German Chocolate Cake Recipe

There’s nothing quite like the decadent allure of a freshly baked German Chocolate Cake. With its rich layers of moist chocolate cake, gooey coconut-pecan filling, and creamy frosting, this dessert is a showstopper that always draws a crowd. Originally named after the chocolate brand, not the country, this cake has become an American classic with a unique flavor all its own.

this Recipe

My love for German Chocolate Cake started as a child when it was a family tradition to bake it for birthdays. The sweet, nutty filling combined with chocolate cake created a memory I can still taste to this day. Let's dive in and discover why this cake might just become a favorite for your family, too!

Why You’ll Love This German Chocolate Cake

Get ready to fall in love with the ultimate chocolate dessert. German Chocolate Cake isn’t just delicious – it’s an experience you’ll want to revisit again and again.

First, there’s the texture. Each bite gives you a heavenly combination of moist, tender cake with a slightly chewy, nutty filling that keeps things interesting. The balance between the rich chocolate and the caramelized filling makes it deeply satisfying without being overly sweet.

Next, it’s a dessert that feels as special as it tastes. Whether it’s for a birthday, holiday, or dinner party, German Chocolate Cake brings that extra “wow” factor to the table. The gorgeous layers and classic topping make it look just as indulgent as it tastes.

And while it looks impressive, don’t be intimidated! This cake might have several components, but each step is simple to follow. Even if you’re a novice baker, you can create a German Chocolate Cake that looks and tastes professional.

Finally, this cake is surprisingly adaptable. You can tweak the filling, add an extra frosting layer, or try it with different chocolates. Each variation lets you put your own spin on this beloved classic.

Ingredients Notes

The magic of a German Chocolate Cake lies in its carefully selected ingredients. Let’s take a look at what makes each component special and how to get the best results with each.

Cake Flour: This type of flour has a lower protein content than all-purpose flour, which helps create a light, tender crumb. If you don’t have cake flour, you can substitute by using all-purpose flour minus two tablespoons and adding two tablespoons of cornstarch per cup.

Unsweetened Cocoa Powder: For that rich, chocolatey base, unsweetened cocoa powder is a must. Be sure to sift it to avoid lumps in your batter, which ensures a smooth and even texture.

German’s Sweet Chocolate: This special chocolate, originally developed by Baker’s Chocolate Company, has a subtle sweetness that’s just right for this cake. Look for “German’s Sweet Chocolate” in the baking aisle; if you can’t find it, dark chocolate or semi-sweet chocolate works well as a substitute.

Egg Yolks: The filling uses egg yolks, which help thicken the mixture and give it that luscious texture. Be sure to temper them gently with a bit of the hot mixture to prevent scrambling – this step is key to a smooth filling.

Coconut and Pecans: Toasting these ingredients before adding them to the filling brings out their natural flavors. The shredded coconut adds a chewy texture, while the chopped pecans add a lovely crunch.

You’ll also want a stand mixer or hand mixer, a saucepan for the filling, and 8- or 9-inch round cake pans to get started.

How to Make This German Chocolate Cake

Creating this mouthwatering German Chocolate Cake might seem complex, but the process is straightforward when you break it down step by step.

Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C). Grease and line your cake pans with parchment paper to ensure the cake releases easily. This simple step makes a world of difference when it’s time to assemble your layers.

Step 2: Prepare the Cake Batter
Melt the German’s Sweet Chocolate in a double boiler or in the microwave on low power, stirring every 20 seconds until smooth. Let it cool slightly. In a mixing bowl, cream together softened butter and sugar until light and fluffy – about 3-4 minutes. Add the egg yolks, one at a time, blending well after each addition. Stir in the cooled chocolate and vanilla extract.

In a separate bowl, whisk together the cake flour, baking soda, and salt. Alternate adding the dry ingredients and buttermilk to the chocolate mixture, beginning and ending with the flour. In a clean bowl, whip the egg whites until stiff peaks form, then fold them gently into the batter for an airy, tender cake.

Step 3: Bake the Cakes
Pour the batter evenly into the prepared pans and 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, then transfer to wire racks to cool completely.

Step 4: Make the Coconut-Pecan Filling
In a saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until the mixture thickens, about 10-12 minutes. Remove from heat and stir in vanilla, toasted coconut, and pecans. Let the filling cool to room temperature; it will continue to thicken as it cools.

Step 5: Assemble the Cake
Place one cake layer on a serving plate and spread a generous amount of coconut-pecan filling over the top. Add the second layer and spread more filling, allowing some to drip slightly over the edges for a classic look. If you like, you can frost the sides with a thin layer of chocolate buttercream or simply leave the sides exposed.

This cake can be made a day in advance, allowing the flavors to meld beautifully. Just be sure to store it in the fridge and bring it to room temperature before serving for the best taste and texture.

Storage Options

If you have leftovers, this cake keeps surprisingly well for up to 5 days. Store it in an airtight container in the fridge, and it’ll stay moist and delicious.

For longer storage, you can freeze the cake in individual slices. Wrap each slice tightly in plastic wrap, then place them in a freezer-safe container. When you’re ready to enjoy, thaw overnight in the fridge or let it sit at room temperature for about an hour.

Reheating isn’t usually necessary, but if you prefer a warmer cake, a quick 10-second zap in the microwave will give it a fresh-from-the-oven taste.

Variations and Substitutions

German Chocolate Cake is wonderfully flexible, so don’t be afraid to try a few variations to suit your taste.

• Extra Chocolate Layers: Want an even more chocolatey experience? Add a layer of chocolate ganache between the cake layers along with the coconut-pecan filling for extra decadence.
• Nut-Free Option: If you’re avoiding nuts, swap the pecans for toasted oats or omit them entirely. The filling will still have great texture with the coconut alone.
• Vegan Version: Replace the eggs with a flaxseed mixture (1 tablespoon flaxseed + 3 tablespoons water for each egg), use coconut cream instead of evaporated milk, and dairy-free butter for a plant-based treat.
• Coconut Cream Filling: For a twist on the filling, try using a bit of coconut cream in place of some evaporated milk. It adds extra richness and a stronger coconut flavor.
• Different Chocolate Bases: If you can’t find German’s Sweet Chocolate, try dark chocolate for a more intense chocolate profile, or milk chocolate for a sweeter, gentler flavor.

Experiment and find what makes this cake special for you. There’s no wrong way to enjoy the indulgent flavors of a classic German Chocolate Cake!

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