If you’ve ever been enchanted by the rich, creamy goodness of a German Chocolate Cake, you know exactly why it’s a favorite for so many. This German Chocolate Cake recipe is a true showstopper, with layers of moist chocolate cake, irresistible coconut frosting, and a decadent chocolate buttercream. Perfect for birthdays, holidays, or any occasion when you need to impress, this cake is as beautiful as it is delicious. And the best part? It’s surprisingly simple to make! Whether you’re a seasoned baker or just starting out, this recipe will have you mastering the art of German chocolate cake in no time.
Why You’ll Love This German Chocolate Cake Recipe
First things first let’s talk about why this cake is so special. The cake itself is rich and velvety, but it’s the frosting that takes it over the top. A luscious coconut frosting made with brown sugar, pecans, and coconut, paired with a smooth chocolate buttercream, creates the perfect balance of flavors and textures. The layers come together to form a cake that will have everyone coming back for seconds (or thirds, no judgment here!).
Note: The full list with exact measurements will be found in the recipe card at the end of the article.
Ingredients You’ll Need:
For the Cake:
- 2 cups granulated sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup oil (vegetable or canola oil)
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Coconut Frosting:
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup butter
- 3 large egg yolks
- 3/4 cup evaporated milk
- 1 tablespoon vanilla extract
- 1 cup chopped pecans
- 1 cup shredded sweetened coconut
For the Chocolate Buttercream Frosting:
- 1/2 cup butter
- 2/3 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1/3 cup evaporated milk
- 1 teaspoon vanilla extract
How to Make This Heavenly German Chocolate Cake:
Step 1: Bake the Cake
Preheat your oven to 375°F (190°C). Grease two 8 or 9-inch round baking pans and line the bottom with parchment paper (trust me, this step will make sure your cake comes out of the pan like a dream!).
In a large bowl, whisk together the granulated sugar, flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk the eggs, buttermilk, oil, and vanilla extract until smooth. Add the wet ingredients to the dry ingredients and stir until well combined. Then, slowly stir in the boiling water don’t panic if the batter seems thin; that’s exactly what it should look like.
Pour the batter evenly into your prepared pans and bake for 25 to 35 minutes, depending on your pan size. For 9-inch pans, it usually takes around 25 minutes. To check for doneness, insert a toothpick in the center; it should come out clean or with just a few crumbs. Once done, let the cakes cool in the pans for 5 minutes, then invert them onto wire racks to cool completely.
Step 2: Make the Coconut Frosting
In a medium saucepan, combine the brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir to combine, then bring the mixture to a low boil over medium heat, stirring constantly. Let it cook for several minutes until it thickens up. Remove from heat and stir in the vanilla extract, chopped pecans, and shredded coconut. Allow the frosting to cool completely before using.
Step 3: Make the Chocolate Buttercream Frosting
Melt the butter in a small saucepan or microwave, then stir in the unsweetened cocoa powder. Gradually add the powdered sugar and evaporated milk, alternating between the two, and beat until the frosting reaches a smooth, spreadable consistency. If needed, you can add a touch more milk to thin it out, or more powdered sugar if it’s too runny. Stir in the vanilla extract.
Step 4: Assemble the Cake
Place one cake layer on your serving plate or cake stand. Spread a thin layer of the chocolate frosting over the top, followed by half of the coconut frosting. Be sure to leave about ½ inch of space between the edge of the cake and the frosting for a neat finish. Top with the second cake layer and cover the entire cake with the chocolate frosting. Finally, spoon the remaining coconut frosting on top of the cake, smoothing it out as needed.
Tips for the Perfect German Chocolate Cake:
- Don’t skip the parchment paper: It might seem like an extra step, but lining the bottom of your pans with parchment paper ensures that your cake layers come out easily without sticking.
- Mix gently: When combining the wet and dry ingredients, mix until just combined. Overmixing can make the cake dense instead of light and airy.
- Let the frosting cool completely: The coconut frosting needs to cool to the right texture before you spread it on the cake. Patience is key, but it’s totally worth it!
- Make ahead: You can make the cake layers and frosting a day ahead and store them separately. Just assemble the cake the day you plan to serve it for the freshest results.
