Homemade German Chocolate Cake Recipe: A Timeless Classic

Homemade German Chocolate Cake, with its rich layers of chocolate cake and luscious coconut-pecan frosting, is a dessert that has stood the test of time. Its origins trace back to the United States, not Germany, and it’s been a beloved treat at birthdays, celebrations, and gatherings for generations. This homemade version brings the traditional recipe into your kitchen, providing a moist chocolate cake paired with a decadent frosting that’s truly irresistible. Whether you’re baking for a special occasion or indulging in a sweet craving, this German Chocolate Cake is guaranteed to impress.

What Is German Chocolate Cake?

Despite its name, German Chocolate Cake has no direct connection to Germany. The cake is named after Samuel German, the man who developed a type of dark baking chocolate for the Baker’s Chocolate Company in 1852. The recipe became widely popular when it was featured in a magazine in 1957, thanks to its unique combination of rich chocolate cake and a sweet, nutty coconut-pecan frosting.

German Chocolate Cake is known for its two main elements: a moist, chocolate-flavored cake and a gooey frosting made from evaporated milk, sugar, egg yolks, butter, shredded coconut, and chopped pecans. This combination of flavors and textures is what makes the cake a true classic, celebrated by many across the world.

Ingredients for Homemade German Chocolate Cake

Creating this decadent dessert requires two key components: the chocolate cake itself and the delicious coconut-pecan frosting. Below are the ingredients needed for each.

For the Chocolate Cake:

2 cups granulated sugar: The sugar balances the cocoa powder and adds sweetness to the cake.
1 3/4 cups all-purpose flour: This forms the base structure of the cake.
3/4 cup unsweetened cocoa powder: The rich cocoa powder gives the cake its deep chocolate flavor.
1 1/2 teaspoons baking powder: Helps the cake rise and become fluffy.
1 1/2 teaspoons baking soda: Works with the baking powder to give the cake a light texture.
1 teaspoon salt: Enhances the overall flavors of the cake.
2 large eggs: Eggs provide structure and moisture to the cake.
1 cup buttermilk: Adds tanginess and tenderness to the cake.
1/2 cup vegetable or canola oil: Oil keeps the cake moist and soft.
2 teaspoons vanilla extract: Vanilla enhances the flavor of the chocolate.
1 cup boiling water: Thin the batter to create a moist cake.

For the Coconut Pecan Frosting:

1 cup granulated sugar: The sugar adds sweetness and helps thicken the frosting.
1 cup evaporated milk: Evaporated milk provides a rich, creamy texture to the frosting.
3 large egg yolks: The egg yolks help thicken the frosting and give it a custard-like consistency.
1/2 cup unsalted butter: Butter adds richness and helps with the frosting’s texture.
1 teaspoon vanilla extract: Vanilla enhances the flavor of the frosting.
1 1/3 cups sweetened shredded coconut: The coconut provides a chewy texture and sweetness.
1 cup chopped pecans: The pecans add crunch and depth of flavor to the frosting.

These simple yet effective ingredients come together to create a cake that is both indulgent and comforting. Now, let’s dive into the step-by-step process of making this delicious German Chocolate Cake.

How to Make Homemade German Chocolate Cake

Step 1: Prepare the Cake Batter

Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans to prevent the cake from sticking. Then, set the pans aside while you prepare the batter.

In a large mixing bowl, combine the dry ingredients: granulated sugar, all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Whisk them together until well combined.

Next, add the wet ingredients: eggs, buttermilk, vegetable oil, and vanilla extract. Beat everything together on medium speed until the mixture is smooth and fully incorporated. You can use an electric mixer or a whisk for this step.

Once the wet and dry ingredients are fully combined, slowly stir in the boiling water. The batter will be thin, but that’s perfectly normal and will help create a moist cake.

Step 2: Bake the Cake Layers

Divide the batter evenly between the two prepared pans. Use a spatula to smooth the top of the batter in each pan. Tap the pans gently on the counter to remove any air bubbles that might be trapped in the batter.

Bake the cakes in the preheated oven for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean. Keep an eye on the cakes towards the end of the baking time to ensure they don’t overbake.

