Introduction & Inspiration: A Classic Cake with a Rich History
This German Chocolate Cake is a decadent and delicious dessert! I love the combination of the moist chocolate cake layers, the sweet and nutty coconut-pecan filling, and the rich chocolate buttercream frosting. It’s a true classic.
The inspiration for this recipe comes from the traditional German Chocolate Cake. Which, despite its name, is actually an American creation. It’s named after Samuel German, who developed a type of sweet baking chocolate.
I’ve adapted and refined this recipe over time. Incorporating techniques that ensure a moist, flavorful cake and a perfectly balanced frosting and filling. It’s a recipe that I’m excited to share.
This cake is perfect for special occasions, birthdays, holidays, or any time you want to impress your guests with a truly stunning and delicious dessert. It’s a guaranteed crowd-pleaser. And it’s a celebration of rich flavors.
Nostalgic Appeal (and the Layers of Indulgence)
German Chocolate Cake, with its distinctive coconut-pecan filling and chocolate frosting, is a cake that evokes a sense of nostalgia and celebration for many. It reminds me of family gatherings, potlucks, and special occasion desserts. A timeless treat.
This recipe captures that classic appeal. With its layers of moist chocolate cake, sweet and nutty filling, and rich chocolate buttercream. It’s a way to enjoy a beloved dessert.
There’s something inherently satisfying about the combination of chocolate, coconut, and pecans. It’s a flavor and texture combination that’s both comforting and indulgent. A perfect balance.
It’s the kind of cake that’s perfect for making memories. It’s a centerpiece dessert that’s sure to impress. And it’s a celebration of classic flavors and homemade goodness.
Homemade Focus (and the Art of Layer Cakes)
I’m a strong advocate for homemade baked goods, and this German Chocolate Cake is a perfect example of why. Making your own layer cake allows you to control the ingredients, the flavors, and the quality of each component. It’s a rewarding baking experience.
Store-bought versions of similar cakes often lack the fresh flavor, the moist texture, and the perfect balance of a homemade cake. When you bake from scratch, you can use high-quality ingredients. Such as real butter and good-quality cocoa.
This recipe is a testament to the fact that even seemingly complex desserts like layer cakes can be made at home. It requires a bit of time and patience. But the steps are relatively straightforward.
It’s a recipe that I encourage everyone to try, even if you’re not an experienced baker. It’s a great way to learn the basics of layer cake construction. And to enjoy the satisfaction of creating something truly beautiful.
Flavor Goal
The flavor goal of this German Chocolate Cake is to achieve a perfect balance of moist, rich chocolate cake. Sweet and nutty coconut-pecan filling, and a smooth, decadent chocolate buttercream frosting.
The cake itself, made with all-purpose flour, sugar, cocoa powder, baking soda, baking powder, salt, eggs, vanilla extract, milk, and vegetable oil. Is moist, tender, and intensely chocolatey.
The filling, made with sugar, brown sugar, evaporated milk, butter, egg yolks, salt, coconut, pecans, and vanilla extract. It is sweet, nutty, and slightly caramelized. It’s the signature component.
The chocolate buttercream frosting, made with sugar, egg whites, butter, vanilla extract, salt, and cocoa powder. Provides a rich, chocolatey finish that complements the cake and filling perfectly. The overall is a decadent treat.
Ingredient Insights
Let’s take a closer look at the ingredients. For the Cake:
Nonstick baking spray with flour (or butter and flour) is used to grease the cake pans. All-purpose flour forms the base of the cake.
Granulated sugar adds sweetness. Unsweetened cocoa powder provides the rich chocolate flavor. Use a high-quality cocoa powder.
Baking soda and baking powder are leavening agents that help the cake rise. Kosher salt enhances the flavors of the other ingredients.
Large eggs add richness, structure, and help to bind the ingredients together. Vanilla extract complements the chocolate flavor.
Whole milk adds moisture and helps to create a tender crumb. Vegetable oil also contributes to the cake’s moistness.
