INTRODUCTION:

Homemade German Chocolate Cake Recipe

German Chocolate Cake is a classic dessert, loved for its layers of moist Homemade German Chocolate Cake Recipe filled with a rich and nutty coconut-pecan frosting. Interestingly, the cake isn’t German by origin—it’s named after Samuel German, who developed a type of dark chocolate for Baker’s Chocolate Company in 1852. With this step-by-step guide, you can make a homemade German Chocolate Cake that will delight your taste buds and impress your guests.

Ingredients

For the Cake:

• 2 cups (240g) all-purpose flour
• 2 cups (400g) granulated sugar
• ¾ cup (75g) unsweetened cocoa powder
• 2 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 2 large eggs
• 1 cup (240ml) buttermilk
• ½ cup (120ml) vegetable oil
• 2 tsp vanilla extract
• 1 cup (240ml) boiling water

For the Coconut-Pecan Frosting:

• 1 cup (240ml) evaporated milk
• 1 cup (200g) granulated sugar
• 3 large egg yolks
• ½ cup (113g) unsalted butter
• 1 tsp vanilla extract
• 1 ½ cups (120g) sweetened shredded coconut
• 1 cup (120g) chopped pecans

For the Chocolate Frosting (Optional):

• ½ cup (113g) unsalted butter, softened
• 1 ¾ cups (200g) powdered sugar
• ½ cup (50g) unsweetened cocoa powder
• 3–4 tbsp milk
• 1 tsp vanilla extract

Step 1: Make the

Preparation:

1. Preheat your oven to 350°F (175°C). Grease and line the bottoms of three 8-inch (20cm) round cake pans with parchment paper.
2. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.

Mixing the Batter:

3. Add the eggs, buttermilk, oil, and vanilla to the dry ingredients. Mix on medium speed until well combined.
4. Gradually add the boiling water while mixing on low speed. The batter will be thin, but this is normal.

Baking:

5. Divide the batter evenly among the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool the cakes in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

For tips on perfecting your chocolate cake, check out Sally’s Baking Addiction.

Step 2: Prepare the Coconut-Pecan Frosting

Cooking the Base:

1. In a medium saucepan, combine the evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until thickened (about 10–12 minutes).
2. Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans.

Cooling:

3. Allow the frosting to cool completely to room temperature. It will thicken further as it cools.

For more on making custard-style frostings, visit The Spruce Eats.

Step 3: Make the Optional Chocolate Frosting

While not traditional, some prefer adding a layer of chocolate frosting for extra decadence.

1. Beat the softened butter until creamy. Sift in the powdered sugar and cocoa powder.
2. Add milk and vanilla extract gradually, beating until smooth and spreadable.

Step 4: Assemble the Cake

Layering:

1. Place the first layer of chocolate cake on a serving plate or cake stand.
2. Spread a generous amount of coconut-pecan frosting on top.
3. Add the second layer of cake and repeat the frosting process.

Final Layer:

4. Top with the final cake layer. Spread coconut-pecan frosting on the top (and sides if desired).

For a cleaner finish, you can use chocolate frosting on the sides and leave the coconut-pecan frosting just on the layers and top.

Step 5: Garnish and Chill

1. Decorate the cake with toasted coconut flakes or additional chopped pecans for a rustic look.
2. Chill the assembled cake in the refrigerator for 1–2 hours before serving. This helps the layers set and makes slicing easier.

Tips and Variations

• Chocolate Substitution: If you have German’s Sweet Chocolate, melt and mix it into the batter for a richer flavor.
• Nuts and Coconut: Substitute walnuts for pecans or use unsweetened coconut for a less sweet frosting.
• Layer Options: If three layers feel daunting, divide the batter between two pans instead.

For insights on variations of German Chocolate Cake, check out Taste Atlas.

Serving Suggestions

Slice your German Chocolate Cake into generous wedges and serve with a dollop of whipped cream or a scoop of vanilla ice cream. Pair it with a hot cup of coffee or a glass of cold milk for a comforting treat.

Final Thoughts

Homemade German Chocolate Cake is a labor of love, but the results are more than worth the effort. With its moist chocolate layers and indulgent coconut-pecan frosting, this cake is a showstopper for birthdays, holidays, or any special occasion. Once you try it, you’ll see why it’s been a favorite for generations. Enjoy!

