German Chocolate Cake Recipe (Easter’s Elegance)

German Chocolate Cake Recipe
3 from 2 votes
Tempting German Chocolate Cake
Indulge in the ultimate dessert delight with this classic German chocolate cake. Moist layers infused with rich chocolate, topped with a decadent coconut-pecan frosting. Perfect for sharing with loved ones!

Hello, Today I Austin and you will imagine stepping into a cozy kitchen filled with the warm aroma of chocolate and caramel. In the world of desserts, few treats captivate the senses quite like a German chocolate cake. With its origins rooted in the rich culinary traditions of Germany, this decadent confection has become a beloved classic around the globe.

Picture layers of moist chocolate cake, generously slathered with a luscious coconut pecan frosting that oozes with sweet caramel goodness. Each bite is a symphony of flavors and textures, from the velvety cake to the crunchy pecans and chewy coconut.

Whether enjoyed on a special occasion or simply as a sweet indulgence, German chocolate cake has a magical way of bringing people together and creating cherished memories during Easter. So, gather round the table and treat yourself to a slice of pure bliss—it’s a dessert experience like no other. It will be a cherry over the cake if you serve with my Fruit Salad with Whipped Cream.

Why It Is German Chocolate Cake?

You might be thinking that this German Chocolate cake has been originated from German but I will be happy to burst your bubble as contrary to its name, German chocolate cake isn’t from Germany. It’s named after the chocolate used in it, German chocolate, which is sweeter and milder than regular cocoa powder.

Key features of a German chocolate cake include buttermilk for tenderness and whipped egg whites for fluffiness in the batter. While the cake often has a sticky coconut-pecan filling, sometimes it’s frosted with this filling or with chocolate frosting.

If you prefer a simpler chocolate cake without German chocolate, you can try Chocolate Oreo Cake.

Why You Will Love This Recipe?

Here comes the countless reasons to love this recipe and especially for my desserts or chocolate lovers. Still cannot brief about the all and can mention my favorite ones. When you take your first bite of this German chocolate cake, you’ll immediately recognize why this recipe stands out. Here’s why it’s so special:

  1. Moist and tender: The cake layers are incredibly moist, tender, and light. They strike the perfect balance, allowing the filling and frosting to shine without overpowering them. The addition of pecans adds a delightful crunch, while the filling brings a gooey texture that complements the fluffy cake.
  2. Best flavor combo: The combination of sweet German chocolate with the rich, almost caramel-like coconut pecan filling is simply divine. It’s sweet without being overly so, and the richness is perfectly balanced.
  3. Uses real German chocolate: Unlike some recipes, this cake uses authentic German chocolate in both the cake layers and the frosting. This authentic touch truly elevates the flavor and earns it the name “German chocolate cake.”
  4. Presentation: They say we eat with our eyes first, and this cake certainly delivers. Wrapped in a decadent chocolate frosting and topped with an irresistible coconut-pecan filling, it’s a visual delight that promises a delicious experience.

Overview: How To Bake German Chocolate Cake?

German Chocolate Cake Recipe


If you’re looking for a rich and moist treat, try this traditional German chocolate cake recipe. Get the oven ready and get your cake pans ready. Before beating in the sugar and margarine, melt the chocolate pieces in a saucepan of boiling water.

Before adding the melted chocolate-water combination, whisk in the egg yolks and vanilla extract. Mix in the sifted flour mixture and buttermilk in turns, mixing after each addition. Gently incorporate the beaten egg whites into the batter after beating them in a separate bowl until stiff peaks are formed. If you want a golden brown finish and a clean toothpick, bake it after you pour it into the pans.

Evaporated milk, sugar, egg yolks, margarine, and vanilla should be cooked together until thickened; this will create the frosting. Take it off the stove and stir in the pecans and coconut. Frost the cake and fill it with the coconut-pecan filling after it has cooled. Indulge in this rich delight while spending time with loved ones! This cake is one of my favorites when it comes to the birthday of a special family member. So feel free to try it first time with the best results possible.

