Authentic German Chocolate Cake Recipe with Homemade Coconut Pecan Frosting
German Chocolate Cake is a timeless dessert that combines rich, moist chocolate layers with a decadent coconut pecan frosting. Despite its name, this cake isn’t originally from Germany—it owes its name to Sam German, the American chocolatier who developed the sweet baking chocolate used in the classic recipe.
This beloved treat is known for its unique frosting, made with toasted pecans, shredded coconut, and a caramel-like blend of butter, sugar, and evaporated milk. The combination of flavors and textures makes it a standout dessert for any occasion.
In this blog post, we’ll guide you through creating an authentic German Chocolate Cake from scratch. Whether you’re baking for a celebration or simply to satisfy a chocolate craving, this recipe will help you achieve a perfect cake every time. Let’s get started!
How can i get a Perfect German Chocolate Cake Every Time
Mastering a German Chocolate Cake is all about the details. These tips and tricks will help ensure your cake turns out moist, flavorful, and bakery-quality every time.
1. Baking Tips for a Moist and Fluffy Cake
- Measure Accurately: Use a kitchen scale to measure ingredients for precise results, especially for flour and sugar.
- Room Temperature Ingredients: Let your eggs, milk, and butter come to room temperature before mixing to ensure a smooth batter.
- Don’t Overmix: Mix the batter just until combined to avoid a dense cake. Overmixing develops gluten, which can lead to toughness.
- Proper Baking Temperature: Always preheat your oven and use an oven thermometer to ensure accurate temperature.
2. Perfecting the Coconut Pecan Frosting
- Toast Your Pecans: Toasting pecans enhances their natural flavor and adds a delightful crunch to the frosting.
- Watch the Heat: Cook the frosting over medium heat while stirring constantly to avoid burning or curdling the mixture.
- Cool Completely: Let the frosting cool to room temperature before spreading it on the cake to prevent it from sliding off.
3. Cake Assembly Tips
- Chill the Layers: Refrigerate the cake layers for 30 minutes before assembling to make them easier to handle and reduce crumbs.
- Even Frosting Application: Use an offset spatula to spread the frosting evenly and avoid overfilling between the layers.
- Stabilize the Cake: Insert wooden skewers or dowels if your layers feel wobbly.
4. Storage and Make-Ahead Tips
- Storing the Cake: Cover the assembled cake with plastic wrap or store it in an airtight container. It will keep at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Freezing the Cake: Wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before assembling.
- Make Frosting Ahead: You can prepare the frosting up to 3 days in advance. Store it in the refrigerator and bring it to room temperature before using.
5. Variations to Try
- Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free flour blend.
- Dairy-Free Adaptation: Use coconut milk in place of evaporated milk and vegan butter for the frosting.
- Extra Chocolatey: Add chocolate chips to the batter or drizzle melted chocolate over the top of the cake.
Authentic German Chocolate Cake Recipe with Homemade Coconut Pecan Frosting
This authentic German Chocolate Cake features moist chocolate layers paired with a rich, homemade coconut pecan frosting. With simple ingredients like cocoa powder, evaporated milk, shredded coconut, and toasted pecans, this classic dessert is perfect for special occasions or indulgent treats.
Equipment
- 2 9-inch round cake pan
Ingredients
Chocolate Cake Ingredients
- 2 cups all-purpose flour 250g
- 1 ¾ cups granulated sugar 350g
- ¾ cup unsweetened cocoa powder 65g
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs at room temperature
- 1 cup whole milk 240ml
- ½ cup vegetable oil 120ml
- 2 teaspoons pure vanilla extract
- 1 cup boiling water 240ml
Coconut Pecan Frosting Ingredients
- 1 cup evaporated milk 240ml
- ¾ cup granulated sugar 150g
- ¾ cup brown sugar 150g
- 3 large egg yolks
- ½ cup unsalted butter 150g, cut into pieces
- 1 teaspoon pure vanilla extract
- 1 ½ cups sweetened shredded coconut 120g
- 1 cup chopped pecans, toasted 120g
Optional Garnish
- toasted coconut flakes or pecans for decorating
Instructions
Step 1
- Preheat the Oven: Set your oven to 350°F (175°C)
- Grease and Flour Pans: Grease two 9-inch round cake pans and dust them lightly with flour or line them with parchment paper
Step 2
Mix the Dry Ingredients
- In a large mixing bowl, whisk together, 2 cups all-purpose flour, 1 ¾ cups granulated sugar, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking powder, 1 ½ teaspoons baking soda, 1 teaspoon salt
- Ensure the ingredients are evenly combined to avoid lumps in the batter
Step 3
