Key Ingredients for The Best German Chocolate Cake
For the Chocolate Cake Layers:
- 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
- 2 large eggs
- 1 cup buttermilk, at room temperature
- 1/2 cup vegetable oil (or other neutral-flavored oil)
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Coconut Pecan Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed light brown sugar
- 6 large egg yolks
- 1/2 cup evaporated milk
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded sweetened coconut
- 1 cup chopped pecans
How to Make The Best German Chocolate Cake
This recipe for the Best German Chocolate Cake is surprisingly straightforward, yielding incredibly moist and rich chocolate cake layers complemented by a lusciously sweet and nutty coconut pecan frosting. It’s an approachable recipe that delivers a sophisticated dessert, perfect for any baker wanting to impress. Expect to spend about 30 minutes on prep and 60 minutes baking, plus cooling and frosting time.
Step-by-Step Instructions
1. Preheat the Oven and Prepare the Pans:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper for extra insurance against sticking, which is a great tip for ensuring perfect layers of your Best German Chocolate Cake.
2. Combine Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure there are no lumps, especially in the cocoa powder.
3. Combine Wet Ingredients (Except Boiling Water):
In a separate medium bowl, lightly beat the two large eggs. Add the buttermilk, vegetable oil, and vanilla extract to the eggs and whisk until well combined.
4. Combine Wet and Dry Ingredients:
Pour the wet ingredients into the bowl with the dry ingredients. Mix on low speed with an electric mixer (or by hand with a whisk) until just combined. Be careful not to overmix the batter at this stage.
5. Add Boiling Water:
Carefully pour the boiling water into the batter. Mix on low speed until the batter is smooth and thin. This step is crucial for the cake’s signature moistness and rich chocolate flavor. The batter will be quite liquidy, which is perfectly normal for this Best German Chocolate Cake recipe.
6. Divide and Bake:
Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean.
7. Cool the Cakes:
Let the cakes cool in the pans for about 10-15 minutes before inverting them onto a wire rack to cool completely. It’s essential that the cakes are fully cooled before frosting.
8. Prepare the Coconut Pecan Frosting:
While the cakes are cooling, prepare the frosting. In a medium saucepan, combine the softened butter and packed light brown sugar. Cook over medium heat, stirring constantly, until the sugar is dissolved and the mixture is smooth.
9. Add Egg Yolks and Evaporated Milk:
In a small bowl, whisk together the egg yolks and evaporated milk. Gradually whisk this mixture into the butter and sugar mixture in the saucepan. Continue to cook over low to medium heat, stirring constantly, until the frosting thickens slightly, about 5-8 minutes. Do not boil.
10. Add Vanilla, Coconut, and Pecans:
Remove the saucepan from the heat. Stir in the vanilla extract, shredded sweetened coconut, and chopped pecans.
11. Assemble the Cake:
Once the cake layers are completely cool, place one cake layer on your serving plate. Spread a generous amount of the coconut pecan frosting over the top. Carefully place the second cake layer on top of the frosting.
12. Frost the Cake:
Spread the remaining coconut pecan frosting over the top and sides of the cake. Ensure an even, beautiful coating that highlights the textures of the coconut and pecans, making it truly the Best German Chocolate Cake.
Why You’ll Love This Best German Chocolate Cake
You’ll absolutely adore this Best German Chocolate Cake for its incredibly moist, tender chocolate cake layers that melt in your mouth, perfectly balanced by the sweet, nutty, and delightfully gooey coconut pecan frosting. This isn’t just another chocolate cake; it’s a symphony of textures and flavors that’s far more satisfying than a store-bought version, with the homemade touch adding an unparalleled depth of deliciousness. Plus, the economics of crafting this masterpiece from scratch mean you get premium taste and quality without the premium price tag, making it a wonderfully cost-effective way to indulge.
