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German Chocolate Cake Recipe
This German Chocolate Cake Recipe brings together rich cocoa layers, tangy buttermilk, and a dreamy Coconut Pecan Frosting for a Homemade Dessert that feels both nostalgic and festive.
Full Recipe Introduction
German chocolate cake is a Southern-inspired, international dessert favorite—layered, moist chocolate sponge meets a sweet, nutty frosting studded with sweetened coconut flakes and toasted pecans. Originating from Sam German’s baking chocolate (yes, that’s the backstory!), this is more than just a baking recipe; it’s a celebration on a plate. I first whipped up this cake on my daughter’s birthday—she loved how the tang of buttermilk balanced the buttercream frosting. Whether you’re hosting a summer barbecue or craving that holiday comfort, this cake never disappoints. Plus, with real cocoa powder and egg yolks lending richness, it’s a homemade dessert worth every minute in the kitchen.
Why You’ll Love This Recipe (H2)
- Moist, tender layers thanks to buttermilk and melted butter
- Classic Coconut Pecan Frosting loaded with toasted nuts and sweetened coconut flakes
- Foolproof mixing method—no fancy equipment needed
- Uses pantry staples like vanilla extract, cocoa powder, and all-purpose flour
- Perfect for holiday tables, birthdays, or a comforting weekend treat
- Easy to halve or double for small or large gatherings
- Time-tested by friends, family, and blog readers—always a crowd-pleaser
- Can be prepped ahead and frozen (see Storage section)
Ingredients (H2)
• 2 cups cake flour (sub: 2 cups all-purpose flour + 2 tsp cornstarch)
• ¾ cup unsweetened cocoa powder (choose Dutch-processed for depth)
• 2 cups granulated sugar
• 1½ tsp baking soda
• 1 tsp baking powder
• ½ tsp fine sea salt
• 1 cup unsalted butter, melted and cooled slightly (I like Kerrygold)
• 1 cup buttermilk, shaken before measuring (or 1 cup milk + 1 Tbsp vinegar, let sit 5 min)
• 4 large egg yolks, room temp (reserve whites for another recipe—hello, meringues)
• 1 cup hot water (or strong brewed coffee for extra richness)
• 2 tsp vanilla extract
Coconut Pecan Frosting
• 1 cup evaporated milk
• 1 cup light brown sugar, packed
• 3 large egg yolks, lightly beaten
• ½ cup unsalted butter, softened
• 1 tsp vanilla extract
• 1¼ cups sweetened coconut flakes
• 1 cup toasted pecan halves, chopped roughly
Tips: Measure flour with a spoon-and-level method to avoid a dense crumb. Use full-fat buttermilk for tang and tenderness.
Directions (H2)
- Preheat and Prep
Preheat oven to 350°F. Grease two 9-inch round cake pans, line bottoms with parchment, then lightly dust with flour. This step ensures your layers pop out perfectly. - Mix Dry Ingredients
In a large bowl, whisk together cake flour, cocoa powder, sugar, baking soda, baking powder, and salt. You’ll see that cocoa mixture looks almost like dusty velvet—yummy sign! - Combine Wet Ingredients
In a separate bowl, whisk melted butter, buttermilk, egg yolks, and vanilla extract until smooth. No lumps, please—it helps create a silky batter. - Bring Batter Together
Pour wet mix into dry ingredients; stir gently with a spatula. Then drizzle in hot water (or coffee) and stir just until combined—batter should be thin, like a chocolate shake. Overmixing will make the cake less springy. - Bake Layers
Divide batter evenly between pans. Tap gently on the counter to release air bubbles. Bake 25–30 minutes until a toothpick comes out with a few moist crumbs. Tip: Rotate pans halfway through for even browning. - Cool Before Frosting
Let cakes rest in pans 10 minutes, then invert onto wire racks to cool completely. If cake is warm, the frosting will slide off—so patience pays off! - Make Coconut Pecan Frosting
In a saucepan over medium heat, whisk evaporated milk, brown sugar, and egg yolks until sugar dissolves. Stir constantly (use a heatproof spatula) until mixture coats the spatula, about 8–10 minutes—like a loose pudding. Remove from heat; stir in butter, vanilla, coconut flakes, and pecans. Cool 15 minutes—it will thicken. - Assemble the Cake
Place first cake layer on a platter; spread a generous â…“ of frosting. Top with second layer; frost top and sides, letting that gooey frosting drip a bit for charm. For a neat edge, chill cake 20 minutes, then smooth with an offset spatula.
Servings & Timing (H2)
Makes a 2-layer 9-inch cake (10–12 slices)
Prep Time: 30 minutes
Bake Time: 30 minutes
Frosting + Assembly: 30 minutes
Total Time: About 1½ hours (including 20 minutes cooling)
Variations (H2)
• Chocolate-Buttermilk Twist: Stir 2 Tbsp sour cream into batter for extra tang.
