German Chocolate Cake Recipe: How to Make This Classic Dessert

German chocolate cake is a beloved dessert that stands out for its rich, indulgent flavor. The German chocolate cake recipe is famous for its moist layers of chocolate cake combined with a delicious coconut-pecan frosting. This cake is a favorite for a variety of occasions, including birthdays, holidays, and family gatherings. The origins of the German chocolate cake are a bit of a mystery. Despite its name, the cake does not come from Germany. It’s named after Samuel German, an American who developed a dark baking chocolate that became popular in the cake’s creation. This cake is beloved for its unique combination of moist, fluffy chocolate layers and a sweet, gooey coconut-pecan frosting, which creates a perfect balance of textures and flavors.

If you’ve never tried making a German chocolate cake recipe from scratch, you’re in for a treat! In this detailed German chocolate cake recipe, we’ll guide you through every step to ensure your cake comes out moist, flavorful, and visually stunning. Whether you’re an experienced baker or someone new to the kitchen, this recipe is straightforward and achievable. The rich chocolate cake paired with the sweet coconut-pecan frosting will leave everyone asking for seconds. Ready to learn how to make this decadent cake from scratch? Let’s get started!

Ingredients You’ll Need to Make the Cake

To ensure the best results in your German cake recipe, it’s essential to use fresh ingredients. Here’s the list for the cake and frosting layers:

For the Cake:

• 1 ½ cups all-purpose flour – This is the main structure of your cake, providing a light and tender texture when combined with the other ingredients.
• 1 cup granulated sugar – This sweetens the cake and helps balance the richness of the cocoa.
• ½ cup unsweetened cocoa powder – The key ingredient that gives the cake its signature chocolate flavor.
• 1 tsp baking powder – This helps the cake rise, ensuring a soft, fluffy texture.
• 1 tsp baking soda – Works in tandem with baking powder for a light and airy cake.
• ½ tsp salt – Enhances the sweetness and balances the flavors in the cake.
• 2 large eggs – Eggs bind the ingredients together and add moisture, ensuring the cake isn’t dry.
• 1 cup buttermilk – Buttermilk contributes to the cake’s moist texture and adds a slight tang, balancing the sweetness of the other ingredients.
• ½ cup vegetable oil – Provides moisture and helps keep the cake soft and tender.
• 1 tsp vanilla extract – A key flavoring ingredient that enhances the chocolate and other components.
• 1 cup hot water – Adding hot water to the batter thin it out, allowing the cake to bake with a moist, tender crumb.

For the Frosting:

• 1 ½ cups granulated sugar – Adds sweetness to the frosting, balancing the richness of the egg yolks and coconut.
• 1 cup evaporated milk – Creates a smooth, creamy base for the frosting, providing the right texture for a thick, custard-like consistency.
• ½ cup unsalted butter – Adds richness and contributes to the smooth texture of the frosting.
• 3 large egg yolks – These help thicken the frosting, giving it a creamy texture and helping it adhere to the cake.
• 1 ½ tsp vanilla extract – Enhances the overall flavor of the frosting and adds a touch of warmth.
• 1 ½ cups shredded coconut – A signature ingredient in the frosting that provides a chewy, sweet texture.
• 1 ½ cups chopped pecans – Adds a crunchy contrast to the smooth coconut frosting, giving the cake its signature texture.

Each ingredient serves a specific purpose in creating a balanced and flavorful cake. The combination of rich cocoa and buttermilk makes the cake moist and flavorful, while the coconut-pecan frosting adds texture and sweetness. By following this ingredient list carefully, you’ll ensure a successful and delicious outcome for your German chocolate cake recipe.

How to Make the Perfect German Chocolate Cake

Start by preparing your chocolate cake batter. As you proceed, remember that adding hot water to the batter helps create the soft, moist texture that makes German chocolate cake so special.

