German Chocolate Cake Recipe

There's nothing quite like a slice of classic German Chocolate Cake with its layers of moist chocolate cake, rich coconut-pecan filling, and decadent chocolate frosting. This cake is a true crowd-pleaser and an absolute must for birthdays, holidays, or any day you feel like celebrating with something special.

this Recipe

I remember my first encounter with this cake at a family gathering, and I was instantly hooked by the unique combination of flavors. The name might suggest otherwise, but this cake actually has American origins and is named after Samuel German, the creator of the sweet baking chocolate used in the original recipe. Now, it’s a staple in my recipe collection for whenever I want to impress or simply indulge.

Why You’ll Love This German Chocolate Cake

This isn’t just any chocolate cake; German Chocolate Cake is a masterpiece of rich, complex flavors and textures. Here’s why this cake will quickly become a favorite:

First, the layers of the cake are irresistibly moist and fluffy. Thanks to a blend of buttermilk and melted chocolate, each bite melts in your mouth and delivers a balanced sweetness that chocolate lovers will adore.

The coconut-pecan filling is the true star of this dessert. Made with shredded coconut and chopped pecans, this filling adds a chewy, nutty texture that perfectly complements the soft chocolate layers.

You'll love the elegant look of this cake, too. Stacked high with generous layers of filling and frosting, it’s a show-stopping centerpiece that will impress everyone at the table.

And despite its rich flavor, this cake is actually easy to make from scratch! With a few staple ingredients and straightforward steps, you’ll be slicing into this beautiful cake in no time.

Ingredients Notes

The ingredients in this German Chocolate Cake recipe are simple, yet each plays a vital role in creating the perfect balance of flavor and texture. Here’s a quick rundown of what you’ll need:

• German's Sweet Chocolate: This is the original inspiration for the cake's name. It’s sweeter than semi-sweet chocolate, which makes it perfect for this rich dessert. If you can’t find it, semi-sweet chocolate can be substituted, though it may slightly alter the flavor.
• Buttermilk: Adds tanginess and moisture to the cake, giving it a soft, tender crumb. If you don’t have buttermilk, you can make a quick substitute by mixing regular milk with a tablespoon of vinegar or lemon juice.
• Butter: Used in both the cake and filling, butter gives a delicious, creamy texture to each layer. Always use unsalted butter to control the saltiness of the cake.
• Shredded Coconut and Pecans: These two ingredients make the coconut-pecan filling stand out. The coconut adds a chewy sweetness, while the pecans bring a warm, nutty flavor that’s just right.
• Egg Yolks: In the filling, egg yolks act as a thickening agent and add richness to the final texture. For best results, use room-temperature eggs to ensure a smooth, lump-free filling.

Special Equipment

You'll need two 9-inch cake pans, a stand or hand mixer, and a small saucepan for making the filling. These tools help create a perfectly layered, well-textured cake that’s a joy to both make and eat!

How to Make This German Chocolate Cake

Creating this classic German Chocolate Cake from scratch is simpler than you might think. Follow these steps for a cake that’s sure to impress.

1. Prep and Melt the Chocolate: Preheat your oven to 350°F (175°C) and grease two 9-inch cake pans. Melt the German’s sweet chocolate in the microwave or over a double boiler, stirring until smooth. Let it cool slightly.
2. Mix the Wet Ingredients: In a large bowl, cream together softened butter and sugar until light and fluffy. Add egg yolks one at a time, beating well after each addition. Stir in the melted chocolate and vanilla extract until fully combined.
3. Combine Dry Ingredients and Buttermilk: In another bowl, whisk together flour, baking soda, and salt. Add this dry mixture to the chocolate mixture alternately with buttermilk, starting and ending with the dry ingredients.
4. Beat the Egg Whites: In a separate bowl, beat egg whites until they form stiff peaks. Gently fold these beaten egg whites into the batter, which gives the cake a light and airy texture.
5. Bake: Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
6. Make the Coconut-Pecan Filling: In a saucepan, whisk together evaporated milk, sugar, egg yolks, and butter over medium heat. Stir continuously until the mixture thickens, then remove from heat and stir in coconut and pecans. Let it cool to room temperature.
7. Assemble and Frost: Place one cake layer on a serving plate and spread half of the filling over it. Top with the second layer, then spread the remaining filling on top. For an extra touch, you can add chocolate frosting on the sides, though traditional German Chocolate Cake leaves the sides unfrosted.

From start to finish, this cake takes about 2 hours, including baking and cooling time. The end result? A multi-layered masterpiece with the perfect blend of chocolatey richness and nutty, caramelized filling.

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Storage Options

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This German Chocolate Cake stores well, making it ideal for prepping ahead or enjoying leftovers (if you’re lucky enough to have any).

• Room Temperature: The cake can be kept at room temperature for up to two days. Simply cover it with a cake dome or wrap it lightly with plastic wrap to keep it fresh.
• Refrigerator: For longer storage, refrigerate the cake for up to one week. Store it in an airtight container to preserve its moisture.
• Freezer: You can freeze individual slices or the entire cake by wrapping it tightly in plastic wrap and placing it in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the fridge before serving.

When ready to enjoy, let refrigerated or frozen slices come to room temperature for the best flavor.

Variations and Substitutions

This classic German Chocolate Cake recipe offers plenty of room for creativity! Here are some variations to make it your own:

• Nut-Free Version: Substitute the pecans in the filling with toasted, shredded coconut for an extra chewy texture without nuts.
• Chocolate Ganache Frosting: For a richer chocolate flavor, add a layer of chocolate ganache frosting on the sides of the cake. This makes for a slightly more decadent take on the classic.
• Alternative Flours: You can substitute a gluten-free flour blend for the all-purpose flour to make this cake gluten-free. Be sure to select a 1:1 blend for the best results.
• Dairy-Free Option: Use coconut milk instead of evaporated milk in the filling, and choose dairy-free butter. The coconut flavor will be more pronounced, but it complements the filling perfectly.
• Extra Chocolate Layers: If you’re a die-hard chocolate fan, add a layer of chocolate mousse between the cake layers. This creates an even more luxurious and chocolate-forward dessert.

Experimenting with these variations can make your German Chocolate Cake uniquely yours, and you might just discover a new favorite twist on this beloved classic.

Enjoy every bite of this beautifully layered, uniquely flavored German Chocolate Cake! It’s a cake that brings joy to any occasion, and one that’s sure to leave a lasting impression on your guests.

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