Hot (not boiling) water is added to the batter at the end. This helps to “bloom” the cocoa powder, intensifying the chocolate flavor, and it also creates a thinner batter.
For the Filling:
Granulated sugar and light brown sugar provide sweetness. Evaporated milk adds creaminess and richness.
Unsalted butter, melted, adds richness and flavor. Egg yolks, at room temperature, help to thicken the filling and add richness.
Kosher salt balances the sweetness. Sweetened flaked coconut and chopped pecans are the defining ingredients of the classic German Chocolate Cake filling.
Vanilla extract enhances the flavor.
For the Frosting:
Granulated sugar and egg whites, at room temperature, form the base of the Swiss meringue buttercream. This type of buttercream is incredibly light, fluffy, and stable.
Unsalted butter, softened and cubed, is added to the meringue to create a rich and creamy frosting. Vanilla extract adds flavor.
Kosher salt balances the sweetness. Unsweetened cocoa powder, sifted, provides the rich chocolate flavor.
Essential Equipment
You’ll need a few key pieces of equipment:
Two 8-inch round cake pans.
Parchment paper (optional, but recommended for lining the cake pans).
Large and medium bowls: for mixing.
A whisk.
A stand mixer (or a hand mixer) for making the cake batter and the frosting.
A heatproof bowl that can be set over a pan of simmering water (for the frosting).
A saucepan
An offset spatula (or a knife) for frosting the cake.
A cake stand or platter for serving.
That’s it! This recipe does require a stand mixer (or a very strong arm and a hand mixer) for the Swiss meringue buttercream.
List of Ingredients with Measurements
Here’s the complete list of ingredients, with precise measurements:
For the Cake:
- Nonstick baking spray with flour
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 tsp. baking soda
- 1 tsp. baking powder
- ½ tsp. kosher salt
- 2 large eggs
- 1 tsp. vanilla extract
- 1 cup whole milk
- ½ cup vegetable oil
- 1 cup hot (not boiling) water
For the Filling:
- â…“ cup granulated sugar
- â…“ cup light brown sugar
- â…” cup evaporated milk
- â…“ cup melted unsalted butter
- 2 egg yolks, room temperature
- ½ tsp. kosher salt
- 1 ½ cups sweetened flaked coconut, divided
- ⅔ cup chopped pecans, plus ½ cup of whole pecans to decorate
- 1 tsp. vanilla extract
For the Frosting:
- 1 cup granulated sugar
- 4 egg whites, room temperature
- 1 â…“ cups unsalted butter, softened and cubed
- 1 tsp. vanilla extract
- ½ tsp. kosher salt
- ½ cup unsweetened cocoa powder, sifted
These are the quantities listed in the original recipe.
Remember to use fresh, high-quality ingredients whenever possible.
Step-by-Step Instructions
Ready to bake a stunning German Chocolate Cake? Here’s a detailed, step-by-step guide:
1. Prepare the Pans and Oven:
For the cake: Preheat the oven to 350°F (175°C).
Spray two 8-inch round baking pans with nonstick baking spray with flour. (Alternatively, butter and flour the pans).
2. Combine Dry Ingredients (Cake): Whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and kosher salt in a large bowl.
3. Combine Wet Ingredients (Cake):
Whisk together the eggs, vanilla extract, whole milk, and vegetable oil in a medium bowl.
4. Combine Wet and Dry Ingredients: Add the egg mixture to the flour mixture.
Whisk well to combine. Scrape down the sides and bottom of the bowl to be sure all the ingredients get mixed together and there are no clumps of batter.
5. Add Hot Water:
Add the hot (not boiling) water to the batter.
Whisk well to combine. The batter will be thin and soupy; this is normal.
6. Bake the Cake Layers:
Pour the batter evenly into the prepared pans.
Bake for 30 to 35 minutes, or until a wooden pick inserted in the center of each cake layer comes out clean.
7. Cool the Cake Layers: Cool the cakes in the pans for 10 minutes.
Then, carefully remove the cakes from the pans and transfer them to a wire rack to cool completely, about 1 ½ hours.
