If you’re on a quest for the ultimate indulgence, look no further than this classic German Chocolate Cake Recipe. With its moist, tender chocolate layers paired perfectly with a rich, gooey coconut-pecan frosting, this cake delivers a symphony of textures and flavors that’s simply irresistible. Every bite bursts with the fudgy depths of cocoa and the sweet, nutty crunch that makes this dessert a timeless favorite. Whether it’s for a celebration or a cozy night in, this German Chocolate Cake Recipe is guaranteed to become your go-to showstopper.
Ingredients You’ll Need
This German Chocolate Cake Recipe calls for surprisingly simple ingredients that come together to create a cake with unforgettable richness and texture. Each component plays a crucial role, from the cocoa’s deep chocolate flavor to the pecans adding a satisfying crunch.
- Granulated sugar: Sweetens the cake and balances the cocoa’s bitterness, ensuring perfect moisture.
- All-purpose flour: Provides the structure and tenderness necessary for fluffy cake layers.
- Unsweetened cocoa powder: Delivers intense chocolate flavor and a beautiful dark color.
- Baking powder & baking soda: Work together to give the cake its light and airy rise.
- Salt: Enhances all the flavors and brightens the chocolate notes.
- Large eggs: Add richness and act as a binding agent.
- Whole milk: Adds moisture and helps create the cake’s tender crumb.
- Vegetable oil: Keeps the cake moist and soft long after baking.
- Vanilla extract: Provides a warm, aromatic background flavor.
- Boiling water: Unlocks the cocoa powder’s full flavor and melts everything into a smooth batter.
- Evaporated milk: The base for the luscious frosting, lending creaminess and body.
- Egg yolks: Enrich the frosting for a silky texture.
- Unsalted butter: Adds richness and smoothness to the frosting.
- Sweetened shredded coconut: Brings sweetness and a chewy texture that’s essential to the classic topping.
- Chopped pecans: Introduce a crunchy, nutty contrast that perfectly complements the coconut.
How to Make German Chocolate Cake Recipe
Step 1: Preparing and Mixing the Cake Batter
Start by preheating your oven to 350°F (175°C), then grease and flour two 9-inch round pans so your cakes won’t stick. In a large bowl, whisk together the dry ingredients—sugar, flour, cocoa powder, baking powder, baking soda, and salt. Adding the eggs, milk, oil, and vanilla extract to the mix brings everything together beautifully; beat on medium speed for about two minutes to create a smooth batter. Finish by stirring in boiling water slowly, which helps the cocoa powder bloom for that signature rich chocolate taste. Your batter will be thin, but that’s exactly how this cake stays so moist.
Step 2: Baking the Cake Layers
Divide the batter evenly between the two prepared pans and pop them into the oven. Let the cakes bake for 30 to 35 minutes. You’ll know they’re done when a toothpick poked into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes to set, and then transfer them to a wire rack to cool completely. Patience at this stage will make your cake layers easier to frost later on.
Step 3: Making the Signature Coconut-Pecan Frosting
The frosting is the star that sets this German Chocolate Cake Recipe apart. In a saucepan over medium heat, combine evaporated milk, sugar, egg yolks, butter, and vanilla extract. Stir constantly until the mixture thickens, about 12 minutes, creating a rich custard base. Then fold in the shredded coconut and chopped pecans, giving you that sticky, nutty, creamy topping you’re craving. Let your frosting cool until it’s thick enough to spread without sliding off your layers.
Step 4: Assembling Your Cake
Place one of the cooled cake layers on your serving plate. Spread a generous amount of the coconut-pecan frosting evenly over the top. Carefully place the second cake layer on top and use the remaining frosting to cover the top and sides, creating that classic, rustic look that makes this cake unmistakable. The layers marry together into an irresistible treat that’s as stunning as it is delicious.
How to Serve German Chocolate Cake Recipe
Garnishes
To elevate your presentation, sprinkle a few extra chopped pecans or some toasted coconut on top of the frosting. A few chocolate shavings or curls along the edges add a beautiful finishing touch and a little more chocolate kick. These simple garnishes not only enhance the cake’s texture but also make it look like a bakery masterpiece.
Side Dishes
This German Chocolate Cake Recipe is a star on its own, but if you want to round out your dessert experience, pair it with fresh berries for a burst of tartness or a scoop of vanilla bean ice cream for cool creaminess. A cup of strong coffee or black tea provides the perfect bitter contrast that balances the cake’s sweetness, making every bite more enjoyable.
