German Chocolate Cake Recipe

There's nothing quite like the rich, decadent layers of a homemade German Chocolate Cake. With its moist, chocolatey base and the irresistibly gooey coconut-pecan frosting, this cake is a showstopper for any special occasion or just because you want to indulge a little.

My first experience with German Chocolate Cake was at a family birthday party, and I was immediately captivated by the nutty, caramel-like frosting that crowned each slice. Since then, I’ve worked to perfect a recipe that delivers maximum flavor while being as simple as possible to put together.

Ready to create a cake that will have your guests coming back for more?

Why You’ll Love This German Chocolate Cake

This isn’t your average chocolate cake; it's a true celebration of flavors and textures. Here’s why this cake will win your heart:

First off, the cake layers are incredibly moist and tender, thanks to a blend of buttermilk and melted chocolate. Unlike regular chocolate cakes, this one has a richness that pairs beautifully with the frosting.

Speaking of the frosting, that coconut-pecan topping is out of this world. It’s chewy, nutty, and perfectly caramelized, with just the right amount of crunch. Trust me, you’ll be tempted to eat it by the spoonful.

The best part? You don’t need any fancy equipment or advanced skills to make it. Whether you’re an experienced baker or a complete beginner, this recipe is approachable and reliable, making it perfect for any occasion.

And did I mention it’s a crowd-pleaser? Every time I serve this cake, it disappears fast, leaving people asking for the recipe.

Ingredients Notes

The magic of a German Chocolate Cake lies in using the right ingredients for both the cake and the decadent frosting. Let’s break it down:

Baker’s German’s Sweet Chocolate: This is the classic chocolate used for the original recipe, giving the cake its distinctive flavor. You can substitute with semi-sweet chocolate if needed, but try to use the real thing for authenticity.

Buttermilk: This ingredient keeps the cake layers moist and tender. If you don’t have buttermilk on hand, you can make a quick substitute by mixing one tablespoon of lemon juice or white vinegar with one cup of milk and letting it sit for 5 minutes.

Coconut and Pecans: These are the stars of the frosting, adding texture and flavor. Toasting them beforehand brings out their natural oils, making the frosting even more aromatic and delicious.

Egg Yolks: These are essential for thickening the coconut-pecan frosting. Make sure to use fresh eggs and whisk constantly to avoid scrambling.

Finally, you’ll need a good-quality vanilla extract. It rounds out the flavors and enhances the chocolatey goodness of the cake.

Special Equipment: You’ll need three 9-inch round cake pans for even baking, and a hand or stand mixer will make the mixing process a breeze.

How To Make This German Chocolate Cake

Creating a German Chocolate Cake from scratch might sound intimidating, but I promise it’s simpler than it seems. Here’s how to make it:

Step 1: Preheat and Prepare
Begin by preheating your oven to 350°F (175°C). Grease three 9-inch round cake pans and line the bottoms with parchment paper. This will ensure the cakes release easily and maintain their shape.

Step 2: Melt the Chocolate
Melt your Baker’s German’s Sweet Chocolate in a heatproof bowl over a pot of simmering water or in short bursts in the microwave, stirring until smooth. Set it aside to cool slightly.

Step 3: Mix the Wet Ingredients
In a large bowl, cream together softened butter and granulated sugar until light and fluffy, about 3-5 minutes. Add in the egg yolks one at a time, beating well after each addition. Stir in the melted chocolate and vanilla extract.

Step 4: Combine Dry Ingredients
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add this to the wet ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Be careful not to overmix – stop when everything is just combined.

Step 5: Beat the Egg Whites
In a clean bowl, beat the egg whites to stiff peaks and gently fold them into the batter. This step adds lightness to the cake, creating a soft, airy texture.

Step 6: Bake and Cool
Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before turning them out onto wire racks to cool completely.

Step 7: Make the Coconut-Pecan Frosting
In a saucepan over medium heat, combine egg yolks, evaporated milk, brown sugar, and butter. Cook, stirring constantly, until the mixture thickens and coats the back of a spoon. Remove from heat and stir in toasted coconut, chopped pecans, and vanilla. Let the frosting cool to room temperature before assembling the cake.

Step 8: Assemble the Cake
Place one cake layer on a serving plate and spread a generous amount of the coconut-pecan frosting over the top. Repeat with the second and third layers, spreading frosting on top but leaving the sides unfrosted for a rustic look.

This cake is well worth the effort, and the finished result will be as stunning as it is delicious!

Storage Options

If you have any leftovers (though that's rare!), German Chocolate Cake keeps well when stored properly.

For short-term storage, cover the cake with plastic wrap or place it in an airtight container and refrigerate for up to 5 days. The frosting will firm up in the fridge but will soften again if you bring it to room temperature before serving.

If you want to freeze the cake, wrap individual slices or whole layers tightly in plastic wrap, then in aluminum foil. It will keep in the freezer for up to 3 months. Thaw the slices overnight in the refrigerator and bring to room temperature before enjoying.

To reheat, you can let the cake sit at room temperature for an hour or use a microwave at a low setting for a few seconds to soften the frosting.

Variations and Substitutions

One of the great things about this cake is how adaptable it is. Here are some variations you can try:

Chocolate Substitutes: If you can’t find Baker’s German’s Sweet Chocolate, you can use semi-sweet chocolate or even a blend of milk and dark chocolates for a richer flavor.

Nut-Free Option: If you're allergic to pecans or prefer a nut-free version, try using toasted sunflower seeds or omit the nuts altogether. The frosting will still be deliciously caramelized and coconutty.

Dairy-Free Version: Swap out the buttermilk with a plant-based milk mixed with a tablespoon of vinegar, and use dairy-free butter and coconut milk in the frosting.

Layer Alternatives: Instead of making a traditional three-layer cake, you can bake the batter in a 9x13-inch pan for a simpler presentation. Just adjust the baking time and frost the top with the coconut-pecan mixture.

Feel free to get creative and make this cake your own. After all, the best part of baking is experimenting with flavors and textures!

Happy baking, and enjoy every decadent bite of this classic German Chocolate Cake!

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