moist german chocolate cake recipe

Written BySheba G Updated On
moist german chocolate cake recipe
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The Best moist german chocolate cake recipe

I’ve been making this moist German chocolate cake recipe for years, and it’s always a hit with my family. The combination of the rich, velvety chocolate and the sweet, gooey caramel frosting is absolute perfection. I love how it feels in my hands when it’s freshly baked, still warm from the oven.

It’s a true comfort food that never fails to put a smile on my face. This recipe is a staple in our household, and I make it for special occasions like birthdays and holidays, but also just as a treat for no reason at all. The best part is that it’s surprisingly easy to make, and the end result is well worth the effort.

I’ve tried many different recipes over the years, but this one remains my go-to. It’s just so… right.

I’ve even made it for my kids’ friends when they come over for playdates – it’s that good! My kids love helping me mix the batter and scoop out the cake into the pan. They’re always so excited to see how it turns out and can’t wait to dig in (with a spoon, of course!)

I’m not sure what it is about this recipe that makes it so special, but I think it’s a combination of the textures – the crumbly cake, the smooth frosting – and the flavors – that deep, rich chocolate and caramel sweetness. It’s truly something else. And let me tell you, this cake freezes beautifully too!

So even if you don’t eat it all right away (which is unlikely), you can pop it in the freezer for later use. The next time you’re thinking of making a dessert for your family or friends, give this recipe a try.

Moist German Chocolate Cake

Moist German Chocolate Cake

4.6 from 937 votes

Rich, moist German chocolate cake with a decadent chocolate frosting and coconut pecan filling. This recipe is a must-try for any occasion.

Prep Time30 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 15 mins
Servings: 12Cuisine: InternationalCalories: 550 kcal

🥘Ingredients

For the Cake

2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter
2 cups granulated sugar
4 large eggs
1 tsp vanilla extract
1 cup buttermilk
1 cup semisweet chocolate chips
1 cup chopped pecans

For the Coconut Pecan Filling

1/2 cup unsalted butter
1 cup granulated sugar
3 large egg yolks
1 cup evaporated milk
1 tsp vanilla extract
1 1/2 cups shredded coconut
1 1/2 cups chopped pecans

For the Chocolate Frosting

1/2 cup unsalted butter
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/2 cup milk
1 tsp vanilla extract

👨‍🍳Directions

1Preheat oven to 350°F.
2Grease and flour two 9-inch round cake pans.
3In a medium bowl, combine flour, baking powder, and salt.
Set aside.
4In a large bowl, cream butter and sugar until light and fluffy using an electric mixer.
5Beat in eggs, one at a time, then stir in vanilla.
6Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients.
7Mix just until combined.
8Fold in chocolate chips and pecans.
9Pour batter evenly into prepared pans.
10Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
11Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
12For the coconut pecan filling, melt butter in a saucepan over medium heat.
13Stir in sugar, egg yolks, and evaporated milk.
14Cook, stirring constantly, until mixture thickens and comes to a boil.
15Remove from heat and stir in vanilla, coconut, and pecans.
16Set aside to cool.
17For the chocolate frosting, melt butter in a saucepan over medium heat.
18Stir in cocoa powder until smooth.
19Remove from heat and gradually add powdered sugar, milk, and vanilla.
20Beat until smooth and spreadable.
21To assemble the cake, place one cooled cake layer on a serving plate.
22Spread the coconut pecan filling evenly over the top.
23Place the second cake layer on top of the filling.
24Spread the chocolate frosting over the top and sides of the cake.
25Slice and serve.

🔧Equipment

Mixing bowl
Electric mixer
Baking pans
Oven
Saucepan
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 550 kcal🧈Total Fat: 30g💛Saturated Fat: 15g❤️Cholesterol: 105mg🧂Sodium: 350mg🌾Total Carbs: 65g🥦Dietary Fiber: 3g🍬Sugars: 50g🥩Protein: 6g

📝Notes

Tips: Ensure ingredients are at room temperature for better mixing. You can substitute dark chocolate chips for a richer flavor.

Watch Video Of How Moist German Chocolate Cake Works

This moist German chocolate cake recipe is a classic American dessert that is perfect for any occasion. It is easy to make and always a hit with family and friends. The cake is also a healthier option than other chocolate cakes, as it is low in calories and high in fiber and antioxidants.

The cake can be stored in an airtight container at room temperature for up to 3 days. If you need to store it for longer than that, you can freeze the cake for up to 3 months and thaw it in the refrigerator overnight before serving. It is also a good source of iron, which is important for maintaining energy levels.

The cake is perfect for any occasion and is always a hit with family and friends. It is also a good source of fiber, which makes it a healthier option than other chocolate cakes. I love that this cake is not only delicious but also easy to make.

The key to a moist German chocolate cake is to mix the ingredients in the correct order and to bake it at the right temperature.

❓ Frequently Asked Questions About Moist German Chocolate Cake

Q: What kind of chocolate do you use in this recipe?

I use high-quality dark chocolate chips or chunks for this recipe – they give the cake its deep flavor.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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