Creative Ways to Present
For a fun twist, serve individual mini versions of this German Chocolate Cake Recipe in glass jars or mason jars layered with frosting and cake crumbs. Another idea is to cut the cake into small squares and garnish each with a dollop of whipped cream and a pecan half—perfect bite-sized treats for a party. You can even drizzle a little warm chocolate sauce over the top for an ultra-decadent finish.
Make Ahead and Storage
Storing Leftovers
This cake stays moist and delicious for days when stored properly. Wrap leftover slices tightly in plastic wrap or place the whole cake in an airtight container. Refrigerate to keep the frosting fresh, especially in warm climates. When refrigerated, the flavors deepen, making the cake even more satisfying.
Freezing
German Chocolate Cake Recipe freezes beautifully if you want to make it ahead of time or save leftovers for later. Wrap individual slices or whole layers tightly in plastic wrap and aluminum foil to prevent freezer burn. Thaw in the refrigerator overnight before frosting or serving. This makes your cake preparation convenient for last-minute celebrations.
Reheating
Since this cake is best enjoyed slightly chilled or at room temperature, reheating isn’t usually necessary. However, if you prefer a warmer slice, let it come to room temperature or microwave a single slice for about 10 seconds to soften the frosting slightly. Just be careful not to melt the coconut and pecan frosting score too much.
FAQs
What makes this German Chocolate Cake Recipe different from other chocolate cakes?
Unlike typical chocolate cakes, this German Chocolate Cake Recipe features a unique coconut-pecan frosting that gives it a sweet, nutty, and chewy texture. The combination of moist cocoa layers with this signature topping creates a one-of-a-kind flavor experience.
Can I use regular milk instead of evaporated milk in the frosting?
While regular milk can work in a pinch, evaporated milk adds a richness and thickness that’s central to the authentic frosting texture and flavor. Using evaporated milk ensures the frosting sets properly and has that classic creamy consistency.
How long does the cake stay fresh?
When stored in the refrigerator in an airtight container, this German Chocolate Cake Recipe stays delicious for up to 4 to 5 days. Freezing extends its shelf life up to 2 months without sacrificing taste or texture.
Can I make this cake gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend designed for baking, but results may vary slightly in texture. Be sure to use a blend that includes xanthan gum or another binding agent for best results.
Is there a way to make this cake less sweet?
You can reduce the granulated sugar slightly in the cake or frosting, but keep in mind that the coconut and evaporated milk in the frosting naturally add sweetness. Balancing sweetness with a pinch of salt and using unsweetened coconut can help moderate the overall sugar level.
Final Thoughts
There’s something truly magical about this German Chocolate Cake Recipe that keeps people coming back for more. The perfect harmony of rich chocolate and nutty coconut frosting makes it an unforgettable dessert that’s worth every minute spent baking. Treat yourself and your loved ones to this classic delight—you’ll find it quickly becomes a cherished favorite in your recipe collection.
Print
German Chocolate Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: German-American
Description
This classic German Chocolate Cake features rich, moist chocolate layers paired with a decadent coconut-pecan frosting. The cake is a perfect balance of deep cocoa flavor and sweet, nutty topping, making it a beloved dessert for any special occasion.
Ingredients
Cake
- 2 cups granulated sugar
- 1–3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1–1/2 tsp baking powder
- 1–1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
Frosting
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 egg yolks
- 1/2 cup unsalted butter
- 1 tsp vanilla extract
- 1–1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Prepare the pans: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round baking pans to prevent sticking and ensure easy cake removal.
- Make the cake batter: In a large bowl, whisk together the granulated sugar, all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Add the eggs, whole milk, vegetable oil, and vanilla extract, then beat on medium speed for 2 minutes until the mixture is smooth and well combined. Carefully stir in the boiling water to thin the batter.
- Bake the cake layers: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into 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.
- Prepare the frosting: In a saucepan over medium heat, combine evaporated milk, granulated sugar, egg yolks, unsalted butter, and vanilla extract. Cook the mixture, stirring constantly, until it thickens—about 12 minutes. Remove from heat and stir in the shredded coconut and chopped pecans. Allow the frosting to cool until it thickens enough to spread without sliding off the cake.
- Assemble the cake: Place one cooled cake layer on a serving plate. Spread a generous amount of the coconut-pecan frosting over the top. Place the second cake layer on top, then frost the top and sides with the remaining frosting for a beautifully finished cake.
Notes
- Ensure the cake is completely cool before frosting to prevent the frosting from melting.
- You can substitute pecans with walnuts if desired.
- For a richer taste, use high-quality cocoa powder.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Bring eggs to room temperature before baking for better texture.
