german chocolate cake recipe
The Best german chocolate cake recipe
What I appreciate about this recipe is that it’s not just empty calories. The dark chocolate in the cake has antioxidants, and the pecans in the frosting add healthy fats and protein. Even the coconut brings some fiber to the table. Of course, it’s still a dessert, so I don’t pretend it’s health food, but it’s nice knowing there’s a little nutritional value mixed in with all that indulgence. My husband always says it’s the perfect balance—decadent enough to feel special, but not so heavy that you regret eating it. And honestly, that’s exactly what I want in a cake.
Classic German Chocolate Cake
A rich and decadent chocolate cake with a coconut-pecan frosting, inspired by traditional German baking. This moist and flavorful dessert is perfect for celebrations or special occasions.
🥘Ingredients
- 2 cups granulated sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks, lightly beaten
- 1/2 cup unsalted butter, cubed
- 1 tsp vanilla extract
- 1 1/3 cups sweetened shredded coconut
- 1 cup chopped pecans
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup whole milk
- 1 tsp vanilla extract
👨🍳Directions
-
1
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. -
2
In a large mixing bowl, sift together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. -
3
Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Mix on medium speed until well combined, about 2 minutes. -
4
Slowly pour in the boiling water while mixing on low speed. The batter will be thin, but that’s okay. -
5
Divide the batter evenly among the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. -
6
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely. -
7
While the cakes cool, prepare the coconut-pecan frosting. In a saucepan, combine the evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until the mixture thickens (about 10-12 minutes). -
8
Remove the saucepan from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let the frosting cool to room temperature, stirring occasionally. -
9
Once the cakes are completely cooled, spread the coconut-pecan frosting between the layers and on top of the cake. If desired, prepare the chocolate frosting by beating the butter, powdered sugar, cocoa powder, milk, and vanilla extract until smooth, and spread it on the sides of the cake. -
10
Slice and serve the cake at room temperature. Enjoy!
🔧Equipment
- Three 9-inch round cake pans
- Mixing bowls
- Whisk
- Electric mixer
- Saucepan
- Measuring cups and spoons
- Spatula
- Cooling rack
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic German Chocolate Cake Works
❓ Frequently Asked Questions About German Chocolate Cake
1. What makes German chocolate cake different from regular chocolate cake?
German chocolate cake is distinct because of its rich, sweet coconut-pecan frosting, which is layered between the cake layers and sometimes on top. Unlike traditional chocolate cakes that use buttercream or ganache, this cake features a gooey, caramel-like frosting made with evaporated milk, sugar, egg yolks, butter, and a mix of coconut and pecans. The cake itself is also slightly sweeter and often made with a mild, sweet chocolate (originally German’s Sweet Chocolate, a baking bar created by Samuel German).
2. Can I use regular chocolate instead of German’s Sweet Chocolate in the cake?
Yes, you can substitute regular chocolate, but the flavor and sweetness will differ. German’s Sweet Chocolate has a unique, mild sweetness with a higher sugar content and less cocoa butter. If using semi-sweet or dark chocolate, reduce the sugar in the recipe by about 2–3 tablespoons to balance the bitterness. For a closer match, mix 3 ounces of unsweetened chocolate with 4 tablespoons of granulated sugar to mimic the sweetness of German’s chocolate.
3. Why did my coconut-pecan frosting turn out grainy or curdled?
Grainy or curdled frosting usually happens due to overheating or improper mixing. To prevent this:
– Cook the frosting over medium-low heat, stirring constantly, until it thickens (about 10–12 minutes). Avoid high heat, which can scorch the sugar or cause the eggs to curdle.
– Temper the egg yolks by slowly whisking in a small amount of the hot sugar mixture before adding them back to the pan. This prevents them from cooking too quickly.
– If the frosting curdles, remove it from heat and whisk vigorously—it may smooth out as it cools. For graininess, blend it briefly with an immersion blender.
4. Can I make German chocolate cake ahead of time?
Absolutely! German chocolate cake actually tastes better after resting for a day, as the flavors meld together. Here’s how to store it:
– Unfrosted layers: Wrap tightly in plastic wrap and store at room temperature for up to 2 days or freeze for up to 3 months.
– Frosted cake: Refrigerate for up to 5 days (cover loosely with plastic wrap to prevent drying). Bring to room temperature before serving for the best texture.
– Frosting only: Store in an airtight container in the fridge for up to 1 week. Reheat gently in the microwave (10-second intervals) and stir until spreadable.
5. What’s the best way to toast the pecans and coconut for the frosting?
Toasting enhances the nutty, caramelized flavors in the frosting. Here’s how:
– Pecans: Spread on a baking sheet and toast at 350°F (175°C) for 8–10 minutes, stirring once, until fragrant. Let cool, then chop.
– Coconut: Spread shredded coconut on a baking sheet and toast at 325°F (160°C) for 5–7 minutes, stirring frequently, until golden. Watch closely—it burns easily!
– Alternative: Toast both in a dry skillet over medium heat, stirring constantly, for 3–5 minutes until golden. Cool completely before adding to the frosting.