Step 1: Preheat the Oven and Prepare the Pans

Begin by preheating your oven to 350°F (175°C). While the oven is heating up, take two 9-inch round cake pans and grease them with butter or oil. Then, lightly dust the pans with flour to prevent the cake from sticking. This will also help the cakes release easily once they’re done baking.

Step 2: Mix the Dry Ingredients for the Cake

In a medium-sized bowl, combine the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Whisk these dry ingredients together thoroughly until they are well blended. Make sure there are no lumps in the cocoa powder or flour, as this could affect the texture of the cake.

Step 3: Mix the Wet Ingredients

In a large mixing bowl, beat the eggs, buttermilk, vegetable oil, and vanilla extract until smooth. Use an electric mixer or a hand whisk to ensure that everything is well incorporated. You should have a smooth, uniform mixture with no streaks of oil or eggs visible.

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Step 4: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, stirring gently with a wooden spoon or spatula. Mix until everything is just combined. Be careful not to overmix the batter, as this can cause the cake to become dense. The batter should be smooth but slightly thick.

Step 5: Add Hot Water to the Cake Batter

At this point, the batter will be quite thick, which is normal. Slowly add the hot water to the batter, stirring continuously. The water will thin the batter, making it more liquid. This step is key for achieving a moist and tender cake. Stir until the batter is smooth and well combined, with no visible lumps.

Step 6: Bake the Cake Layers

Divide the batter evenly between the two prepared cake pans. Use a spatula to smooth the tops of the batter so it spreads evenly in the pans. Place the pans in the preheated oven and bake for 30–35 minutes. To check if the cakes are done, insert a toothpick into the center of the cakes. If it comes out clean or with just a few crumbs, the cakes are ready. If the toothpick comes out with wet batter, give the cakes a few more minutes to bake.

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Step 7: Cool the Cake Layers

Once the cakes are done baking, remove them from the oven and allow them to cool in the pans for about 10 minutes. This resting time allows the cakes to firm up slightly, making them easier to remove from the pans. After the cakes have cooled slightly, turn them out onto a wire rack to cool completely. Let the cakes cool for at least 30 minutes before frosting them, as hot cake layers can cause the frosting to melt.

Step 8: Prepare the Coconut-Pecan Frosting

While the cakes are cooling, it’s time to prepare the frosting. In a medium saucepan, combine the granulated sugar, evaporated milk, butter, and egg yolks. Cook the mixture over medium heat, stirring constantly to prevent it from burning. Bring the mixture to a simmer and cook for about 10 minutes, or until it thickens to a custard-like consistency. Be patient and stir regularly, as the mixture can easily scorch if left unattended.

Step 9: Add Coconut and Pecans to the Frosting

Once the frosting has thickened, remove the saucepan from the heat. Stir in the vanilla extract, shredded coconut, and chopped pecans. Mix well until everything is evenly distributed. Allow the frosting to cool for a few minutes so it can thicken slightly before applying it to the cake.

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Step 10: Assemble the Cake

Once the cakes have cooled completely and the frosting has thickened, it’s time to assemble the German chocolate cake recipe. Place one of the cake layers on a serving platter. Spread a generous amount of the coconut-pecan frosting on top, covering the entire surface. Be sure to spread the frosting evenly, leaving a slight border around the edges.

Step 11: Frost the Cake

Place the second cake layer on top of the first, and gently press down to ensure it sticks. Spread the remaining frosting on top of the second layer and along the sides of the cake. Use a spatula to smooth the frosting into an even layer, making sure it fully covers the cake. You can sprinkle extra chopped pecans or coconut flakes on top for added texture and decoration.

Step 12: Let the Cake Set

Allow the cake to sit at room temperature for about 30 minutes to allow the frosting to firm up slightly. This step ensures that the frosting stays intact when slicing the cake. If you prefer, you can refrigerate the cake for a few hours to let the frosting set more firmly, but this is optional.

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Tips for the Best German Chocolate Cake

Ingredient Substitutions: While making this German chocolate cake dish, if you prefer a nut-free option, consider substituting pecans with walnuts. Additionally, storing your German chocolate cake properly will help maintain its freshness for several days.

