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German Chocolate Cake Recipe

German Chocolate Cake Recipe


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4.7 from 20 reviews

  • Total Time: 1 hour
  • Yield: 12 1x

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.


Ingredients

Scale

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

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