How to Make the Perfect German Chocolate Cake from Scratch
Enjoy velvety layers crowned with a rich coconut-pecan frosting for an indulgent treat.
German Chocolate Cake: A Classic Home-Baked Favorite
Few desserts capture the essence of tradition and indulgence quite like the German Chocolate Cake. Layers of moist chocolate cake, crowned with a lush coconut-pecan frosting, make this treat a perennial favorite at birthdays, family gatherings, and celebrations. This guide will take you step-by-step through baking this iconic cake from scratch, ensuring you achieve a luscious, bakery-quality result at home.
Why Is It Called German Chocolate Cake?
Though named “German,” the cake has roots in the United States. Its title refers to Samuel German, an English-American chocolatier who developed a dark baking chocolate for the Baker’s Chocolate Company in 1852. The original recipe, “German’s Chocolate Cake,” featured the namesake chocolate and was published in a Dallas newspaper in 1957. The name soon lost its possessive, giving us the now-familiar “German Chocolate Cake.”
Essential Equipment
- Three 9-inch round cake pans (or two 8 or 9-inch), well-greased and lined with parchment for easy removal
- Mixing bowls – at least two, for wet and dry ingredients
- Electric mixer or whisk
- Saucepan for making the coconut-pecan frosting
- Rubber spatula and offset spatula for assembling and frosting
- Wire rack for cooling layers
Key Ingredients
| For the Chocolate Cake | For the Coconut-Pecan Frosting |
|---|---|
|
|
Step-by-Step Instructions
1. Preparing the Cake Layers
Preheat your oven to 350°F (175°C). Grease three 9-inch round cake pans and line the bottoms with parchment paper. This helps to ensure your layers come out clean and intact.
- In a large bowl, whisk together sugar, flour, cocoa, baking powder, baking soda, and salt until well combined.
- In a separate bowl, beat eggs, then mix in buttermilk, oil, and vanilla.
- Pour the wet mixture into the dry ingredients, mixing gently until just combined.
- Stir in boiling water (the batter will be thin, but this is normal and helps create a moist cake).
- Evenly divide the batter among pans. Tap the pans to release air bubbles.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in pans for 10 minutes, then turn them out onto wire racks to cool completely.
2. Making the Coconut-Pecan Frosting
- In a medium saucepan over medium heat, combine sugar, evaporated milk, butter, and egg yolks.
- Cook, stirring constantly, until the mixture bubbles and thickens, about 12–15 minutes. Do not leave it unattended—it can burn or curdle quickly.
- Remove from heat and stir in vanilla, then add coconut and chopped pecans.
- Allow the frosting to cool to room temperature before using. It will continue to thicken as it cools.
3. Optional Rich Chocolate Frosting for Layering and Decoration
- If you want extra indulgence, make a chocolate buttercream by beating together softened butter, cocoa powder, powdered sugar, evaporated milk, and vanilla extract until smooth and fluffy.
- This frosting is perfect for spreading between layers or around the sides of the cake for added flavor and elegance.
4. Assembling the Cake
- Place one cake layer on your serving plate. Spread a layer of coconut-pecan frosting (and optionally a layer of chocolate frosting beneath, if desired), leaving a 1/2-inch border.
- Add the second cake layer and repeat the process.
- Finish with the third cake layer and a generous topping of coconut-pecan frosting. If you made chocolate frosting, use it to frost the sides.
- Garnish with extra chopped pecans or toasted coconut for a beautiful presentation.
What others are reading
Tips and Tricks for the Best German Chocolate Cake
- Room temperature ingredients incorporate better and result in a tender crumb.
- Don’t overmix the batter; mix until ingredients are just combined for a softer texture.
- Cool the cakes completely before assembling to avoid melting the frosting.
- Double the frosting recipe if you love a thick layer; store any extras in the fridge.
- Wrap un-iced cake layers with plastic wrap and freeze to make future assembly even easier.
- The cake (frosted or unfrosted) will stay fresh for several days if stored covered in the refrigerator.
Pro Make-Ahead, Storage, and Freezing Instructions
- Make Ahead: Coconut-pecan and chocolate frostings can be cooked up to 2 weeks in advance. Store in airtight containers in the refrigerator, and bring to room temperature before use.
- Storage: Keep the assembled cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days for lasting freshness.
- Freezing: Once cake layers have cooled completely, wrap each tightly in plastic and freeze for up to 3 months. Frost when still slightly cold for easier handling. Slices of finished cake can be wrapped and frozen individually, thawing overnight in the refrigerator as needed.
Baking Variations and Customizations
- Cake Mix Shortcut: For a quicker version, use a German chocolate cake mix as the base and prepare the coconut-pecan frosting from scratch for authentic flavor.
- Nut Alternatives: Swap pecans for walnuts or leave nuts out entirely for allergies.
- Layering Options: Try baking in two deeper pans for a taller, two-layer cake, or as cupcakes for individual servings. Adjust baking times accordingly.
Serving Suggestions
- Serve slices with a scoop of vanilla or coconut ice cream.
- Fresh berries provide bright balance to the cake’s richness.
- Sprinkle with shaved chocolate, extra coconut, or drizzle with warm chocolate sauce.
German Chocolate Cake FAQs
Why is my cake dry or dense?
The most common causes are overbaking or overmixing. Always check for doneness just before the minimum bake time ends. Gently fold the batter until just combined, and use accurate measuring tools for dry ingredients.
Can I make this cake ahead?
Yes! Bake and freeze the cake layers ahead of time. The coconut-pecan frosting can be made up to two weeks in advance when stored in the refrigerator. Assemble the cake the day of serving for best taste and texture.
Do I need to refrigerate the cake?
German Chocolate Cake will keep well at cool room temperature for up to two days, but refrigerate if storing longer or in warmer environments to keep the frosting fresh.
I don’t have buttermilk—what’s a good substitute?
To make a quick substitute, add 1 tablespoon white vinegar or lemon juice to a measuring cup, then fill with milk to the level of 1 cup. Stir and let sit for 5 minutes before using.
Is the coconut-pecan frosting gluten-free?
Yes, the frosting usually contains no gluten ingredients, making it suitable for gluten-free diets if paired with a suitable cake base.
Table: Common Ingredient Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Buttermilk | Milk + 1 Tbsp vinegar or lemon juice per cup | Let sit for 5 minutes before using |
| Pecans | Walnuts or omit | Adjust for allergies or flavor |
| German’s Sweet Chocolate | Semisweet chocolate | Flavor will be slightly different but still delicious |
| Evaporated milk | Half-and-half or whole milk | Evaporated milk is best for creaminess |
| Sweetened shredded coconut | Unsweetened coconut + 1-2 Tbsp sugar | For less sweetness and stronger coconut flavor |
Pro Tips & Expert Advice
- Use a serrated knife to level cake layers for even stacking.
- For bakery-style looks, pipe chocolate frosting around the edges and press extra coconut or pecans onto the sides.
- Toast the coconut and pecans before adding for deeper flavor.
- Let the frosted cake chill for at least 1 hour before slicing for cleaner cuts.
Bake It, Share It, Love It
A homemade German Chocolate Cake offers a taste of nostalgia and comfort, topped with decadent coconut-pecan frosting and crafted with care. Whether you follow this detailed recipe or add your own creative twist, this cake is sure to become a star at your table, celebrated for both its rich flavor and inviting appearance.
More Classic Cake Recipes to Try
- Red Velvet Cake with Cream Cheese Frosting
- Classic Carrot Cake
- Chocolate Layer Cake with Ganache
- Lemon Coconut Cake
References
Similar Articles
Read full bio of Sneha Tete
