut and pecans before adding to frosting to intensify their nutty, caramelized flavor profile and add delightful crunch.
• Transform into gluten-free version by substituting all-purpose flour with a 1:1 gluten-free baking blend, ensuring same texture and taste.

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 412 kcal
• Sugar: 34 g
• Sodium: 198 mg
• Fat: 22 g
• Saturated Fat: 7 g
• Unsaturated Fat: 13 g
• Trans Fat: 0.3 g
• Carbohydrates: 48 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 76 mg