Irresistible German Chocolate Cake Recipe You’ll Love

Indulging in a slice of German chocolate cake is like wrapping yourself in a warm, chocolatey hug. Imagine dense, moist layers of chocolate cake, lovingly topped with a rich coconut-pecan frosting that oozes sweetness and nostalgia. As the aroma wafts through your kitchen, it’s hard not to smile; this cake has a magical way of making everything feel right in the world.

Every bite brings back memories from family gatherings, birthdays, or just those cozy afternoons where the goal was simply to treat oneself to something extraordinary. Whether served at a festive celebration or enjoyed as an afternoon pick-me-up, this cake promises an experience that tantalizes your taste buds and warms your heart.

I remember the first time I made German chocolate cake; my friends declared it the “best thing ever” and promptly devoured every crumb!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Use a good quality flour for the best texture; sifted flour creates lighter layers.

• Cocoa Powder: Unsweetened cocoa powder adds depth; choose high-quality cocoa for richer flavor.

• Granulated Sugar: Sweetens the batter perfectly; remember to use the right amount for balance.

• Baking Soda: Acts as a leavening agent; fresh baking soda ensures proper rise.

• Salt: Enhances flavors; don’t skip it even in sweet recipes.

• Eggs: Use large eggs at room temperature for optimal mixing and moisture.

• Milk: Whole milk gives richness; you can substitute with buttermilk for extra flavor.

• Vegetable Oil: Keeps the cake moist without adding heaviness; oil blends well into batter.

• Vanilla Extract: A splash of pure vanilla extract makes everything better; opt for high-quality extracts.

• Coconut Flakes: Sweetened shredded coconut provides texture and flavor; toast them lightly if desired.

• Pecans: Chopped pecans add crunch; consider roasting them for enhanced flavor.

• Evaporated Milk: Key ingredient for frosting richness; it thickens beautifully when cooked gently with sugar.

• Butter: Use unsalted butter for frosting control over salt content; make sure it’s softened at room temperature.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare Your Oven and Pans: Preheat your oven to 350°F (175°C). Grease two round 9-inch cake pans with nonstick spray or butter and dust with flour to avoid sticking.

Create the Cake Batter: In a large bowl, combine flour, cocoa powder, sugar, baking soda, and salt. Whisk together until well combined—this helps distribute dry ingredients evenly.

Add Wet Ingredients: Create a well in the dry mixture and add eggs, milk, vegetable oil, and vanilla extract. Mix until smooth but don’t overdo it—overmixing can lead to tough cake.

Bake Until Perfect: Pour equal amounts of batter into prepared pans. Bake for 30-35 minutes or until a toothpick inserted comes out clean—sweet anticipation builds as you smell that heavenly aroma!

Cool and Prepare Frosting: Once baked, let cakes cool in pans for about 10 minutes before transferring them to wire racks. For the frosting, cook evaporated milk, sugar, egg yolks, butter on medium heat until thickened—don’t forget to stir constantly!

Add Coconut and Pecans: Remove from heat once thickened and mix in coconut flakes and chopped pecans. Let frosting cool slightly before spreading generously between layers and on top of your cooled cakes.

Now you have your magnificent German chocolate cake! It’s time to slice into this beauty and share it with loved ones—or keep it all to yourself (no judgment here!). Grab your fork because this dessert is sure to turn any frown upside down!

Perfecting the Cooking Process

Start by melting the chocolate and butter together, then mix in the sugar and eggs. Next, combine the dry ingredients while the wet mixture cools, ensuring everything blends beautifully for a moist cake.

Add Your Touch

Feel free to swap out regular cocoa powder for Dutch-processed cocoa for a deeper flavor. You can also add espresso powder to enhance the chocolate taste or throw in some nuts for extra crunch.

Storing & Reheating

Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it wrapped tightly in plastic wrap or freeze it for future indulgence.

Baking this German chocolate cake takes me back to my childhood kitchen where I first learned about layering flavors and textures. The excitement of family gatherings made every slice feel like magic.

FAQ

What makes German chocolate cake different from other cakes?

German chocolate cake features a unique coconut-pecan frosting that sets it apart from traditional cakes.

Can I use dark chocolate instead of semi-sweet?

Yes, using dark chocolate will enhance the richness of your German chocolate cake flavor.

How do I know when my cake is done baking?

Insert a toothpick into the center; if it comes out clean, your German chocolate cake is ready!

Print

German Chocolate Cake

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• Author: Ethan Brooks
• Total Time: 55 minutes
• Yield: Approximately 12 servings 1x

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Description

Indulge in a slice of German chocolate cake, where rich chocolate layers meet a sweet, decadent coconut-pecan frosting. This delightful cake is perfect for any celebration or simply as a treat to brighten your day. With its moist texture and nostalgic flavors, you’ll find it hard to resist having just one slice.

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 2 cups granulated sugar
• 1 1/2 tsp baking soda
• 1 tsp salt
• 4 large eggs (room temperature)
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 tsp vanilla extract
• 1 cup sweetened shredded coconut
• 1 cup chopped pecans
• 1 can (12 oz) evaporated milk
• 1/2 cup unsalted butter (softened)

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Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour two round 9-inch cake pans.
2. In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, and salt.
3. Create a well in the dry ingredients; add eggs, milk, vegetable oil, and vanilla extract. Mix until smooth but do not overmix.
4. Pour batter into prepared pans and bake for 30–35 minutes or until a toothpick comes out clean.
5. Cool cakes in pans for 10 minutes before transferring to wire racks.
6. For frosting, cook evaporated milk, sugar, egg yolks, and butter over medium heat until thickened. Stir in coconut and pecans after removing from heat. Let cool slightly before spreading on cooled cakes.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: German

Nutrition

• Serving Size: 1 slice (119g)
• Calories: 406
• Sugar: 36g
• Sodium: 275mg
• Fat: 20g
• Saturated Fat: 5g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 51g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 68mg

Keywords: For deeper chocolate flavor, use Dutch-process cocoa powder. To enhance richness, you can substitute dark chocolate for semi-sweet chocolate. Store leftovers in an airtight container at room temperature for up to three days or refrigerate for longer freshness.