A three-layer German chocolate cake on a cake stand, with a rich, dark chocolate cake and a generous filling of thick, caramel-colored coconut pecan frosting visible between the layers and on top. The sides are frosted with chocolate buttercream.

German Chocolate Cake: A Decadent Classic!

by

Introduction

Indulge in a slice of pure heaven with this spectacular German Chocolate Cake. Contrary to popular belief, this cake isn’t German in origin but was named after its creator, Samuel German, who developed a sweet baking chocolate for the Baker’s Chocolate Company. This recipe features three moist, rich chocolate cake layers that are perfectly complemented by a signature, gooey, and unbelievably delicious coconut-pecan frosting. It’s the ultimate dessert for special occasions, holidays, or simply when you want to treat yourself to something truly extraordinary.

Why You’ll Love This German Chocolate Cake

  • Rich & Moist: The cake layers are tender and deeply chocolatey.
  • Iconic Frosting: The star of the show—a caramelized, nutty, and coconutty filling that is absolutely irresistible.
  • Impressive Presentation: A showstopper dessert that looks as good as it tastes.
  • Perfect for Celebrations: The ideal cake for birthdays, anniversaries, or any memorable event.
  • A Time-Honored Classic: A beloved recipe that has stood the test of time for a reason.

Ingredients

For the Cake:

  • 2 cups (240g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • ¾ cup (65g) unsweetened cocoa powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup (240ml) buttermilk, room temperature
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) hot strong coffee (or hot water)

For the Coconut-Pecan Frosting:

  • 1 cup (227g) unsalted butter, cut into cubes
  • 1 ½ cups (300g) granulated sugar
  • 4 large egg yolks, lightly beaten
  • 1 cup (240ml) evaporated milk
  • 1 teaspoon vanilla extract
  • 1 (14 oz / 400g) bag sweetened flaked coconut
  • 1 ½ cups (175g) chopped pecans

Equipment You’ll Need:

  • Three 9-inch round cake pans
  • Parchment paper
  • Stand mixer or hand mixer
  • Large bowls
  • Saucepan
  • Whisk
  • Spatula

Instructions

Part 1: Prepare the Cake Layers

  • Preheat Oven & Prepare Pans: Preheat your oven to 350∘F (175∘C). Grease and flour three 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
  • Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt.
  • Combine Wet Ingredients: In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until well combined.
  • Mix Together: Pour the wet ingredients into the dry ingredients and mix on low speed until just combined. Do not overmix.
  • Add Hot Coffee: Carefully and slowly pour the hot coffee into the batter, mixing on low speed until the batter is smooth and thin. The batter will be very liquidy—this is normal and helps create a moist cake.
  • Bake the Cakes: Divide the batter evenly among the three prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool the Cakes: Let the cakes cool in the pans on a wire rack for 10-15 minutes before carefully inverting them onto the wire rack to cool completely.

Part 2: Make the Coconut-Pecan Frosting

  • Combine Ingredients: In a medium saucepan, combine the butter, granulated sugar, egg yolks, and evaporated milk.
  • Cook the Frosting: Cook over medium-low heat, whisking constantly, until the mixture thickens to a custard-like consistency. This will take about 10-15 minutes. Do not let it boil.
  • Add Final Ingredients: Remove the saucepan from the heat. Stir in the vanilla extract, sweetened flaked coconut, and chopped pecans. Mix until everything is evenly coated.
  • Cool & Thicken: Allow the frosting to cool to room temperature. It will thicken as it cools.

Part 3: Assemble the Cake

  • Layer the Cake: Place one cake layer on your serving plate or cake stand. Spread about one-third of the coconut-pecan frosting evenly over the top.
  • Add More Layers: Place the second cake layer on top and spread another one-third of the frosting. Top with the third and final cake layer.
  • Frost the Top: Spread the remaining frosting on top of the final cake layer, leaving the sides unfrosted to showcase the beautiful layers.
  • Chill (Optional): For easier slicing and a firmer set, you can chill the cake in the refrigerator for at least 30 minutes before serving.

Storage and Essential Tips for the Best German Chocolate Cake

  • Room Temperature Ingredients: Using room temperature eggs and buttermilk helps create a smoother, more uniform batter and a better rise.
  • Hot Coffee is Key: The hot coffee enhances the chocolate flavor without making the cake taste like coffee. It also helps to “bloom” the cocoa powder.
  • Don’t Overbake: Overbaking will result in dry cake layers. Check for doneness with a toothpick.
  • Patience is a Virtue: Be patient when cooking the frosting. Whisking constantly and keeping the heat low will prevent the eggs from scrambling.
  • Parchment Paper is a Must: Lining the bottom of the cake pans with parchment paper is crucial for ensuring the cake layers don’t stick.

Share Your Sweet Creation!

Did you bake this decadent German Chocolate Cake? We’d love to see your impressive creation! Share your photos on Instagram and tag @FoodieFlow and use the hashtag #GermanChocolateCake. What’s your favorite classic cake to bake?

Leave a Comment