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This German Chocolate Cake is the showstopper I make when I want rich chocolate and a nostalgic coconut-pecan topping all in one epic dessert. Deeply chocolatey and ultra-moist from buttermilk and oil with a luscious, buttery frosting packed with coconut and crunchy pecans this cake tastes like a special occasion every time. I have made it for birthdays and just-because weekends and watched everyone ask for seconds.
I first baked this when my husband requested a “real” German chocolate cake for his birthday and it quickly became the most requested cake in my family. Every layer is pure comfort.
Ingredients
- All-purpose flour: gives the cake its soft structure look for unbleached for best texture
- Cocoa powder: brings deep chocolate flavor use Dutch-process for even richer taste if available
- Granulated sugar: provides the perfect sweetness make sure it is fresh so it blends smoothly
- Baking soda and baking powder: ensure tall light layers check dates for freshness so cake rises well
- Salt: balances the sweetness and intensifies chocolate flavor use fine sea salt for even distribution
- Buttermilk: creates ultra-tender crumb and tanginess fresh buttermilk is best or make your own with milk and a splash of vinegar
- Vegetable oil: helps cake stay moist even after chilling use a fresh neutral oil
- Eggs: bind everything together and give richness use large eggs at room temperature
- Vanilla extract: gives warmth and aroma real vanilla makes a difference here
- Hot coffee: blooms the cocoa for intense chocolate flavor you will not taste coffee just extra chocolate and freshly brewed is key
For the topping
- Evaporated milk: gives creaminess make sure to use the full fat version for richness
- Vanilla extract: enhances all the flavors pure vanilla is best
- Granulated sugar: sweetens the frosting regular granulated is perfect here
- Egg yolks: make the frosting thick and luxurious separate eggs carefully so no whites get in
- Unsalted butter: adds a buttery flavor and glossy finish choose high-quality butter for best results
- Sweetened coconut: brings chewy texture use shredded or flaked for classic style
- Pecans: add nutty crunch to the frosting buy fresh whole pecans and chop coarsely for best texture
Step-by-Step Instructions
- Prep the Cake Pans:
- Line three eight-inch round cake pans with parchment circles and coat the surfaces with cooking spray so the cakes release perfectly.
- Mix Dry Ingredients:
- Combine flour sugar cocoa powder baking soda baking powder and salt in your mixer bowl and mix on low until evenly blended. This helps avoid clumps.
- Mix Wet Ingredients:
- Whisk buttermilk oil eggs and vanilla in a medium bowl until completely smooth which ensures even mixing later.
- Combine and Add Coffee:
- Pour the wet mixture into the dry ingredients and mix on low until combined then slowly stream in hot coffee and blend until the batter is fully smooth scraping the bowl as needed.
- Bake the Cakes:
- Divide batter evenly among your prepared pans then bake at 350 degrees for about 35 to 40 minutes. The cakes are ready when a toothpick inserted comes out clean. Let cakes cool in pans before turning out to finish cooling.
- Make the Coconut-Pecan Topping:
- In a heavy saucepan whisk together butter evaporated milk vanilla sugar and egg yolks. Cook on medium heat stirring non-stop until thick and bubbling. Stir in coconut and pecans then cool to room temperature so it thickens enough to frost.
- Assemble the Cake:
- Once the cakes are completely cool slice off any domed tops for even layers. Place one cake on a plate and spread with a third of the topping. Repeat with the next two layers finishing with the remaining frosting. Refrigerate one hour for easier slicing.
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My personal favorite is the coconut-pecan frosting I could eat it by the spoonful. My grandmother always made extra to serve on the side and that tradition brings back sweet memories every time.
Storage tips
Store the assembled cake covered in the fridge for up to four days. Serve at room temperature for best texture. For longer storage freeze unfrosted layers tightly wrapped in plastic for up to two months. Thaw overnight in the fridge then frost as usual.
Ingredient substitutions
If you do not have buttermilk you can use a mixture of one tablespoon vinegar plus enough milk to make one cup. Hot water works if coffee is not an option but coffee will give the richest chocolate flavor. Walnuts can stand in for pecans if you prefer or just add extra coconut for a nut free version.
Serving suggestions
Dress up each slice with extra toasted coconut or a handful of fresh berries on top. For birthdays try adding chocolate shavings or a drizzle of caramel. My family loves it with a scoop of vanilla bean ice cream.
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Cultural history
Despite its name German Chocolate Cake is actually an American classic created after Samuel German devised a dark-baking chocolate for Baker’s Chocolate Company in the 1850s. The iconic coconut-pecan frosting became the signature element in the mid-20th century and now this cake is a Southern favorite.
Frequently Asked Questions
- → What gives German chocolate its distinct flavor?
The combination of cocoa, hot coffee, and buttermilk intensifies the chocolate flavor, while the iconic coconut-pecan topping adds sweetness and crunch.
- → Why use hot coffee in the batter?
Hot coffee 'blooms' the cocoa powder, deepening the chocolate taste without adding a coffee flavor.
- → Can I make this cake ahead of time?
Yes, the layers can be baked in advance and frozen without frosting. Assembled cake also keeps well refrigerated for a day or two.
- → How do I ensure the frosting is thick enough?
Cook the frosting until it thickens as it boils. If it’s still runny, simmer it for a couple more minutes and it will set as it cools.
- → Do I need three cake pans?
Three 8-inch pans make bakery-style layers, but you can use two 9-inch pans with adjusted bake time for a taller cake.
- → How should the cake be stored?
Keep it covered in the refrigerator. Bring to room temperature before serving for best texture and flavor.