Introduction
German Chocolate Cake is a rich and decadent dessert that has captured the hearts of cake lovers around the world. Despite its name, it’s not from Germany; it’s an American creation named after Samuel German, a chocolatier who developed a type of sweet baking chocolate in 1852. This cake became popular in the mid-20th century and remains a favorite for its moist chocolate layers and signature coconut-pecan frosting. Whether for birthdays, holidays, or simply indulging in a sweet treat, this cake is a guaranteed showstopper.
Ingredients
For the Cake:
2 cups (240g) all-purpose flour
1 ¾ cups (350g) granulated sugar
¾ cup (75g) unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 large eggs
1 cup (240ml) buttermilk
½ cup (120ml) vegetable oil
2 tsp vanilla extract
1 cup (240ml) hot water or brewed coffee
For the Coconut-Pecan Frosting:
1 cup (200g) granulated sugar
1 cup (240ml) evaporated milk
3 large egg yolks
½ cup (115g) unsalted butter, softened
1 tsp vanilla extract
1 ½ cups (130g) shredded sweetened coconut
1 cup (120g) chopped pecans
Optional for Decoration:
Melted chocolate or chocolate ganache
Extra pecans or coconut flakes
Instructions
Step 1: Preparing the Cake
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or line them with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add eggs, buttermilk, vegetable oil, and vanilla extract. Mix until combined.
- Gradually stir in hot water or coffee until the batter is smooth. The batter will be thin—this is normal.
- Divide the batter evenly among the prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Step 2: Making the Coconut-Pecan Frosting
- In a medium saucepan, combine sugar, evaporated milk, egg yolks, and butter. Cook over medium heat, stirring constantly, until the mixture thickens (about 10–12 minutes).
- Remove from heat and stir in vanilla extract, coconut, and pecans. Let the frosting cool to room temperature.
Step 3: Assembling the Cake
- Place one cake layer on a serving plate. Spread a generous amount of coconut-pecan frosting over the top.
- Repeat with the second and third layers, spreading frosting between each. Finish by spreading the frosting on the top layer.
- If desired, drizzle melted chocolate over the top or decorate with extra pecans and coconut.
Methods and Tips
Buttermilk Substitute: If you don’t have buttermilk, mix 1 tablespoon of vinegar or lemon juice with 1 cup of milk. Let it sit for 5 minutes before using.
Coffee Boost: Using coffee in the batter enhances the chocolate flavor. For a caffeine-free option, use hot water instead.
Make Ahead: The cake layers can be baked a day ahead and stored tightly wrapped in plastic wrap. The frosting can also be made in advance and refrigerated.
History and Formation
The German Chocolate Cake was first made famous in 1957 when a homemaker’s recipe appeared in a Texas newspaper. The cake was named after Baker’s German Sweet Chocolate, a product of the Baker’s Chocolate Company. The company, originally founded in 1780, introduced Samuel German’s sweet chocolate in the 19th century.
The unique combination of moist chocolate cake and creamy coconut-pecan frosting set it apart from other chocolate cakes, giving it a legacy of indulgence and celebration.
Why Cake Lovers Adore It
German Chocolate Cake is beloved for its perfect balance of flavors and textures. The rich, moist chocolate cake contrasts beautifully with the nutty, caramel-like frosting. It’s not overly sweet, making it ideal for those who prefer a dessert with depth and complexity.
Conclusion
Making a Homemade German Chocolate Cake is a rewarding experience that combines history, flavor, and artistry. This cake brings joy to any occasion and creates lasting memories with each bite. Whether you’re a seasoned baker or a dessert enthusiast, this recipe is a must-try for anyone who loves chocolate, coconut, and pecans.
Enjoy this timeless classic with friends and family—and maybe a scoop of vanilla ice cream!