Embark on a baking adventure with our Ultimate Homemade German Chocolate Cake, a decadent dessert that’s rich in history and flavor. Named after an American baker, Samuel German, rather than the country, this cake is a layered chocolate delight topped with a gooey coconut-pecan frosting that’s utterly irresistible. Perfect for special occasions, celebrations, or just because you deserve a treat, this cake combines moist chocolate layers with a sweet and nutty frosting that will have everyone asking for seconds. Whether you’re a seasoned baker or new to the world of cake-making, this recipe is designed to guide you through creating a masterpiece that’s as delicious as it is beautiful.
Why You’ll Love This German Chocolate Cake:
- Rich and Flavorful: The chocolate cake layers are moist and rich, offering the perfect balance to the sweet frosting.
- Textured Topping: The coconut-pecan frosting adds a delightful crunch and depth of flavor.
- Showstopper Dessert: Its stunning presentation makes it ideal for any special occasion.
- Satisfying Project: The process of baking, assembling, and frosting the cake is incredibly rewarding.
Ingredients Notes For Ultimate Homemade German Chocolate Cake:
- For the Cake:
- High-quality cocoa powder and chocolate for deep chocolate flavor.
- Buttermilk to ensure the cake is moist and tender.
- Espresso powder to enhance the chocolate taste without adding coffee flavor.
- For the Coconut-Pecan Frosting:
- Egg yolks, evaporated milk, and sugar create the rich base.
- Toasted pecans and shredded coconut for texture and nutty sweetness.
- Vanilla extract to round out the flavors.
Recipe Steps:
- Prepare the Cake Batter: Mix the dry ingredients, including flour, cocoa powder, and baking soda. In a separate bowl, cream together butter and sugar, then add eggs and melted chocolate. Alternate adding dry ingredients and buttermilk, mixing until smooth.
- Bake the Layers: Divide the batter among greased cake pans and bake at 350°F (175°C) until a toothpick comes out clean. Let cool before removing from pans.
- Make the Frosting: Cook egg yolks, evaporated milk, and sugar in a saucepan until thickened. Stir in toasted pecans, coconut, and vanilla. Let cool until spreadable.
- Assemble the Cake: Stack the cake layers, spreading the coconut-pecan frosting between each layer and on top.
- Decorate: Optional, drizzle with chocolate ganache or sprinkle with extra pecans and coconut for a finishing touch.
Storage Options:
- Refrigerate: Store the assembled cake in the refrigerator for up to 5 days. Cover loosely with plastic wrap to keep it fresh.
- Freeze: Freeze individual layers or the whole cake (without the frosting) for up to 3 months. Thaw and frost before serving.Embark on a baking adventure with our Ultimate Homemade German Chocolate Cake, a decadent dessert that’s rich in history and flavor. Named after an American baker, Samuel German, rather than the country, this cake is a layered chocolate delight topped with a gooey coconut-pecan frosting that’s utterly irresistible. Perfect for special occasions, celebrations, or just because you deserve a treat, this cake combines moist chocolate layers with a sweet and nutty frosting that will have everyone asking for seconds. Whether you’re a seasoned baker or new to the world of cake-making, this recipe is designed to guide you through creating a masterpiece that’s as delicious as it is beautiful.
Why You’ll Love This German Chocolate Cake:
- Rich and Flavorful: The chocolate cake layers are moist and rich, offering the perfect balance to the sweet frosting.
- Textured Topping: The coconut-pecan frosting adds a delightful crunch and depth of flavor.
- Showstopper Dessert: Its stunning presentation makes it ideal for any special occasion.
- Satisfying Project: The process of baking, assembling, and frosting the cake is incredibly rewarding.
Ingredients Notes For Ultimate Homemade German Chocolate Cake:
- For the Cake:
- High-quality cocoa powder and chocolate for deep chocolate flavor.
- Buttermilk to ensure the cake is moist and tender.
- Espresso powder to enhance the chocolate taste without adding coffee flavor.
- For the Coconut-Pecan Frosting:
- Egg yolks, evaporated milk, and sugar create the rich base.
- Toasted pecans and shredded coconut for texture and nutty sweetness.
- Vanilla extract to round out the flavors.
Recipe Steps:
- Prepare the Cake Batter: Mix the dry ingredients, including flour, cocoa powder, and baking soda. In a separate bowl, cream together butter and sugar, then add eggs and melted chocolate. Alternate adding dry ingredients and buttermilk, mixing until smooth.
- Bake the Layers: Divide the batter among greased cake pans and bake at 350°F (175°C) until a toothpick comes out clean. Let cool before removing from pans.
- Make the Frosting: Cook egg yolks, evaporated milk, and sugar in a saucepan until thickened. Stir in toasted pecans, coconut, and vanilla. Let cool until spreadable.
- Assemble the Cake: Stack the cake layers, spreading the coconut-pecan frosting between each layer and on top.
- Decorate: Optional, drizzle with chocolate ganache or sprinkle with extra pecans and coconut for a finishing touch.
Storage Options:
- Refrigerate: Store the assembled cake in the refrigerator for up to 5 days. Cover loosely with plastic wrap to keep it fresh.
- Freeze: Freeze individual layers or the whole cake (without the frosting) for up to 3 months. Thaw and frost before serving.
How to Make a Delicious German Chocolate Cake
Ingredients
Scale
For the Chocolate Cake:
- 1/2 cup boiling water
- 4 oz German’s sweet chocolate
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, yolks and whites separated
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the Coconut-Pecan Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 1/3 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
Make the Cake:
- Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, lining the bottoms with parchment paper for easy removal.
- Melt the Chocolate: In a small bowl, pour the boiling water over the German sweet chocolate, stirring until the chocolate is completely melted. Set aside to cool.
- Dry Ingredients: In another bowl, whisk together the flour, baking soda, and salt.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter with the granulated sugar until light and fluffy. Add the egg yolks, one at a time, beating well after each addition. Stir in the vanilla extract and the melted chocolate.
- Alternate Dry and Wet Ingredients: Alternately add the dry ingredients and buttermilk to the creamed mixture, starting and ending with the dry ingredients. Mix until just combined.
- Beat Egg Whites: In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter.
- Bake: Divide the batter evenly among the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
Make the Coconut-Pecan Frosting:
- Cook the Frosting: In a medium saucepan, combine the evaporated milk, granulated sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until the mixture has thickened, about 12 minutes. Remove from heat.
- Add Coconut and Pecans: Stir in the vanilla extract, shredded coconut, and chopped pecans. Let the frosting cool until it reaches a spreadable consistency.
Assemble the Cake:
- Layer the Cake: Place one cake layer on a serving plate. Spread a third of the frosting over the top. Repeat with the remaining cake layers and frosting, spreading the frosting on top of each layer.
- Decorate: If desired, pipe additional frosting around the edges for decoration or sprinkle with some toasted coconut or chopped pecans.