• Vegan Swap: Use aquafaba for egg yolks and coconut milk in place of evaporated milk.
• Mini Cakes: Bake in six 4-inch pans for individual desserts.
• Nut-Free: Skip pecans—add ½ cup chopped almonds or leave out nuts entirely.
• Boozy Kick: Stir 2 Tbsp dark rum into frosting for an adult version.
Storage & Reheating (H2)
Store cake, covered, in the fridge for up to 4 days—frosting keeps its texture best chilled. For longer storage, wrap unfrosted layers in plastic and freeze up to 3 months; thaw overnight in fridge, then frost. If you like slightly warm frosting, let slices sit at room temperature 15 minutes before serving—coconut pecan frosting softens beautifully.
Notes (H2)
• I learned that tempering the egg yolks in the frosting (slowly adding hot milk mixture) prevents curdling—trust me, I’ve tested both ways!
• Toast pecans on a baking sheet for 5 minutes at 350°F to deepen flavor—don’t walk away, they burn fast.
• If your frosting seems runny, chill it briefly; it firms up nicely without losing gloss.
• Felt like an assembly line? Next time, bake layers a day ahead and freeze—so assembly day feels breezy.
FAQs (H2)
Q: Can I use cake flour substitutes?
A: Yes—mix 2 cups all-purpose flour with 2 tsp cornstarch; sift before using for a lighter crumb.
Q: Why is my cake dense?
A: Likely from overmixing or measuring flour too compactly—try spooning flour into the cup, then leveling.
Q: Can I make this gluten-free?
A: Swap a 1:1 gluten-free flour blend (like Cup4Cup) and add 1 tsp xanthan gum if needed.
Q: How do I get layers super flat?
A: Use a serrated knife or cake leveler to trim domed tops; keep frosting even.
Q: What if my frosting separates?
A: Stir vigorously off heat; if it won’t come together, chill briefly and rewhisk.
Q: Can I omit the pecans?
A: Absolutely—just add more coconut flakes or toss in chopped almonds for variety.
Q: Is this cake freezer-friendly once frosted?
A: I recommend freezing unfrosted layers. Frosted cakes can get soggy from condensation.
Q: Could I turn this into cupcakes?
A: Sure—fill liners two-thirds full and bake 18–22 minutes; adjust frosting amount.
Conclusion (H2)
This German Chocolate Cake Recipe combines moist, chocolatey layers with a lush Coconut Pecan Frosting that’s as fun to make as it is to eat. Give it a try at your next gathering and watch everyone dig in—then come back and let me know how it went or explore more of my Baking recipe collection. Happy baking!
German Chocolate Cake
Ingredients
- 2 cups cake flour (sub: 2 cups all-purpose flour + 2 tsp cornstarch)
- Âľ cup unsweetened cocoa powder (choose Dutch-processed for depth)
- 2 cups granulated sugar
- 1½ tsp baking soda
- 1 tsp baking powder
- ½ tsp fine sea salt
- 1 cup unsalted butter (melted and cooled slightly)
- 1 cup buttermilk (shaken before measuring or 1 cup milk + 1 Tbsp vinegar, let sit 5 min)
- 4 large egg yolks (room temp, reserve whites for another recipe)
- 1 cup hot water (or strong brewed coffee for extra richness)
- 2 tsp vanilla extract
- 1 cup evaporated milk
- 1 cup light brown sugar (packed)
- 3 large egg yolks (lightly beaten)
- ½ cup unsalted butter (softened)
- 1 tsp vanilla extract
- 1ÂĽ cups sweetened coconut flakes
- 1 cup toasted pecan halves (chopped roughly)
Instructions
- Preheat oven to 350°F. Grease two 9-inch round cake pans, line bottoms with parchment, then lightly dust with flour. This step ensures your layers pop out perfectly.
- In a large bowl, whisk together cake flour, cocoa powder, sugar, baking soda, baking powder, and salt.
- In a separate bowl, whisk melted butter, buttermilk, egg yolks, and vanilla extract until smooth.
- Pour wet mix into dry ingredients; stir gently with a spatula. Then drizzle in hot water (or coffee) and stir just until combined—batter should be thin, like a chocolate shake.
- Divide batter evenly between pans. Bake 25–30 minutes until a toothpick comes out with a few moist crumbs.
- Let cakes rest in pans 10 minutes, then invert onto wire racks to cool completely.
- In a saucepan over medium heat, whisk evaporated milk, brown sugar, and egg yolks until sugar dissolves. Stir constantly until mixture coats the spatula, about 8–10 minutes. Remove from heat; stir in butter, vanilla, coconut flakes, and pecans. Cool 15 minutes.
- Place first cake layer on a platter; spread a generous â…“ of frosting. Top with second layer; frost top and sides.
