Why Make This Recipe
German Chocolate Cake is a delightful dessert that mixes rich chocolate flavor with a sweet coconut-pecan frosting. This cake is perfect for celebrations, special occasions, or just a sweet treat at home. Its unique flavor profile sets it apart from other chocolate cakes, making it a favorite for many.
How to Make German Chocolate Cake
Ingredients:
- 2 cups granulated sugar (400 g)
- 1 3/4 cups all-purpose flour (210 g)
- 3/4 cup unsweetened cocoa powder (75 g)
- 1 1/2 teaspoons baking powder (6 g)
- 1 1/2 teaspoons baking soda (7.5 g)
- 1 teaspoon salt (5 g)
- 2 large eggs
- 1 cup buttermilk (240 ml)
- 1/2 cup oil (vegetable or canola) (120 ml)
- 2 teaspoons vanilla extract (10 ml)
- 1 cup boiling water (240 ml)
- 1/2 cup light brown sugar (100 g)
- 1/2 cup granulated sugar (100 g)
- 1/2 cup butter (115 g)
- 3 large egg yolks
- 3/4 cup evaporated milk (180 ml)
- 1 Tablespoon vanilla extract (15 ml)
- 1 cup chopped pecans (120 g)
- 1 cup shredded sweetened coconut (80 g)
- 1/2 cup butter (115 g)
- 2/3 cup unsweetened cocoa powder (65 g)
- 3 cups powdered sugar (360 g)
- 1/3 cup evaporated milk (80 ml)
- 1 teaspoon vanilla extract (5 ml)
Directions:
- Heat oven to 375°F (190°C). Grease two 8 or 9-inch round baking pans. You can also cut a round piece of wax or parchment paper for the bottom of the pan to ensure the cake comes out easily.
- For the Cake: In a large bowl, mix the granulated sugar, flour, cocoa powder, baking powder, baking soda, and salt. Add eggs, buttermilk, oil, and vanilla extract. Beat on medium speed for 2 minutes. Stir in boiling water (the batter will be thin). Pour the batter evenly into the prepared pans.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool for 10 minutes in the pans, then remove from pans and cool completely on wire racks.
- For the German Chocolate Frosting: In a saucepan, combine brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Cook over medium heat, stirring constantly, until the mixture thickens (about 12 minutes). Remove from heat and stir in vanilla, pecans, and coconut. Let it cool.
- For the Chocolate Buttercream Frosting: In a mixing bowl, cream together butter, cocoa powder, and powdered sugar. Add evaporated milk and vanilla. Beat until smooth and fluffy.
- Cake Assembly: Place one cake layer on a serving plate. Spread a layer of German Chocolate Frosting over the top. Add the second cake layer and top with Chocolate Buttercream Frosting.
How to Serve German Chocolate Cake
Serve slices of the German Chocolate Cake with a dollop of whipped cream or ice cream on the side for extra sweetness. It pairs wonderfully with coffee or tea.
How to Store German Chocolate Cake
To store your German Chocolate Cake, keep it in an airtight container at room temperature for up to 3 days. For longer storage, cover it securely and refrigerate for up to a week.
Tips to Make German Chocolate Cake
- Use room temperature ingredients for better mixing.
- Make sure to measure ingredients accurately for the best texture.
- Let the cake layers cool completely before frosting to prevent melting.
Variation
For a twist on the classic recipe, try adding a layer of raspberry or strawberry filling between the cake layers for added fruitiness.
FAQs
Q: Can I make this cake ahead of time?
A: Yes, you can make the cake layers a day in advance. Just store them properly and frost them on the day you plan to serve.
Q: Can I use different nuts?
A: Yes! You can substitute pecans with walnuts or omit the nuts entirely if desired.
Q: How do I know when the cake is done?
A: You can check for doneness by inserting a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is ready.
German Chocolate Cake
Ingredients
Method
- Heat oven to 375°F (190°C). Grease two 8 or 9-inch round baking pans, optionally using wax or parchment paper at the bottom.
- In a large bowl, mix granulated sugar, flour, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, buttermilk, oil, and vanilla extract. Beat on medium speed for 2 minutes.
- Stir in boiling water (the batter will be thin). Pour batter evenly into the prepared pans.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow cakes to cool for 10 minutes in the pans, then remove from pans and cool completely on wire racks.
- For the German Chocolate Frosting: In a saucepan, combine brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Cook over medium heat, stirring constantly, until mixture thickens (about 12 minutes). Remove from heat and stir in vanilla, pecans, and coconut. Let it cool.
- For the Chocolate Buttercream Frosting: In a mixing bowl, cream together butter, cocoa powder, and powdered sugar. Add evaporated milk and vanilla. Beat until smooth and fluffy.
- Place one cake layer on a serving plate. Spread a layer of German Chocolate Frosting over the top.
- Add the second cake layer and top with Chocolate Buttercream Frosting.