There’s something magical about the rich, decadent layers of a German Chocolate Cake. Despite its name, this American creation has been delighting taste buds since the 1950s. Today, I’m excited to share with you my favorite recipe for this classic dessert that’s sure to become a family favorite.
Classic German Chocolate Cake Recipe
What You’ll Need
For the Cake:
- 2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, separated
- 2 tsp vanilla extract
- 1 cup buttermilk
- 4 oz German sweet chocolate, melted and cooled
For the Coconut-Pecan Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 tsp vanilla extract
- 1 1/3 cups shredded coconut
- 1 cup chopped pecans
Optional Garnish:
- Extra chopped pecans
- Chocolate shavings
Equipment:
- Three 9-inch round cake pans
- Parchment paper
- Electric mixer
- Large mixing bowls
- Saucepan
- Cooling rack
Let’s Bake!
Preparing the Cake
- Preheat your oven to 350°F (175°C). Grease and line your cake pans with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy. This usually takes about 3-5 minutes. Pro tip: Don’t skimp on this step! It’s crucial for a light, tender cake.
- Add egg yolks one at a time, beating well after each addition. Stir in vanilla and melted chocolate.
- Gradually add the flour mixture to the butter mixture, alternating with buttermilk. Begin and end with the flour mixture, mixing until just combined.
- In a separate clean bowl, beat egg whites until stiff peaks form. Gently fold into the batter.
- Divide the batter evenly among the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in pans for 10 minutes, then remove and cool completely on wire racks.
Making the Frosting
- In a saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until thickened (about 12 minutes).
- Remove from heat and stir in vanilla, coconut, and pecans. Allow to cool until spreadable.
Assembling Your Masterpiece
- Place one cake layer on a serving plate. Spread with 1/3 of the frosting.
- Top with the second layer and another 1/3 of the frosting.
- Finally, add the third layer and spread the remaining frosting on top.
- If desired, garnish with extra chopped pecans and chocolate shavings.
Tips for Success
- Room temperature ingredients: Ensure all your ingredients are at room temperature for the best results.
- Don’t overmix: Mix the batter just until ingredients are combined to avoid a tough cake.
- Patience is key: Allow the cakes to cool completely before frosting to prevent melting.
Serving Suggestions
This cake serves 10-12 people generously. For the ultimate indulgence, serve slightly warm with a scoop of vanilla ice cream. Pair with a cup of strong coffee or a glass of cold milk for a truly heavenly experience.
Storage
Store your German Chocolate Cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Just be sure to bring it to room temperature before serving for the best flavor and texture.
There you have it – a classic German Chocolate Cake that’s sure to impress! Whether you’re baking for a special occasion or just because, this recipe is a surefire way to spread joy through the universal language of chocolate. Happy baking!
Did you try this recipe? We’d love to see your creations! Tag us on social media with #GermanChocolateHeaven