Combine the Wet Ingredients
- In another bowl, whisk together 2 large eggs,1 cup whole milk, ½ cup vegetable oil, 2 teaspoons vanilla extract
- Gradually add the wet mixture to the dry ingredients and mix until just combined
Step 4
Add Boiling Water
- Slowly pour 1 cup of boiling water into the batter, stirring continuously. The batter will be thin—this is normal and ensures a moist cake
Step 5
Divide and Bake
- Divide the Batter: Pour the batter evenly into the prepared cake pans
- Bake: Place the pans in the preheated oven and bake for 30-35 minutes
- Check for Doneness: Insert a toothpick into the center of each cake; if it comes out clean, the cakes are done
Step 6
Cool the Cake Layers
- Remove the cakes from the oven and let them cool in the pans for 10 minutes
- Carefully transfer the cakes to a wire rack to cool completely. This step is crucial for ensuring the frosting adheres properly
Step 7
Cook the Frosting Base
- In a medium saucepan, whisk together the evaporated milk, granulated sugar, brown sugar, and egg yolks until smooth
- Add the butter to the mixture
- Place the saucepan over medium heat, stirring constantly with a wooden spoon or silicone spatula. Cook until the mixture thickens and coats the back of the spoon, about 10-12 minutes
Step 8
Add Coconut and Pecans
- Once the frosting base is thickened, remove it from the heat
- Add the vanilla extract, shredded coconut, and toasted pecans. Mix until evenly combined
Step 9
Cool the Frosting
- Transfer the frosting to a bowl and let it cool to room temperature. As it cools, it will thicken further, making it easier to spread on the cake.
Notes
Tips for Ingredient Preparation
- Use room-temperature eggs and milk to ensure even mixing.
- Toast the pecans lightly in a dry skillet or oven for added flavor.
- Boil the water just before adding it to the batter for a smoother mix.
- Keep an eye on the mixture to prevent it from burning or curdling.
- Toasting the pecans enhances their flavor and adds a delightful crunch to the frosting.
- If making ahead, store the frosting in an airtight container in the refrigerator for up to 3 days. Bring it to room temperature before using.
Assembling Your German Chocolate Cake
Now that your chocolate cake layers are baked and your homemade coconut pecan frosting is ready, it’s time to assemble the cake. Follow these steps for a stunning and delicious result!
1. Prepare the Cake Layers
- Trim the Layers (Optional): Use a serrated knife to level the tops of the cake layers if they are uneven. This ensures a stable and even cake.
- Chill the Layers: For easier handling, wrap the cake layers in plastic wrap and chill them in the refrigerator for 30 minutes.
2. Add the Frosting Between Layers
- Place the First Layer: Position one cake layer on a serving plate or cake stand.
- Spread the Frosting: Scoop about 1 cup of the coconut pecan frosting onto the cake layer. Spread it evenly to the edges using an offset spatula.
3. Stack and Frost the Cake
- Add the Second Layer: Gently place the second cake layer on top of the frosted layer.
- Top with Frosting: Spread another generous layer of coconut pecan frosting on the top of the second cake layer.
4. Decorate the Cake
- Garnish the Top: Sprinkle additional toasted coconut flakes and chopped pecans over the top for an elegant finish.
- Leave the Sides Bare (Optional): Traditional German Chocolate Cakes often have unfrosted sides, but you can spread any remaining frosting around the sides if desired.
5. Serve and Enjoy
- Slice and Serve: Use a sharp knife to cut clean slices. Serve with a glass of milk, coffee, or tea for the ultimate dessert experience.
- Storage: Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bring to room temperature before serving.
Pro Tips for Assembly
- Avoid Overfilling: Don’t use too much frosting between layers to prevent it from spilling over the edges.
- Stabilize the Layers: If the cake feels unstable, insert a few wooden dowels or skewers through the layers for added support.
- Use a Turntable: A cake turntable makes frosting and decorating much easier and gives a professional finish.
Check this lovely blog for the full step-by-step video : https://sugargeekshow.com/recipe/german-chocolate-cake
With its rich chocolate layers and indulgent coconut pecan frosting, this German Chocolate Cake is sure to impress at any gathering. Whether you’re celebrating a special occasion or simply craving a delicious homemade dessert, this recipe delivers a perfect combination of flavors and textures. By following the step-by-step guide and using the helpful tips provided, you can create a cake that’s not only beautiful but also bursting with flavor. Don’t forget to share your results and enjoy every bite of this classic treat! Happy baking!