Classic German Chocolate Cake Recipe 🍫🥥

Indulge in the rich, decadent delight of this German Chocolate Cake — a timeless dessert featuring moist chocolate layers and a sweet, nutty coconut pecan frosting. This cake isn’t actually German in origin, but named after American baker Samuel German, who developed a specific type of dark baking chocolate. Over time, the recipe evolved into the beloved dessert we know today. Whether you’re celebrating a birthday, holiday, or simply want to impress with a homemade classic, this cake never disappoints.

🎂 Why You’ll Love This Cake

• 🍫 Decadent Texture: Moist chocolate cake layers made with cocoa and buttermilk.
• 🥥 Signature Frosting: Coconut and pecans in a rich, custard-like filling.
• 🎉 Perfect for Celebrations: A show-stopping dessert for any special event.
• 👨‍🍳 Chef-approved: Tips from top bakers ensure bakery-level results.

Chef Ina Garten recommends always using the highest quality cocoa powder and real vanilla extract for unbeatable flavor. Gordon Ramsay adds: “Don’t overmix the batter — gentle folds create that tender crumb!”

📝 Ingredients You’ll Need

For the Chocolate Cake:

• 2 1/4 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 cup unsweetened cocoa powder
• 2 cups granulated sugar
• 3 large eggs
• 1 1/2 tsp pure vanilla extract
• 1/2 tsp salt
• 1 1/2 cups buttermilk
• 3/4 cup vegetable oil
• 1 1/2 cups hot water

For the Coconut Pecan Frosting:

• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 large egg yolks
• 1/2 cup unsalted butter
• 1 tsp pure vanilla extract
• 1 1/2 cups shredded sweetened coconut
• 1 1/2 cups chopped pecans

👨‍🍳 Instructions

Step 1: Prepare the Cake Layers

1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a large bowl, sift together flour, cocoa, baking soda, baking powder, and salt.
3. In another bowl, whisk sugar, eggs, oil, and vanilla. Mix in buttermilk until well combined.
4. Gradually add dry ingredients to wet, mixing gently. Stir in hot water last. Batter will be thin.
5. Divide evenly among pans and bake for 28-32 minutes or until a toothpick comes out clean.
6. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.

Step 2: Make the Coconut Pecan Frosting

1. In a medium saucepan, whisk evaporated milk, sugar, egg yolks, and butter.
2. Cook over medium heat, stirring constantly, until thickened (about 12-15 minutes).
3. Remove from heat. Stir in vanilla, coconut, and pecans. Let cool until spreadable.

Step 3: Assemble the Cake

1. Place the first cake layer on a serving plate. Spread 1/3 of the frosting over the top.
2. Add the second layer and another 1/3 of the frosting.
3. Top with the final cake layer and spread remaining frosting on top.
4. Optional: Garnish with extra pecans or chocolate shavings.

🍽️ Health Tips & Safety Considerations

• Store the cake in an airtight container in the fridge. Let sit at room temp before serving.
• Use pasteurized eggs or cook egg yolks fully to avoid food safety risks.
• Swap butter for plant-based butter for a dairy-free version.

📊 Nutrition & Health Benefits (Per Slice)

Nutrient	Amount
Calories	540
Carbohydrates	65g
Protein	6g
Fat	30g
Fiber	3g
Sodium	280mg

❓ Top 10 FAQs

1. Can I use a different size cake pan?

Yes, but adjust bake time accordingly. A 9×13 inch pan takes 35-40 minutes.

2. Can I make the frosting ahead of time?

Absolutely. Store in the fridge for up to 3 days. Let it come to room temp before spreading.

3. Is it freezer-friendly?

Yes. Wrap unfrosted cake layers in plastic and freeze for up to 2 months.

4. Can I use dark chocolate instead of cocoa powder?

Yes, melt 6 oz of dark chocolate and reduce the oil slightly.

5. What’s the difference between German chocolate and regular chocolate cake?

German chocolate cake is lighter in color, sweeter, and has a unique coconut pecan frosting.

6. Is this recipe gluten-free?

No, but you can use a 1:1 gluten-free flour substitute.

7. Can I make cupcakes instead?

Yes! Bake at 350°F for 18-20 minutes.

8. How long will leftovers last?

Up to 5 days in the fridge in an airtight container.

9. Can I use sweetened condensed milk for the frosting?

No, it changes the texture. Stick with evaporated milk for best results.

10. Where can I find more cake recipes?

Visit our Dessert Ideas page for more!

🎉 Final Thoughts

This German Chocolate Cake is a beloved classic for good reason: its layers are moist, the frosting is indulgent, and the flavor combination is unforgettable. Follow these detailed steps and expert chef tips for a guaranteed showstopper every time.

Explore more cakes and comfort desserts on our Classic Baking Recipes hub. Happy baking! 🎂