Emma stood in her grandmother’s cosy kitchen, flipping through an old recipe book, when she discovered the treasured German Chocolate Cake recipe. As her grandmother, Margaret, explained its history, Emma filled the kitchen with the rich aroma of cocoa and caramelised coconut-pecan frosting. With each layer assembled, the cake became more than just a dessert—it became a family tradition, carrying the warmth of shared stories and love through generations.
The key to German chocolate cake is balance. The cake should have a rich chocolate flavour, be moist, and be strong enough to support the thick coconut-pecan icing. If you follow these procedures correctly, your cake will be flawless.
The key to German chocolate cake is balance. The cake should have a rich chocolate flavour, be moist, and be strong enough to support the thick coconut-pecan icing. If you follow these procedures correctly, your cake will be flawless.
Before Beginning
The goal is not to make the cake taste like coffee (it won’t!) but to use hot coffee in the batter. It keeps the cake moist and delicate while blooming the cocoa, which improves the chocolate flavour.
Sift the dry ingredients since no one likes dry pockets of flour, and cocoa powder can clump. A nice, equal batter is guaranteed with a fast sift.
Ingredients at room temperature provide a superior texture. Buttermilk or cold eggs won’t combine well. Before you begin, let them sit out for half an hour.
Don’t mix the batter too much! When the batter is overworked, too much gluten is produced, which results in a thick cake rather than one that is light and soft. Add the flour and stir just until mixed, no more.
The coconut-pecan topping thickens while it rests, so the frosting requires time to cool. To ensure that it has the proper consistency when you need it, prepare it before constructing the cake.
Because this cake is very moist, it is best to refrigerate it for an hour before slicing to ensure a clean and flawless cut.
Ingredients:
For the Cake:
- 2 cups all-purpose flour—provides the structure for the cake.
- 1 cup unsweetened cocoa powder gives the cake its rich chocolate flavour.
- 2 cups granulated sugar—sweetens the cake and helps with moisture retention.
- 1 teaspoon baking powder: helps the cake rise and become fluffy.
- 1 teaspoon baking soda—works with the baking powder for better leavening.
- 1/2 teaspoon salt enhances the overall flavour of the cake.
- 1 cup unsalted butter, softened—adds richness and moisture.
- 4 large eggs: Provide structure and stability while adding moisture.
- 1 cup buttermilk—adds slight tanginess and keeps the cake tender.
- 1 cup hot water: helps to bloom the cocoa powder for a deeper chocolate taste.
- 2 teaspoons vanilla extract—enhanceshe flavourr of the cake.
For thecoconut-pecann frosting:
- 1 cup evaporated milk—creates rich, creamy texture for the frosting.
- 1 cup granulated sugar—sweetenshe frosting.
- 3 large egg yolks—thickenhe frosting and add richness.
- 1/2 cup unsalted butter—provides smooth, creamy texture.
- 1 teaspoon vanilla extract enhances flavourrr of the frosting.
- 1 1/2 cups shredded sweetened coconut—addsture and signature flavourrr.
- 1 cup chopped pecans—givesutty crunch to the frosting.
How To Make German Chocolate Cake Recipe
Instructions:
Step 1: Prepare the Cake
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add the softened butter, eggs, buttermilk, hot water, and vanilla extract. Mix until smooth and well combined.
Divide the batter evenly among the prepared cake pans.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Step 2: Make the Coconut-Pecan Frosting
- In a saucepan over medium heat, combine the evaporated milk, sugar, egg yolks, and butter.
- Cook, stirring constantly, until the mixture thickens (about 10-12 minutes).
- Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans.
- Let the frosting cool to room temperature before using.
Step 3: Assemble the Cake
- Place one cake layer on a serving plate.
- Spread a generous amount of the coconut-pecan frosting over the top.
- Repeat with the second layer and more frosting.
- Place the third layer on top and spread the remaining frosting evenly over the top.
- Optionally, decorate the sides with chocolate ganache or additional chopped pecans.
Serving and Storage
- Serve at room temperature for the best texture and flavor.
- Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
