Name: Delicious German Chocolate Cake with Coconut Frosting
Prep time: 30 min
Cook time: 1 h
Total time: 3 h 30 min
Cuisine: American
Ingredients: 4 oz sweet baking German chocolate (chopped; such as Baker’s or Ghirardelli German’s sweet chocolate); 1/2 cup boiling water; 1 cup unsalted butter (softened to room temperature); 2 cups granulated sugar; 4 large eggs (separated, at room temperature); 2 teaspoons pure vanilla extract; 2 1/2 cups cake flour (300 g, spooned and leveled; all-purpose flour can be used by weight); 1 teaspoon baking soda; 1/2 teaspoon fine sea salt; 1 cup buttermilk (at room temperature; full-fat preferred); 1 cup evaporated milk; 1 cup granulated sugar (for coconut pecan frosting); 3 large egg yolks (for coconut pecan frosting); 1/2 cup unsalted butter (cut into pieces, for coconut pecan frosting); 1 teaspoon pure vanilla extract (for coconut pecan frosting); 1 1/3 cups sweetened shredded coconut; 1 cup chopped pecans (lightly toasted if possible); 1/2 cup unsalted butter (softened, for optional chocolate frosting); 2 1/2 cups powdered sugar (300 g, sifted, for optional chocolate frosting); 1/3 cup unsweetened cocoa powder (Dutch-process may be used for deeper flavor); 1/4 teaspoon fine sea salt (for optional chocolate frosting); 3–4 tablespoons heavy cream or milk (for optional chocolate frosting); 1 teaspoon pure vanilla extract (for optional chocolate frosting)

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German Chocolate Cake is a delightful dessert that has captured the hearts of many with its moist layers of chocolate and rich coconut pecan frosting. This classic American recipe is perfect for celebrations and family gatherings. The combination of flavors and textures creates an unforgettable experience for your taste buds. Let’s dive into making this delicious cake!

Why You’ll Love This German Chocolate Cake

This German chocolate dessert is not just a treat; it’s an experience. Here are six reasons to love it:

Moist chocolate layers that melt in your mouth.
A rich coconut pecan frosting that adds a delightful crunch.
Perfect for special occasions or just because.
Easy to make from scratch with classic German chocolate cake ingredients.
Can be tailored to fit dietary needs, including gluten-free German chocolate cake.
It’s a show-stopping centerpiece for any table.

This recipe is a traditional favorite in American cuisine, making it a must-try for any baking enthusiast!

Ingredients for German Chocolate Cake

Gather these items:

4 oz sweet baking German chocolate (chopped; such as Baker’s or Ghirardelli German’s sweet chocolate)
1/2 cup boiling water
1 cup unsalted butter (softened to room temperature)
2 cups granulated sugar
4 large eggs (separated, at room temperature)
2 teaspoons pure vanilla extract
2 1/2 cups cake flour (300 g, spooned and leveled; all-purpose flour can be used by weight)
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1 cup buttermilk (at room temperature; full-fat preferred)
1 cup evaporated milk
1 cup granulated sugar (for coconut pecan frosting)
3 large egg yolks (for coconut pecan frosting)
1/2 cup unsalted butter (cut into pieces, for coconut pecan frosting)
1 teaspoon pure vanilla extract (for coconut pecan frosting)
1 1/3 cups sweetened shredded coconut
1 cup chopped pecans (lightly toasted if possible)
1/2 cup unsalted butter (softened, for optional chocolate frosting)
2 1/2 cups powdered sugar (300 g, sifted, for optional chocolate frosting)
1/3 cup unsweetened cocoa powder (Dutch-process may be used for deeper flavor)
1/4 teaspoon fine sea salt (for optional chocolate frosting)
3–4 tablespoons heavy cream or milk (for optional chocolate frosting)
1 teaspoon pure vanilla extract (for optional chocolate frosting)

