German Chocolate Cake

German Chocolate Cake is a classic dessert known for its rich, indulgent layers of moist chocolate cake, sweet coconut-pecan frosting, and decadent chocolate icing. Despite its name, German Chocolate Cake doesn’t actually originate from Germany. Instead, it owes its name to an American chocolate maker, Samuel German, who developed a sweet baking chocolate for the Baker’s Chocolate Company in the 1850s. This cake became immensely popular in the 1950s when the recipe was published in a Texas newspaper. Today, German Chocolate Cake is beloved for its unique combination of flavors and textures, making it a standout dessert for special occasions, celebrations, or when you simply crave a luxurious slice of chocolate heaven.

Why You’ll Love This Recipe

There’s something truly irresistible about the combination of rich chocolate cake layers and the gooey, nutty coconut-pecan frosting that makes German Chocolate Cake so special. The cake itself is soft, moist, and full of rich chocolate flavor, while the frosting adds a creamy, chewy texture with a delightful crunch from the pecans. The balance of sweetness from the frosting and the chocolate bitterness creates a dessert that is indulgent yet balanced. Not only is this cake a feast for the taste buds, but it’s also visually stunning, making it perfect for birthdays, holidays, or any occasion where you want to impress. Whether you’re an experienced baker or a novice, this detailed recipe will guide you to create the ultimate German Chocolate Cake that your family and friends will love.

Preparation Time and Servings

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 5 minutes (plus cooling time)
• Yield: 12 servings
• Serving Size: 1 slice

Nutritional Information (per serving)

• Calories: 500
• Carbohydrates: 65g
• Protein: 6g
• Fat: 24g
• Fiber: 3g
• Sugar: 45g

Ingredients

For the Chocolate Cake:

• 2 cups granulated sugar
• 1 ¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

For the Coconut-Pecan Frosting:

• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 large egg yolks
• ½ cup unsalted butter, cut into pieces
• 1 teaspoon vanilla extract
• 1 ½ cups sweetened shredded coconut
• 1 cup chopped pecans

For the Chocolate Icing (optional):

• ½ cup unsalted butter
• ¼ cup unsweetened cocoa powder
• ⅓ cup whole milk
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Step-by-Step Instructions

Making the Chocolate Cake:

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or line them with parchment paper.
2. Mix Dry Ingredients: In a large mixing bowl, sift together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
3. Combine Wet Ingredients: In a separate bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until well combined.
4. Create the Batter: Gradually add the wet ingredients to the dry ingredients, mixing until smooth. Slowly pour in the boiling water and stir until the batter is well combined. The batter will be thin, but this is normal.
5. Bake the Cake Layers: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Making the Coconut-Pecan Frosting:

1. Cook the Base: In a medium saucepan, combine the evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until the mixture thickens and turns a light caramel color, about 10-12 minutes.
2. Add Coconut and Pecans: Remove the saucepan from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Allow the frosting to cool until it is thick enough to spread, about 30 minutes.

Making the Chocolate Icing (Optional):

1. Melt the Butter: In a medium saucepan, melt the butter over medium heat. Stir in the cocoa powder until smooth.
2. Add the Remaining Ingredients: Gradually whisk in the milk and bring the mixture to a gentle boil. Remove from heat and stir in the powdered sugar and vanilla extract until smooth and glossy. Allow the icing to cool slightly before using.

Assembling the Cake:

1. Layer the Cake: Place one layer of the chocolate cake on a serving plate. Spread a generous amount of coconut-pecan frosting over the top. Add the second cake layer and repeat the process. Finally, place the third cake layer on top and spread the remaining frosting over the top and sides of the cake.
2. Add Chocolate Icing (Optional): If using chocolate icing, drizzle it over the top of the cake, allowing it to drip down the sides for a decorative finish.
3. Garnish and Serve: For added flair, garnish the cake with extra shredded coconut or chopped pecans. Slice and serve the cake at room temperature. Enjoy!