FAQ:
What is the difference between chocolate cake and German chocolate cake?
The main difference lies in the frosting. A traditional chocolate cake has a chocolate buttercream frosting, while German chocolate cake is known for its distinctive coconut-pecan frosting. The cake itself is quite similar, but the frosting is what gives German chocolate cake its unique flavor.
What are the ingredients in a German chocolate cake?
The ingredients for a German chocolate cake include:
- For the cake: granulated sugar, all-purpose flour, cocoa powder, baking powder, baking soda, eggs, buttermilk, oil, vanilla extract, and boiling water.
- For the frosting: brown sugar, granulated sugar, butter, egg yolks, evaporated milk, vanilla extract, pecans, and shredded sweetened coconut.
What is a misconception about German chocolate cake?
A common misconception is that German chocolate cake comes from Germany. In reality, it was named after an American man named Samuel German, who created the baking chocolate used in the cake, not from the country of Germany.
Final Thoughts:
This German Chocolate Cake recipe is more than just a dessert it’s an experience. From the rich, moist chocolate cake layers to the creamy coconut frosting, every bite feels like a little slice of heaven. Whether you’re celebrating a special occasion or just treating yourself (because you deserve it!), this cake will impress everyone at the table. Plus, it’s not as complicated as it looks just follow these simple steps, and you’ll have a dessert that’s sure to wow.
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German Chocolate Cake Recipe: A Decadent Delight for Any Occasion
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This German Chocolate Cake is a decadent delight that combines rich, moist layers of chocolate cake with creamy coconut frosting and smooth chocolate buttercream. Perfect for birthdays, holidays, or any occasion, this cake is as beautiful as it is delicious. It’s surprisingly simple to make, making it a perfect recipe for both novice and seasoned bakers. Impress your guests with this showstopper!
Ingredients
For the Cake:
- 2 cups granulated sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup oil (vegetable or canola oil)
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Coconut Frosting:
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup butter
- 3 large egg yolks
- 3/4 cup evaporated milk
- 1 tablespoon vanilla extract
- 1 cup chopped pecans
- 1 cup shredded sweetened coconut
For the Chocolate Buttercream Frosting:
- 1/2 cup butter
- 2/3 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1/3 cup evaporated milk
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 375°F (190°C). Grease two 8 or 9-inch round baking pans and line the bottoms with parchment paper. In a large bowl, whisk together the dry ingredients: sugar, flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk the eggs, buttermilk, oil, and vanilla extract until smooth. Combine the wet and dry ingredients, then slowly stir in the boiling water. The batter will be thin, which is perfectly fine. Pour it evenly into the prepared pans and bake for 25-35 minutes, or until a toothpick comes out clean. Allow the cakes to cool in the pans for 5 minutes before transferring them to wire racks to cool completely.
In a medium saucepan, combine the brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir to combine, then bring the mixture to a low boil over medium heat, stirring constantly. Let it cook for several minutes until it thickens. Remove from heat, then stir in the vanilla extract, chopped pecans, and shredded coconut. Allow the frosting to cool completely before using.
Melt the butter in a small saucepan or microwave, then stir in the cocoa powder. Gradually add powdered sugar and evaporated milk, alternating between the two, and beat until smooth. If needed, add a bit more milk to adjust consistency, or more powdered sugar if it’s too runny. Stir in the vanilla extract.
Place one cake layer on your serving plate. Spread a thin layer of chocolate frosting over it, followed by half of the coconut frosting. Top with the second cake layer, then cover the entire cake with the chocolate frosting. Spoon the remaining coconut frosting on top and smooth it out as needed.
Notes
- Don’t skip the parchment paper when preparing your cake pans to ensure the layers come out without sticking.
- Mix the wet and dry ingredients gently to avoid a dense cake.
- The coconut frosting must cool completely to the right texture before applying it to the cake layers.
- You can make the cake layers and frosting a day in advance and store them separately. Assemble the cake on the day you plan to serve it for the freshest results.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 435
- Sugar: 41g
- Sodium: 250mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg
Keywords: German Chocolate Cake, coconut frosting, chocolate cake, dessert recipe, cake with pecans