German Chocolate Cake Recipe

Tempting German Chocolate Cake

Indulge in the ultimate dessert delight with this classic German chocolate cake. Moist layers infused with rich chocolate, topped with a decadent coconut-pecan frosting. Perfect for sharing with loved ones!
3 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 50 minutes
Additional Time: 1 hour
Total Time: 2 hours 20 minutes
Calories: 809kcal
Author: Austin Carter
Servings: 10

Equipment

  • Oven
  • 3 8-inch cake pans
  • Parchment Paper
  • Electric mixer
  • Mixing Bowls
  • Saucepan
  • Whisk or spoon for stirring

Ingredients

  • 1/2 cup boiling water
  • 2 cups white sugar
  • 1 tsp vanilla extract
  • 1 tsp  baking soda
  • 1 cup buttermilk
  • 1 cup white sugar
  • 1/4 cup margarine
  • 1,1/3 cups  sweetened flake coconut
  • 1 package sweet baking chocolate
  • 4 eggs, separated
  • 2,1/2 cups all purpose flour
  • 1/2 tsp salt
  • 1 cup evaporated milk
  • 3 egg yolks
  • 1 cup chopped pecans

Instructions

  • Preheat your oven to 350°F (175°C). Grease, flour, and line the bottoms of 3 8-inch cake pans with parchment paper.
  • Melt chunks of chocolate in boiling water, then let it cool.
  • In a large bowl, beat softened margarine and sugar until light and fluffy.
  • Add egg yolks and vanilla extract, then mix in the melted chocolate-water mixture until everything is well combined.
  • In a separate bowl, sift together flour, baking soda, and salt. Alternate adding this mixture with buttermilk to the wet ingredients, beating until smooth.
  • In another bowl, beat reserved egg whites until stiff peaks form, then gently fold them into the batter.
  • Pour the batter into prepared cake pans and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
  • While the cakes bake, prepare the frosting by cooking evaporated milk, sugar, egg yolks, margarine, and vanilla extract until thickened. Mix in coconut and pecans, then frost and fill the cakes once cooled.

Nutrition

Calories: 809kcal | Carbohydrates: 102g | Protein: 12g | Fat: 42g | Saturated Fat: 11g | Cholesterol: 144mg | Sodium: 617mg | Potassium: 274mg | Fiber: 7g | Sugar: 74g | Calcium: 134mg | Iron: 3mg
Keyword baker’s german chocolate cake recipe, best german chocolate cake recipe, german chocolate cake frosting, german chocolate cake icing, homemade german chocolate cake

Time For The Tips!

  • Handle heat with caution. While you’re cooking the coconut pecan filling, make sure the heat is on medium. If it’s too low, the filling won’t thicken evenly. If you raise the temperature too much, it could burn or not thicken correctly.
  • Do not stop. The filling must be stirred continuously while cooking. This will ensure that it thickens uniformly and keeps it from burning.
  • Spend enough time creaming. Cream the sugar and butter for the cake layers until the mixture is light in color and very frothy.
  • Use a spatula to scrape the bowl’s sides. Be careful to scrape down the sides of the bowl periodically while mixing the cake batter and icing using a rubber spatula. Doing so will increase the likelihood that each component gets into the final product.
  • Stir gently. Just combine the dry ingredients with the cake batter after adding them. A difficult, extremely dense cake is the result of the glutens in the flour being overmixed.
  • Keep things consistent. The frosting should be just the right consistency—not too thick or too runny. Frosting that is too stiff won’t spread evenly, while frosting that is too soft won’t keep its shape.

Try More Such Recipes!

German Chocolate Cake Recipe

Storage and Managing Leftovers!

Storing and managing leftovers can be tricky sometimes if not aware the proper methods and precautions. But no need to worry as here we are giving the proper instructions to manage your residuals. Just follow the simple steps given below and store cake in best possible way.

  • Refrigerate for no more than 2 days or freeze for no more than 3 months after baking.
  • Carefully wrap each layer of cake. Allow to cool to room temperature before filling and icing with coconut pecans.
  • Once ready, assemble and decorate as desired. You have the option to make the chocolate buttercream and coconut pecan filling ahead of time as well.
  • Store in the fridge for a maximum of two days covered. Before using, let both cool to room temperature.
  • Freeze a cake with frosting for up to three months. Let it thaw in the fridge for at least one night, then either serve cold or at room temperature.

Frequently Asked Questions (FAQs)

Q: German chocolate cake originated from which country?

A: German chocolate cake originated in the United States, despite its name. It’s named after Samuel German, the creator of the special type of chocolate used in the recipe.

Q: What frosting goes on German chocolate cake?

A: The classic frosting for German chocolate cake is a rich and gooey coconut-pecan frosting. It’s made with coconut, pecans, and a sweet, caramel-like mixture, creating a decadent topping for the cake.

Q: What if I don’t have parchment paper for lining the cake pans?

A: You can grease and flour the cake pans well, or use non-stick spray, to prevent sticking.

Q: Can I omit the pecans from the frosting?

A: Yes, if you have allergies or prefer not to use pecans, you can leave them out of the frosting without compromising the recipe

Q: Can I use butter instead of margarine?

A: Yes, you can substitute butter for margarine in equal amounts.

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