Let’s talk about cake. And not just any cake, but the kind of cake that sparks joy, evokes memories, and makes you want to eat it. I sneak a slice at midnight (or maybe that’s just me)! Forget those dry, disappointing bakery versions. We’re diving headfirst into a from-scratch version.German Chocolate Cake Recipe.That’s so moist, so flavorful, and so surprisingly easy, you’ll be baking it for every birthday, if not every day. Holiday, and “just because” occasion. If you love chocolate cake, but find regular Chocolate cake a bit… What is the best way to prepare for a game changer?
What is German chocolate cake?
What is German Chocolate Cake? It gets its name from Sam German, an American baker who developed a type of baking chocolate in the early 1900s. Think of it as the sophisticated cousin of a regular chocolate cake. Is this a rich chocolate cake topped with Whipped Cream? What makes a frosting stand out? It’s a custard-based dream that perfectly complements the deep chocolate flavor. It’s got that slightly chewy texture from the coconut and the nutty crunch from pecans… Is heaven in every bite?
Why you’ll love this recipe?
What is the reason for this post?German chocolate Cake Recipe.Is about to become your new go-to. First and foremost, the flavor is just incredible. The deep, dark chocolate of the cake layers paired with the sweet, caramelly coconut-pecan frosting. Is a match made in dessert heaven? What I love most about this is how surprisingly easy it is to Make! Don’t let the multiple layers and frosting intimidate you; they are all pretty. Is it really just a matter of following some simple steps? This one’s a lifesaver because the ingredients are all pretty standard, so you probably already have them. Most of them are in your pantry. What a great gift for any special occasion. If you like chocolate cake, you’ll love this recipe as it has a complex taste that your family will love.
How do I make German chocolate cake?
Quick Overview
What is the recipe for chocolate cake? What happens when you bring two elements together? Is it easier than you think? How do I make German chocolate? Cake ready to wow everyone.
Ingredients
For the Main Batter: What are some examples?
* 2 cups all-purpose flour: Use a good quality flour for the best texture.
* 2 cups granulated sugar: Feel free to reduce this slightly if you prefer a less sweet cake.
* ¾ cup unsweetened cocoa powder: I use Dutch-processed for a richer, darker chocolate flavor.
* 1 ½ teaspoons baking powder: Make sure it’s fresh!
* 1 ½ teaspoons baking soda: Also, check the expiration date.
* 1 teaspoon salt: Balances the sweetness.
* 1 cup buttermilk: Adds moisture and tanginess. If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to a cup of milk.
* ½ cup vegetable oil: Adds moisture.
* 2 large eggs: Room temperature is best.
* 2 teaspoons Vanilla Extract: Use pure vanilla extract for the best flavor.
* 1 cup hot coffee: This blooms the cocoa powder and enhances the chocolate flavor. Don’t skip it!
For the Filling:
* 1 cup (2 sticks) unsalted butter: Softened.
* 1 cup granulated sugar:
* 1 cup evaporated milk:
* 3 large egg yolks: Lightly beaten.
* 1 teaspoon Vanilla Extract:
* 1 ½ cups shredded coconut: Sweetened or unsweetened, depending on your preference.
* 1 cup chopped pecans: Toasted for extra flavor (optional).
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. Set aside. I like to cut out circles of parchment paper for the bottoms of the pans too. How do I release a cake? Don’t skip this step, nobody likes a cake that sticks.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Make sure everything is well combined. This ensures that the leavening agents are evenly distributed, which is crucial for a light and fluffy cake.
Step 3: Mix Wet Ingredients
In another bowl, whisk together the buttermilk, oil, eggs, and vanilla extract. Set aside. What happens when a mixture of ingredients comes together?
Step 4: Combine
Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. If you overmix the flour, the gluten will be absorbed and the cake will not be soft. Be careful not to over mix! Slowly pour in the hot coffee and mix until smooth and pourable. The batter will be thin, don’t worry, that’s how it’ll be!
Step 5: Prepare Filling
In a medium saucepan, melt the butter over medium heat. Stir in the sugar, evaporated milk, and egg yolks. Cook, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes. Remove from heat and stir in the vanilla extract, coconut, and pecans (if using).
Step 6: Layer & Swirl
Divide the cake batter evenly among the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Once the cakes are completely cool, it’s time to assemble the cake. Place one cake layer on a serving plate or cake stand. How do you spread the frosting on a cake? Repeat with remaining Cake Layers and frosting.
Step 7: Bake
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. I always check a few minutes early just to be safe. Every oven is different, and you don’t want to overbake the cakes. If the tops start to brown too quickly, you can tent them loosely with foil.
