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German Chocolate Cake is a classic dessert that never fails to impress. Rich, moist layers of chocolate cake paired with a decadent coconut-pecan frosting make this a showstopper. Perfect for special occasions or just because, this recipe will have everyone asking for seconds. Let’s dive into the details and get baking!
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 cups sugar
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 1 cup evaporated milk
- 1 cup sugar
- 3 egg yolks
- 1/2 cup butter
- 1 tsp vanilla extract
- 1 1/3 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions:
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round baking pans.
- In a large mixing bowl, combine flour, cocoa powder, baking powder, baking soda, salt, and sugar.
- Add eggs, buttermilk, oil, and vanilla extract. Beat on medium speed until well combined.
- Stir in boiling water (batter will be thin). Pour batter into prepared pans.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then remove to wire racks to cool completely.
- For the frosting: In a saucepan, combine evaporated milk, sugar, egg yolks, butter, and vanilla. Cook over medium heat, stirring constantly, until thickened (about 12 minutes). Remove from heat and stir in coconut and pecans. Cool until thick enough to spread.
- Spread frosting between layers and over top and sides of cake.
What You Will Need to Make This Cake
- All-purpose flour: Provides structure and stability to the cake, ensuring it holds together while maintaining a tender crumb.
- Cocoa powder: Adds rich chocolate flavor and color, essential for the cake's signature taste.
- Baking powder and baking soda: Leavening agents that help the cake rise, creating a light and fluffy texture.
- Sugar: Sweetens the cake and helps with moisture retention, contributing to a tender crumb.
- Eggs: Bind ingredients together, add moisture, and contribute to the cake's structure and richness.
- Buttermilk: Adds tanginess and moisture, resulting in a tender and flavorful cake.
- Vegetable oil: Keeps the cake moist and tender, even after baking.
- Vanilla extract: Enhances the overall flavor, adding a sweet and aromatic note.
- Boiling water: Helps bloom the cocoa powder, intensifying the chocolate flavor.
- Evaporated milk: Used in the frosting, adds creaminess and richness.
- Egg yolks: Thicken the frosting, adding richness and a smooth texture.
- Butter: Adds richness and flavor to both the cake and frosting.
- Sweetened shredded coconut: Provides texture and a sweet, nutty flavor to the frosting.
- Chopped pecans: Add crunch and a rich, buttery flavor to the frosting.
Read more: Chocolate Cake Recipe
Tools and Instruments Required
What tools/instruments will be needed to make German Chocolate Cake Recipe
- Mixing bowl: Essential for combining dry and wet ingredients smoothly.
- Electric mixer: Ensures a well-blended batter, saving time and effort.
- Measuring cups: Provides accurate ingredient proportions for consistent results.
- Measuring spoons: Necessary for precise measurements of smaller quantities like baking powder and vanilla extract.
- Saucepan: Used to cook the frosting to the right consistency.
- Whisk: Helps in mixing the frosting ingredients thoroughly.
- Cake pans: Three 9-inch pans to bake the cake layers evenly.
- Cooling racks: Allows the cake layers to cool properly without becoming soggy.
- Spatula: Useful for spreading the frosting evenly on the cake layers.
German Chocolate Cake Recipe
This classic German Chocolate Cake is rich, moist, and topped with a delicious coconut-pecan frosting.
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Equipment
- Mixing bowl
- Whisk
- Baking pans
- Oven
Read more: Microwave Chocolate Mug Cake Recipe
Ingredients:
Cake Ingredients
- 2 cups All-purpose flour
- 1/2 cup Cocoa powder
- 1 1/2 tsp Baking powder
- 1 1/2 tsp Baking soda
- 1 tsp Salt
- 2 cups Sugar
- 2 Large eggs
- 1 cup Buttermilk
- 1/2 cup Vegetable oil
- 2 tsp Vanilla extract
- 1 cup Boiling water
Frosting Ingredients
- 1 cup Evaporated milk
- 1 cup Sugar
- 3 Egg yolks
- 1/2 cup Butter
- 1 tsp Vanilla extract
- 1 1/3 cups Sweetened shredded coconut
- 1 cup Chopped pecans
Instructions:
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round baking pans.
- In a large mixing bowl, combine flour, cocoa powder, baking powder, baking soda, salt, and sugar.
- Add eggs, buttermilk, oil, and vanilla extract. Beat on medium speed until well combined.
- Stir in boiling water (batter will be thin). Pour batter into prepared pans.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then remove to wire racks to cool completely.
- For the frosting: In a saucepan, combine evaporated milk, sugar, egg yolks, butter, and vanilla. Cook over medium heat, stirring constantly, until thickened (about 12 minutes). Remove from heat and stir in coconut and pecans. Cool until thick enough to spread.
- Spread frosting between layers and over top and sides of cake.
Notes:
For best results, use room temperature ingredients.
Nutrition value:
Calories: 450kcalCarbohydrates: 60gProtein: 6gFat: 22gSaturated Fat: 12gCholesterol: 85mgSodium: 300mgPotassium: 200mgFiber: 3gSugar: 45gVitamin A: 500IUCalcium: 100mgIron: 2mg
Read more: Chocolate Texas Sheet Cake Recipe
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Bake cake layers as directed. Cool completely.
- Wrap each layer tightly in plastic wrap.
- Store wrapped layers in the fridge for up to 2 days.
Freezing Instructions
- Bake and cool cake layers.
- Wrap each layer in plastic wrap, then in aluminum foil.
- Place wrapped layers in a freezer-safe bag.
- Freeze for up to 3 months.
- Thaw in the fridge overnight before frosting.
Did you know that German Chocolate Cake isn't actually from Germany? It was named after Samuel German, an American baker who created a type of dark baking chocolate for the Baker's Chocolate Company.
Frequently Asked Questions
FAQ:
How do I store the cake?
Store it in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Can I freeze the cake?
Yes, wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months.
Can I use a different type of flour?
All-purpose flour works best, but you can try cake flour for a lighter texture.
What can I substitute for buttermilk?
Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar, let it sit for 5 minutes.
How do I know when the cake is done?
Insert a toothpick into the center; if it comes out clean, the cake is done.
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