Homemade German Chocolate Cake

Why Make This Recipe

German Chocolate Cake is a beloved dessert that combines rich chocolate flavors with a sweet, gooey coconut and pecan frosting. It’s perfect for celebrations, birthdays, or just to satisfy a chocolate craving. This cake stands out because of its unique frosting, making it a delightful treat that everyone will love. Plus, making it from scratch is easier than you might think!

How to Make Homemade German Chocolate Cake

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter, softened
• 2 cups white sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 1/2 cups packed light brown sugar
• 1 cup evaporated milk
• 1/2 cup butter
• 3 egg yolks
• 1 teaspoon vanilla extract
• 2 cups shredded coconut
• 1 1/2 cups chopped pecans

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, mix together the flour, baking soda, and salt. Set aside.
3. In a large bowl, cream the softened butter and white sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Gradually add the flour mixture to the butter mixture, alternating with the buttermilk. Start and end with the flour. Mix until just combined.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them onto wire racks to cool completely.
8. For the frosting, combine brown sugar, evaporated milk, butter, and egg yolks in a saucepan over medium heat. Stir constantly until it thickens and begins to bubble.
9. Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let cool before spreading on the cooled cakes.
10. Layer the cakes with frosting and finish with more frosting on top.

How to Serve Homemade German Chocolate Cake

Serve the cake at room temperature. You can slice it into squares or wedges. It pairs well with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.

How to Store Homemade German Chocolate Cake

Store the cake in an airtight container in the refrigerator. It will stay fresh for about 5-7 days. You can also freeze the cake for up to 3 months. Just make sure to wrap it well in plastic wrap.

Tips to Make Homemade German Chocolate Cake

• Make sure all your ingredients are at room temperature before you start. This helps the batter mix better.
• Don’t overmix the batter; mix just until combined to keep the cake light and fluffy.
• Allow the cake to cool completely before frosting to prevent the frosting from melting.

Variation

Try adding different nuts, like almonds or walnuts, to the frosting for a twist. You can also use dark chocolate instead of milk chocolate for a richer flavor.

FAQs

1. Can I use a different type of flour?
Yes, you can use cake flour for a lighter texture, but you may need to adjust the measurements.

2. What can I use instead of buttermilk?
You can make a quick substitute by mixing milk with a tablespoon of vinegar or lemon juice and letting it sit for a few minutes.

3. Is it okay to make the cake a day in advance?
Yes, making the cake a day early is perfectly fine. Just store it properly in the refrigerator and frost before serving.

German Chocolate Cake

A beloved dessert that combines rich chocolate flavors with a sweet coconut and pecan frosting, perfect for any celebration.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 12 pieces

Course: Birthday, Dessert

Cuisine: German

Calories: 400

Ingredients Method Notes

Ingredients

  

Cake Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter, softened
• 2 cups white sugar
• 4 units eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk

Frosting Ingredients

• 1 1/2 cups packed light brown sugar
• 1 cup evaporated milk
• 1/2 cup butter
• 3 units egg yolks
• 1 teaspoon vanilla extract
• 2 cups shredded coconut
• 1 1/2 cups chopped pecans

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, mix together the flour, baking soda, and salt. Set aside.
3. In a large bowl, cream the softened butter and white sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Gradually add the flour mixture to the butter mixture, alternating with the buttermilk. Start and end with the flour. Mix until just combined.
6. Divide the batter evenly between the prepared pans and smooth the tops.

Baking

1. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
2. Let the cakes cool in the pans for 10 minutes, then turn them onto wire racks to cool completely.

Frosting Preparation

1. For the frosting, combine brown sugar, evaporated milk, butter, and egg yolks in a saucepan over medium heat.
2. Stir constantly until it thickens and begins to bubble.
3. Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let cool before spreading on the cooled cakes.

Assembly

1. Layer the cakes with frosting and finish with more frosting on top.

Notes

Make sure all your ingredients are at room temperature before you start. Don’t overmix the batter; mix just until combined to keep the cake light and fluffy. Allow the cake to cool completely before frosting to prevent the frosting from melting. Store in an airtight container in the refrigerator for 5-7 days or freeze for up to 3 months.