Grandma’s Secret Homemade German Chocolate Cake Recipe

The rich, decadent world of homemade German chocolate cake beckons with its irresistible layers of sweet indulgence.

chocolate lovers find themselves drawn to this classic dessert that originated in the United States, not Germany.

Bakers treasure this cake for its distinctive coconut-pecan frosting that adds a luxurious touch to every slice.

The velvety chocolate layers melt seamlessly with the creamy, nutty topping, creating a symphony of flavors that dance on your palate.

Generations have passed down this beloved recipe, making it a staple at celebrations and family gatherings.

Each bite tells a story of culinary tradition and pure comfort.

Let’s find out this delectable journey and experience a slice of dessert heaven that promises to delight your senses and warm your heart.

Keeping German Chocolate Cake Fresh

• Smart Storage Solutions: Keep cake covered in an airtight container at room temperature for 3-4 days, preventing moisture loss and maintaining delicious texture.
• Refrigeration Strategy: When storing longer than 4 days, wrap cake tightly in plastic wrap and refrigerate up to one week, allowing flavors to deepen and intensify.
• Freezing Technique: Slice cake into individual portions, wrap each separately in plastic wrap, then aluminum foil. Freeze up to 3 months for quick dessert access anytime.
• Frosting Care: Separate cake layers with parchment paper when stacking in storage containers to prevent frosting from sticking and getting damaged during refrigeration or freezing.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 35 minutes

Total Time: 1 hour 5 minutes

Calories: 450 kcal

Servings: 13

Homemade German Chocolate Cake Ingredients

• All-Purpose Flour: Provides the structural base, choose unbleached flour for richer flavor and better texture.
• Unsweetened Cocoa Powder: Delivers deep chocolate richness, Dutch-processed cocoa gives smoother, more intense chocolate taste.
• Granulated Sugar: Sweetens and helps create tender cake crumb, opt for fine-grain sugar for even distribution.
• Baking Powder: Helps cake rise and become fluffy, ensure it's fresh for maximum lift.
• Baking Soda: Neutralizes acidic ingredients and contributes to cake's soft texture, check expiration date for potency.
• Salt: Enhances overall flavor complexity, use fine sea salt for balanced taste.

• Eggs: Bind ingredients and provide structure, room temperature eggs mix more evenly.
• Buttermilk: Adds tanginess and moisture, allows baking soda to activate effectively.
• Vegetable Oil: Creates incredibly moist cake, ensures tender crumb and longer shelf life.
• Vanilla Extract: Amplifies chocolate flavor, pure vanilla provides deeper aroma.
• Boiling Water: Helps bloom cocoa powder, creating more intense chocolate flavor.

• Evaporated Milk, Light Brown Sugar, Granulated Sugar: Create rich, caramel-like base for frosting, provides deep sweetness.
• Butter: Adds richness and smooth texture, use unsalted for precise flavor control.
• Egg Yolks: Thicken frosting and create luxurious consistency.
• Vanilla Extract: Enhances overall flavor complexity.

Tools to Bake German Chocolate Cake at Home

• Stand Mixer or Hand Mixer: Essential for beating butter, mixing cake batter, and creating smooth frosting.
• Two 9-inch Round Cake Pans: Perfectly sized for creating classic cake layers.
• Sifter: Helps blend dry ingredients evenly and eliminate lumps.
• Large Mixing Bowls: Needed for separating dry and wet ingredients.
• Saucepan: Critical for preparing coconut-pecan frosting.
• Wire Cooling Rack: Allows cake layers to cool evenly without getting soggy.
• Whisk: Great for combining wet ingredients smoothly.
• Spatula: Helps spread frosting and scrape bowl contents.
• Toothpick: Ensures cake is baked perfectly by checking doneness.
• Measuring Cups and Spoons: Guarantees precise ingredient measurements.

How to Layer and Frost German Chocolate Cake

• Oven Preparation Kitchen setup involves preheating the oven and readying cake pans. Line two round pans with parchment paper, ensuring smooth cake removal later.
• Dry Ingredient Harmony Combine cocoa powder, flour, sugar, and essential dry elements in a spacious mixing bowl. Sift ingredients thoroughly to eliminate potential lumps and create smooth texture.
• Liquid Magic Create a silky blend of buttermilk, eggs, oil, and vanilla extract. Gently fold liquid mixture into dry ingredients, introducing boiling water carefully to achieve perfect cake batter consistency.
• Baking Transformation Pour batter evenly into prepared pans. Bake in preheated oven for approximately 35 minutes, checking doneness with a clean toothpick inserted in cake's center.
• Cooling Moment Allow cakes to rest in pans for ten minutes before transferring to wire rack. Complete cooling ensures stable frosting application.
• Luxurious Coconut Frosting Craft decadent topping by combining evaporated milk, sugars, butter, and egg yolks. Slowly simmer mixture until thickened, then fold in toasted coconut and crunchy pecans.
• Chocolate Frosting Layer Create secondary chocolate frosting by blending softened butter, cocoa, milk, and powdered sugar until smooth and spreadable.
• Cake Assembly Carefully position first cake layer, spreading coconut frosting generously. Place second layer, covering entire cake with both frostings for stunning visual appeal.
• Final Flourish Sprinkle additional toasted coconut and chopped pecans around cake edges, creating an irresistible presentation that promises delightful flavor explosion.