Once the cakes are done, remove them from the oven and allow them to cool in the pans for 10 minutes. Then, carefully transfer the cakes to wire racks to cool completely before frosting.

Step 3: Make the Coconut Pecan Frosting

While the cakes are cooling, you can make the coconut-pecan frosting. In a medium saucepan over medium heat, combine the sugar, evaporated milk, egg yolks, and butter. Cook the mixture while stirring constantly to prevent the eggs from scrambling. Continue cooking for about 10-12 minutes, or until the frosting thickens to a custard-like consistency.

Once the frosting has thickened, remove it from the heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let the frosting cool to room temperature. The frosting will set up as it cools, so give it enough time to reach the right consistency.

Step 4: Assemble the Cake

Once both the cake layers and frosting are completely cool, it’s time to assemble the cake.

Place one cake layer on a serving plate. Spread half of the coconut-pecan frosting over the top of the first layer, smoothing it out with a spatula.

Add the second cake layer on top of the first and spread the remaining frosting evenly over the top. The frosting will cascade over the edges, giving the cake a rustic and beautiful finish.

Step 5: Serve and Enjoy

Your homemade German Chocolate Cake is now ready to be served! Slice it up and enjoy the rich, chocolatey layers complemented by the sweet, crunchy coconut-pecan frosting. This cake is perfect for special occasions, birthdays, or as a sweet treat for any day of the week.

Tips for the Perfect German Chocolate Cake

1. Use Room Temperature Ingredients

Make sure that your eggs, buttermilk, and butter are at room temperature before you begin. Room temperature ingredients mix better and help create a smoother batter, ensuring your cake has a light and fluffy texture.

2. Don’t Overmix the Batter

While you want to ensure all the ingredients are well combined, be careful not to overmix the batter. Overmixing can lead to a denser cake. Mix just until the ingredients are incorporated.

3. Use Fresh Baking Powder and Baking Soda

Old or expired baking powder and baking soda can result in a flat cake that doesn’t rise properly. Always check the expiration dates on your leavening agents to ensure your cake turns out fluffy.

4. Let the Cake Cool Completely

Be patient and allow the cake layers to cool completely before frosting. If the cakes are too warm, the frosting may melt, and you won’t achieve the perfect layered look.

5. Customize the Frosting

If you’re not a fan of coconut or pecans, you can customize the frosting to your taste. Consider swapping the coconut for a different type of nut or adding caramel for an extra sweet twist.

How to Store German Chocolate Cake

German Chocolate Cake is best enjoyed fresh, but it can be stored for up to 3 days at room temperature in an airtight container. If you need to store it longer, place the cake in the refrigerator for up to a week. Allow the cake to come to room temperature before serving for the best flavor and texture.

FAQ: Frequently Asked Questions

1. Can I use regular milk instead of buttermilk?

Yes, if you don’t have buttermilk, you can substitute it with regular milk. For a closer match to buttermilk, add 1 tablespoon of vinegar or lemon juice to 1 cup of milk and let it sit for 5 minutes before using.

2. Can I make this cake in advance?

Yes! You can bake the cake layers a day ahead and store them in an airtight container at room temperature. Prepare the frosting the same day you plan to assemble the cake.

3. Can I freeze German Chocolate Cake?

Yes, you can freeze German Chocolate Cake. Wrap the cooled cake layers tightly in plastic wrap and foil, then place them in a freezer-safe bag. Freeze for up to 3 months. Thaw the cake layers at room temperature before frosting.

4. Can I use sweetened coconut for the frosting?

Yes, sweetened shredded coconut is the traditional choice for this frosting, but you can use unsweetened coconut if you prefer a less sweet cake.

5. Can I make this cake without the frosting?

While the coconut-pecan frosting is a key part of this recipe, you can skip it for a simpler chocolate cake. You can substitute with chocolate frosting or a dusting of powdered sugar for a different take.

This Homemade German Chocolate Cake recipe is a timeless dessert that never fails to impress. With its rich chocolate cake layers and indulgent coconut-pecan frosting, this cake is sure to become a favorite in your household. Enjoy baking this classic treat and sharing it with friends and family!