What is German chocolate cake made of?

German chocolate cake is a layered chocolate cake known for its distinctive coconut pecan frosting. The cake itself is a mild chocolate flavor, usually made with cocoa powder, sugar, flour, buttermilk, and eggs. It’s traditionally topped and filled with a rich frosting made from evaporated milk, egg yolks, sugar, butter, shredded coconut, and pecans. Many recipes also include a smooth chocolate frosting coating the cake layers beneath the coconut pecan topping.

How do you bake a moist German chocolate cake from scratch?

To bake a moist German chocolate cake, start by combining dry ingredients like flour, sugar, cocoa, baking powder, baking soda, and salt. Mix wet ingredients such as eggs, buttermilk, oil, and vanilla separately, then combine with the dry. Add boiling water last to thin the batter. Bake in greased round pans at 375°F for about 30-35 minutes. Use room temperature ingredients and avoid overbaking to keep the cake tender and moist.

What is the best way to make the traditional coconut pecan frosting?

Make the coconut pecan frosting by stirring together sugar, evaporated milk, egg yolks, and butter in a saucepan. Cook over medium heat, stirring constantly until the mixture thickens and reaches a low boil, about 12-15 minutes. Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans. Let it cool to room temperature before spreading on the cake to achieve a creamy, textured frosting.

How should I store or freeze German chocolate cake and its frostings?

You can store homemade German chocolate cake covered at room temperature for 2-3 days or refrigerate it for up to a week. Both the chocolate and coconut pecan frostings keep well in the fridge for 1-3 weeks if stored separately in airtight containers. Cake layers freeze best when wrapped tightly for up to three months. Thaw frozen layers and frostings completely at room temperature before assembling for the best texture and flavor.

Are there any tips for baking German chocolate cake at high altitudes?

When baking German chocolate cake at high altitudes, it helps to add an extra 3 tablespoons of flour to the batter. This adjustment balances moisture and structure, preventing the cake from collapsing. Additionally, you may want to slightly reduce baking powder or increase liquid to keep the texture moist. Monitoring baking time closely is important, as cakes may bake faster in higher altitudes.

German Chocolate Cake Recipe With Classic Coconut Pecan Frosting

Name: German Chocolate Cake
Prep time: 1 h 30 min
Cook time: 35 min
Total time: 2 h 5 min
Cuisine: American
Ingredients: 2 cups sugar (400 g); 1 3/4 cups flour (210 g); 3/4 cup cocoa powder (75 g); 1 1/2 teaspoons baking powder (6 g); 1 1/2 teaspoons baking soda (7.5 g); 1 teaspoon salt (5 g); 2 large eggs; 1 cup buttermilk (240 ml); 1/2 cup vegetable or canola oil (120 ml); 2 teaspoons vanilla extract (10 ml); 1 cup boiling water (240 ml); 1/2 cup brown sugar (100 g); 1/2 cup granulated sugar (100 g); 1/2 cup butter (115 g); 3 large egg yolks; 3/4 cup evaporated milk (180 ml); 1 tablespoon vanilla extract (15 ml); 1 cup chopped pecans (120 g); 1 cup shredded coconut (80 g); 1/2 cup butter (115 g); 2/3 cup cocoa powder (65 g); 3 cups powdered sugar (360 g); 1/3 cup milk (80 ml); 1 teaspoon vanilla extract (5 ml)

Ingredients

Scale

2 cups sugar (400 g)

1 3/4 cups flour (210 g)

3/4 cup cocoa powder (75 g)

1 1/2 teaspoons baking powder (6 g)

1 1/2 teaspoons baking soda (7.5 g)

1 teaspoon salt (5 g)

2 large eggs

1 cup buttermilk (240 ml)

1/2 cup vegetable or canola oil (120 ml)

2 teaspoons vanilla extract (10 ml)

1 cup boiling water (240 ml)

1/2 cup brown sugar (100 g)

1/2 cup granulated sugar (100 g)

1/2 cup butter (115 g)

3 large egg yolks

3/4 cup evaporated milk (180 ml)

1 tablespoon vanilla extract (15 ml)

1 cup chopped pecans (120 g)

1 cup shredded coconut (80 g)

1/2 cup butter (115 g)

2/3 cup cocoa powder (65 g)

3 cups powdered sugar (360 g)

1/3 cup milk (80 ml)

1 teaspoon vanilla extract (5 ml)

Cook Mode Prevent your screen from going dark

Instructions

1-First, start by preheating your oven to 350°F (175°C) and preparing your pans. Grease and line two 9-inch round cake pans with parchment paper for easy release. Bring eggs, buttermilk, and other refrigerated items to room temperature to help everything mix smoothly. If you’re adapting for dietary needs, like using flax eggs for a vegan version, make those adjustments now.

2-Next, focus on the dry ingredients. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined. This step ensures even distribution and a consistent texture in your German chocolate cake. For a denser crumb, you can use a coarser cocoa, but stick to the measurements for the best outcome.

3-Now, move to the wet ingredients. In another bowl, beat the softened butter with the sugar until it’s light and fluffy, which takes about 3-4 minutes. Add the eggs one at a time, followed by the vanilla extract, and mix thoroughly. If making a vegan version, swap in plant-based butter and flax eggs here to keep the batter rich.

4-Combining and Baking: Alternately add the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry to avoid overmixing. Stir in the boiling water last to create a smooth batter. Pour the batter evenly into your prepared pans and bake for 25 30 minutes, or until a toothpick comes out with moist crumbs.

5-While the cakes bake, prepare the coconut-pecan frosting. Toast the shredded coconut and chopped pecans in a skillet until fragrant, then cook the other ingredients in a saucepan until thickened. For the chocolate frosting, melt the butter and mix with cocoa, powdered sugar, milk, and vanilla until smooth and spreadable.

6-Once baked, let the cakes cool completely. Assemble by layering the cakes with the coconut-pecan frosting in between and on top, then spread the chocolate frosting around the sides if desired. Let it rest before serving to enhance the flavors of this German chocolate cake. Check out our butter pecan layer cake for more nutty inspiration.

Notes

🍰 Use boiling water carefully to create a moist cake batter.
🥥 Let the coconut frosting cool before spreading to avoid melting the coconut and pecans.
🍫 Cream the chocolate frosting well for smooth and spreadable consistency.

Author: Brandi Oshea
Prep Time: 30 minutes
Cooling time: 1 hour
Cook Time: 35 minutes
Category: Dessert
Method: Baking and frosting
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice