This Homemade German Chocolate Cake is a decadent, moist chocolate cake layered with a rich, gooey coconut-pecan frosting. This classic cake features light chocolate layers made with sweet baking chocolate, which gives it its unique flavor. The signature frosting is made with creamy custard, shredded coconut, and chopped pecans, making every bite a deliciously indulgent experience. Perfect for birthdays, holidays, or any special occasion, this cake is sure to impress!
Why You’ll Love This German Chocolate Cake Recipe
- Rich & Moist: The chocolate cake layers are moist and tender, thanks to a combination of buttermilk and sweet chocolate.
- Delicious Frosting: The creamy coconut-pecan frosting adds a nutty, sweet flavor that’s irresistible.
- Perfect for Celebrations: Whether it’s a birthday, holiday, or a special gathering, this cake is always a crowd-pleaser.
- Made from Scratch: Homemade cake and frosting give this dessert a truly authentic and fresh flavor.
Key Ingredients for German Chocolate Cake
1. Sweet German Chocolate
- The chocolate cake is made using German’s sweet chocolate, which is less intense than regular cocoa but gives the cake a mild, sweet chocolate flavor.
2. Buttermilk
- Buttermilk keeps the cake moist and adds a slight tang that balances the sweetness.
3. Eggs
- Eggs help bind the cake batter together and give the cake structure. They also form the base for the custard in the coconut-pecan frosting.
4. Shredded Coconut
- Sweetened shredded coconut gives the frosting its classic texture and flavor, adding a chewy contrast to the cake.
5. Pecans
- Chopped pecans are mixed into the frosting, giving it a nutty flavor and delightful crunch.
6. Evaporated Milk
- Evaporated milk is used in the frosting to create a rich, creamy custard base that holds the coconut and pecans together.
How to Make Homemade German Chocolate Cake
This recipe may look elaborate, but it’s broken down into simple steps for success. Here’s how to make it:
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, or line the bottoms with parchment paper.
Step 2: Melt the Chocolate
- In a small saucepan, melt 4 ounces of sweet German chocolate over low heat, stirring until smooth. Set aside to cool slightly.
Step 3: Mix the Dry Ingredients
- In a medium bowl, whisk together 2 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt.
Step 4: Cream the Butter and Sugar
- In a large mixing bowl, beat 1 cup (2 sticks) of unsalted butter and 2 cups of granulated sugar together until light and fluffy, about 3-4 minutes.
Step 5: Add the Eggs and Chocolate
- Add 4 large eggs to the butter-sugar mixture, one at a time, beating well after each addition. Then, mix in the melted chocolate and 1 teaspoon of vanilla extract.
Step 6: Alternate Dry Ingredients and Buttermilk
- Gradually add the dry ingredients to the wet mixture, alternating with 1 cup of buttermilk. Start and end with the dry ingredients, mixing just until combined.
Step 7: Bake the Cakes
- Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of each cake comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
How to Make the Coconut-Pecan Frosting
Step 1: Cook the Custard
- In a medium saucepan, whisk together 1 cup evaporated milk, 4 large egg yolks, 1 cup granulated sugar, and 1/2 cup unsalted butter. Cook over medium heat, stirring constantly, until the mixture thickens, about 10-12 minutes.
Step 2: Stir in the Coconut and Pecans
- Remove the saucepan from the heat and stir in 1 teaspoon of vanilla extract, 1 1/2 cups sweetened shredded coconut, and 1 cup chopped pecans. Let the frosting cool to room temperature before assembling the cake.
Assembling the German Chocolate Cake
Step 1: Layer the Cake
- Place one cake layer on a serving plate. Spread a generous amount of coconut-pecan frosting over the top. Repeat with the second and third layers, spreading frosting between each layer and on top of the cake.
Step 2: Garnish
- If desired, garnish the cake with additional chopped pecans or toasted coconut on top for extra texture and presentation.
Step 3: Serve
- Slice the cake and serve at room temperature. Enjoy the rich, moist cake with the deliciously sweet coconut-pecan frosting!
Tips for Making the Best German Chocolate Cake
1. Use Room Temperature Ingredients
- For best results, make sure your butter, eggs, and buttermilk are at room temperature before starting. This ensures a smoother batter and even baking.
2. Don’t Overbake
- Be careful not to overbake the cakes. Check for doneness with a toothpick at the 25-minute mark to avoid dry cake layers.
3. Make the Frosting Ahead
- The coconut-pecan frosting can be made ahead of time and stored in the refrigerator for up to 3 days. Let it come to room temperature before using.
4. Chill the Cake for Easier Slicing
- For clean slices, chill the cake in the refrigerator for about 30 minutes before serving. This helps the frosting firm up slightly and makes slicing easier.
Recipe Variations
1. Chocolate Buttercream Frosting
- For extra indulgence, frost the sides of the cake with chocolate buttercream and leave the coconut-pecan frosting just on top.
2. German Chocolate Cupcakes
- Turn this recipe into cupcakes by dividing the batter into cupcake liners. Bake for 18-20 minutes and top each cupcake with a dollop of coconut-pecan frosting.
3. Caramel Pecan German Chocolate Cake
- Add a drizzle of caramel sauce between the layers for an extra layer of sweetness and flavor.
4. Dairy-Free German Chocolate Cake
- Use dairy-free butter and coconut milk in the frosting and replace the buttermilk with a plant-based alternative.
FAQs: Homemade German Chocolate Cake
1. Can I Make This Cake Ahead of Time?
- Yes! You can bake the cake layers ahead of time and freeze them for up to 2 months. Thaw the layers in the refrigerator overnight and frost before serving.
2. How Should I Store German Chocolate Cake?
- Store the cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Let the cake come to room temperature before serving.
3. Can I Use Regular Chocolate Instead of German Chocolate?
- German’s sweet chocolate has a mild, sweet flavor, but you can use semi-sweet chocolate if that’s what you have. Just reduce the sugar in the recipe slightly.
4. Can I Freeze Leftover Cake?
- Yes, leftover cake can be frozen. Wrap individual slices tightly in plastic wrap and store in an airtight container in the freezer for up to 3 months
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