Homemade German Chocolate Cake Recipe: A Classic Delight

Homemade German Chocolate Cake Recipeis a beloved dessert that has been gracing tables for over a century. Despite its name, this iconic cake isn’t from Germany—it’s all-American! Known for its rich layers of chocolate cake, creamy coconut-pecan filling, and frosting, this dessert is perfect for birthdays, holidays, or any day you want a sweet treat.

In this article, we’ll explore the history of German Chocolate Cake, walk you through a step-by-step recipe, and share tips to make this classic dessert flawless. Stick around for some bonus serving ideas and FAQs about this timeless cake.

The History Behind German Chocolate Cake

The Homemade German Chocolate Cake Recipe gets its name not from the country, but from Samuel German, an American chocolatier. In 1852, he developed a dark baking chocolate for Baker’s Chocolate Company, which became known as Baker’s German’s Sweet Chocolate. The cake itself gained popularity in the 1950s when a Texas homemaker’s recipe for “German’s Chocolate Cake” was published in a Dallas newspaper. The recipe became an instant hit, and the name stuck.

If you want to learn more about the history of iconic American desserts, check out this detailed article on food history.

Homemade German Chocolate Cake Recipe

This recipe will guide you in creating a moist and decadent German Chocolate Cake entirely from scratch. It’s easier than you think, and the results are well worth the effort.

Ingredients

For the Cake:

• 2 cups (250g) all-purpose flour
• 3/4 cup (75g) unsweetened cocoa powder
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 2 cups (400g) granulated sugar
• 3 large eggs
• 1 cup (240ml) buttermilk
• 1/2 cup (120ml) vegetable oil
• 2 tsp vanilla extract
• 1 cup (240ml) hot water or brewed coffee

For the Coconut-Pecan Filling and Frosting:

• 1 cup (240ml) evaporated milk
• 1 cup (200g) granulated sugar
• 3 large egg yolks
• 1/2 cup (113g) unsalted butter
• 1 tsp vanilla extract
• 1 1/2 cups (150g) sweetened shredded coconut
• 1 cup (100g) chopped pecans

For Decoration (Optional):

• Chocolate shavings or curls
• Additional toasted coconut or pecans

Step-by-Step Instructions

1. Make the Cake Batter

1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or line them with parchment paper.
2. In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar.
3. Add the eggs, buttermilk, oil, and vanilla to the dry ingredients. Mix until smooth.
4. Gradually add the hot water or coffee while mixing on low speed until the batter is smooth and thin.
5. Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

2. Prepare the Coconut-Pecan Filling

1. In a medium saucepan, combine evaporated milk, sugar, egg yolks, butter, and vanilla. Cook over medium heat, stirring constantly, until the mixture thickens (about 10–12 minutes).
2. Remove the saucepan from the heat and stir in the shredded coconut and chopped pecans.
3. Let the filling cool to room temperature before using. It will thicken further as it cools.

3. Assemble the Cake

1. Place one layer of cake on a serving plate. Spread a generous amount of coconut-pecan filling on top.
2. Repeat with the second layer, spreading more filling evenly.
3. Place the third layer on top and frost the top of the cake with the remaining filling.
4. Decorate the sides with chocolate shavings, toasted coconut, or additional pecans, if desired.

Tips for the Perfect German Chocolate Cake

1. Use Buttermilk: Buttermilk adds moisture and a subtle tangy flavor to the cake. If you don’t have buttermilk, you can substitute it with 1 cup of milk mixed with 1 tablespoon of vinegar or lemon juice.
2. Toast the Coconut and Pecans: Toasting these ingredients before mixing them into the filling enhances their nutty flavor and adds a delightful crunch.
3. Make It Ahead: German Chocolate Cake tastes even better the next day, as the flavors have more time to meld. Store it in an airtight container at room temperature or in the fridge.
4. Add a Chocolate Ganache Drizzle: For an extra touch of indulgence, drizzle chocolate ganache over the top of the cake before serving.

Looking for more baking tips? Visit King Arthur Baking’s website for expert advice.

Serving Ideas

1. With Ice Cream: A scoop of vanilla or coconut ice cream pairs beautifully with the rich flavors of the cake.
2. As Mini Cupcakes: Turn this recipe into individual servings by baking the batter in a cupcake tin and topping each with a dollop of the filling.
3. With Fresh Fruit: Add fresh berries like raspberries or strawberries on the side for a refreshing contrast.

