There are certain desserts that hold a special place in our hearts and on our tables, and the German Chocolate Cake with Creamy Coconut Pecan Frosting is undoubtedly one of them. This magnificent cake, with its rich, moist chocolate layers and gooey, sweet frosting, is a true showstopper for any gathering or celebration.
Despite its name, this beloved dessert doesn't actually originate from Germany. It's a proud American creation, named after Samuel German, who developed a sweet baking chocolate bar for the Baker's Chocolate Company in 1852. His creation, Baker's German's Sweet Chocolate, became the inspiration for this iconic cake, which gained widespread popularity in the mid-20th century.
Why This German Chocolate Cake Will Be Your New Favorite
What makes this cake so irresistible? It's the perfect harmony of textures and flavors:
- Deep Chocolate Flavor: The cake layers are intensely chocolatey, perfectly moist, and wonderfully tender.
- Signature Frosting: The star of the show is the cooked custard-like frosting, packed with sweet shredded coconut and crunchy pecans, creating an unforgettably rich and chewy topping.
- Balanced Sweetness: The slight bitterness from the chocolate cake balances the sweet, creamy frosting, making each bite a delightful experience.
Ready to bake a legend? Let's gather our ingredients and create a masterpiece!
Essential Ingredients for Your German Chocolate Cake
For the Moist Chocolate Cake Layers:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For the Creamy Coconut Pecan Frosting:
- 1 cup granulated sugar
- 1/2 cup evaporated milk
- 1/2 cup unsalted butter
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
Always opt for quality ingredients; they truly make a difference in the final taste of your cake. For another delightful dessert that uses similar baking principles, you might enjoy our recipe for Super Easy Peach Cobbler: A Sweet & Simple Homemade Dessert.
Step-by-Step Guide to Baking Your Best German Chocolate Cake
Preparing the Chocolate Layers:
- Step 1: Preheat your oven to 350°F (175°C). Grease and lightly flour three 9-inch round cake pans.
- Step 2: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, about 3-4 minutes.
- Step 3: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract until well combined.
- Step 4: In a separate medium bowl, whisk together the dry ingredients: all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt.
- Step 5: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until no streaks of flour remain. Be careful not to overmix.
- Step 6: Divide the prepared cake batter evenly among your three greased and floured cake pans.
- Step 7: Bake in the preheated oven for 25-30 minutes, or until a wooden skewer or toothpick inserted into the center of a cake comes out clean.
- Step 8: Allow the cakes to cool in their pans for about 10 minutes before carefully inverting them onto wire racks to cool completely. Ensuring the cakes are completely cool is crucial before frosting.
Crafting the Signature Coconut Pecan Frosting:
- Step 9: In a medium-sized saucepan, combine the granulated sugar, evaporated milk, unsalted butter, and egg yolks. Cook this mixture over medium heat, stirring constantly, until it thickens and gently boils, which usually takes about 10 minutes.
- Step 10: Remove the saucepan from the heat and stir in the vanilla extract, sweetened shredded coconut, and chopped pecans. Allow the frosting to cool to room temperature; it will continue to thicken as it cools.
Assembling Your Masterpiece:
- Step 11: Once your cake layers are completely cool, place one layer on your preferred serving plate or cake stand. Spread a generous amount of the coconut pecan frosting evenly over the top.
- Step 12: Carefully place the second cake layer on top and repeat the frosting process. Add the final cake layer and spread the remaining frosting over the top and sides of the cake, ensuring an even and appealing coating.
- Step 13: Your homemade German Chocolate Cake is now ready to be proudly sliced and served!
Pro Tips for German Chocolate Cake Success
- Room Temperature Ingredients: For a smooth, emulsified batter and even baking, ensure your butter, eggs, and buttermilk are all at room temperature.
- Accurate Measuring: Baking is precise! Use proper measuring cups and spoons, especially for dry ingredients, to achieve the perfect texture.
- Don't Overbake: Keep a close eye on your cake layers. Overbaking can lead to dry cake. Remove them from the oven as soon as the toothpick test is clean.
- Patience is Key: Allow both the cake layers and the frosting to cool completely before assembly. Rushing this step can result in a messy, sliding cake.
