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Irresistible German Chocolate Cake! Picture moist, rich chocolate layers hugging a decadent coconut-pecan filling that’s as nutty as it is sweet. It’s the kind of cake that turns any ordinary day into a celebration—trust me, one bite and you’ll be hooked!
Alright, let’s get real—German Chocolate Cake has been a staple in my kitchen for years, and it’s easy to see why. This isn’t just any chocolate cake; it’s got layers of moist, rich chocolate sponge paired with a gooey coconut-pecan filling that adds the perfect crunch. I’ve perfected each step to make sure it’s foolproof, whether you’re an experienced baker or just starting out.
Before You Start
- Choose High-Quality Ingredients: Trust me, using good cocoa powder and fresh eggs makes a huge difference. It’s worth splurging a bit here for that rich, deep chocolate flavor we all crave.
- Bring Ingredients to Room Temperature: Let your eggs and milk sit out for about 30 minutes before you start. This helps everything blend together smoothly without lumps—no one likes uneven batter!
- Prepare Your Pans Properly: Line your cake pans with parchment paper or generously grease and flour them. This little step saves you from struggling to get your beautiful cakes out without breaking them apart.
- Don’t Overmix the Batter: When combining your wet and dry ingredients, mix just until they’re incorporated. Overmixing can make your cake dense instead of light and fluffy. Keep it gentle!
- Cool the Filling Completely: Make sure your coconut-pecan filling is completely cool before spreading it on the cake layers. This prevents it from melting and keeps your layers nice and neat.
- Chill the Assembled Cake: After assembling, let your cake chill in the fridge for at least an hour. It helps the filling set properly, making slicing clean and easy. Plus, it gives the flavors time to mingle beautifully.
- Optional Chocolate Frosting: If you decide to add chocolate frosting, ensure your cake is fully cooled before frosting to avoid melting the layers. Use a piping bag for a professional look or simply spread it on with a spatula for a rustic vibe.
Ingredients You’ll Need
- Granulated Sugar – I use white granulated sugar because it sweetens the cake and keeps it nice and moist. If you’re looking to add a bit of caramel flavor, you could try brown sugar, but stick with white for classic results.
- All-Purpose Flour – Regular all-purpose flour is my go-to for a balanced texture. If you want a lighter cake, cake flour is a great substitute, making the cake a bit more airy and delicate.
- Unsweetened Cocoa Powder – I recommend using high-quality cocoa like Hershey’s baking cocoa for that deep chocolate flavor. If you prefer a richer taste, you could use Dutch-processed cocoa.
- Baking Powder and Baking Soda – Both are essential to help the cake rise. Baking powder gives it lift, while baking soda reacts with the cocoa to enhance the chocolate flavor. If you don’t have baking soda, you can add a bit more baking powder, but the texture might be slightly different.
- Salt – A pinch of salt is crucial—it balances the sweetness and intensifies the chocolate. Don’t skip it!
- Eggs – Eggs add structure and moisture to the cake. They help bind everything together and give the cake its lovely texture. If you’re out of eggs, you can use flax eggs or applesauce, but the texture might vary a bit.
- Whole Milk – Milk keeps the cake moist and adds richness. You can substitute with almond milk or another plant-based milk if you’re dairy-free, though the flavor will be slightly different.
- Vegetable Oil – Oil keeps the cake tender and moist. If you prefer, you can use melted butter for a different flavor, but the cake will be a bit denser.
- Vanilla Extract – Vanilla enhances the flavors of the chocolate and other ingredients. Pure vanilla extract is best, but you can use vanilla bean paste for extra flavor.
- Boiling Water – Boiling water intensifies the cocoa flavor and gives the cake its moistness. If you don’t want to use water, hot coffee is a fantastic substitute—it deepens the chocolate flavor even more.
- Evaporated Milk – This thickens the filling and adds a rich creaminess. If you don’t have evaporated milk, you can use heavy cream or whole milk, but the texture might be slightly lighter.
- Granulated Sugar – Sweetens the filling and helps it set nicely. You can swap some of it with brown sugar for a deeper, molasses-like flavor.
- Egg Yolks – Egg yolks thicken the filling and add richness. If you need to make it egg-free, you can use cornstarch mixed with a bit of water as a thickener.
- Unsalted Butter – Adds a silky texture and richness to the filling. If you prefer, you can use margarine or a dairy-free butter substitute for a different flavor profile.
- Vanilla Extract – Like in the cake, vanilla extract enhances the overall flavor of the filling. You could use almond extract for a different twist, but stick with vanilla for classic taste.
- Sweetened Shredded Coconut – Provides texture and a sweet, tropical flavor. If you’re not a fan of coconut, toasted almonds or another favorite nut works just as well.
- Pecans (chopped) – These add a delightful crunch and nutty flavor. You can substitute with walnuts or almonds if you prefer or need to avoid pecans.
- Unsalted Butter (softened) – Creates a smooth and creamy frosting base. If you’re vegan or dairy-free, use a plant-based butter alternative.
- Powdered Sugar – Sweetens and gives the frosting its fluffy texture. You can reduce the amount slightly or mix with a bit of honey for a different flavor.
- Unsweetened Cocoa Powder – Adds rich chocolate flavor to the frosting. Dutch-processed cocoa works well if you prefer a smoother taste.
