German Chocolate Cake is a delicious dessert that hails from the United States, not Germany as its name might suggest. It is known for its rich chocolate layers and sweet coconut-pecan frosting. This cake is perfect for celebrations or simply as a treat for yourself.
Why Make This Recipe
Making German Chocolate Cake at home allows you to enjoy a fresh, moist cake with the authentic flavor of homemade frosting. Plus, it’s a great way to impress your friends and family with your baking skills. The combination of chocolate, coconut, and pecans creates a unique taste that makes it stand out in the dessert category.
How to Make German Chocolate Cake
Ingredients
Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup hot coffee or hot water
Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar (for frosting)
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 tsp vanilla extract (for frosting)
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
Optional Chocolate Frosting:
- 1/2 cup unsalted butter
- 2 1/2 cups powdered sugar
- 1/3 cup cocoa powder
- 3 to 4 tbsp milk
- 1 tsp vanilla extract
Directions
- Preheat your oven to 350 degrees F (175 degrees C). Grease and line two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add the eggs, buttermilk, oil, and vanilla extract. Mix until smooth.
- Slowly stir in the hot coffee or hot water until everything is fully combined. The batter will be thin.
- Divide the batter evenly between the two cake pans. Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- For the frosting, in a saucepan over medium heat, whisk together the evaporated milk, sugar, egg yolks, and butter. Cook while stirring constantly for 10 to 12 minutes until thickened.
- Remove from heat and stir in the vanilla, coconut, and pecans. Allow the frosting to cool until spreadable.
- Place one cake layer on a serving plate. Spread half of the coconut pecan frosting on top. Add the second layer and spread the remaining frosting on top. If desired, frost the sides with optional chocolate frosting.
- Slice and serve!
How to Serve German Chocolate Cake
Slice the cake into generous pieces. It pairs well with a glass of milk or a nice cup of coffee. The sweet and rich flavors of the cake will surely delight your guests.
How to Store German Chocolate Cake
Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. Just be sure to let it come to room temperature before serving.
Tips to Make German Chocolate Cake
- Ensure your ingredients are at room temperature for better mixing and texture.
- Do not overmix the batter to keep the cake light and fluffy.
- Experiment with the frosting by adding more nuts or coconut if you like.
Variation
You can make a chocolate ganache to drizzle over the top for an extra chocolatey flavor. Additionally, consider substituting other nuts, like walnuts, for a different taste.
FAQs
1. Can I use regular milk instead of buttermilk?
Yes, you can use regular milk. If you want a similar effect as buttermilk, add a tablespoon of vinegar to one cup of milk and let it sit for about 5 minutes.
2. How can I make the cake gluten-free?
You can use a gluten-free flour blend instead of all-purpose flour. Make sure to check that the other ingredients are gluten-free as well!
3. Can I freeze German Chocolate Cake?
Yes, you can freeze the cake. Wrap it well in plastic wrap and foil, and it can be stored in the freezer for up to three months.
German Chocolate Cake
Ingredients
Method
- Preheat your oven to 350 degrees F (175 degrees C) and grease and line two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add the eggs, buttermilk, oil, and vanilla extract and mix until smooth.
- Slowly stir in the hot coffee or hot water until the batter is fully combined; it will be thin.
- Divide batter evenly between cake pans and bake for 28 to 32 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- In a saucepan over medium heat, whisk together the evaporated milk, sugar, egg yolks, and butter. Cook while stirring continuously for 10 to 12 minutes until thickened.
- Remove from heat and stir in vanilla, coconut, and pecans. Allow to cool until spreadable.
- Place one cake layer on a serving plate and spread half of the coconut-pecan frosting on top.
- Add the second cake layer and spread the remaining frosting on top. If desired, frost the sides with optional chocolate frosting.
- Slice and serve!
