BEST German Chocolate Cake: An Irresistible Classic Dessert
The BEST German Chocolate Cake is an indulgent dessert that delights with its rich, moist chocolate layers, complemented by a luscious coconut and pecan frosting. Whether you’re celebrating a special occasion or simply want to treat yourself, this classic cake is a must-try. Made with authentic German chocolate, this cake has a deep, comforting flavor that sets it apart from typical chocolate cakes.
This iconic cake is known for its distinct layers, each one packed with a perfect balance of chocolatey goodness and sweet, nutty filling. The combination of creamy frosting and tender cake creates an unbeatable texture that keeps you coming back for more. If you’re a fan of decadent desserts, mastering this homemade German Chocolate Cake will elevate your baking skills and bring smiles to everyone who takes a bite.
Quick Recipe Highlights
- Flavor Profile: A harmonious balance of sweet, nutty, and chocolatey flavors, with a caramel-like coconut-pecan frosting.
- Texture: Moist, tender cake layers paired with a slightly chewy and crunchy frosting for a satisfying bite.
- Aroma: A warm blend of rich chocolate, toasted pecans, and coconut, creating an irresistible bakery-like fragrance.
- Visual Appeal: Multiple layers of cake and frosting create a decadent, eye-catching dessert perfect for any occasion.
- Skill Level Needed: Intermediate; requires basic baking techniques and attention to timing for best results.
- Special Equipment: Two 9-inch cake pans, a stand mixer or hand mixer, and a saucepan for the frosting.
Why You’ll Love This Recipe
The BEST German Chocolate Cake stands out as a timeless dessert, loved for its impeccable ratio of chocolate to sweet toasted coconut and pecans. The moist texture of the cake keeps every bite soft and decadent, while the homemade frosting adds a rich layer of creaminess.
Aside from its delicious flavor, this cake is incredibly rewarding to make. While the frosting requires stovetop preparation, it comes together beautifully, complementing the chocolate layers with its subtly caramelized taste.
One of the best things about this German Chocolate Cake is how well it satisfies both chocolate lovers and those who enjoy nutty, earthy flavors in their desserts. Unlike other overly sugary cakes, this recipe delivers just the right amount of sweetness, ensuring you get the deep chocolate flavor without overpowering the palate.
For gatherings, birthdays, or even casual weekend baking projects, this cake adds a touch of nostalgia and tradition to any celebration. The classic presentation, intricate layers, and undeniable flavor make it an impressive showstopper at any table.
Not only is this cake indulgent, but it’s also a practical dessert to bake since it stays moist for days. Whether you serve it fresh or enjoy leftovers, every slice remains soft and flavorful, making it perfect for preparing ahead of time.
The Recipe
BEST German Chocolate Cake
Serves: 12 slices
Prep Time: 30 mins
Cook Time: 35 mins
Total Time: 65 mins
Kitchen Equipment Needed
- Two 9-inch round cake pans
- Stand mixer or electric hand mixer
- Mixing bowls
- Whisk
- Spatula
- Saucepan
- Wire cooling rack
Ingredients
For the Chocolate Cake:
- 4 ounces German sweet chocolate, chopped
- ½ cup boiling water
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, separated
- 1 teaspoon vanilla extract
- 2½ cups cake flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
For the Coconut-Pecan Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
- 1⅓ cups shredded sweetened coconut
- 1 cup chopped pecans
Directions
- Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
- In a small bowl, pour boiling water over the chopped German chocolate and stir until melted. Set aside to cool.
- In a separate large mixing bowl, cream butter and sugar until light and fluffy. Add egg yolks one at a time, mixing well after each addition. Stir in melted chocolate and vanilla.
- In another bowl, sift together cake flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, mixing until just combined.
- In a separate bowl, beat egg whites until stiff peaks form, then gently fold them into the cake batter.
- Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, combine evaporated milk, sugar, egg yolks, and butter in a saucepan over medium heat. Cook while stirring until the mixture thickens, about 12 minutes.
- Remove from heat and stir in vanilla, coconut, and pecans. Allow to cool before spreading between and on top of cake layers.
Recipe Notes
- Use room temperature ingredients for a smooth batter.
- Chill the frosting slightly for an easier spread.
- Store in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