Troubleshooting: If your frosting seems too runny, continue cooking it over medium heat until it thickens to the desired consistency. If it gets too thick, add a small amount of milk to loosen it up. For the cake, if the layers are too dry, you can brush them with a simple syrup before frosting them to add moisture.

Storage: Store the German chocolate cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate it for up to a week. This cake also freezes well, so you can store leftovers in the freezer for up to 3 months.

Variations: For a twist on the classic, try adding a layer of chocolate ganache between the cake layers, or drizzle a little caramel sauce over the top for extra sweetness. You could also make cupcakes instead of a full cake—just adjust the baking time accordingly.

Frequently Asked Questions About German Chocolate Cake Recipe

What Does German Chocolate Cake Come From?

Despite the name, German chocolate cake does not come from Germany. It was named after Samuel German, who developed a type of dark chocolate used in the cake’s creation.

Despite the name, German chocolate cake does not originate from Germany. It is an American creation named after Samuel German, an English-American chocolate maker who developed a type of dark-baking chocolate in 1852. This chocolate was later used in the popular recipe that became known as German chocolate cake. The cake is beloved for its rich chocolate layers paired with a signature coconut-pecan frosting, which sets it apart from other chocolate cakes.

Where Is German Chocolate Cake Made?

While the German chocolate cake recipe is widely enjoyed across the United States and beyond, it was first made in Texas. The cake’s rise to fame occurred after a recipe using Samuel German’s baking chocolate was published in a Texas newspaper in 1957. Since then, it has become a favorite dessert across the country and is now made in kitchens worldwide.

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What Is German Chocolate Cake?

German chocolate cake variation is a decadent dessert that consists of multiple layers of rich, moist chocolate cake filled and topped with a sweet coconut-pecan frosting. The cake is named after Samuel German, whose chocolate was used in the original recipe. It differs from other chocolate cakes due to the unique frosting made from evaporated milk, sugar, egg yolks, butter, coconut, and pecans, giving it a rich, nutty texture and flavor.

How to Make a German Chocolate Cake Recipe from Scratch?

Making a German chocolate cake recipe is a rewarding experience that involves combining rich chocolate cake layers with a sweet coconut-pecan frosting. To start, prepare the cake layers by mixing ingredients like flour, cocoa powder, baking soda, and eggs. After baking the cake, make the frosting by simmering evaporated milk, butter, sugar, and egg yolks, then adding coconut and pecans. Once the cake layers have cooled, assemble and frost the cake for a delicious treat.

How Do You Make a German Chocolate Cake?

To make a German chocolate cake variation, follow these steps:

1. Preheat your oven to 350°F (175°C) and prepare your cake pans.
2. Mix dry ingredients such as flour, sugar, and cocoa powder in one bowl, and wet ingredients like eggs, buttermilk, and oil in another.
3. Combine both mixtures and add hot water to thin the batter.
4. Bake the cake for 30–35 minutes until a toothpick inserted comes out clean.
5. Prepare the coconut-pecan frosting by simmering sugar, butter, evaporated milk, and egg yolks.
6. Stir in coconut and pecans, then let the frosting cool before applying it to the cooled cake layers.
7. Frost the cake, let it set, and enjoy your delicious German chocolate cake!

By answering these frequently asked questions and providing a detailed explanation of the recipe, you’ll be well on your way to making a delicious German chocolate cake dish. Whether you’re a seasoned baker or a beginner, this cake is sure to impress with its decadent flavor and beautiful presentation.

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Conclusion

This German chocolate cake dish is a tried-and-true favorite that’s perfect for any special occasion or a simple family dessert. The combination of rich, moist chocolate cake and sweet, nutty coconut-pecan frosting makes for an unforgettable treat. Whether you stick to the classic version or experiment with some variations, you’re sure to impress your guests with this delicious and beautiful cake. Be sure to share your results and explore more of our recipes for even more delicious baking ideas. Happy baking!