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German Chocolate Cake is the epitome of indulgence. With its moist, dense chocolate layers, sweet coconut-pecan filling, and smooth chocolate frosting, this classic dessert is perfect for special occasions, celebrations, or any time you want to treat yourself and loved ones to something truly extraordinary. Its irresistible combination of textures and flavors makes it a show-stopper that’s worth every step of preparation.
The Chemistry of the Perfect German Chocolate Cake
This cake is a symphony of flavors and textures, and understanding the key techniques ensures it turns out perfectly every time.
Moist Chocolate Cake
- Cocoa Powder and Hot Water: The hot water enhances the cocoa’s flavor, creating a rich, deep chocolate taste.
- Buttermilk: Adds tanginess and ensures a tender crumb by reacting with baking soda.
- Oil vs. Butter: Vegetable oil is used for a moist cake that stays soft even after refrigeration.
Coconut-Pecan Filling
- Egg Yolks: Provide richness and thicken the filling for a custard-like texture.
- Evaporated Milk: Adds creaminess without the heaviness of cream, allowing the filling to set beautifully.
- Sweetened Coconut and Pecans: Add texture and sweetness, making the filling the star of the cake.
Chocolate Frosting
- Ganache Base: Combining melted chocolate and cream creates a luscious foundation for the frosting.
- Whipping the Frosting: Incorporating air lightens the frosting, making it easy to spread while maintaining its richness.
What is in German chocolate cake?
All-purpose Flour
Builds structure as it absorbs liquids and expands. All-purpose flour falls in the middle of bread flour (high in gluten) and cake flour (low in gluten). It’s exactly what it is named, all-purpose, the most universal flour that can be used in most baked goods.
Cocoa Powder
Provides a rich, sweet chocolate flavor. Creates a dark brown color in your treat. Absorbs water in your batter or dough at the same rate as flour. That means, if you add too much, you could end up with a dried, crumbly finished product.
Granulated Sugar
Adds sweetness, provides a caramelized flavor and crisp texture. Sugar assists with rising when creamed with butter. It helps add moisture to your treat and helps it evenly spread as it melts into a liquid in the heat of the oven. Sugar also helps with naturally preserving your baked treat.
Vegetable Oil
100% fat, contains no water and has a higher melting point. This means it will not melt down in your oven, resulting in thicker cookies or brownies. It doesn’t help leaven your treat like butter can, so it can make your treat flatter and greasier.
Buttermilk
Adds moisture and helps to tenderize the gluten, creating a soft crumb and tangy flavor. It also helps rise the pH level of your batter, increasing the rise from the baking powder.
Hot Water
The hot water blooms the cocoa powder making the flavor richer.
Brown Sugar and Granulated Sugar
Add sweetness and caramel-like depth to the filling.
Egg Yolks
Adding extra egg yolks to your batter will add extra richness and chewiness to your cookie or brownie.
Evaporated Milk
It creates a smooth, rich custard without being overly heavy.
Pecans and Sweetened Coconut
Add texture and flavor, making the filling distinct and delightful.
Unsalted butter
Often the main ingredient of frosting, it adds structure to your buttercream. It also adds a smooth and velvety texture. Butter melts at body temperature, so it will make your frosting have a melt-in-your-mouth sensation.
Semi-Sweet Chocolate Chips
Provide a rich chocolate flavor.
Powdered Sugar
Is just finely ground granulated sugar. It will absorb moisture in your batter or dough. It dissolves easily, ensuring a smooth texture without grittiness. Because it is so fine, it can melt quickly in the oven and spread cookies out more. Powdered sugar also stabilizes and thickens the frosting, thanks to the small amount of cornstarch it contains.
Heavy Whipping Cream
Makes a softer, more spreadable frosting. When melted with chocolate it adds more fat and moisture to the mixture, resulting in a silkier blend.
How do you make German chocolate cake?
Chocolate Cake
- Preheat the oven to 325 degrees. Grease and line three 8-inch round cake pans with parchment paper for easy removal.
- Mix dry ingredients. In a stand mixer with the paddle attachment, combine 3 cups all-purpose flour, 3 cups of granulated sugar, 1 cup cocoa powder, 2 teaspoons baking powder, 2 teaspoons baking soda, and 1 teaspoon fine sea salt. **Tip: you can also use a large bowl and electric mixer.
- Turn the mixer to low and slowly pour in the wet ingredients: 1 1/2 cups hot water and 3/4 cup vegetable oil. Mix briefly, then add 3 whole eggs, 1 1/2 cups buttermilk, and 3 teaspoons vanilla extract. Mix until smooth.
- Divide the cake batter evenly among the prepared cake pans. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the cakes cool in the pans before removing them and wrapping in plastic wrap. Freeze for 15 minutes to make assembly easier.
Coconut Pecan Frosting
- Cook the custard. In a medium saucepan, whisk together 1/2 cup brown sugar, 1/2 cup granulated sugar, 1/2 cup unsalted butter, 3 egg yolks, 1 can evaporated milk, and 1 tablespoon vanilla extract. Cook over medium heat, whisking constantly, until it comes to a boil and thickens (about 5 minutes). **Tip: save the egg whites for Simple Swiss Macarons.
- Remove from heat and fold in 1 cup chopped pecans and 1 1/2 cups sweetened coconut. Let cool completely.