Tips for Coconut-Pecan Frosting and Chocolate Base

• Let cakes cool completely before frosting to prevent melting and sliding. Refrigerate layers for 30 minutes to stabilize structure and make frosting smoother.
• Replace buttermilk with yogurt or sour cream for similar moisture and tanginess. Dairy-free friends can use almond milk mixed with apple cider vinegar as a buttermilk alternative.
• Sift dry ingredients to eliminate lumps and create an ultra-smooth cake batter. Gently fold wet ingredients to maintain cake's light, airy texture without overmixing.
• Bake cake layers up to two days ahead and store wrapped in plastic at room temperature. Frosting can be prepared a day early and refrigerated, just bring to room temperature before assembling.
• Drizzle chocolate ganache over finished cake for extra richness. Toast coconut and pecans briefly to enhance their nutty flavor before sprinkling on top. Experiment with dark, milk, or white chocolate shavings for elegant garnish.

Serving a Slice of German Chocolate Goodness

• Party Platter Perfection: Create a stunning cake display by adding fresh berries around the base and sprinkling extra toasted coconut flakes on top for a festive touch.
• Decadent Dessert Pairing: Serve slices alongside a scoop of vanilla bean ice cream or a warm cup of coffee to balance the rich chocolate flavor and complement the cake's sweetness.
• Elegant Presentation Hack: Use a cake stand with decorative edges and add a light dusting of cocoa powder around the plate for a professional bakery-style finish that will impress guests.
• Texture Boost Technique: Lightly toast the pecans and coconut before adding to the frosting to enhance their nutty flavor and provide an extra crunch that elevates the entire dessert experience.

Decadent German Chocolate Cake Recipe

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4.5 from 13 reviews

• Total Time: 1 hour 5 minutes
• Yield: 13 1x

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Description

Home bakers adore this rich German Chocolate Cake for its luxurious layers of chocolate sponge and coconut pecan frosting. Moist chocolate cake meets creamy caramel-like filling, creating a dessert that delights chocolate enthusiasts with its classic Southern charm.

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Ingredients

Scale 1x2x3x

• 2 cups granulated sugar
• 1.75 cups (437.5 ml) all-purpose flour
• 0.75 cup (180 ml) unsweetened cocoa powder
• 1.5 teaspoons baking powder
• 1.5 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup (240 ml) buttermilk
• 0.5 cup (120 ml) vegetable oil
• 2 teaspoons vanilla extract
• 1 cup (240 ml) boiling water
• 1 cup shredded sweetened coconut
• 1 cup chopped pecans
• 0.75 cup (180 ml) evaporated milk
• 0.5 cup (100 g) granulated sugar
• 0.5 cup (100 g) light brown sugar
• 0.5 cup (113 g) butter
• 0.5 cup (113 g) butter
• 3 large egg yolks
• 1 tbsp vanilla extract
• 0.67 cup (160 ml) unsweetened cocoa powder
• 0.33 cup (80 ml) evaporated milk
• 3 cups powdered sugar
• 1 tsp vanilla extract

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Instructions

1. Preparation Setup: Warm the oven to 350°F. Coat two 9-inch cake pans with grease and flour, ensuring complete coverage to prevent sticking.
2. Dry Ingredient Fusion: Combine flour, cocoa powder, sugar, baking powder, baking soda, and salt in a mixing bowl, creating a uniform dry mixture.
3. Liquid Integration: Whisk eggs, buttermilk, vegetable oil, and vanilla extract until seamlessly blended. Gently fold into dry ingredients, then incorporate boiling water to form a silky batter.
4. Baking Process: Distribute batter evenly between prepared pans, smoothing with a spatula. Bake for 30-35 minutes until a toothpick inserted comes out clean, indicating perfect doneness.
5. Cooling Phase: Allow cakes to rest in pans for 10 minutes, then transfer to a wire rack for complete cooling to room temperature.
6. Coconut-Pecan Frosting Creation: In a saucepan, combine evaporated milk, sugars, butter, and egg yolks. Cook over medium heat, stirring constantly for 10-12 minutes until the mixture transforms into a rich, caramel-like consistency.
7. Frosting Finalization: Remove from heat, stir in vanilla, then fold in shredded coconut and chopped pecans. Set aside to cool and slightly firm up.
8. Chocolate Frosting Preparation: Cream butter until smooth, gradually mixing in cocoa powder and evaporated milk. Incorporate powdered sugar and vanilla, beating until achieving a spreadable texture.
9. Cake Assembly: Position first cake layer on serving plate, spread half the coconut-pecan frosting. Carefully place second layer on top.
10. Final Decoration: Completely cover cake with chocolate frosting, ensuring uniform coverage. Embellish edges with toasted coconut flakes or additional pecans for an elegant presentation.

Notes

• Prevent Overmixing: Gently fold wet and dry ingredients to maintain cake’s light, tender texture. Overmixing can lead to a dense, tough cake.
• Temperature Control: Use room temperature ingredients for smoother batter integration and more consistent baking results.
• Moisture Matters: Boiling water helps activate cocoa’s rich flavor and creates a silky, moist cake crumb.
• Cooling Technique: Allow cakes to rest in pans briefly before transferring to prevent breaking, ensuring a perfect layered presentation.

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 13
• Calories: 450
• Sugar: 46 g
• Sodium: 250 mg
• Fat: 20 g
• Saturated Fat: 8 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 61 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 70 mg