Step 8: Cool & Glaze
Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Make sure they are completely cool before frosting. What happens if the frosting is melted and slides off?
Step 9: Slice & Serve
Use a serrated knife to slice the cake. Serve at room temperature. What are some good additions to Ice Cream? Is it really perfect on its own?
What should I serve it with?
German Chocolate Cake is pretty amazing on its own, but here are a few ideas to take it to the next level:
For Breakfast:What are some good ways to start the day with a cup of coffee?
For Brunch:Serve with fresh berries and a mimosa for an elegant brunch spread. The richness of the cake pairs beautifully with the tartness and the bubbly of berries.
As Dessert:Serve after a light dinner. Is it a healthy dessert? What is the best accompaniment to a glass of milk or dessert wine?
For Cozy Snacks: Enjoy a slice with a warm mug of hot chocolate on a chilly evening. It’s the Ultimate comfort food combination.
My family’s favorite is serving it with a scoop of vanilla Ice Cream. The cold ice cream with the moist cake is amazing.
How do I make a German chocolate cake?
Do you want to bake the *perfect*?German chocolate Cake Recipe.? Here are a few of my top tips:
Use high-quality cocoa powder:What is the best way to make a delicious cake? I prefer Dutch-processed cocoa powder for its rich, dark chocolate flavor.
Don’t overmix the batter: This isOvermixing develops gluten in the flour, resulting in a tough cake. Mix until just combined.
Use hot coffee: The hot coffee blooms the cocoa powder and enhances the chocolate flavor. Don’t skip it!
Toast the pecans: Toasting the pecans before adding them to the frosting will bring out their nutty flavor. Just be careful not to burn them!
Cool the cakes completely: Make sure the cakes are completely cool before frosting. Otherwise, the frosting will melt and slide right off.
Be patient with the frosting: The frosting needs to thicken properly, so don’t rush it. Cook it until it coats the back of a spoon.
I once used salted butter instead of unsalted butter, and the cake tasted really strange, so it’s best to avoid that.
Storing and Reheating Tips
Want to make your German Chocolate Cake Recipe last? Here’s how:
Room Temperature: You can store it at room temperature for up to 2 days, covered tightly. However, because the frosting is custard-based, it’s best to refrigerate it if you’re not going to eat it within a day.
Refrigerator Storage: You can store it in the refrigerator for up to 5 days, covered tightly. This will help to preserve the moisture and prevent the frosting from spoiling.
Freezer Instructions: You can freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and then in foil. To thaw, transfer it to the refrigerator overnight. You can freeze the cake whole or in slices.
Glaze Timing Advice: If you’re planning to freeze the cake, it’s best to freeze it unfrosted. Then, make the frosting when you’re ready to serve it.
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite German Chocolate Cake Recipe! It’s a little bit of work, but every single bite is worth it. The moist cake, the gooey frosting… it’s just pure bliss. If you love this, you should definitely try my red velvet cake recipe, it is very similar but with a different frosting that is equally delicious. Happy baking, friends! Let me know in the comments if you try this recipe, and don’t forget to rate it!
German Chocolate Cake Recipe
Ingredients
Cake
- 2 cups All-purpose flour Plus more for dusting
- 2 cups Granulated sugar
- 0.75 cup Unsweetened cocoa powder
- 1.5 tsp Baking powder
- 1.5 tsp Baking soda
- 1 tsp Salt
- 1 cup Buttermilk
- 0.5 cup Vegetable oil
- 2 large Eggs
- 2 tsp Vanilla extract
- 1 cup Hot coffee
Frosting
- 1 cup Evaporated milk
- 1 cup Granulated sugar
- 0.5 cup Butter
- 3 large Egg yolks
- 1 tsp Vanilla extract
- 1.5 cups Shredded coconut
- 1 cup Pecans Chopped
Instructions
Cake Instructions
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add buttermilk, oil, eggs, and vanilla. Beat until well combined. Gradually add hot coffee; batter will be thin.
- Pour batter evenly into prepared pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
Frosting Instructions
- In a medium saucepan, combine evaporated milk, sugar, butter, and egg yolks. Cook over medium heat, stirring constantly, until thickened, about 10-12 minutes.
- Remove from heat and stir in vanilla, coconut, and pecans. Let cool slightly before frosting cake.
Assembly
- Place one cake layer on a serving plate. Spread with frosting. Repeat with remaining layers. Frost the top and sides of the cake.
- Refrigerate for at least 30 minutes before serving.
