Irresistible German Chocolate Cake Recipe by Ina Garten

Decadent chocolate layers melt into a symphony of flavor with this Ina Garten German chocolate cake that promises pure indulgence.

Rich, velvety textures dance across your palate with each luxurious bite.

Garten’s masterful recipe blends traditional German chocolate cake techniques with her culinary finesse.

Coconut and pecan frosting adds a delightful crunch that elevates this dessert from ordinary to extraordinary.

Silky chocolate sponge forms the perfect foundation for a cake that celebrates sweet sophistication.

Each slice tells a story of comfort and classic baking elegance.

You won’t be able to resist the temptation of this irresistible chocolate masterpiece.

Quick Recipe Overview

All You Need for Ina Garten’s German Chocolate Cake

• All-Purpose Flour: The foundation that provides structure and softness to the cake’s delicate crumb..
• Granulated Sugar: Adds sweetness and helps create a tender, golden-brown texture..
• Cocoa Powder: Delivers rich chocolate depth and a beautiful dark color to the cake..
• Baking Powder, Baking Soda: Essential leavening agents that help the cake rise and become wonderfully fluffy..
• Salt: Enhances and balances the overall flavor profile of the cake..

• Eggs: Bind ingredients together and contribute to the cake’s rich, smooth texture..
• Buttermilk: Adds tanginess and helps create a moist, tender cake with exceptional softness..
• Vegetable Oil: Ensures the cake remains incredibly moist and prevents dryness..
• Vanilla Extract: Provides a warm, aromatic flavor that complements the chocolate beautifully..
• Boiling Water: Helps bloom the cocoa and creates a silky, smooth batter..

• Brown Sugar, Granulated Sugar: Create a caramel-like sweetness in the coconut frosting..
• Butter: Adds richness and helps create a smooth, spreadable frosting..
• Egg Yolks: Provide a luxurious, creamy texture to the coconut frosting..
• Evaporated Milk: Contributes to the frosting’s thick, glossy consistency..
• Sweetened Shredded Coconut: Adds tropical sweetness and delightful texture..
• Chopped Nuts: Provide a crunchy contrast to the soft cake and creamy frosting..

Kitchen Tools to Craft German Chocolate Cake by Ina

• Large mixing bowls: Essential for combining dry and wet ingredients.
• Whisk: Perfect for smoothly blending cake ingredients.
• Measuring cups and spoons: Crucial for accurate ingredient proportions.
• Round cake pans (2): 9-inch pans work best for even baking.
• Electric mixer: Helps create smooth, well-mixed batter.
• Saucepan: Needed for preparing coconut frosting.
• Spatula: Great for spreading frostings and scraping bowls.
• Wire cooling rack: Allows cakes to cool evenly without getting soggy.
• Toothpick: Helps check cake doneness.
• Plate or cake stand: For final cake assembly and serving.

How to Bake This Decadent Cake Just Like Ina

Heavenly German Chocolate Dream

• Oven Preparation Cozy kitchen warmth starts with preheating the oven and preparing cake pans for a delightful baking adventure.
• Dry Ingredient Symphony Gently blend all powdery ingredients in a spacious mixing bowl, creating a soft cloud of chocolatey potential.
• Liquid Magic Whisk together liquid components until smooth and silky, creating a luscious base for the cake’s foundation.
• Batter Creation Marry dry and wet ingredients, introducing a splash of boiling water to transform the mixture into a velvety chocolate river.
• Baking Transformation Pour the batter into waiting pans and let the oven work its magic, baking until a gentle poke reveals a perfectly cooked interior.
• Cake Cooling Moment Allow cake layers to rest and cool completely, preparing them for their decadent transformation.
• Coconut Cream Filling Craft a luxurious mixture of sugars, butter, and creamy elements, cooking slowly until it reaches a dreamy, thick consistency.
• Filling Finale Stir in nutty and coconut treasures, letting the mixture cool and develop its rich personality.
• Chocolate Frosting Whispers Melt butter and cocoa into a smooth chocolate blanket, gradually incorporating powdered sweetness and milk.
• Cake Assembly Artistry Layer the cake with alternating chocolate and coconut frostings, creating a masterpiece of texture and flavor.
• Final Flourish Generously coat the entire cake with remaining chocolate frosting, transforming it into a stunning dessert centerpiece.

Tips to Make German Chocolate Cake Even Richer

• Expert Tips & Twists
• Swap buttermilk with Greek yogurt or sour cream to guarantee an incredibly tender, rich cake texture that melts in your mouth.
• Toast the coconut and pecans before adding to the frosting for a deeper, nuttier flavor that elevates the traditional German chocolate profile.
• Use a rotating cake stand and offset spatula to achieve smooth, professional-looking frosting layers with minimal effort and maximum elegance.
• Bake cake layers up to 2 days in advance and store wrapped in plastic at room temperature, allowing flavors to develop and simplifying your baking process.
• Sprinkle extra toasted coconut and chopped pecans around the cake’s edges or on top for a stunning visual presentation that hints at the delicious layers within.

