Ready for a classic homemade cake recipe that’s easier than you think? German Chocolate Cake brings together moist chocolate layers with a rich coconut-pecan frosting, creating a truly special dessert. You’ll love making this impressive cake from scratch.
Key Ingredients & Substitutions:
- Unsweetened Cocoa Powder: Essential for the chocolate cake flavor.
- Buttermilk: Adds moisture and tenderness; you can make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to regular milk and letting it sit for 5 minutes.
- Sweetened Flaked Coconut: Crucial for the signature frosting.
- Pecans: Provides crunch in the frosting; walnuts can be a substitute if needed.
- Evaporated Milk: Creates the creamy, cooked frosting.
Ingredients:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup hot water
For the Coconut-Pecan Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- ½ cup unsalted butter
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1 ½ cups sweetened flaked coconut
- 1 cup chopped pecans
How Much Time Will You Need?
- Total Time: 2 hours
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes (includes baking and frosting chill time)
- Servings: 12
- Tools: Two 8-inch round cake pans, mixing bowls, saucepan.
Step-by-Step Instructions:
1. Prepare Your Cake Pans and Oven
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. This prevents sticking and ensures your homemade cake layers release easily.
2. Combine Dry Cake Ingredients
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Make sure everything is well combined, removing any lumps.
3. Mix Wet Cake Ingredients
In a separate bowl, cream together the softened butter and buttermilk. Beat in the eggs one at a time, then add the vanilla extract.
4. Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Slowly stir in the hot water until the batter is smooth. This helps activate the cocoa.
5. Bake the Cake Layers
Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
6. Begin the Coconut-Pecan Frosting
In a medium saucepan, combine the evaporated milk, sugar, butter, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens to a pudding-like consistency. This usually takes about 10-12 minutes.
7. Finish the Frosting
Remove the saucepan from the heat. Stir in the vanilla extract, sweetened flaked coconut, and chopped pecans. Let the frosting cool completely, it will thicken further as it cools.
8. Assemble Your German Chocolate Cake
Once both the cake layers and frosting are completely cool, place one cake layer on a serving plate. Spread half of the coconut-pecan frosting over it. Place the second cake layer on top and spread the remaining frosting evenly.
Variation Ideas:
- Cupcakes: Bake the batter in cupcake liners for 18-22 minutes for individual treats.
- Chocolate Ganache Drizzle: Drizzle a simple chocolate ganache over the finished cake for extra decadence.
- Layer Fillings: Add a thin layer of chocolate buttercream between the cake layers before applying the coconut-pecan frosting.
Storage Instructions:
Store your German Chocolate Cake covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If refrigerated, let it come to room temperature for about 30 minutes before serving for the best flavor and texture.
Frequently Asked Questions:
Q: Can I use regular milk instead of buttermilk?
A: Yes, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to regular milk and letting it sit for 5 minutes.
Q: Why did my frosting turn out too thin?
A: Ensure you cooked the frosting mixture long enough, stirring constantly, until it visibly thickens to a pudding-like consistency. It will also thicken more as it cools.
Q: Can I freeze the cake layers?
A: Absolutely! Wrap cooled cake layers tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw at room temperature before frosting.
Q: Is German Chocolate Cake actually from Germany?
A: No, it originated in the US. It’s named after an American baker, Samuel German, who developed a type of dark baking chocolate for Baker’s Chocolate Company.
Q: How do I know when the cake is done baking?
A: Insert a wooden skewer or toothpick into the center of the cake; if it comes out clean with no wet batter, your homemade cake is ready.
Q: Can I make the frosting ahead of time?
A: Yes, you can make the frosting a day in advance. Store it covered in the refrigerator and let it come to room temperature, stirring well, before using.