8. Make the Coconut-Pecan Filling:
While the cakes are cooling, make the filling.
Combine the granulated sugar, light brown sugar, evaporated milk, melted unsalted butter, egg yolks, and kosher salt in a medium saucepan.
Whisk until smooth.
Cook over medium heat, whisking frequently, until the mixture just begins to boil and coats the back of a spoon, 10 to 12 minutes.
Remove from the heat. Stir in 1 cup of the sweetened flaked coconut, the â…” cup of chopped pecans, and the vanilla extract.
Transfer the filling to a bowl. Cover and refrigerate until completely cooled.
9. Make the Chocolate Buttercream:
Whisk together the granulated sugar and egg whites in the heatproof bowl of a stand mixer.
Place the bowl over a saucepan of simmering water (make sure the bottom of the bowl doesn’t touch the water). This creates a double boiler.
Cook, whisking occasionally, until an instant-read thermometer registers 120°F to 130°F (49-54°C), or until the egg whites are foamy and there are no sugar granules remaining in the mixture when you rub it between your fingers.
Carefully place the bowl onto the stand mixer fitted with the whisk attachment.
Beat at medium-high speed until stiff peaks form and the bowl is cool to the touch, 7 to 8 minutes.
Reduce the speed to medium-low. Add the softened, cubed butter, a few tablespoons at a time, beating until combined after each addition. (If the buttercream breaks or looks curdled at any point, continue beating for 2 to 3 minutes, and it should come back together.)
Beat in the vanilla extract and kosher salt.
Reduce the speed to medium-low. Beat in the sifted cocoa powder until fully combined.
10. Assemble the Cake: Place about ½ cup of the chocolate buttercream in a piping bag. Cut a 1-inch-wide opening at the tip.
Pipe a ring of buttercream on top of one cooled cake layer, right along the edge. This will act like a barrier to keep the filling from squishing out the sides. (Don’t worry if you don’t use all the buttercream in your piping bag on the ring; any leftovers can be used to frost the sides).
Spread half of the cooled coconut-pecan filling on top of the cake layer, inside the buttercream ring.
Place the second cake layer upside down on top of the filling. This creates a flat top for easier frosting.
Spread the remaining coconut-pecan filling on top of the second cake layer, leaving about ½-inch around the sides for the frosting.
11. Frost and Decorate:
Spread the remaining chocolate buttercream around the sides of the cake.
Place pecan halves around the top of the cake, if desired.
Press the additional ½ cup of sweetened flaked coconut onto the sides of the cake, if desired.
12. Chill and Serve: Refrigerate or store the cake in a cool place until ready to serve.
Enjoy your beautiful and delicious German Chocolate Cake!
Troubleshooting
Here are some potential problems and how to address:
Problem: The cake layers are dry.
Solution: Make sure you’re not overbaking the cake layers. Also, be sure to measure the flour correctly (spoon and level method, or use a kitchen scale).
Problem: The cake layers are dense.
Solution: Make sure you’re not overmixing the batter. Also, make sure your baking soda and baking powder are fresh.
Problem: The filling is too runny.
Solution: Make sure you’re cooking the filling over medium heat, whisking frequently, until it thickens properly. It should coat the back of a spoon.
Problem: The buttercream is curdled or separated.
Solution: This can happen if the butter is too cold or if you add it too quickly. Keep beating the buttercream on medium-high speed, and it should eventually come back together. If it’s still separated, you can try gently warming the bowl of the mixer over a pan of simmering water for a few seconds, then beating again.
Problem: The frosting is too stiff. Solution: Add milk.
Tips and Variations
Here are some tips and variations:
Tip: For an even more intense chocolate flavor, use dark chocolate cocoa powder in the cake batter.
Tip: If you don’t have a stand mixer, you can use a hand mixer to make the cake batter and the frosting.
Tip: To toast the pecans, spread them on a baking sheet and bake in a 350°F (175°C) oven for 5-7 minutes, or until fragrant.
