This German Chocolate Cake is a decadent family favorite cake recipe, perfect for any celebration or simply to enjoy a rich, classic dessert. You’ll love creating this impressive cake that will surely become a staple in your kitchen.
Key Ingredients & Substitutions:
- Unsweetened Cocoa Powder: Essential for the deep chocolate flavor. You can use Dutch-processed cocoa for a darker cake.
- Buttermilk: Adds moisture and tenderness. You can make your own by adding 1 tablespoon of white vinegar or lemon juice to regular milk and letting it sit for 5 minutes.
- Flaked Coconut: Don’t use shredded sweetened coconut; flaked gives the best texture and flavor.
- Pecans: Toasted pecans add a crucial crunch. Walnuts are a good substitute.
Ingredients:
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, separated
- 4 ounces unsweetened chocolate, melted and cooled
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
For the Coconut-Pecan Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 4 large egg yolks, lightly beaten
- ½ cup (1 stick) unsalted butter, cut into pieces
- 1 teaspoon vanilla extract
- 2 cups flaked coconut
- 1 ½ cups chopped pecans
How Much Time Will You Need?
- Total Time: 2 hours 30 minutes
- Prep Time: 45 minutes
- Cook Time: 45-50 minutes
- Servings: 12
- Tools Needed: Three 9-inch round cake pans, mixing bowls, whisk, electric mixer, saucepan
Step-by-Step Instructions:
1. Prepare Your Pans and Oven
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, ensuring all surfaces are covered. This prevents your delicious family favorite cake recipe from sticking.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this aside for later. This ensures your dry ingredients are evenly distributed.
3. Cream Butter and Sugar
In a large bowl with an electric mixer, beat the softened butter and granulated sugar until the mixture is light and fluffy. This creates a good base for your cake batter.
4. Add Egg Yolks and Chocolate
Beat in the egg yolks one at a time, ensuring each is fully incorporated. Then, mix in the cooled melted chocolate until just combined. Don’t overmix.
5. Alternate Wet and Dry Ingredients
Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, beginning and ending with flour. Mix until just combined after each addition. Stir in the vanilla extract.
6. Fold in Egg Whites
In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold these beaten egg whites into the cake batter. This lightens the cake texture.
7. Bake the Cake Layers
Divide the batter evenly among the three prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the layers cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
8. Make the Coconut-Pecan Frosting
In a medium saucepan, combine the evaporated milk, granulated sugar, and lightly beaten egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens, about 10-12 minutes. Remove from heat.
9. Finish the Frosting
Stir in the butter pieces and vanilla extract until the butter has melted and is fully incorporated. Add the flaked coconut and chopped pecans, mixing well. Let the frosting cool to room temperature before spreading.
10. Assemble Your German Chocolate Cake
Place one cooled cake layer on your serving plate. Spread a generous amount of coconut-pecan frosting over the top. Repeat with the second and third cake layers. You can spread the remaining frosting on the sides, or leave them unfrosted for a rustic look.
Variation Ideas:
- Chocolate Ganache Drizzle: Drizzle with a simple chocolate ganache for extra richness.
- Mini Cakes: Bake in smaller pans for individual German Chocolate family favorite cake recipes.
- Cupcakes: Turn this recipe into delicious German Chocolate cupcakes, adjusting baking time accordingly.
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 (FAQ):
Can I make this cake ahead of time?
Yes, you can bake the cake layers up to 2 days in advance and store them wrapped at room temperature. The frosting can also be made a day ahead and stored in the refrigerator.
What kind of unsweetened chocolate should I use?
Use good quality baking chocolate that is specifically labeled “unsweetened” or “100% cacao.”
Why did my cake layers sink in the middle?
This can happen if the oven door was opened too early, if the cake was underbaked, or if the leavening agent (baking soda) wasn’t fresh.
Can I freeze German Chocolate Cake?
Yes, you can freeze individual slices or whole unfrosted layers for up to 2-3 months. Wrap tightly in plastic wrap and then foil.
What’s the difference between Dutch-processed and regular cocoa powder?
Dutch-processed cocoa is treated with an alkali to reduce its acidity, resulting in a darker color and milder chocolate flavor. Regular cocoa is more acidic and has a sharper chocolate taste. Either works well in this family favorite cake recipe.
My frosting is too thin, what happened?
The frosting needs to be cooked long enough to thicken. Ensure you’re stirring constantly and cooking until it coats the back of a spoon thickly.