Ina Garten’s Perfect German Chocolate Cake Recipe You’ll Love

Ina Garten’s german chocolate cake represents a decadent culinary adventure waiting to unfold in your kitchen.

Rich chocolate layers whisper promises of indulgent sweetness and delightful texture.

Silky smooth frosting transforms this classic dessert into a masterpiece of flavor complexity.

Warm coconut and toasted nut embellishments create a luxurious sensory experience that feels both nostalgic and innovative.

Sophisticated yet approachable, this cake bridges traditional baking techniques with modern elegance.

Home bakers can craft an impressive dessert that looks professionally prepared yet feels wonderfully intimate.

The magic of this recipe lies in its careful balance of ingredients and straightforward technique: prepare to impress everyone at the table.

Why Ina Garten’s German Chocolate Cake Delights

• Decadent Chocolate Delight: This German chocolate cake delivers an irresistible depth of chocolate flavor that melts in your mouth, creating a rich and indulgent dessert experience.
• Texture Wonderland: Layers of moist cake combine with creamy coconut-pecan filling and silky chocolate frosting, offering an incredible mix of smooth, crunchy, and soft textures in every single bite.
• Impressive Showstopper Dessert: Perfect for special occasions like birthdays, holidays, or elegant dinner parties, this cake looks professionally made but can be created by home bakers with moderate cooking skills, making it a stunning centerpiece that will wow your guests.

Must-Have Items for German Chocolate Cake

• Semisweet Chocolate: Rich chocolate for deep flavor and smooth texture, choose high-quality baking chocolate for best results.
• All-Purpose Flour: Provides structure and base for the cake, unbleached flour works well.
• Sugar: Sweetens and helps create tender cake crumb, granulated white sugar recommended.
• Vegetable Oil: Ensures moisture and softness, neutral-flavored oil like canola preferred.
• Eggs: Binds ingredients and adds richness, use large room temperature eggs.
• Milk: Adds moisture and helps blend ingredients smoothly, whole milk preferred.

• Brown Sugar: Creates caramel-like sweetness in filling, light or dark brown sugar works.
• Butter: Provides richness and helps thicken filling, unsalted butter recommended.
• Egg Yolks: Helps thicken filling and adds creamy texture, fresh eggs preferred.
• Corn Syrup: Prevents sugar crystallization and adds glossy texture, light corn syrup best.
• Coconut: Adds tropical texture and flavor to filling, sweetened shredded coconut ideal.
• Pecans: Provides crunch and nutty flavor, raw or toasted pecans work well.

• Heavy Cream: Creates smooth, rich chocolate ganache, use high-fat content cream.
• Chocolate: Creates glossy, rich frosting, dark or semisweet chocolate recommended.
• Vanilla Extract: Enhances overall flavor, pure vanilla extract preferred.
• Salt: Balances sweetness and enhances flavors, kosher or fine sea salt works.

Straightforward Steps to Ina Garten’s Choco Cake

Step 1: Warm Up the Oven and Ready the Pans

Crank your oven to a toasty 350°F. Grease two 9-inch round cake pans with a light coating of oil, then dust them with a sprinkle of flour to prevent sticking.

Step 2: Melt the Chocolate Magic

Zap the semisweet chocolate in the microwave using 30-second bursts until it transforms into a smooth, glossy pool. Set aside to cool slightly.

Step 3: Create the Cake Batter

• Sugar
• Oil
• Eggs

Blend until the mixture looks silky and uniform. Fold in the melted chocolate. Gradually mix in the flour mixture and milk, alternating between the two. Start and end with the flour mixture. Divide the batter evenly between the prepared pans.

Step 4: Bake and Cool Down

Slide the pans into the oven and bake for 30-35 minutes. Check doneness by inserting a toothpick – it should come out with just a few moist crumbs. Let the cakes rest in their pans for 10 minutes, then transfer to a cooling rack.

Step 5: Craft the Filling and Frosting

• Milk
• Egg yolks
• Brown sugar
• Butter
• Corn syrup
• Vanilla
• Salt
• Coconut
• Pecans

Cook these ingredients in a saucepan until the mixture thickens. Stir in coconut and pecans.

For the frosting, heat cream and pour over finely chopped chocolate. Whisk until you achieve a smooth, glossy finish.

Step 6: Assemble the Decadent Cake

Place the first cake layer on a serving plate. Spread half the filling generously. Carefully position the second cake layer on top. Spread the remaining filling and frost the entire cake. Add a decorative touch to the top edge with additional frosting.

Chef’s Tips for a Fantastic German Chocolate

• Freeze Like a Pro: Wrap unfrosted cake layers tightly in plastic wrap and store in freezer up to 2 months for make-ahead convenience.
• Room Temperature Rhythm: Pull ingredients from refrigerator 30-45 minutes before baking to ensure smooth mixing and consistent texture.
• Coconut Crunch Boost: Lightly toast shredded coconut in dry skillet until golden brown, releasing deeper nutty aromatics for filling.
• Precise Pan Prep: Use parchment paper circles beneath cake layers for guaranteed smooth removal without sticking or breaking.
• Moisture Maintenance Hack: Brush cake layers with simple syrup before filling to lock in extra moisture and enhance overall flavor profile.

Keeping the Cake Fresh

• Airtight Container Method: Seal the cake in a high-quality, sturdy container with a tight-fitting lid to lock in moisture and prevent flavor absorption from other refrigerator items. Protect the delicate frosting and cake layers by creating a protective barrier against potential odors and humidity.
• Freezing Technique: Carefully wrap individual cake slices or the entire cake in multiple layers of plastic wrap, followed by aluminum foil for maximum protection. Label the wrapped cake with the date and type to track storage duration, ensuring optimal taste and texture when thawed.
• Room Temperature Transition: Allow the chilled cake to gradually warm up for 30-45 minutes before serving, which helps restore its original softness and enhances the chocolate and coconut flavors. Place the cake on a decorative serving plate at room temperature, letting the buttercream and frosting become smooth and spreadable again.