FAQs About Homemade German Chocolate Cake Recipe:

1. Can I make this cake gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free baking mix that includes xanthan gum for the best results. Ensure all other ingredients are gluten-free as well.

2. How do I store Homemade German Chocolate Cake Recipe?

Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. Bring it to room temperature before serving.

3. Can I freeze this cake?

Yes! Wrap the unfrosted cake layers tightly in plastic wrap and freeze for up to 3 months. Thaw them at room temperature before assembling.

For more storage tips, check out this guide to freezing cakes.

Conclusion

Homemade German Chocolate Cake Recipe is a celebration of rich chocolate and nutty, caramel-like coconut-pecan frosting. Its timeless appeal makes it a favorite for special occasions and casual gatherings alike. With this detailed recipe, you’ll be able to bake a cake that rivals any bakery creation.

So, gather your ingredients, preheat your oven, and start baking! Whether you’re making it for a loved one or treating yourself, this cake is guaranteed to impress. Happy baking!

1. What is German Chocolate Cake?

Homemade German Chocolate Cake Recipeis a rich, layered chocolate cake filled and topped with a caramel-like mixture of coconut and pecans. Despite its name, the cake isn’t German but is named after Samuel German, who developed the dark baking chocolate used in the original recipe.

2. What are the key ingredients in a German Chocolate Cake?

The key ingredients include:

• Cake Base: All-purpose flour, granulated sugar, cocoa powder, eggs, butter, and buttermilk.
• German’s Sweet Chocolate: The original recipe uses Baker’s German Sweet Chocolate, but semi-sweet chocolate can be substituted.
• Coconut-Pecan Frosting: Made with evaporated milk, butter, sugar, egg yolks, shredded coconut, and chopped pecans.

3. How is German Chocolate Cake different from regular chocolate cake?

German Chocolate Cake has a lighter chocolate flavor due to the sweet chocolate used. The signature element is the coconut-pecan frosting, which is unique compared to traditional chocolate frostings or ganaches. It also isn’t typically frosted on the sides, letting the layers and filling shine.

4. Can I substitute the German’s Sweet Chocolate?

Yes, you can substitute it with:

• 1 oz of semi-sweet chocolate + 1 tsp of sugar for every ounce of German’s Sweet Chocolate.
  This mimics the sweetness and flavor profile.

5. How do I make the coconut-pecan frosting?

To make the frosting:

1. Combine evaporated milk, sugar, egg yolks, and butter in a saucepan over medium heat. Cook while stirring until thickened (around 10-12 minutes).
2. Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans.
3. Let it cool before using to ensure it sets properly.

6. Can I use a different frosting for Homemade German Chocolate Cake Recipe?

While the coconut-pecan frosting is traditional, you can frost the cake with:

• Chocolate buttercream for extra chocolate richness.
• Cream cheese frosting as a tangy alternative.
  However, the coconut-pecan frosting is what makes the cake distinct.

7. How do I assemble a Homemade German Chocolate Cake Recipe?

1. Bake the cake layers: Divide batter into 2-3 round pans and bake. Let them cool completely.
2. Add frosting: Spread the coconut-pecan frosting between the layers and on top of the cake.
3. Decorate the top with additional pecans or coconut flakes, if desired.
4. Leave the sides unfrosted or lightly coated with chocolate frosting for a rustic look.

8. Can I make this cake ahead of time?

Yes! Bake the cake layers and prepare the frosting up to 2 days in advance. Assemble the cake the day you plan to serve it. Store it in the refrigerator and bring it to room temperature before serving.

9. How do I ensure a moist German Chocolate Cake?

• Use buttermilk in the batter, as it adds moisture and tenderness.
• Avoid overbaking by checking for doneness with a toothpick; it should come out with a few moist crumbs.
• Brush the cake layers with a light sugar syrup before frosting for added moisture.

10. Are there any variations of German Chocolate Cake?

Yes! Here are some fun variations:

• Cupcakes: Make smaller portions with the same cake and frosting.
• Layer-less Cake: Serve as a single-layer sheet cake for simplicity.
• Vegan German Chocolate Cake: Use plant-based ingredients like almond milk, coconut cream, and flax eggs.
• Ice Cream Cake: Incorporate the flavors into an ice cream base for a frozen treat.