Classic German Chocolate Cake Recipe
Introduction
Classic German Chocolate Cake is a rich and moist chocolate cake layered with a creamy coconut frosting. This beloved dessert is perfect for celebrations or simply satisfying a chocolate craving.
Ingredients
- Chocolate cake batter (enough for two 9-inch layers)
- Coconut frosting (classic coconut-pecan style)
Instructions
- Step 1: Prepare the chocolate cake batter according to your favorite recipe or box mix instructions and divide it evenly between two greased 9-inch cake pans.
- Step 2: Bake the cakes in a preheated oven at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely on wire racks.
- Step 3: Once cooled, spread a generous layer of coconut frosting on top of one cake layer.
- Step 4: Place the second cake layer on top and spread frosting over the top and sides of the entire cake.
- Step 5: Allow the cake to set for at least 30 minutes before slicing to help the frosting firm up slightly.
Tips & Variations
- For extra texture, stir toasted pecans into the coconut frosting.
- You can substitute homemade chocolate cake batter with a high-quality boxed mix for convenience.
- Try adding a layer of chocolate ganache between the cake layers for deeper chocolate flavor.
Storage
Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. Before serving, let refrigerated cake come to room temperature to soften the frosting. If frozen, freeze the cake tightly wrapped for up to 2 months and thaw overnight in the fridge.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the cake batter or frosting ahead of time?
Yes, you can prepare the cake batter and frosting a day in advance. Keep the batter covered in the refrigerator and bring it to room temperature before baking. Store frosting in an airtight container refrigerated until ready to use.
What makes this cake “German” chocolate?
The name comes from German’s Sweet Chocolate, a brand of mild baking chocolate created by an American named Samuel German. This chocolate is traditionally used in the cake, giving it a unique flavor.
PrintClassic German Chocolate Cake Recipe
Classic German Chocolate Cake is a rich, moist chocolate layer cake filled and topped with a decadent coconut-pecan frosting. This beloved dessert features a tender chocolate crumb paired with a sweet, gooey coconut frosting, making it perfect for celebrations or any special occasion.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: German-American
Ingredients
Chocolate Cake Batter
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk, room temperature
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot water or hot brewed coffee
Coconut-Pecan Frosting
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks, beaten
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 1/3 cups shredded sweetened coconut
- 1 cup chopped pecans
Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C). In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. In another bowl, combine the buttermilk, vegetable oil, eggs, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until smooth. Slowly stir in the hot water or coffee to thin the batter.
- Bake the Cake Layers: Grease and flour three 9-inch round cake pans. Divide the batter evenly among the pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Make the Coconut-Pecan Frosting: In a medium saucepan, combine evaporated milk, sugar, egg yolks, butter, and vanilla. Cook over medium heat, stirring constantly, until the mixture thickens and turns golden brown, about 12 minutes. Remove from heat and stir in the shredded coconut and chopped pecans. Let cool to room temperature before use.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a generous amount of the coconut-pecan frosting over the layer. Repeat with the second layer, then top with the third cake layer. Use the remaining frosting to cover the top and sides of the cake. Allow the frosting to set for about 30 minutes before serving.
- Serve and Enjoy: Slice the cake and serve as a delightful dessert for any occasion. Store leftovers covered at room temperature for up to 2 days or refrigerate for longer freshness.
Notes
- Use hot brewed coffee instead of water to enhance the chocolate flavor.
- Make sure the cake layers are completely cool before frosting to prevent melting.
- Store the cake at room temperature if consumed within 2 days, otherwise refrigerate.
- Chopping pecans fresh adds better texture and flavor compared to pre-chopped nuts.
- For a dairy-free version, substitute evaporated milk and butter with plant-based alternatives.
Keywords: German Chocolate Cake, Coconut Pecan Frosting, Chocolate Layer Cake, Classic Cake Recipe, Moist Chocolate Cake, Traditional German Cake