Plating German Chocolate Cake for the Wow Factor

• Decorate with Flair: Sprinkle extra toasted coconut and chopped pecans around the cake’s edges for a beautiful, professional-looking finish that adds texture and crunch.
• Serve with Complementary Companions: Pair each slice with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream to balance the rich chocolate and sweet coconut flavors.
• Create Party-Perfect Portions: Cut generous slices and place on decorative dessert plates, ensuring each guest gets a beautiful presentation with the cake’s distinct layers and glossy frosting.
• Elevate the Experience: Serve slightly warm or at room temperature with a hot cup of coffee or dark roast espresso to enhance the cake’s deep chocolate notes and create a delightful dessert moment.

Store Cake with Care for Ultimate Moistness

• Refrigerate Wisely: Store this decadent German chocolate cake in an airtight container inside the refrigerator for up to 5 days, ensuring maximum freshness and flavor preservation.
• Freeze for Future Enjoyment: Wrap individual cake slices or the entire cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months, allowing you to savor this delightful dessert anytime.
• Room Temperature Tips: Before serving chilled cake, let it sit at room temperature for 30-45 minutes to restore its soft, tender texture and enhance the rich flavors.
• Frosting Freshness: Keep the cake away from strong-smelling foods in the refrigerator to prevent flavor absorption, maintaining the cake’s original delicious coconut and chocolate essence.

Sumptuous Ina Garten German Chocolate Cake Recipe

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4.6 from 16 reviews

• Total Time: 1 hour
• Yield: 12 1x

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Description

Ina Garten’s german chocolate cake delights chocolate enthusiasts with rich, multilayered decadence. Moist chocolate layers pair perfectly with coconut-pecan frosting, creating an irresistible dessert that will satisfy sweet cravings.

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Ingredients

Scale 1x2x3x

• 2 cups (480 ml) granulated sugar
• 1–¾ cups (220 g) all-purpose flour
• ¾ cup (75 g) unsweetened cocoa powder
• 2 large eggs
• 1 cup (240 ml) buttermilk
• 1 cup (240 ml) boiling water
• 1 ½ tsps baking powder
• 1 ½ tsps baking soda
• 1 tsp salt
• 2 tsps vanilla extract
• ½ cup (100 g) light brown sugar
• ½ cup (100 g) granulated sugar
• 1 cup (240 ml) chopped pecans
• 1 cup (80 g) shredded sweetened coconut
• 1 cup (240 ml) evaporated milk
• 3 large egg yolks
• ½ cup (115 g) butter
• ⅔ cup (65 g) unsweetened cocoa powder
• 3 cups (360 g) powdered sugar
• ⅓ cup (80 ml) evaporated milk
• 1 tsp vanilla extract

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Instructions

1. Preparation: Calibrate oven to 375°F and meticulously grease two 9-inch round cake pans with non-stick coating.
2. Dry Ingredients: Seamlessly sift granulated sugar, flour, cocoa powder, baking powder, baking soda, and salt into a comprehensive mixture.
3. Wet Ingredients: Whisk eggs, buttermilk, vegetable oil, and vanilla extract until perfectly integrated and silky.
4. Batter Construction: Delicately fold wet ingredients into dry components, blending until just unified. Gently introduce boiling water, creating a fluid consistency.
5. Baking Process: Distribute batter evenly across prepared pans, ensuring uniform surface. Bake for 30-35 minutes until a toothpick emerges with minimal crumbs.
6. Cooling Technique: Rest cakes in pans for 10 minutes, then transfer to wire racks for complete cooling.
7. Coconut Filling Preparation: Combine brown sugar, granulated sugar, butter, egg yolks, and evaporated milk in a heavy saucepan. Simmer over medium heat until thickened, then incorporate vanilla, pecans, and coconut. Allow to cool completely.
8. Chocolate Frosting Creation: Melt butter, whisk in cocoa powder. Gradually blend powdered sugar and milk until achieving a spreadable texture. Mix in vanilla extract.
9. Cake Assembly: Position first layer on serving plate, apply thin chocolate frosting layer. Spread half the coconut filling evenly. Carefully place second cake layer on top.
10. Final Presentation: Completely enrobe cake with remaining chocolate frosting, creating a smooth exterior. Lavishly distribute remaining coconut filling across the top surface.

Notes

• Optimize Oven Temperature: Lower heat to 350°F for more even baking and prevent potential dryness, ensuring a moist cake texture.
• Master Liquid Integration: Add boiling water gradually and mix gently to create a smooth, light batter without overmixing, which can lead to tough cake layers.
• Control Coconut Filling Consistency: Cook filling slowly and stir constantly to prevent burning, aiming for a thick, spreadable texture that won’t run off the cake.
• Frosting Finesse: Let chocolate frosting cool slightly before spreading to achieve a silky, easy-to-apply consistency that creates clean cake edges.

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 490
• Sugar: 57 g
• Sodium: 220 mg
• Fat: 21 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 67 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 90 mg