If you love baking and decorating, you might also be interested in our guide to Perfectly Soft Cut Out Sugar Cookies: The Ultimate Recipe for Decorating.
Storing and Serving Your Decadent Cake
This cake is best enjoyed at room temperature, allowing the chocolate flavors to shine and the frosting to maintain its creamy texture. Serve it as is, or with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
Store any leftover German Chocolate Cake in an airtight container in the refrigerator for up to 4 days. For long-term storage, unfrosted cake layers can be wrapped tightly in plastic wrap and then foil, and frozen for up to 2 months. Thaw in the refrigerator overnight before frosting and serving. For more expert baking advice, check out resources like King Arthur Baking's tips for perfect cakes.
FAQs
What is German Chocolate Cake named after?
Despite its name, German Chocolate Cake is an American classic, named after Samuel German, who developed a specific type of sweet dark baking chocolate for Baker's Chocolate Company in 1852. His chocolate became the signature ingredient for this iconic dessert.
Can I make German Chocolate Cake ahead of time?
Yes, the cake layers can be baked up to two days in advance. Once fully cooled, wrap them tightly in plastic wrap and store at room temperature. The frosting can also be made a day ahead and stored in the refrigerator, then brought to room temperature and stirred before assembling.
What if I don't like pecans in the frosting?
If pecans aren't your preference, chopped walnuts are an excellent substitute, offering a similar crunch and nutty flavor. You can also toast the nuts lightly before adding them for enhanced taste, or omit them entirely for a simpler coconut frosting.
How should I store leftover German Chocolate Cake?
Due to the dairy and egg content in the frosting, leftover German Chocolate Cake should be stored in an airtight container in the refrigerator for up to 4 days. Allow it to come to room temperature for about 30 minutes before serving for the best flavor and texture.
Classic German Chocolate Cake with Creamy Coconut Pecan Frosting
- Total Time: 2 hours 10 minutes
- Yield: 12-16 servings 1x
- Diet: Omnivore
Description
A truly decadent classic, this German Chocolate Cake features moist, rich chocolate layers generously coated with an irresistible, gooey coconut pecan frosting.
Ingredients
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar (for frosting)
1/2 cup evaporated milk
1/2 cup unsalted butter (for frosting)
3 large egg yolks
1 teaspoon vanilla extract (for frosting)
1 1/2 cups sweetened shredded coconut
1 cup chopped pecans
Instructions
Step 1: Preheat your oven to 350°F (175°C). Grease and lightly flour three 9-inch round cake pans.
Step 2: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, about 3-4 minutes.
Step 3: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract until well combined.
Step 4: In a separate medium bowl, whisk together the dry ingredients: all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt.
Step 5: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until no streaks of flour remain. Be careful not to overmix.
Step 6: Divide the prepared cake batter evenly among your three greased and floured cake pans.
Step 7: Bake in the preheated oven for 25-30 minutes, or until a wooden skewer or toothpick inserted into the center of a cake comes out clean.
Step 8: Allow the cakes to cool in their pans for about 10 minutes before carefully inverting them onto wire racks to cool completely.
Step 9: In a medium-sized saucepan, combine the granulated sugar, evaporated milk, unsalted butter, and egg yolks. Cook this mixture over medium heat, stirring constantly, until it thickens and gently boils, which usually takes about 10 minutes.
Step 10: Remove the saucepan from the heat and stir in the vanilla extract, sweetened shredded coconut, and chopped pecans. Allow the frosting to cool to room temperature; it will continue to thicken as it cools.
Step 11: Once your cake layers are completely cool, place one layer on your preferred serving plate or cake stand. Spread a generous amount of the coconut pecan frosting evenly over the top.
Step 12: Carefully place the second cake layer on top and repeat the frosting process. Add the final cake layer and spread the remaining frosting over the top and sides of the cake, ensuring an even and appealing coating.
Step 13: Your homemade German Chocolate Cake is now ready to be proudly sliced and served!
Notes
Ensure all ingredients are at room temperature for best results. Do not overmix the cake batter or overbake the layers. Allow ample time for cake layers and frosting to cool completely before assembly to prevent melting and sliding.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal
- Sugar: 45g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 85mg
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