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This homemade German Chocolate Cake features rich chocolate layers complemented perfectly by coconut pecan frosting. The marriage of these flavors creates a dessert that's both elegant and comforting, making it my favorite cake for special celebrations.
I first made this cake for my husband's birthday after he mentioned fond memories of his grandmother's German chocolate cake. The look on his face when he tasted it told me this recipe would become our family tradition.
Ingredients
- All purpose flour forms the foundation of our cake layers ensuring perfect structure
- Unsweetened cocoa powder delivers deep chocolate flavor without excessive sweetness
- Buttermilk creates tenderness and helps activate the leavening agents
- Boiling water might seem strange but it blooms the cocoa powder intensifying the chocolate flavor
- Evaporated milk gives the coconut frosting its distinctive creamy texture
- Shredded sweetened coconut adds signature texture and sweetness to the traditional German topping
- Chopped pecans provide the necessary crunch to balance the cake's softness
Step-by-Step Instructions
- Prepare the Pans
- Heat your oven to 375°F and properly grease two 8 or 9inch round baking pans. Adding parchment paper circles to the bottom ensures perfect release after baking. This preparation step is crucial for beautiful intact cake layers.
- Mix the Dry Ingredients
- Combine sugar flour cocoa baking powder baking soda and salt in a large bowl. Whisking these ingredients thoroughly now prevents lumps in your finished batter and ensures even distribution of leavening agents.
- Combine Wet Ingredients
- In a separate bowl mix eggs buttermilk oil and vanilla until well blended. Using room temperature eggs and buttermilk creates a smoother incorporation with the fats resulting in better emulsion.
- Create the Batter
- Add wet ingredients to dry ingredients and mix until just combined. Overmixing at this stage can develop too much gluten making your cake tough instead of tender. Pour in boiling water which will create a very thin batter this is completely normal.
- Bake to Perfection
- Pour the batter evenly between prepared pans and bake for 25 to 35 minutes. The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in pans for 5 minutes before transferring to wire racks.
- Make the Coconut Frosting
- Combine brown sugar granulated sugar butter egg yolks and evaporated milk in a medium saucepan. Cook over medium heat stirring constantly until mixture thickens this takes patience but prevents scorching. Remove from heat and add vanilla nuts and coconut then cool completely.
- Prepare Chocolate Frosting
- Melt butter and stir in cocoa powder. Gradually add powdered sugar and milk alternating between them until reaching spreading consistency. Add vanilla and adjust thickness as needed by adding more milk or powdered sugar.
- Assemble the Cake
- Place one cake layer on your serving plate and spread a thin layer of chocolate frosting followed by half the coconut mixture. Top with second cake layer coat entire cake with chocolate frosting and crown with remaining coconut frosting.
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The coconut pecan frosting is what makes this cake truly special. When I first tested this recipe I found myself sneaking spoonfuls of it straight from the pan. The combination of toasty pecans and sweet coconut creates a flavor profile that simply cannot be matched by any other dessert.
Storage Solutions
German chocolate cake actually improves in flavor after a day in the refrigerator. The moisture from the frostings gently permeates the cake layers creating an even more harmonious flavor profile. Cover the cake loosely with plastic wrap and refrigerate for up to 5 days bringing to room temperature before serving for the best texture and flavor.
Make Ahead Options
This cake is perfect for planning ahead. You can bake the cake layers up to three months in advance and freeze them well wrapped. The coconut pecan filling can be made up to two weeks ahead and stored in the refrigerator. Even the assembled cake freezes beautifully if wrapped properly which makes this an excellent option for busy hosts who want to prepare in advance.
The Origin Story
Despite its name German Chocolate Cake is actually an American creation. The cake was named after Samuel German who developed a type of dark baking chocolate for Baker's Chocolate Company in 1852. The first published recipe appeared in a Dallas newspaper in 1957 and quickly became a nationwide sensation. Understanding this history makes serving this classic American cake even more enjoyable.
Serving Suggestions
German Chocolate Cake pairs beautifully with coffee or a glass of cold milk. For an extra special presentation serve slightly warmed with a small scoop of vanilla ice cream alongside. The contrast between warm cake and cold ice cream creates a delightful sensory experience that elevates this already wonderful dessert.
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Common Questions
- → What makes this German chocolate cake different from regular chocolate cake?
German chocolate cake is distinguished by its signature coconut pecan frosting made from cooking sugars, butter, egg yolks and evaporated milk, then mixing in coconut and pecans. This cake also features two types of frosting—the coconut pecan filling and a chocolate buttercream—whereas traditional chocolate cakes typically use only one frosting variety.
- → Can I make the components of this cake ahead of time?
Yes! Both frostings can be made ahead and refrigerated—the coconut frosting keeps for 1-2 weeks and the chocolate frosting for 2-3 weeks. The cake layers can be baked, cooled completely, and frozen for up to three months. For best results, frost the cakes while still frozen as they're easier to work with.
- → Why does this cake use boiling water?
Boiling water is a key ingredient that helps bloom the cocoa powder, intensifying the chocolate flavor. It also creates a notably thin batter that results in an exceptionally moist cake with a tender crumb structure.
- → How do I know when the coconut pecan frosting is properly cooked?
The coconut pecan frosting should be cooked until it begins to thicken, which takes several minutes of constant stirring over medium heat. You'll notice the mixture changing from thin and liquid to a more pudding-like consistency. It will continue to thicken as it cools.
- → Can I freeze the assembled cake?
Yes, the fully assembled cake can be frozen for 2-3 months. For best results, slice the cake first, wrap each piece individually in plastic wrap, and store in a freezer-safe container. Allow the cake to come to room temperature before serving for the best texture and flavor.
- → Why is it called German chocolate cake when it's American?
Despite its name, German chocolate cake is actually an American creation. It was named after Samuel German, an English-American baker who developed a specific type of dark baking chocolate for Baker's Chocolate Company in 1852. The cake became popular when a Dallas newspaper published a recipe for "German's Chocolate Cake" in 1957.