Irresistible German Chocolate Cake Recipe You’ll Love

There’s something magical about the combination of rich chocolate, creamy coconut, and crunchy pecans that makes German chocolate cake an irresistible treat. The moment you slice into this decadent dessert, the layers reveal a gooey, luscious filling that practically begs to be tasted. Picture this: warm chocolate cake topped with a sweet coconut-pecan frosting, each bite melting in your mouth like a hug from Grandma.

This delightful confection often finds its way into celebrations, family gatherings, and those random Tuesday evenings when you just need a pick-me-up. Each forkful is like a trip down memory lane, reminding us of birthdays and bake sales where this cake stole the show. Trust me; once you take a bite of this German chocolate cake, you’ll wonder how you ever lived without it.

I still remember the look on my friend’s face when I surprised her with this cake for her birthday—pure bliss!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Essential for structure; sift it well for lightness in your cake layers.

• Cocoa Powder: Use high-quality cocoa for rich flavor; Dutch-process works wonders here.

• Sugar: Granulated sugar adds sweetness; brown sugar can enhance caramel notes if desired.

• Baking Soda: This leavening agent ensures your cake rises beautifully; check it’s fresh for best results.

• Salt: Just a pinch elevates flavors; don’t skip it!

• Eggs: Use large eggs at room temperature to help create a fluffy texture.

• Buttermilk: Adds moisture and tang; feel free to substitute with sour cream if needed.

• Vegetable Oil: Keeps the cake moist and tender; avoid olive oil as it may alter the taste.

• Vanilla Extract: Pure vanilla extract gives your cake an aromatic lift; imitation just won’t cut it here.

• Coconut Flakes: Sweetened or unsweetened based on preference—both add delightful texture to the frosting.

• Pecans: Toasted pecans enhance flavor and crunch; chop them roughly for added bite in your frosting.

• Sweetened Condensed Milk: The secret weapon in your frosting that creates that dreamy texture and sweetness.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or nonstick spray. This will ensure easy removal later.

Mix Dry Ingredients: In a large bowl, whisk together flour, cocoa powder, baking soda, and salt until well combined. Take in that rich cocoa aroma—it’s heavenly!

Cream Butter and Sugar: In another bowl, beat together sugar and vegetable oil until fluffy. Add eggs one at a time, mixing well after each addition. The mixture should be light and airy.

Add Buttermilk and Vanilla: Slowly mix in buttermilk and vanilla extract until fully incorporated. The batter should be smooth and silky—almost begging for a taste test (but resist!).

Combine Wet and Dry Ingredients: Gradually fold in dry ingredients into the wet mixture until just combined. Avoid overmixing to keep your cake light.

Bake the Cake Layers: Divide the batter evenly between prepared pans. Bake for 30-35 minutes or until a toothpick comes out clean from the center. Let cool completely before removing from pans.

Create the Frosting: While cakes cool, prepare the frosting by combining sweetened condensed milk with egg yolks over low heat until thickened. Stir in coconut flakes and toasted pecans; let cool completely.

Assemble Your Cake: Place one layer of cake on a serving plate. Spread half of the coconut-pecan frosting on top before gently placing the second layer on top. Finish by spreading remaining frosting over the top layer.

Now step back and admire your creation! You’ve made an irresistible German chocolate cake that will surely impress everyone around you! Enjoy every bite as laughter fills your home!

Perfecting the Cooking Process

Start by melting the chocolate with hot water, then mix the dry ingredients separately. Next, cream butter and sugar before adding eggs and vanilla. Finally, combine everything for a luscious batter that’s ready to bake.

Add Your Touch

Feel free to swap out some of the pecans for walnuts or use dark chocolate for extra richness. You can also add a pinch of espresso powder to enhance the chocolate flavor even more.

Storing & Reheating

Store any leftover cake in an airtight container at room temperature for up to three days. If you need to reheat it, microwave slices for about 10 seconds for that fresh-baked taste.

My first encounter with German chocolate cake was during my cousin’s birthday party, where we all fought over the last slice—definitely a family favorite!

FAQ

What is the origin of German chocolate cake?

German chocolate cake originated in America, named after an Englishman named Samuel German.

Can I make this cake ahead of time?

Yes, you can bake and freeze the layers in advance for convenience.

How do I ensure my cake is moist?

Use room temperature ingredients and avoid overbaking to maintain moisture in your cake.

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German Chocolate Cake

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• Author: Tiffani Brooks
• Total Time: 55 minutes
• Yield: Serves 8

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Description

German chocolate cake is a delightful dessert that combines rich chocolate, creamy coconut, and crunchy pecans. This luscious treat features layers of moist chocolate cake topped with a sweet coconut-pecan frosting. Perfect for celebrations or a simple indulgence, every bite evokes cherished memories and sweet nostalgia. Easy to make, this cake will impress your friends and family, ensuring it becomes a staple at your gatherings.

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Ingredients

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• 1 ¾ cups all-purpose flour
• ¾ cup cocoa powder
• 2 cups granulated sugar
• 1 tsp baking soda
• ½ tsp salt
• 4 large eggs (room temperature)
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 tsp pure vanilla extract
• 1 cup sweetened coconut flakes
• 1 cup chopped toasted pecans
• 1 can (14 oz) sweetened condensed milk

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Instructions

1. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans.
2. In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. In another bowl, beat sugar and vegetable oil until fluffy. Add eggs one at a time.
4. Mix in buttermilk and vanilla until smooth.
5. Combine wet and dry ingredients gently until just mixed.
6. Divide the batter into prepared pans and bake for 30-35 minutes until a toothpick comes out clean. Cool completely.
7. For the frosting, heat sweetened condensed milk with egg yolks until thickened; stir in coconut and pecans.
8. Assemble the cooled cake with frosting between layers and on top.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (100g)
• Calories: 400
• Sugar: 32g
• Sodium: 200mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 75mg