Imagine walking into a kitchen filled with the warm, inviting aroma of chocolate mingling with toasted coconut and pecans. That’s the enchanting experience you get with this German chocolate cake recipe, a dessert that dances on your taste buds and leaves you yearning for just one more slice. Its rich layers are like a cozy hug from your grandma, reminding us all of those cherished family gatherings where laughter echoed alongside the clinking of forks.
I can still hear my Aunt Gertrude’s laughter as she pulled her prize-winning German chocolate cake out of the oven, its glossy frosting glistening like a freshly waxed car. This cake is perfect for birthdays, holidays, or simply a Tuesday afternoon when life needs a little sweetness. Trust me; once you try it, you’ll find every excuse to make it again.
Why You'll Love This Recipe
- This German chocolate cake recipe is easy enough for beginners yet impressive enough to wow your guests
- The unique flavor combination of rich chocolate with coconut and pecan frosting makes every bite memorable
- Visually stunning with its layered look, it’s perfect for any occasion, from casual family dinners to elegant celebrations
- Each slice brings back fond memories while creating new ones around the table
The first time I made this cake, my friends devoured it so quickly that I barely had time to snap a picture for Instagram.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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All-Purpose Flour: Use high-quality flour for the best texture; no one enjoys a dense cake.
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Cocoa Powder: Dutch-processed cocoa gives a deeper flavor; choose unsweetened for perfect balance.
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Baking Soda: Ensure it’s fresh; expired baking soda will ruin all your hard work.
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Granulated Sugar: This sweetener forms the base of our batter; don’t skimp on it!
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Butter: Use unsalted butter for better control over the saltiness in your frosting.
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Eggs: Room temperature eggs help create a smoother batter and fluffier cake.
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Buttermilk: Adds moisture and richness; if you don’t have buttermilk, substitute with milk mixed with vinegar.
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Coconut Flakes: Sweetened shredded coconut brings texture and flavor; toasted works great too!
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Pecans: Chopped pecans give a nutty crunch that pairs beautifully with the frosting.
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Vanilla Extract: Pure extract elevates flavors; avoid imitation if possible for best results.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat Your Oven: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure easy release.
Create the Batter Base: In one bowl, mix flour, cocoa powder, baking soda, and salt. In another bowl, cream together butter and sugar until light and fluffy.
Add Eggs and Buttermilk: Mix in eggs one at a time into the creamed mixture. Then add buttermilk and vanilla extract until smooth.
Combine Dry Ingredients with Wet Ingredients : Gradually add dry ingredients to wet mixture while stirring gently until just combined—no overmixing allowed!
Prepare Your Pecan Coconut Frosting : Combine sugar, butter, egg yolks, evaporated milk in a saucepan over medium heat. Stir continuously until thickened—about 10 minutes should do it.
Add Coconut Flakes and Pecans : Once thickened, remove from heat and mix in coconut flakes and chopped pecans. Allow cooling before spreading on cooled cake layers.
Now you have all the steps laid out like an irresistible invitation to dive into baking bliss! Remember to enjoy each moment as you create this delightful treat that’s sure to impress everyone around you.
You Must Know
- This German chocolate cake recipe combines rich chocolate layers with a creamy coconut-pecan frosting
- The blend of flavors and textures will elevate any celebration, making it a crowd-pleaser
- The smell of baking chocolate will fill your kitchen, creating a warm, inviting atmosphere
Perfecting the Cooking Process
Start by preparing the frosting while the cake bakes to save time. Mix the wet ingredients first, then gradually add the dry ones for even blending.
Add Your Touch
Feel free to swap out pecans for walnuts, or add a touch of espresso powder to enhance the chocolate flavor. Personalize it to suit your taste!
Storing & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, keep it in the fridge and enjoy cold or warmed slightly.
Chef's Helpful Tips
- Use room temperature ingredients for a smoother batter; this helps them blend better
- Do not overmix your batter; it can lead to a tough cake instead of a tender one
- Let your cake cool completely before frosting to prevent melting
Sharing this recipe brings back memories of my grandma’s birthday celebrations, where her famous German chocolate cake stole the show every year.
FAQ
What is German chocolate cake?
German chocolate cake is a layered chocolate cake topped with coconut-pecan frosting.
Can I make this cake ahead of time?
Yes, bake and frost the cake one day in advance for best flavor.
How should I store leftovers?
Store leftovers in an airtight container at room temperature or refrigerate for freshness.
German Chocolate Cake
Indulge in the delightful experience of homemade German chocolate cake, featuring rich chocolate layers and a luscious coconut-pecan frosting. This classic dessert is perfect for any occasion, whether it’s a birthday celebration or an everyday treat that brings joy to your table. Each bite offers a harmonious blend of flavors and a nostalgic touch that transports you back to fond family gatherings. With straightforward preparation steps, this recipe is easy enough for beginners yet impressive enough to wow guests.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: German
Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs (room temperature)
- 1 cup buttermilk (or milk + 1 tbsp vinegar)
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, mix flour, cocoa powder, baking soda, and salt.
- In another bowl, cream together butter and sugar until light and fluffy.
- Add eggs one at a time, then mix in buttermilk and vanilla until smooth.
- Gradually combine dry ingredients with wet mixture until just blended.
- For the frosting, cook sugar, butter, egg yolks, and evaporated milk over medium heat until thickened (about 10 minutes). Stir in coconut flakes and pecans.
- Once the cake layers have cooled completely, frost with the coconut-pecan mixture.
Nutrition
- Serving Size: 1 slice (92g)
- Calories: 330
- Sugar: 24g
- Sodium: 160mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