- Heavy Cream – Achieves the perfect creamy consistency for spreading. For a lighter option, use half-and-half or whole milk, though it might be less creamy.
- Vanilla Extract – Enhances the chocolate and adds a lovely aroma to the frosting. Pure vanilla extract is ideal, but vanilla bean paste works too.
Start by preheating your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, or line the bottoms with parchment paper for easier removal.
In a large bowl, whisk together 2 cups of granulated sugar, 1 ¾ cups of all-purpose flour, ¾ cup of high-quality unsweetened cocoa powder, 1 ½ teaspoons of baking powder, 1 ½ teaspoons of baking soda, and 1 teaspoon of salt.
Add 2 large eggs, 1 cup of whole milk, ½ cup of vegetable oil, and 2 teaspoons of vanilla extract to the dry mixture. Beat on medium speed until everything is smooth, about 2 minutes.
Tip: Make sure your eggs and milk are at room temperature to ensure a silky batter without any lumps.
Carefully stir in 1 cup of boiling water. The batter will be thin, but that’s exactly what you want for a moist cake.
Tip: The boiling water intensifies the cocoa flavor, making your cake extra chocolaty and delicious.
Divide the batter evenly between your prepared pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for about 10 minutes. Then, transfer them to wire racks to cool completely.
In a medium saucepan, whisk together 1 cup of evaporated milk, 1 cup of granulated sugar, and 3 large egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens and turns golden, about 10-12 minutes. Remove from heat and stir in ½ cup of cubed unsalted butter, 1 teaspoon of vanilla extract, 1 ½ cups of sweetened shredded coconut, and 1 cup of chopped pecans. Let the filling cool to room temperature.
Place one cake layer on your serving plate. Spread a generous amount of the coconut-pecan filling over the top. Add the second layer and repeat with more filling. Top with the third cake layer and spread the remaining filling over the top.
If you’re adding chocolate frosting, beat 1 cup of softened unsalted butter with 4 cups of powdered sugar and ½ cup of unsweetened cocoa powder. Gradually add ⅓ cup of heavy cream and 2 teaspoons of vanilla extract, beating until smooth and fluffy.
Frost the sides of the cake and pipe a decorative border around the top edge. Refrigerate the assembled cake for at least 1 hour to allow the filling to set. Slice and serve at room temperature.
Frequently Asked Questions
What exactly is German Chocolate Cake?
German Chocolate Cake isn’t actually from Germany—it’s named after Samuel German, who developed a special dark baking chocolate. This cake is all about rich chocolate layers paired with a gooey coconut-pecan filling that’s both crunchy and sweet.
How should I store leftover German Chocolate Cake?
Let the cake cool completely, then wrap it tightly in plastic wrap or store it in an airtight container. If you have a cake platter with a dome, that’s perfect for keeping the cake fresh and protected. It stays fresh at room temperature for up to 3 days. If you need it to last longer, pop it in the fridge for up to a week.
Can I freeze German Chocolate Cake?
Yes, you can! Wrap individual slices in plastic wrap and place them in a freezer-safe bag or container. They’ll keep well for up to 3 months. When you’re ready to enjoy, thaw the slices in the refrigerator overnight and let them sit at room temperature for a bit before digging in.
More Delicious Cakes
German Chocolate Cake
Equipment
Ingredients
For the Cake:
- 2 cups granulated sugar
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder high quality
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Coconut-Pecan Filling:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- ½ cup unsalted butter cubed
- 1 teaspoon vanilla extract
- 1 ½ cups sweetened shredded coconut
- 1 cup pecans chopped
For the Chocolate Frosting (Optional):
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- ½ cup unsweetened cocoa powder
- ⅓ cup heavy cream more as needed
- 2 teaspoons vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, or line the bottoms with parchment paper for easier removal.
- In a large bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Add the eggs, milk, vegetable oil, and vanilla extract. Beat on medium speed until smooth, about 2 minutes. Stir in the boiling water (the batter will be thin, but that's normal).
- Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
- In a medium saucepan, whisk together the evaporated milk, sugar, egg yolks, butter, and vanilla. Cook over medium heat, stirring constantly, until the mixture thickens and turns golden, about 10-12 minutes. Remove from heat and stir in the shredded coconut and chopped pecans. Let the filling cool to room temperature before spreading on the cake layers. It will thicken as it cools.
- In a large bowl, beat the softened butter on medium speed until creamy. Gradually add the powdered sugar and cocoa powder, alternating with heavy cream. Beat until smooth and fluffy. Add the vanilla extract and beat again, adding more cream if needed to reach a spreadable consistency.
- Place one cake layer on a serving plate. Spread a third of the coconut-pecan filling evenly over the top. Place the second cake layer on top and spread another third of the filling over it. Add the third cake layer and spread the remaining filling over the top.
- If using the chocolate frosting, frost the sides of the cake. You can also pipe a decorative border around the top edge if desired.
- Chill the cake in the refrigerator for 30 minutes before slicing to allow the filling to set. Serve at room temperature and enjoy!
Tips & Notes:
- Boost the Chocolate: Add a teaspoon of instant coffee to the batter. It enhances the cocoa without making your cake taste like coffee.
- Make Ahead Magic: This cake actually tastes better the next day as the flavors meld together. Bake it a day in advance and store it in an airtight container at room temperature.
- Smooth Frosting: When making the chocolate frosting, make sure your butter is fully softened to avoid lumps.
