The Dreamy German Chocolate Cake Recipe Everyone Adores

Sweet memories of grandma’s kitchen dance through my mind whenever german chocolate cake appears on the dessert table.

Layers of rich, moist chocolate promise an indulgent experience for anyone seeking pure comfort.

Coconut and pecan frosting adds a luxurious texture that makes this classic dessert truly unforgettable.

Baking this treat connects us with decades of culinary tradition and warmth.

Chocolate lovers will adore the intricate balance of flavors in every delectable bite.

Each slice tells a story of love, carefully crafted and generously shared.

You cannot resist the temptation of this decadent, dreamy confection that transforms an ordinary moment into something magical.

Why German Chocolate Cake Is A Sweet Showstopper

• Tackle Family Celebrations: This German Chocolate Cake transforms ordinary gatherings into delightful memory-making moments with its rich, decadent layers that spark joy and conversation around the dessert table.
• Create Stress-Free Baking: Simple step-by-step instructions make this recipe approachable for bakers of all skill levels, ensuring success even for those with minimal pastry experience.
• Master Crowd-Pleasing Dessert: The combination of deep chocolate flavor, creamy coconut-pecan frosting, and moist cake texture guarantees smiles and second helpings from everyone at the table.
• Customize with Confidence: Flexible recipe allows optional coffee addition and easy ingredient substitutions, giving home bakers creative freedom to personalize their delicious creation.

What Goes In German Chocolate Cake

• All Purpose Flour: The foundation that provides structure and texture to the cake.
• Cocoa Powder: Delivers rich chocolate flavor and deep color to the cake.
• Baking Soda: Helps the cake rise and creates a light, tender crumb.
• Salt: Enhances and balances the overall flavor profile.

• Sugar: Sweetens the cake and contributes to its tender texture.
• Eggs: Bind ingredients together and provide moisture and richness.
• Milk: Adds moisture and helps create a smooth batter.
• Vegetable Oil: Ensures the cake remains moist and tender.
• Vanilla Extract: Provides a warm, classic flavor enhancement.

• Hot Water, Brewed Coffee: Create a thin, silky batter and intensify chocolate flavor.

• Evaporated Milk: Provides a creamy base for the frosting.
• Sugar: Sweetens the frosting and helps it caramelize.
• Egg Yolks: Add richness and help thicken the frosting.
• Butter: Creates a smooth, luxurious texture.
• Shredded Coconut, Chopped Pecans: Add texture and traditional German chocolate cake flavor.

How To Bake German Chocolate Cake Like A Pro

Step 1: Prep the Baking Station

Warm up your oven to 350°F and coat two 9-inch round cake pans with a generous layer of butter or cooking spray to prevent sticking.

Step 2: Mix Dry Ingredients

• All-purpose flour
• Cocoa powder
• Baking soda
• Salt

Ensure no pesky lumps remain in the dry mixture.

Step 3: Combine Wet Ingredients

• Granulated sugar
• Eggs
• Milk
• Vegetable oil
• Vanilla extract

Blend until the mixture looks smooth and completely integrated.

Step 4: Create Cake Batter

Gently fold the wet ingredients into the dry mixture. Stir carefully to avoid overmixing, which can make the cake tough.

Step 5: Add Moisture Boost

Pour in hot water and optional brewed coffee. Stir until the batter becomes thin and silky smooth.

Step 6: Prepare for Baking

Divide the batter equally between the prepared cake pans. Use a spatula to smooth out the tops, ensuring an even surface.

Step 7: Bake to Perfection

Slide the pans into the preheated oven. Bake for 30-35 minutes, rotating the pans halfway through cooking. Check doneness by inserting a toothpick – it should come out clean.

Step 8: Cool Down

Let the cakes rest in their pans for 10 minutes. Transfer to wire racks and allow to cool completely.

Step 9: Craft Coconut-Pecan Frosting

• Evaporated milk
• Sugar
• Egg yolks
• Butter
• Vanilla extract

Stir continuously for 12-15 minutes until the mixture thickens and turns a beautiful golden brown.

Step 10: Finish the Frosting

• Shredded coconut
• Chopped pecans

Allow the frosting to cool and slightly set.

Step 11: Assemble the Cake

Once the cakes are completely cool, spread the coconut-pecan frosting generously between layers and over the entire cake.

Step 12: Final Touch

Refrigerate the cake for 30 minutes to help the frosting set and become perfectly spreadable. Slice, serve, and enjoy your homemade German Chocolate Cake!

Pro Tips For Moist Layers And Rich Topping

• Master Moisture Control: Add hot water or coffee to create an incredibly rich, moist chocolate cake texture that prevents dryness and enhances deep chocolate flavor.
• Perfect Mixing Technique: Gently fold wet and dry ingredients to avoid overmixing, which can make the cake tough and dense, ensuring a tender crumb.
• Frosting Consistency Hack: Continuously stir the coconut-pecan frosting while cooking to prevent burning and achieve a smooth, golden-brown caramel-like thickness.
• Temperature Timing Trick: Let cakes cool completely before frosting to prevent melting and ensure clean, professional-looking layers with even coverage.
• Chilling for Success: Refrigerate the finished cake for 30 minutes to help the frosting set and develop a more stable, clean-cut presentation.