Ingredient Background

Cocoa Powder

Unsweetened cocoa powder is the key ingredient that gives the cake its rich chocolate flavor. The deep, slightly bitter taste of the cocoa contrasts beautifully with the sweet coconut-pecan frosting.

Evaporated Milk

Evaporated milk is used in the frosting to create a creamy, rich texture without adding too much water content. It’s crucial for achieving the thick, custard-like consistency that makes the frosting so decadent.

Pecans and Coconut

The combination of chopped pecans and shredded coconut gives the frosting its signature texture and flavor. The pecans add a nutty crunch, while the coconut provides a chewy, sweet contrast that makes this cake so distinctive.

Technique Tips

• Room Temperature Ingredients: Make sure your eggs, milk, and butter are at room temperature before starting. This helps the ingredients combine more smoothly and ensures even baking.
• Don’t Overmix the Batter: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to a dense cake.
• Cooling the Frosting: Let the coconut-pecan frosting cool completely before spreading it on the cake. This allows it to thicken and hold its shape better.

Alternative Presentation Ideas

For a different presentation, consider making this cake into a sheet cake by baking it in a 9×13-inch pan. You can also create individual servings by making cupcakes or mini cakes. If you want an elegant twist, bake the cake in two layers and fill the middle with the frosting, leaving the sides naked for a modern “naked cake” look.

Additional Tips for Success

• Prepare in Advance: The cake layers can be baked a day ahead and stored, wrapped in plastic wrap, at room temperature. The frosting can also be made in advance and refrigerated. Bring it to room temperature before assembling the cake.
• Use a Serrated Knife: When slicing the cake, use a serrated knife for cleaner cuts and to prevent the layers from crumbling.
• Decorate with Precision: For a more polished look, use a piping bag to add decorative swirls of frosting or chocolate icing to the top of the cake.

Recipe Variations

• Chocolate Ganache: For a richer chocolate flavor, swap the optional icing for a chocolate ganache made from equal parts dark chocolate and heavy cream.
• Caramel Pecan German Cake: Add a layer of caramel sauce between the cake layers for an extra indulgent version.
• Gluten-Free Option: Substitute the all-purpose flour with a gluten-free baking flour blend to make this cake gluten-free.

Freezing and Storage

Storage: The assembled cake can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bring the cake to room temperature before serving for the best flavor.

Freezing: You can freeze the cake layers by wrapping them tightly in plastic wrap and aluminum foil. They will keep for up to 3 months. Thaw overnight in the refrigerator before assembling the cake.

Healthier Twist Ideas

For a lighter version of this cake, consider the following modifications:

• Reduce Sugar: Cut down on the sugar in the cake and frosting by up to 25% without compromising the flavor.
• Use Whole Wheat Flour: Substitute half of the all-purpose flour with whole wheat flour for added fiber and nutrients.
• Lighter Frosting: Use a lighter version of the frosting by replacing the evaporated milk with a non-dairy milk and using less butter.

Serving Suggestions for Events

German Chocolate Cake is a show-stopping dessert perfect for birthdays, holidays, and celebrations. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat. For a themed event, serve it alongside other German-inspired desserts like Black Forest Cake or apple strudel.

Special Equipment

• 9-inch round cake pans
• Electric mixer or stand mixer
• Wire cooling racks
• Mixing bowls
• Saucepan for the frosting

Frequently Asked Questions

Why is it called German Chocolate Cake?

Despite its name, German Chocolate Cake doesn’t come from Germany. It’s named after Samuel German, who developed a sweet baking chocolate for Baker’s Chocolate Company. The cake became popular in the U.S. when a recipe featuring his chocolate was published.

Can I use a different type of chocolate?

While traditional German Chocolate Cake uses sweet German’s chocolate, you can substitute with a dark or semi-sweet chocolate for a less sweet, richer flavor.

How can I prevent the cake from being too dry?

Make sure not to overbake the cake, as this can dry it out. Check for doneness by inserting a toothpick into the center of the cake; it should come out with a few moist crumbs.