How to Make German Chocolate Cake Step-by-Step

Step 1: Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans with butter or nonstick spray. Line the bottoms with parchment rounds and lightly flour the sides.
Step 2: Place the chopped sweet baking German chocolate in a heatproof bowl. Pour the boiling water over the chocolate and let sit for 1–2 minutes, then stir until smooth and glossy. Set aside to cool until warm but not hot.
Step 3: In a large mixing bowl, beat the softened butter and 2 cups of granulated sugar with a hand mixer or stand mixer on medium-high speed for 3–4 minutes, until pale and fluffy. Add the 4 egg yolks one at a time, beating well after each addition. Mix in 2 teaspoons vanilla extract and the melted German chocolate until fully combined.
Step 4: In a separate bowl, whisk together the cake flour, baking soda, and 1/2 teaspoon fine sea salt. With the mixer on low, add the dry ingredients in three parts, alternating with the buttermilk (beginning and ending with the flour): flour, buttermilk, flour, buttermilk, flour. Mix just until no dry flour pockets remain.
Step 5: In a clean bowl, beat the 4 egg whites on medium-high speed until stiff peaks form. Gently fold the beaten egg whites into the batter in two additions using a spatula, taking care not to deflate them.
Step 6: Divide the batter evenly among the three prepared pans. Smooth the tops and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool the cakes in the pans on a wire rack for 10–15 minutes, then run a knife around the edges, invert onto racks, remove parchment, and cool completely.
Step 7: In a medium saucepan, whisk together the evaporated milk, 1 cup granulated sugar, and 3 egg yolks until smooth. Add 1/2 cup unsalted butter pieces and cook over medium heat, stirring constantly, for 8–12 minutes, until thickened and pudding-like and the mixture coats the back of a spoon. Remove from heat and stir in 1 teaspoon vanilla extract, shredded coconut, and chopped pecans. Transfer to a bowl and cool to room temperature, stirring occasionally.
Step 8: For frosted sides or an extra chocolate layer, beat 1/2 cup softened butter in a mixing bowl until creamy. Add powdered sugar, cocoa powder, and 1/4 teaspoon fine sea salt and mix on low until combined. Add 3 tablespoons cream or milk and 1 teaspoon vanilla, then beat on medium-high for 2–3 minutes until light and fluffy. Adjust consistency with a little more cream or powdered sugar as needed.
Step 9: Place one cooled cake layer on a serving plate or cake stand. If using chocolate frosting, spread a thin layer over the top. Spoon about 3/4 to 1 cup of coconut pecan frosting over the layer and spread almost to the edges. Repeat with the second layer: cake, optional chocolate frosting, coconut pecan frosting. Place the final cake layer on top. Frost the sides with remaining chocolate frosting, if using, then pile the remaining coconut pecan frosting on top, spreading to the edges and swirling decoratively.
Step 10: Serve at room temperature. The cake can sit lightly covered at room temperature for up to 24 hours. After that, refrigerate covered for up to 4–5 days, bringing slices to room temperature for 20–30 minutes before serving.

Pro Tips for the Best German Chocolate Cake

Keep these in mind:

The cake layers can be made ahead and stored in the refrigerator or freezer.
Use high-quality chocolate for the best flavor.
Feel free to adjust the amount of coconut and pecans in the frosting to your liking.
For easy German chocolate cake from scratch, ensure all ingredients are at room temperature.

Best Ways to Serve German Chocolate Cake

Here are some delightful serving suggestions:

Pair with vanilla ice cream for a decadent treat.
Serve with fresh berries for a refreshing contrast.
Try it with a drizzle of chocolate sauce for a chocolate lover’s dream.

These ideas make your German chocolate cake even more irresistible!

Delicious German Chocolate Cake with Coconut Frosting - German Chocolate Cake - main visual representation

How to Store and Reheat German Chocolate Cake

To keep your cake fresh, store it in an airtight container at room temperature for up to 24 hours. If you need to store it longer, refrigerate the cake for up to 4–5 days. Before serving, take out the slices and let them come to room temperature for 20–30 minutes. This cake is perfect for meal prep, as it holds its flavor and moisture well!

Frequently Asked Questions About German Chocolate Cake

What’s the secret to perfect German Chocolate Cake?

The secret lies in using high-quality German chocolate and ensuring that all ingredients are at room temperature. This enhances the cake’s texture and flavor, making it a delicious traditional German chocolate cake.

Can I make German Chocolate Cake ahead of time?

Absolutely! You can prepare the layers in advance and store them in the refrigerator or freezer. Just assemble the cake on the day you plan to serve it for the freshest taste.

How do I avoid common mistakes with German Chocolate Cake?

One common mistake is overmixing. Be gentle when folding in the egg whites to keep the cake light and fluffy. Also, ensure you measure the flour correctly to avoid a dense texture.

Variations of German Chocolate Cake You Can Try

Here are some fun variations to consider:

Gluten-free German chocolate cake: Substitute the flour with a gluten-free baking blend.
Decadent German chocolate cake ideas: Add layers of chocolate ganache between the cake layers for extra richness.
Homemade German chocolate cake recipe: Experiment with different nuts like walnuts or almonds in the frosting for a different flavor profile.

These variations allow you to personalize your cake while enjoying the classic taste!