Tweaks & Spins on German Chocolate Cake

• Nutty Caramel Chocolate Delight: Replace pecans with toasted almonds and add a layer of salted caramel between cake layers for extra richness and crunch.
• Espresso Chocolate Dream: Incorporate strong brewed espresso into the cake batter and frosting for a bold coffee-chocolate flavor profile that elevates the classic recipe.
• Tropical Coconut Paradise: Swap traditional frosting with a coconut cream cheese frosting and add crushed pineapple between layers for a refreshing Caribbean-inspired version.
• Dark Chocolate Raspberry Fusion: Mix raspberry preserves into the filling and garnish the cake with fresh raspberries and dark chocolate shavings for a sophisticated fruit-chocolate combination.

A Quick Word on Ina Garten’s German Chocolate Cake

German Chocolate Cake serves as culinary poetry from Ina Garten’s kitchen, blending rich chocolate layers with luscious coconut-pecan filling.

Silky chocolate whispers elegance through each carefully crafted slice.

Luxurious textures dance between moist cake and creamy frosting, creating harmonious flavor symphonies.

Complex yet approachable, this dessert invites passionate bakers into gourmet experiences.

Sophisticated palates will savor multidimensional chocolate sensations.

Passionate souls can dive deep into this delectable masterpiece – sharing its magic means spreading deliciousness across tables everywhere.

Chocolate lovers, this masterful creation calls you to explore, bake, and celebrate culinary artistry with friends and family.

Ina Garten German Chocolate Cake Recipe

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4.5 from 37 reviews

• Total Time: 1 hour 5 minutes
• Yield: 12 1x

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Description

Ina Garten’s German Chocolate Cake delivers rich, luxurious layers of chocolate bliss with classic coconut-pecan frosting. Silky chocolate cake and creamy caramel-like topping create a sublime dessert experience you’ll want to savor slowly and share with loved ones.

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Ingredients

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Main Dry Ingredients:

• 2 ½ cups all-purpose flour
• ¼ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon fine salt
• 2 cups granulated sugar
• ¾ cup packed light brown sugar

Chocolate and Liquid Ingredients:

• 4 ounces (113 grams) semisweet chocolate, roughly chopped
• 8 ounces (226 grams) semisweet chocolate, chopped
• 1 cup milk
• 1 cup milk
• 1 cup plus 2 tablespoons heavy cream
• 1 cup vegetable oil
• 4 tablespoons unsalted butter
• ¼ cup corn syrup

Wet and Additional Ingredients:

• 3 large eggs, at room temperature
• 3 large egg yolks
• 1 ½ cups pecans
• 1 ½ cups sweetened shredded coconut
• 1 teaspoon vanilla extract
• ¼ teaspoon fine salt

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Instructions

1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Prepare two 9-inch (23-centimeter) round cake pans by lightly coating them with vegetable oil and dusting with all-purpose flour to prevent sticking.
2. Gently melt the semisweet chocolate in a microwave-safe bowl, heating in 30-second intervals and stirring between each interval until completely smooth and glossy.
3. In a large mixing bowl, vigorously whisk together granulated sugar, vegetable oil, and eggs until the mixture becomes pale and well-incorporated. Fold in the melted chocolate until evenly distributed.
4. Sift together the dry ingredients and gradually incorporate them into the chocolate mixture, alternating with milk. Stir gently after each addition to create a uniform batter. Carefully divide the batter between the prepared cake pans, ensuring even distribution.
5. Place the pans in the preheated oven and bake for 30-35 minutes. Check for doneness by inserting a toothpick into the center – it should emerge with a few moist crumbs clinging to it.
6. Allow the cakes to rest in their pans for 10 minutes, then carefully transfer to a wire cooling rack to cool completely.
7. Prepare the filling by combining milk, egg yolks, brown sugar, unsalted butter, corn syrup, vanilla extract, and salt in a saucepan. Cook over medium heat, stirring constantly until the mixture thickens to a custard-like consistency.
8. Remove the filling from heat and fold in shredded coconut and chopped pecans. Let the mixture cool and slightly set.
9. Create the chocolate frosting by heating heavy cream and pouring it over finely chopped chocolate. Let stand for 2-3 minutes, then whisk until smooth and glossy.
10. Assemble the cake by placing the first layer on a serving plate. Spread half the coconut-pecan filling evenly across the surface. Carefully position the second cake layer on top.
11. Cover the entire cake with the remaining filling, then generously coat the sides and top with the chocolate frosting. Use a spatula to create smooth, elegant edges.
12. Optional: Garnish the top edge with additional chopped pecans or chocolate shavings for a decorative finish.

Notes

• Elevate your cake’s flavor by using premium chocolate that melts smoothly and delivers rich, deep taste sensations.
• Toast pecans beforehand to unlock their intense nutty essence and create a crunchy textural contrast in the filling.
• Room temperature eggs guarantee silky-smooth batter, ensuring your cake turns out incredibly tender and uniform.
• Serrated knives work magic for leveling cake layers, transforming your dessert into a professional-looking masterpiece.
• Cool cake layers completely to prevent frosting meltdown and maintain pristine, beautifully defined layers.

• Prep Time: 5 minutes
• Cook Time: 1 hour
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 570 kcal
• Sugar: 44 g
• Sodium: 150 mg
• Fat: 36 g
• Saturated Fat: 16 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 57 g
• Fiber: 3 g
• Protein: 7 g
• Cholesterol: 95 mg