German Chocolate Cake is a decadent dessert that brings joy to any gathering. With its rich chocolate layers and creamy coconut-pecan frosting, this cake is simply irresistible. Whether it’s a birthday, holiday, or just a weekend treat, making this cake is always a good idea.
Why Make This Recipe
This recipe is a crowd-pleaser. It’s not just about the taste; it’s about creating happy memories with family and friends. I remember baking this cake with my kids, and the smiles on their faces while licking the frosting were priceless. Plus, it’s easier to make than you might think!
How to Make German Chocolate Cake
Ingredients:
- 1/2 cup boiling water
- 4 oz German chocolate, chopped
- 2 cups flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup butter, softened
- 2 cups sugar
- 4 eggs, separated
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup evaporated milk
- 1 cup sugar (for frosting)
- 3 egg yolks (for frosting)
- 1/2 cup butter (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 1 1/3 cups sweetened shredded coconut
- 1 cup chopped pecans
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a small bowl, pour boiling water over the chopped German chocolate and stir until melted. Set this aside.
- Sift together the flour, cocoa powder, baking soda, and salt. Set this mixture aside too.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the egg yolks, one at a time, mixing well after each. Stir in the vanilla extract and melted chocolate.
- Alternate adding the flour mixture and buttermilk to the creamed mixture, beginning and ending with the flour.
- In another bowl, beat the egg whites until stiff peaks form. Gently fold this into the batter.
- Divide the batter among your prepared pans and bake for 25-30 minutes. Check if a toothpick comes out clean from the center.
- For the frosting, combine evaporated milk, sugar, egg yolks, and butter in a saucepan. Cook over medium heat, stirring constantly until it thickens (about 12 minutes). Remove from heat and mix in vanilla, coconut, and pecans.
- Let the cakes cool for 10 minutes in the pans on a wire rack before removing them to cool completely.
- Spread the frosting between the cake layers and on the top and sides of the cake.
How to Serve German Chocolate Cake
Serve this cake at room temperature. You can enjoy it plain or add a scoop of vanilla ice cream on the side for extra delight.
How to Store German Chocolate Cake
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you have leftovers after that, you can keep it in the fridge for about a week.
Tips to Make German Chocolate Cake
- Make sure your butter is softened for easy creaming.
- Let your cakes cool fully to prevent the frosting from melting.
- Use fresh ingredients for the best flavor.
Variation
You can switch it up by adding chocolate chips to the batter or using different nuts for the frosting. If you’re a fan of caramel, try drizzling some on top!
FAQs
1. Can I use unsweetened chocolate instead of German chocolate? Yes, but you may need to adjust the sugar since German chocolate is sweeter.
2. How long does it take to bake the cake? It typically takes about 25-30 minutes, but always check with a toothpick for doneness.
3. Can I freeze German Chocolate Cake? Yes, you can freeze it! Just wrap it well in plastic wrap and foil. It will last for about 2-3 months in the freezer.
Enjoy making and sharing your delicious German Chocolate Cake!
