Easy & Decadent German Chocolate Cake Recipe

Prep time: 30 minutes | Cook time: 35 minutes | Cost estimate: $12–15 | Serves: 12

Okay, mamas, let’s be real. We all need a dessert in our back pocket that can knock socks off without requiring a culinary degree, right? This German Chocolate Cake is THAT cake. It’s moist, it’s chocolatey, and that coconut-pecan frosting? Forget about it! My grandma used to make this for every family birthday, and trust me, the kids (and grown-ups!) would practically inhale it. So dust off those mixing bowls, crank up the tunes, and let’s make some magic happen in the kitchen! No judgement if you sneak a little frosting while no one’s looking—we’ve all been there!

Why You’ll Love These

This isn’t just another chocolate cake recipe. It’s a hug in cake form. Here’s why it’s about to become your new go-to:

• Crowd-pleaser: Everyone, from picky toddlers to sophisticated guests, raves about this cake.
• Relatively Easy: It looks fancy, but the steps are straightforward and simple to follow, even for beginner bakers!
• Nostalgic Flavor: That classic German Chocolate Cake taste brings back all the warm, fuzzy memories.
• Celebration-Worthy: Perfect for birthdays, holidays, or just because you deserve a slice of happiness.
• Make-Ahead Friendly: Bake the cake layers a day in advance to split up the work.

Ingredients

Gather your ingredients. Using room temperature items, like eggs and butter, ensures a smooth batter and better results.

For the Cake

• 4 oz German sweet chocolate, chopped
• ½ cup boiling water
• 2 cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 2 cups granulated sugar
• 4 large eggs, separated
• 1 tsp vanilla extract
• 1 cup buttermilk

For the Coconut Pecan Frosting

• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 large egg yolks
• ½ cup (1 stick) unsalted butter
• 1 tsp vanilla extract
• 1 ⅓ cups sweetened shredded coconut
• 1 cup chopped pecans

How to Make

Time to get baking! Follow these detailed steps for a perfectly moist and flavorful German Chocolate Cake:

1. Prepare Your Pans: Preheat your oven to 350°F (175°C). Butter two 8-inch round cake pans. Cut out circles of parchment paper to fit the bottoms of the pans and place them inside. This ensures the cake releases easily and you don’t end up with a crumbly mess. Trust me on this one!
2. Melt the Chocolate: In a heatproof bowl, add the chopped German sweet chocolate. Pour the ½ cup of boiling water over the chocolate and stir until it’s completely melted and smooth. Let it cool completely to room temperature. Pro Tip: Don’t skip the cooling step! Adding warm chocolate to the batter can mess with the chemistry and affect the texture of your cake.
3. Mix Dry Ingredients: In a medium bowl, whisk together the 2 cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt. This ensures everything is evenly distributed so your cake rises beautifully.
4. Cream Butter and Sugar: In a large bowl, using an electric mixer (handheld or stand mixer works!), beat the 1 cup of room temperature butter and 2 cups of granulated sugar together until it’s light and fluffy – about 3 minutes. This step is crucial for creating a tender crumb. Don’t rush it!
5. Add Wet Ingredients: Add the egg yolks one at a time to the butter and sugar mixture, beating well after each addition. Then, stir in the completely cooled melted chocolate and 1 teaspoon of vanilla extract. Now, gradually add the dry ingredients and 1 cup of buttermilk, alternating between them, beginning and ending with the dry ingredients. This helps prevent overmixing and ensures a smooth batter.
   

   Note: Add about a third of the flour mixture, then half of the buttermilk, then another third of the flour mixture, then the remaining buttermilk, and finally, the remaining flour mixture.

6. Beat Egg Whites: In a clean, grease-free bowl, beat the egg whites with an electric mixer until stiff peaks form. Be careful not to overwhip, or they’ll become dry! Gently fold the beaten egg whites into the cake batter in two additions. This is what gives the cake its light and airy texture, so be gentle! We want to keep all that lovely air trapped in there.
7. Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
   

   Warning: Make sure the cakes are completely cool before frosting, otherwise your frosting will melt into a soupy mess. Not the end of the world, but definitely not ideal!

Tips & Tricks

Want to take your German Chocolate Cake to the next level? Here are some of my tried-and-true secrets:

• Toast the Pecans: For a deeper, nuttier flavor, toast the chopped pecans in a dry skillet over medium heat for a few minutes until fragrant. Let them cool completely before adding them to the frosting.
• Don’t Overbake: Overbaked cakes are dry cakes. Start checking for doneness around the 30-minute mark and adjust baking time as needed.
• Room Temperature is Key: Using room-temperature ingredients, especially butter and eggs, helps the batter come together smoothly and creates a more tender cake.
• Level the Layers: If your cake layers are domed, use a long serrated knife to gently level them before frosting. This will give you a more even and professional-looking cake.

Dietary Variations

Got dietary restrictions? No problem! Here are a few ways to adapt this recipe:

• Gluten-Free: Substitute a 1:1 gluten-free all-purpose flour blend for the regular flour.
• Vegan: Replace the eggs with flax eggs (1 tablespoon of ground flaxseed meal mixed with 3 tablespoons of water per egg), use plant-based butter, and substitute plant-based milk for the buttermilk and evaporated milk.

Frequently Asked Questions

Got questions? I’ve got answers! Here are some common questions about making German Chocolate Cake:

Why is it called German Chocolate Cake?

Despite the name, German Chocolate Cake actually originated in the United States! It’s named after Samuel German, who developed a type of dark baking chocolate for the Baker’s Chocolate Company back in 1852. A Texas homemaker then used this chocolate in a cake recipe in 1957, and the rest is history!

Can I make the cake layers ahead of time?

Absolutely! In fact, I often recommend it. Bake the cake layers a day or two in advance, wrap them tightly in plastic wrap, and store them at room temperature or in the refrigerator. This will save you time on the day you want to assemble the cake.

How do I store German Chocolate Cake?

Store leftover German Chocolate Cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If you refrigerate it, let it come to room temperature before serving for the best flavor and texture.

Summary & Final Thoughts

There you have it, friends! Your foolproof guide to baking the most delicious German Chocolate Cake this side of the Mississippi. It’s a labor of love, sure, but the smiles and compliments you’ll get are totally worth it. So go ahead, give it a try! And don’t forget to bookmark this recipe, pin it to your favorite Pinterest board, or share it with your fellow baking buddies. Happy baking!