Variation: Add a layer of chocolate ganache between the cake layers or on top of the frosting.
Variation: Use different types of nuts, such as walnuts or almonds, in the filling.
Variation: Add a splash of bourbon or coffee liqueur to the filling for an extra kick.
Variation: Decorate the cake with chocolate curls, fresh berries, or edible flowers.
Variation: Omit the coconut from the filling for a pecan-only filling.
Serving and Pairing Suggestions
This German Chocolate Cake is perfect for special occasions:
Serving Suggestions:
Serve the cake at room temperature or slightly chilled.
Serve it as a dessert for a birthday party, holiday gathering, or any special occasion.
It’s a showstopping cake that’s sure to impress.
Pairing Suggestions:
This cake pairs well with a variety of beverages.
A cup of coffee or tea.
A glass of milk.
A dessert wine, such as a port or a sherry.
A glass of ice cream (vanilla or coffee would be delicious!).
It is a rich and decadent dessert.
Nutritional Information
Here’s an approximate nutritional breakdown per slice (assuming 12 slices):
- Calories: Approximately 500-600
- Protein: 6-8 grams
- Fat: 30-40 grams (mostly from the butter, eggs, coconut, and pecans)
- Carbohydrates: 55-65 grams
- Fiber: 2-4 grams
This is a general estimate. This German Chocolate Cake is a rich and decadent dessert. Due to the butter, sugar, eggs, coconut, pecans, and frosting.
It does provide some protein and fiber. It’s best enjoyed in moderation.
You can reduce the fat and calories by using less butter and frosting.
Print
German Chocolate Cake
Description
This German Chocolate Cake is a decadent and delicious dessert! I love the combination of the moist chocolate cake layers, the sweet and nutty coconut-pecan filling, and the rich chocolate buttercream frosting. It’s a true classic
Ingredients
For the Cake:
- Nonstick baking spray with flour
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 tsp. baking soda
- 1 tsp. baking powder
- ½ tsp. kosher salt
- 2 large eggs
- 1 tsp. vanilla extract
- 1 cup whole milk
- ½ cup vegetable oil
- 1 cup hot (not boiling) water
For the Filling:
- â…“ cup granulated sugar
- â…“ cup light brown sugar
- â…” cup evaporated milk
- â…“ cup melted unsalted butter
- 2 egg yolks, room temperature
- ½ tsp. kosher salt
- 1 ½ cups sweetened flaked coconut, divided
- ⅔ cup chopped pecans, plus ½ cup of whole pecans to decorate
- 1 tsp. vanilla extract
For the Frosting:
- 1 cup granulated sugar
- 4 egg whites, room temperature
- 1 â…“ cups unsalted butter, softened and cubed
- 1 tsp. vanilla extract
- ½ tsp. kosher salt
- ½ cup unsweetened cocoa powder, sifted
Instructions
1. Prepare the Pans and Oven:
For the cake: Preheat the oven to 350°F (175°C).
Spray two 8-inch round baking pans with nonstick baking spray with flour. (Alternatively, butter and flour the pans).
2. Combine Dry Ingredients (Cake): Whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and kosher salt in a large bowl.
3. Combine Wet Ingredients (Cake):
Whisk together the eggs, vanilla extract, whole milk, and vegetable oil in a medium bowl.
4. Combine Wet and Dry Ingredients: Add the egg mixture to the flour mixture.
Whisk well to combine. Scrape down the sides and bottom of the bowl to be sure all the ingredients get mixed together and there are no clumps of batter.
5. Add Hot Water:
Add the hot (not boiling) water to the batter.
Whisk well to combine. The batter will be thin and soupy; this is normal.
6. Bake the Cake Layers:
Pour the batter evenly into the prepared pans.
Bake for 30 to 35 minutes, or until a wooden pick inserted in the center of each cake layer comes out clean.
7. Cool the Cake Layers: Cool the cakes in the pans for 10 minutes.
Then, carefully remove the cakes from the pans and transfer them to a wire rack to cool completely, about 1 ½ hours.