Creative Twists On German Chocolate Cake

• Vegan Chocolate Dream: Replace eggs with mashed bananas or applesauce, use plant-based milk, swap butter for coconut oil, and create dairy-free frosting with coconut cream and maple syrup.
• Gluten-Free Chocolate Heaven: Substitute wheat flour with almond or gluten-free blend, use cocoa powder without gluten additives, and ensure all ingredients are certified gluten-free.
• Nutty Alternative Cake: Replace pecans with walnuts or almonds in the frosting, add dark chocolate chips to the batter, and experiment with different nut milk varieties for unique flavor profiles.
• Low-Sugar Chocolate Option: Use stevia or monk fruit sweetener instead of sugar, incorporate unsweetened cocoa powder, and reduce overall sweetness while maintaining rich chocolate taste.

What To Serve With German Chocolate Cake

• Elevate Sweet Chocolate Harmony: Pair rich German chocolate cake with port wine for a decadent dessert experience that balances intense cocoa notes with sweet, fortified wine undertones.
• Craft Complementary Coffee Break: Select a bold, medium-roast Colombian coffee with nutty undertones to enhance the cake's coconut-pecan frosting and chocolate depth, creating a harmonious flavor connection.
• Design Creamy Contrast Combo: Serve alongside vanilla bean ice cream, allowing its cool, smooth texture to counterbalance the cake's rich, warm chocolate complexity and provide refreshing palate relief.
• Create Nutty Liqueur Accent: Enjoy a small glass of amaretto or hazelnut liqueur, which mirrors the cake's pecan elements and amplifies the dessert's luxurious, indulgent character.

How To Store German Chocolate Cake With Care

• Store covered German chocolate cake in an airtight container inside the refrigerator for up to 5 days. Keep frosting intact by placing plastic wrap directly on the cake's surface to prevent drying.
• Wrap completely cooled cake tightly in plastic wrap, then cover with aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Cut individual slices and place them in sealed containers or wrap separately in plastic wrap. Store in the refrigerator for quick grab-and-go treats lasting 3-4 days.
• Warm refrigerated cake slices in the microwave for 15-20 seconds at 50% power.

German Chocolate Cake FAQs To Know

• Is German Chocolate Cake actually from Germany?

No, it’s an American dessert named after Samuel German, a baker who created a specific type of dark baking chocolate for Baker’s Chocolate Company in 1852.

• Why does the recipe include hot water and optional coffee?

Hot water helps develop a richer chocolate flavor and creates a more moist cake texture, while coffee enhances the chocolate’s depth without making the cake taste like coffee.

• Can I use a different type of milk in this recipe?

Yes, you can substitute whole milk with alternatives like buttermilk, almond milk, or low-fat milk, but whole milk provides the best richness and texture.

• What makes the frosting unique in this cake?

The signature coconut-pecan frosting is cooked on the stovetop, creating a caramel-like consistency that’s different from traditional buttercream frostings.

German Chocolate Cake Recipe

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4.7 from 21 reviews

• Total Time: 1 hour 35 minutes
• Yield: 12 1x

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Description

Rich, indulgent German Chocolate Cake brings nostalgic flavors from Bavaria’s sweet culinary traditions. Layers of moist chocolate sponge and creamy coconut-pecan frosting create a delectable dessert you’ll savor with each blissful bite.

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Ingredients

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Main Ingredients:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 large eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp salt

Frosting Ingredients:

• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 large egg yolks
• 1/2 cup unsalted butter
• 1 tsp vanilla extract
• 1 1/2 cups shredded coconut
• 1 cup chopped pecans

Liquid Ingredients:

• 1 cup hot water
• 1/4 cup brewed coffee (optional)

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Instructions

1. Preheat the oven to 350°F and thoroughly grease two 9-inch round cake pans with butter or cooking spray.
2. Sift together flour, cocoa powder, baking soda, and salt in a large mixing bowl, ensuring no lumps remain.
3. In a separate bowl, whisk together sugar, eggs, milk, vegetable oil, and vanilla extract until smooth and fully integrated.
4. Gradually fold the wet ingredients into the dry mixture, stirring until a uniform batter forms without overmixing.
5. Slowly incorporate hot water and optional brewed coffee into the batter, creating a thin, silky consistency.
6. Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
7. Bake for 30-35 minutes, rotating pans halfway through, until a toothpick inserted in the center comes out clean.
8. Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
9. For the frosting, combine evaporated milk, sugar, egg yolks, butter, and vanilla in a saucepan over medium heat.
10. Stir continuously for 12-15 minutes until the mixture thickens and turns golden brown.
11. Remove from heat and fold in shredded coconut and chopped pecans, letting the frosting cool and slightly set.
12. Once cakes are completely cool, spread the coconut-pecan frosting generously between layers and over the entire cake.
13. Refrigerate for 30 minutes to help the frosting set before serving.

Notes

• Test cake doneness with a clean toothpick to prevent underbaking, which can create dense, wet texture.
• Allow ingredients like eggs and milk to reach room temperature for smoother batter integration and more consistent rise.
• Use dark cocoa powder for deeper, richer chocolate flavor that enhances the cake’s overall taste profile.
• Replace dairy milk with almond or oat milk for a lactose-free version without compromising cake’s moisture and texture.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 380
• Sugar: 34 g
• Sodium: 250 mg
• Fat: 18 g
• Saturated Fat: 8 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 49 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 50 mg