German Chocolate Cake: The Ultimate German Chocolate Cake Recipe
Introduction to German Chocolate Cake
German Chocolate Cake is a delightful dessert that brings together rich chocolate layers and a sweet, nutty coconut pecan frosting. This classic recipe not only satisfies your sweet tooth but also showcases the perfect balance of flavors and textures, making it a favorite at any gathering. Whether you’re celebrating a birthday or simply indulging in a sweet treat, this cake is sure to impress family and friends alike. Let’s dive into the recipe and create something truly special!
A Personal Story Behind My German Chocolate Cake Journey
Growing up, I fondly remember my grandmother baking a German Chocolate Cake for every family celebration. The aroma of chocolate wafting through the house as we eagerly awaited dessert is a memory I cherish. My grandmother’s secret was her love for the unique coconut pecan frosting, which added a delightful twist to the chocolate layers. Now, I carry on this tradition, sharing the same joy and sweetness with my loved ones. This cake is not just a dessert; it’s a celebration of family and memories.
What Makes This German Chocolate Cake Recipe Special?
What sets this German Chocolate Cake apart is the combination of dark chocolate, moist cake layers, and the rich coconut pecan frosting. The cake itself is incredibly moist due to the buttermilk and boiling water, while the frosting provides a delightful crunch from the pecans and a chewy texture from the coconut. This recipe is an homage to the classic, with a few tips and tricks to ensure your cake turns out perfectly every time!
The Full German Chocolate Cake Recipe
Ingredients
- For the Chocolate Cake:
- 2 cups granulated sugar
- 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
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable or canola oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- For the Coconut Frosting:
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup butter
- 3 large egg yolks
- 3/4 cup evaporated milk
- 1 tablespoon vanilla extract
- 1 cup chopped pecans
- 1 cup shredded sweetened coconut
- For the Chocolate Frosting:
- 1/2 cup butter
- 2/3 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1/3 cup evaporated milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C) and grease two 8 or 9-inch round baking pans. For easy cake removal, line the bottoms with parchment paper.
- For the Chocolate Cake: In a large mixing bowl, combine the granulated sugar, all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Whisk until well mixed.
- In a separate bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract. Combine the wet and dry ingredients, then stir in the boiling water. Note: the batter will be thin, which is perfectly normal for this recipe.
- Pour the batter evenly into the prepared pans and bake for 25-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for about 5 minutes before transferring them to wire racks to cool completely.
- For the Coconut Frosting: In a saucepan, combine the light brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Cook over medium heat, stirring constantly, until the mixture thickens. This should take about 10 minutes.
- Remove the saucepan from heat and stir in the vanilla extract, chopped pecans, and shredded coconut. Allow the frosting to cool before using.
- For the Chocolate Frosting: In a medium bowl, melt the butter and then stir in the unsweetened cocoa powder until smooth. Gradually add the powdered sugar and evaporated milk alternately, mixing until you reach a smooth consistency. Adjust with more milk or sugar if necessary. Stir in the vanilla extract.
- To assemble the cake: Place one cake round on a serving plate. Spread a thin layer of the chocolate frosting on top, followed by half of the coconut frosting. Gently place the second cake round on top and cover the entire cake with the chocolate frosting. Finish by spreading the remaining coconut frosting on top of the cake.
- For added flair, sprinkle extra coconut or pecans on top before serving. Enjoy your homemade German Chocolate Cake!
Serving Suggestions and Variations for German Chocolate Cake
This German Chocolate Cake is perfect on its own, but you can elevate it further by serving it with a scoop of vanilla ice cream or a dollop of whipped cream. For a unique twist, consider adding layers of caramel or chocolate ganache between the cake layers. You can also experiment with different nuts, such as walnuts or almonds, in the coconut frosting for a different flavor profile.
Frequently Asked Questions About German Chocolate Cake
1. Can I make this cake in advance?
Yes, you can bake the cake layers a day ahead and store them in an airtight container. Frost the cake on the day you plan to serve it for the best freshness.
2. How should I store leftover cake?
Leftover cake can be stored in an airtight container in the refrigerator for up to 3 days. Allow it to come to room temperature before serving for the best flavor experience.
3. Can I freeze this cake?
Absolutely! You can freeze the un-frosted cake layers wrapped tightly in plastic wrap for up to 3 months. Just make sure to thaw them in the refrigerator before frosting and serving.
4. What can I substitute for buttermilk?
If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for about 5 minutes before using.
German Chocolate Cake with Coconut Pecan Frosting
Equipment
- 8 or 9-inch round baking pans For baking the cake.
- Mixing bowls For combining ingredients.
- Saucepan For cooking the frosting.
- Wire racks For cooling the cakes.
Ingredients
Main Ingredients
- 2 cups granulated sugar
- 1.75 cups all-purpose flour
- 0.75 cups unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 0.5 cups vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Coconut Frosting Ingredients
- 0.5 cups light brown sugar
- 0.5 cups granulated sugar
- 0.5 cups butter
- 3 large egg yolks
- 0.75 cups evaporated milk
- 1 tablespoon vanilla extract
- 1 cups chopped pecans
- 1 cups shredded sweetened coconut
Chocolate Frosting Ingredients
- 0.5 cups butter
- 0.67 cups unsweetened cocoa powder
- 3 cups powdered sugar
- 0.33 cups evaporated milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C) and grease two 8 or 9-inch round baking pans. For easy cake removal, line the bottoms with parchment paper.
- In a large mixing bowl, combine the granulated sugar, all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Whisk until well mixed.
- In a separate bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract. Combine the wet and dry ingredients, then stir in the boiling water. Note: the batter will be thin, which is perfectly normal for this recipe.
- Pour the batter evenly into the prepared pans and bake for 25-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for about 5 minutes before transferring them to wire racks to cool completely.
- In a saucepan, combine the light brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Cook over medium heat, stirring constantly, until the mixture thickens. This should take about 10 minutes.
- Remove the saucepan from heat and stir in the vanilla extract, chopped pecans, and shredded coconut. Allow the frosting to cool before using.
- In a medium bowl, melt the butter and then stir in the unsweetened cocoa powder until smooth. Gradually add the powdered sugar and evaporated milk alternately, mixing until you reach a smooth consistency. Adjust with more milk or sugar if necessary. Stir in the vanilla extract.
- To assemble the cake: Place one cake round on a serving plate. Spread a thin layer of the chocolate frosting on top, followed by half of the coconut frosting. Gently place the second cake round on top and cover the entire cake with the chocolate frosting. Finish by spreading the remaining coconut frosting on top of the cake.
- For added flair, sprinkle extra coconut or pecans on top before serving. Enjoy your homemade German Chocolate Cake!