Chocolate Buttercream
- Make the ganache. In a microwave-safe bowl, heat 12 ounces semi-sweet chocolate chips and 1/4 cup heavy cream in 30-second intervals, stirring in between, until smooth.
- In a stand mixer, beat 2 cups unsalted butter until soft. Add 6 cups powdered sugar and mix until crumbly. Pour in the ganache and whip on high speed for 2 minutes, until light and fluffy.
Assemble the Cake
- Place the first cake layer on a platter. Spread a thick layer of coconut-pecan filling on top. Repeat with the second layer and filling.
- Add the third cake layer and apply a crumb coat with the chocolate frosting all over the top and sides of the cake. Freeze for 10 minutes to set, then apply a second coat of frosting. Decorate as desired.
Storage Tips
Room Temperature: Store in an airtight container for up to 2 days.
Refrigeration: Keep the cake in the refrigerator for up to 1 week. Bring it to room temperature before serving the best flavor.
Freezing: Freeze individual slices wrapped in plastic wrap for up to 3 months. Thaw overnight in the fridge before serving.
Making Ahead
Cake Layers: Bake the layers a day in advance and freeze them for easier assembly.
Filling and Frosting: Prepare both up to 2 days ahead and store them in the refrigerator. Bring to room temperature before assembling the cake.
Recommended Products
Why make German Chocolate Cake?
This German chocolate cake perfectly balances rich chocolate flavor, creamy coconut-pecan filling, and velvety frosting. Whether you’re celebrating a birthday, or anniversary, or simply want to indulge, this cake is guaranteed to impress. Happy baking!
FAQs
Is German chocolate cake actually German?
Despite its name, this cake isn’t German. It’s named after Samuel German, an American baker who developed a type of sweet baking chocolate that inspired the original recipe.
Can I make the frosting without coconut?
While coconut is a defining feature of this cake, you can substitute it with finely chopped nuts or omit it entirely for a smoother filling.
What’s the difference between German Chocolate Cake and Devil’s Food Cake?
Devil’s Food cake is a rich chocolate cake with a stronger cocoa flavor, while German chocolate cake is lighter, with its signature coconut-pecan filling.
How do I store German Chocolate Cake?
Store it in an airtight container at room temperature for up to two days or refrigerate for up to a week. Bring it to room temperature before serving for the best flavor.
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German Chocolate Cake
Ingredients
Cake
- 3 cups all-purpose flour
- 3 cups granulated sugar
- 1 cup cocoa powder
- 2 tsp baking powder
- 2 tsp baking soda
- 1 tsp fine sea salt
- 1 1/2 cup hot water
- 3/4 cup vegetable oil
- 3 eggs
- 1 1/2 cup buttermilk
- 3 tsp vanilla extract
Frosting
- 2 cups unsalted butter
- 6 cups powdered sugar
- 12 ounces semi sweet chocolate chips
- 1/4 cup heavy whipping cream
Filling
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter
- 3 egg yolks
- 1 can evaporated milk
- 1 tbsp vanilla extract
- 1 cup chopped pecans
- 1 1/2 cup sweetened coconut
Instructions
Cake
- Preheat your oven to 325 degrees
- In a standing mixer combine all the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda and salt
- Turn the mixer on low and pour the hot water and vegetable oil in. Turn off the mixer after you have poured both in.
- Add the eggs and stir until just combined.
- Turn the mixer on low again and pour the buttermilk in. Add the vanilla extract in after.
- Continue mixing until the batter is smooth.
- Pour the batter evenly into three 8-inch cake pans that have been greased and lined with parchment paper.
- Bake for 35-40 minutes.
- Remove the cake and allow to cool in the pan. Once cooled, remove from the pans and wrap each in plastic wrap. Place them in the freezer for at least 15 minutes to chill before frosting.
Frosting
- In a microwave safe bowl add the heavy cream and chocolate chips. Heat in the microwave for 30 seconds. Stir thoroughly. Repeat once and then stir until all the chocolate chips are melted and the mixture is smooth.
- In a standing mixer add the butter and mix until softened.
- Add the powdered sugar and mix until combined, it will be dry and clumpy.
- Add the chocolate ganache mixture and stir until combined.
- Turn the mixer on high and whip for 2 minute until lighter in color and texture.
Coconut-Pecan Filling
- In a medium-sized sauce pan add 1/2 cup brown sugar, 1/2 cup granulated sugar, 1/2 cup butter, 3 egg yolks, 1 can evaporated milk and 1 tablespoon of vanilla. Whisk to combine.
- Turn the heat on medium heat and whisk constantly until the mixture reaches a boil.
- Continue stirring and boil for 3-5 minutes until the mixture thickens.
- Remove from the heat and fold in the 1 cup of chopped pecans and 1 1/2 cup of sweetened coconut. Allow to fully cool before adding to the cake.
Assemble
- Place the first cake layer on a cake board or platter, frost the top of the cake layer with a thick layer of the pecan filling.
- Place the second layer on top of the frosted cake layer, repeat.
- Place the third layer on top. Frost the sides and top with the chocolate frosting, making a crumb coat, catching all of the crumbs.
- Place the frosted cake back in the freezer for 10 minutes.
- Remove and frost all over with a second top coat of frosting.
Nutrition
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