If you’re looking for a dessert that checks all the boxes—rich, decadent, and absolutely irresistible—you’ve stumbled upon the right recipe! German Chocolate Cake is not just any chocolate cake; it’s a luscious three-layer cake filled with a sweet, nutty coconut-pecan frosting that elevates it to a whole new level of deliciousness. Did you know that this cake isn’t even from Germany? It’s named after an American named Samuel German, who developed a dark-baking chocolate for the Baker’s Chocolate Company back in 1852.

This delightful cake is perfect for celebrations or just a cozy afternoon treat with a cup of coffee. It’s simple enough to make at home, and I assure you, your friends and family will be begging for seconds. While it might remind you of a classic chocolate layer cake, it’s unique enough to stand out, making it a delightful addition to your baking repertoire. So, roll up your sleeves, and let’s get into the wonderful world of German Chocolate Cake!

What is German Chocolate Cake?

Let’s talk about the name! German Chocolate Cake sounds fancy, doesn’t it? But here’s the kicker: it has nothing to do with Germany! So why is it called that? Well, it all stems from a sweet dark chocolate developed by an American named Samuel German. Talk about a case of mistaken identity! This scrumptious cake features layers of moist chocolate cake enveloped in a rich coconut-pecan frosting that just begs you to taste it. I mean, who wouldn’t want to dive into a delightful concoction that delights the senses? After all, they say, “the way to a man’s heart is through his stomach.” So why not try this cake and see if it wins over your loved ones? Trust me, it’s worth the effort!

Why You’ll Love This German Chocolate Cake

This German Chocolate Cake is sure to become your go-to dessert for many reasons! First off, the highlight of this dish is that delightful, gooey coconut-pecan filling that makes each bite a celebration of flavor. And let’s not forget about the financial benefits of making it at home—homemade cakes cut down on costs compared to ordering from a bakery while still giving you that gourmet taste.

Oh, and the toppings? They’re glorious! The combination of sweet coconut and crunchy pecans combined with the rich chocolate layers is out of this world. It’s not just a cake; it’s an experience! If you’ve ever craved something sweet and satisfying, this recipe is your answer. Compare it to a traditional chocolate cake, and you’ll see why German Chocolate Cake always steals the spotlight. So what are you waiting for? Gather your ingredients and dive into this scrumptious creation!

How to Make German Chocolate Cake

Quick Overview

Making a German Chocolate Cake is surprisingly simple, requiring just basic baking skills and a few key ingredients. The preparation time is around 30 minutes, with an additional baking time of about 30-35 minutes. Not only can you whip this up relatively quickly, but the end result will leave everyone wanting more of that rich flavor and delightful texture.

Key Ingredients for German Chocolate Cake

Here’s what you’ll need to make your very own German Chocolate Cake:

For the Chocolate Cake:
- 2 cups granulated sugar
- 1 3⁄4 cups all-purpose flour
- 3⁄4 cup unsweetened cocoa powder
- 1 1⁄2 tsp baking powder
- 1 1⁄2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- 1⁄2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
For the Coconut-Pecan Filling:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 egg yolks, lightly beaten
- 1⁄2 cup unsalted butter
- 1 tsp vanilla extract
- 1 1⁄3 cups sweetened shredded coconut
- 1 cup chopped pecans
For the Chocolate Frosting (Optional but Recommended):
- 1 cup unsalted butter
- 1 1⁄4 cups unsweetened cocoa powder
- 5 cups powdered sugar
- 1⁄2 cup milk (plus more if needed)
- 2 tsp vanilla extract

Step-by-Step Instructions

Prepare the Cake Layers:
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans to prevent sticking.
- In a large mixing bowl, combine the granulated sugar, all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, whole milk, vegetable oil, and vanilla extract. Beat on medium speed for around 2 minutes.
- Stir in the boiling water, being careful as the batter will be thin.
- Pour the batter evenly into the prepared pans and bake for 30 to 35 minutes. A toothpick inserted in the center should come out clean.
- Let the cake cool in the pans for about 10 minutes before transferring to wire racks to cool completely.
Make the Coconut-Pecan Filling:
- In a medium saucepan over medium heat, combine evaporated milk, granulated sugar, egg yolks, and unsalted butter.
- Cook, stirring constantly, until the mixture thickens without allowing it to boil (around 12 minutes).
- Remove from heat and stir in vanilla, shredded coconut, and chopped pecans. Allow it to cool to room temperature.
Chocolate Frosting (Optional):
- Beat the unsalted butter until creamy. Gradually add cocoa powder and powdered sugar, alternating with milk until fluffy.
- Mix in vanilla extract and add more milk if you prefer a different consistency.
Assemble the Cake:
- Place one cake layer on a serving plate and spread a generous layer of coconut-pecan filling. Repeat with the second layer.
- Top with the third cake layer and frost the sides with chocolate frosting.
- Spread any remaining coconut-pecan filling on top and if desired, drizzle with caramel sauce and sprinkle with more pecans.