8. Make the Coconut-Pecan Filling:
While the cakes are cooling, make the filling.
Combine the granulated sugar, light brown sugar, evaporated milk, melted unsalted butter, egg yolks, and kosher salt in a medium saucepan.
Whisk until smooth.
Cook over medium heat, whisking frequently, until the mixture just begins to boil and coats the back of a spoon, 10 to 12 minutes.
Remove from the heat. Stir in 1 cup of the sweetened flaked coconut, the â…” cup of chopped pecans, and the vanilla extract.
Transfer the filling to a bowl. Cover and refrigerate until completely cooled.
9. Make the Chocolate Buttercream:
Whisk together the granulated sugar and egg whites in the heatproof bowl of a stand mixer.
Place the bowl over a saucepan of simmering water (make sure the bottom of the bowl doesn’t touch the water). This creates a double boiler.
Cook, whisking occasionally, until an instant-read thermometer registers 120°F to 130°F (49-54°C), or until the egg whites are foamy and there are no sugar granules remaining in the mixture when you rub it between your fingers.
Carefully place the bowl onto the stand mixer fitted with the whisk attachment.
Beat at medium-high speed until stiff peaks form and the bowl is cool to the touch, 7 to 8 minutes.
Reduce the speed to medium-low. Add the softened, cubed butter, a few tablespoons at a time, beating until combined after each addition. (If the buttercream breaks or looks curdled at any point, continue beating for 2 to 3 minutes, and it should come back together.)
Beat in the vanilla extract and kosher salt.
Reduce the speed to medium-low. Beat in the sifted cocoa powder until fully combined.
10. Assemble the Cake: Place about ½ cup of the chocolate buttercream in a piping bag. Cut a 1-inch-wide opening at the tip.
Pipe a ring of buttercream on top of one cooled cake layer, right along the edge. This will act like a barrier to keep the filling from squishing out the sides. (Don’t worry if you don’t use all the buttercream in your piping bag on the ring; any leftovers can be used to frost the sides).
Spread half of the cooled coconut-pecan filling on top of the cake layer, inside the buttercream ring.
Place the second cake layer upside down on top of the filling. This creates a flat top for easier frosting.
Spread the remaining coconut-pecan filling on top of the second cake layer, leaving about ½-inch around the sides for the frosting.
11. Frost and Decorate:
Spread the remaining chocolate buttercream around the sides of the cake.
Place pecan halves around the top of the cake, if desired.
Press the additional ½ cup of sweetened flaked coconut onto the sides of the cake, if desired.
12. Chill and Serve: Refrigerate or store the cake in a cool place until ready to serve.
Enjoy your beautiful and delicious German Chocolate Cake!
Recipe Summary and Q&A
Let’s recap this delicious German Chocolate Cake baking journey!
Summary: This German Chocolate Cake is a classic dessert featuring layers of moist chocolate cake, a sweet and nutty coconut-pecan filling, and a rich chocolate buttercream frosting. It’s a showstopping cake that’s perfect for any special occasion.
Q&A:
Q: Can I make this cake ahead of time?
A: Yes, you can bake the cake layers ahead of time and store them, tightly wrapped, at room temperature for up to 2 days or in the freezer for up to 2 months. You can also make the filling and frosting ahead of time and store them in the refrigerator for up to 3 days. Assemble the cake just before serving.
Q: Can I freeze the assembled cake?
A: While you can freeze the cake layers, I don’t recommend freezing the fully assembled and frosted cake, as the texture of the frosting and filling may change upon thawing.
Q: I’m allergic to nuts. Can I omit the pecans?
A: Yes, you can omit the pecans or substitute them with another type of nut or seed, such as sunflower seeds or pumpkin seeds.
Q: I do not have a stand mixer, can I make the frosting by hand? A: A stand mixer is recommended for the Swiss meringue buttercream. It will take substantial effort to make by hand.
Q: Can I use a different frosting? A: Yes, you can.