Imagine the aroma filling your kitchen as you bake, a promise of the decadent experience to come. The unique harmony of rich chocolate and the toasty sweetness of the coconut and pecans is truly a flavor marriage made in dessert heaven, instantly elevating any occasion. Unlike a simple chocolate layer cake, this German Chocolate Cake offers a complex, deeply satisfying profile that’s sure to become a family favorite. Ready to create this showstopper? Dive into the recipe and experience the joy of baking the Best German Chocolate Cake yourself!
Storing and Reheating Tips
- Room Temperature Storage: This Best German Chocolate Cake is best stored at room temperature for the first day or two, especially if it’s not too warm where you are, as the frosting can become brittle when too cold. Cover the cake loosely with plastic wrap or place it in an airtight cake keeper. It will stay fresh for up to 2 days.
- Refrigeration: For longer storage, or in warmer climates, refrigerate the cake. Wrap it well in plastic wrap and then in aluminum foil or place it in an airtight container. It can be refrigerated for up to 4-5 days.
- Reheating: To enjoy the best flavor and texture after refrigeration, allow the cake to sit at room temperature for at least 30-60 minutes before serving. This helps the frosting soften and the cake regain its moistness.
- Freezing: While German Chocolate Cake is excellent fresh, you can freeze unfrosted cake layers or frosted cake. Wrap unfrosted layers tightly in plastic wrap, then in foil. For a frosted cake, chill it until the frosting is firm, then wrap tightly in plastic wrap, followed by a layer of foil or place in a freezer-safe container. Freeze for up to 2-3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
Final Thoughts
The Best German Chocolate Cake is a true testament to the power of simple, high-quality ingredients coming together to create something truly unforgettable. We encourage you to bake this delicious cake and experience its moist layers and decadent frosting for yourself – it’s a rewarding bake that’s sure to bring smiles all around!
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The Best German Chocolate Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper for extra insurance against sticking, which is a great tip for ensuring perfect layers of your Best German Chocolate Cake.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure there are no lumps, especially in the cocoa powder.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
- In a separate medium bowl, lightly beat the two large eggs. Add the buttermilk, vegetable oil, and vanilla extract to the eggs and whisk until well combined.2 large eggs, 1 cup buttermilk, 1/2 cup vegetable oil, 2 teaspoons vanilla extract
- Pour the wet ingredients into the bowl with the dry ingredients. Mix on low speed with an electric mixer (or by hand with a whisk) until just combined. Be careful not to overmix the batter at this stage.
- Carefully pour the boiling water into the batter. Mix on low speed until the batter is smooth and thin. This step is crucial for the cake’s signature moistness and rich chocolate flavor. The batter will be quite liquidy, which is perfectly normal for this Best German Chocolate Cake recipe.1 cup boiling water
- Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean.
- Let the cakes cool in the pans for about 10-15 minutes before inverting them onto a wire rack to cool completely. It’s essential that the cakes are fully cooled before frosting.
- While the cakes are cooling, prepare the frosting. In a medium saucepan, combine the softened butter and packed light brown sugar. Cook over medium heat, stirring constantly, until the sugar is dissolved and the mixture is smooth.1 cup unsalted butter, 1 cup packed light brown sugar
- In a small bowl, whisk together the egg yolks and evaporated milk. Gradually whisk this mixture into the butter and sugar mixture in the saucepan. Continue to cook over low to medium heat, stirring constantly, until the frosting thickens slightly, about 5-8 minutes. Do not boil.6 large egg yolks, 1/2 cup evaporated milk
- Remove the saucepan from the heat. Stir in the vanilla extract, shredded sweetened coconut, and chopped pecans.1 teaspoon vanilla extract, 1 1/2 cups shredded sweetened coconut, 1 cup chopped pecans
- Once the cake layers are completely cool, place one cake layer on your serving plate. Spread a generous amount of the coconut pecan frosting over the top. Carefully place the second cake layer on top of the frosting.
- Spread the remaining coconut pecan frosting over the top and sides of the cake. Ensure an even, beautiful coating that highlights the textures of the coconut and pecans, making it truly the Best German Chocolate Cake.