What to Serve German Chocolate Cake With

Pair this delicious German Chocolate Cake with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat. You could also serve it with a cup of rich coffee, which perfectly complements the chocolate flavor. For a light and refreshing contrast, a simple fruit salad or tropical fruit platter can finish off this dessert beautifully, creating a balanced meal experience.

Top Tips for Perfecting German Chocolate Cake

Make sure your ingredients are at room temperature for the best results—this helps create a smooth batter.
Avoid overmixing your batter; it should be smooth but not overworked, which can lead to a denser cake.
If you’re short on time, consider using store-bought frosting and topping for an easier option.
If you can, let the cake sit overnight after baking to allow the flavors to meld together.

Storing and Reheating Tips

German Chocolate Cake can be stored in the refrigerator for up to one week. To keep it fresh, place it in an airtight container or cover it with plastic wrap. If you have leftovers, you could also freeze slices for a delightful treat at a later date; just wrap each slice tightly in plastic wrap followed by aluminum foil. This way, your cake can last up to three months in the freezer. To reheat, simply let the slices thaw in the refrigerator overnight, or you can gently warm them in the microwave or enjoy them cold.

With all these tips, tricks, and delicious goodness, you are now fully equipped to create your very own German Chocolate Cake. Enjoy baking, and happy indulging!

German Chocolate Cake

If you're looking for a dessert that checks all the boxes—rich, decadent, and absolutely irresistible—you've stumbled upon the right recipe! German Chocolate Cake is not just any chocolate cake; it's a luscious three-layer cake filled with a sweet, nutty coconut-pecan frosting that elevates it to a whole new level of deliciousness. Did you know that this cake isn't even from Germany? It's named after an American named Samuel German, who developed a dark-baking chocolate for the Baker's Chocolate Company back in 1852. This delightful cake is perfect for celebrations or just a cozy afternoon treat with a cup of coffee. It’s simple enough to make at home, and I assure you, your friends and family will be begging for seconds. While it might remind you of a classic chocolate layer cake, it's unique enough to stand out, making it a delightful addition to your baking repertoire. So, roll up your sleeves, and let’s get into the wonderful world of German Chocolate Cake!

Print Recipe Pin Recipe

Ingredients

2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
For the Coconut-Pecan Filling:
1 cup evaporated milk
1 cup granulated sugar
3 egg yolks lightly beaten
1/2 cup unsalted butter
1 tsp vanilla extract
1 1/3 cups sweetened shredded coconut
1 cup chopped pecans

Instructions

Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans to prevent sticking.
In a large mixing bowl, combine the granulated sugar, all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, whole milk, vegetable oil, and vanilla extract. Beat on medium speed for around 2 minutes.
Stir in the boiling water, being careful as the batter will be thin.
Pour the batter evenly into the prepared pans and bake for 30 to 35 minutes. A toothpick inserted in the center should come out clean.
Let the cake cool in the pans for about 10 minutes before transferring to wire racks to cool completely.
Make the Coconut-Pecan Filling:
In a medium saucepan over medium heat, combine evaporated milk, granulated sugar, egg yolks, and unsalted butter.
Cook, stirring constantly, until the mixture thickens without allowing it to boil (around 12 minutes).
Remove from heat and stir in vanilla, shredded coconut, and chopped pecans. Allow it to cool to room temperature.
Chocolate Frosting (Optional):
Beat the unsalted butter until creamy. Gradually add cocoa powder and powdered sugar, alternating with milk until fluffy.
Mix in vanilla extract and add more milk if you prefer a different consistency.
Assemble the Cake:
Place one cake layer on a serving plate and spread a generous layer of coconut-pecan filling. Repeat with the second layer.
Top with the third cake layer and frost the sides with chocolate frosting.
Spread any remaining coconut-pecan filling on top and if desired, drizzle with caramel sauce and sprinkle with more pecans.
What to Serve German Chocolate Cake With
Pair this delicious German Chocolate Cake with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat. You could also serve it with a cup of rich coffee, which perfectly complements the chocolate flavor. For a light and refreshing contrast, a simple fruit salad or tropical fruit platter can finish off this dessert beautifully, creating a balanced meal experience.
Top Tips for Perfecting German Chocolate Cake
Make sure your ingredients are at room temperature for the best results—this helps create a smooth batter.
Avoid overmixing your batter; it should be smooth but not overworked, which can lead to a denser cake.
If you’re short on time, consider using store-bought frosting and topping for an easier option.
If you can, let the cake sit overnight after baking to allow the flavors to meld together.
Storing and Reheating Tips
German Chocolate Cake can be stored in the refrigerator for up to one week. To keep it fresh, place it in an airtight container or cover it with plastic wrap. If you have leftovers, you could also freeze slices for a delightful treat at a later date; just wrap each slice tightly in plastic wrap followed by aluminum foil. This way, your cake can last up to three months in the freezer. To reheat, simply let the slices thaw in the refrigerator overnight, or you can gently warm them in the microwave or enjoy them cold.
With all these tips, tricks, and delicious goodness, you are now fully equipped to create your very own German Chocolate Cake. Enjoy baking, and happy indulging!