Imagine sinking your fork into a slice of rich chocolate cake layered with the most indulgent coconut-pecan frosting. Each bite is a harmony of flavors—deep, moist chocolate, buttery pecans, and the tropical sweetness of coconut. This isn’t just a dessert; it’s a celebration, a crowd-pleaser, and an edible hug. Whether you’re making this for a birthday, a holiday gathering, or simply because you deserve it, this German Chocolate Cake is destined to become a favorite in your recipe arsenal.
Let’s dive into what makes this cake truly unforgettable!
Why You’ll Love This Recipe
- Layers of Decadence: The tender chocolate cake pairs beautifully with the nutty, caramelized frosting.
- Perfect for Special Occasions: It’s stunning, indulgent, and guaranteed to wow your guests.
- Customizable: Prefer a rustic, naked cake? Skip the chocolate frosting. Want extra flair? Add chocolate ganache drips or garnish with toasted coconut.
- Make-Ahead Friendly: Both the cake layers and frosting can be prepped in advance, leaving assembly a breeze.
Ingredients You’ll Need
For the Cake
- 2 cups granulated sugar
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
For the Coconut-Pecan Frosting
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- ½ cup unsalted butter
- 1 tsp vanilla extract
- 1 ½ cups shredded sweetened coconut
- 1 cup chopped pecans
For the Chocolate Frosting (Optional)
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ½ cup cocoa powder
- ⅓ cup whole milk
- 1 tsp vanilla extract
How to Make the Ultimate German Chocolate Cake
Step-by-Step Instructions
Step 1: Prep the Oven and Pans
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, or line them with parchment paper for easy release. This small step ensures your cake layers come out perfect every time!
Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. The key here is even distribution—no lumps allowed.
Step 3: Add Wet Ingredients
Stir in the eggs, milk, vegetable oil, and vanilla extract. Mix until smooth. Gradually pour in the boiling water while stirring—the batter will be thin, but don’t worry! This step ensures the cake is moist and tender.
Step 4: Bake
Divide the batter evenly among the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
Making the Coconut-Pecan Frosting
Step 5: Cook the Frosting Base
In a medium saucepan over medium heat, whisk together the evaporated milk, sugar, egg yolks, and butter. Stir constantly until the mixture thickens, which takes about 10 minutes. This process is where the magic happens—the frosting transforms into a rich, custard-like base.
Step 6: Add the Coconut and Pecans
Remove the frosting from the heat. Stir in the vanilla, shredded coconut, and chopped pecans. Let it cool to room temperature, giving it time to thicken and develop its flavor.
Chocolate Frosting (Optional)
Step 7: Whip the Frosting
In a large bowl, beat softened butter until light and fluffy. Gradually add the powdered sugar and cocoa powder, alternating with milk, until the frosting is creamy. Stir in vanilla extract for a final touch.
Assembling the Cake
Step 8: Layer and Frost
Place one cake layer on your serving plate. Spread a generous amount of coconut-pecan frosting on top. Repeat with the second and third layers. If you’re using chocolate frosting, coat the sides of the cake for a polished look. Prefer a rustic vibe? Leave the sides bare to showcase the beautiful layers.
Step 9: Garnish and Serve
Sprinkle extra shredded coconut or pecans on top for a decorative finish. Slice and serve, watching the delighted faces around your table as they dig in.
Helpful Tips
- Room Temperature Ingredients: Using room-temperature eggs and butter ensures a smooth batter and better texture.
- Quality Cocoa Matters: Invest in a high-quality cocoa powder for the richest chocolate flavor.
- Chill Before Slicing: Refrigerating the cake for 30 minutes before serving makes for cleaner, neater slices.
Recipe Details
- Prep Time: 1 hour
- Cook Time: 35 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Notes
- Cake layers and coconut-pecan frosting can be made a day ahead. Store the layers in an airtight container and refrigerate the frosting.
- For added flair, drizzle the top with chocolate ganache or add a border of piped chocolate frosting.
Nutritional Information
Per Slice: ~550 calories, 30g fat, 70g carbohydrates, 5g protein
Frequently Asked Questions
Q: Can I make this cake gluten-free?
A: Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour.
Q: How long does the cake stay fresh?
A: Store it in an airtight container in the refrigerator for up to 5 days. Bring it to room temperature before serving.
Q: Can I freeze the cake?
A: Absolutely! Wrap individual slices in plastic wrap and foil, then freeze for up to 3 months.
Storage Instructions
- Room Temperature: Keep the frosted cake covered for up to 2 days.
- Refrigerator: Store the cake in the fridge for up to 5 days. Let it come to room temperature before serving.
- Freezer: Freeze frosted or unfrosted cake layers for up to 3 months. Thaw overnight in the refrigerator.
Related Recipes
If you loved this recipe, try these other dessert favorites:
Conclusion
There’s something magical about a homemade German Chocolate Cake. From its rich, moist layers to the nutty, caramelized frosting, it’s the kind of dessert that makes every occasion feel special. With this step-by-step guide, you’re well on your way to creating a show-stopping cake that’s as delicious as it is beautiful.
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Ultimate German Chocolate Cake Bliss
Description
Imagine sinking your fork into a slice of rich chocolate cake layered with the most indulgent coconut-pecan frosting. Each bite is a harmony of flavors—deep, moist chocolate, buttery pecans, and the tropical sweetness of coconut. This isn’t just a dessert; it’s a celebration, a crowd-pleaser, and an edible hug. Whether you’re making this for a birthday, a holiday gathering, or simply because you deserve it, this German Chocolate Cake is destined to become a favorite in your recipe arsenal.
Let’s dive into what makes this cake truly unforgettable!
Ingredients
Instructions
Step 1: Prep the Oven and Pans
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, or line them with parchment paper for easy release. This small step ensures your cake layers come out perfect every time!
Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. The key here is even distribution—no lumps allowed.
Step 3: Add Wet Ingredients
Stir in the eggs, milk, vegetable oil, and vanilla extract. Mix until smooth. Gradually pour in the boiling water while stirring—the batter will be thin, but don’t worry! This step ensures the cake is moist and tender.
Step 4: Bake
Divide the batter evenly among the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
Making the Coconut-Pecan Frosting
Step 5: Cook the Frosting Base
In a medium saucepan over medium heat, whisk together the evaporated milk, sugar, egg yolks, and butter. Stir constantly until the mixture thickens, which takes about 10 minutes. This process is where the magic happens—the frosting transforms into a rich, custard-like base.
Step 6: Add the Coconut and Pecans
Remove the frosting from the heat. Stir in the vanilla, shredded coconut, and chopped pecans. Let it cool to room temperature, giving it time to thicken and develop its flavor.
Chocolate Frosting (Optional)
Step 7: Whip the Frosting
In a large bowl, beat softened butter until light and fluffy. Gradually add the powdered sugar and cocoa powder, alternating with milk, until the frosting is creamy. Stir in vanilla extract for a final touch.
Assembling the Cake
Step 8: Layer and Frost
Place one cake layer on your serving plate. Spread a generous amount of coconut-pecan frosting on top. Repeat with the second and third layers. If you’re using chocolate frosting, coat the sides of the cake for a polished look. Prefer a rustic vibe? Leave the sides bare to showcase the beautiful layers.
Step 9: Garnish and Serve
Sprinkle extra shredded coconut or pecans on top for a decorative finish. Slice and serve, watching the delighted faces around your table as they dig in.
Notes
- Cake layers and coconut-pecan frosting can be made a day ahead. Store the layers in an airtight container and refrigerate the frosting.
- For added flair, drizzle the top with chocolate ganache or add a border of piped chocolate frosting.
