The Ultimate Guide to Making an Authentic German Chocolate Cake from Scratch, A Rich, Decadent Delight
German Chocolate Cake is a decadent, layered cake known for its moist, chocolaty flavour paired with a rich coconut-pecan filling. Despite its name, this cake isn’t German in origin—it’s named after Samuel German, who developed a type of dark-baking chocolate. This recipe is perfect for holidays, birthdays, or any special occasion where you want to impress with a classic dessert. In this guide, we’ll take you step by step through how to make this cake from scratch, ensuring every bite is a perfect balance of chocolate and coconut goodness.
German Chocolate Cake is the ideal dessert for any festive occasion. It’s perfect for birthdays, family gatherings, holiday celebrations, or even a decadent treat for a weekend dinner party. The richness of the cake and the luxurious coconut-pecan frosting make it feel indulgent and special, making it a standout at Christmas or Thanksgiving.
How to Make German Chocolate Cake From Scratch
To make this cake, you’ll need to prepare three components: the chocolate cake, the coconut-pecan filling, and the chocolate frosting. Let’s break it down into manageable steps.
Ingredients:
For the Cake:
- 1 cup water
- 4 oz (115 g) semi-sweet baking chocolate (chopped)
- 2 cups (250 g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup (230 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 4 large eggs, separated
- 1 tsp vanilla extract
- 1 cup (240 ml) buttermilk
For the Coconut-Pecan Filling:
- 1 cup (240 ml) evaporated milk
- 1 cup (200 g) granulated sugar
- 3 large egg yolks, beaten
- ½ cup (115 g) unsalted butter
- 1 tsp vanilla extract
- 1 ½ cups (120 g) sweetened shredded coconut
- 1 cup (120 g) chopped pecans
For the Chocolate Frosting:
- ½ cup (115 g) unsalted butter
- 4 oz (115 g) semi-sweet chocolate (chopped)
- 3 cups (360 g) powdered sugar
- 4 tbsp milk
- 1 tsp vanilla extract
Directions:
Step 1: Prepare the Cake Batter
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch cake pans, then line the bottom with parchment paper.
- In a small saucepan, bring 1 cup of water to a simmer. Remove from heat and stir in the chopped chocolate until fully melted. Let cool slightly.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large mixing bowl, beat the butter and sugar together until light and fluffy. Add the egg yolks one at a time, mixing well after each addition. Stir in the melted chocolate and vanilla extract.
- Alternate adding the dry ingredients and buttermilk to the wet ingredients, starting and ending with the dry. Mix until smooth.
- In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter until fully combined.
Step 2: Bake the Cake
- Divide the batter evenly between the three prepared cake pans.
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 3: Make the Coconut-Pecan Filling
- In a medium saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, for about 10 minutes or until the mixture thickens.
- Remove from heat and stir in vanilla, shredded coconut, and chopped pecans. Let the filling cool to room temperature.
Step 4: Prepare the Chocolate Frosting
- In a small saucepan, melt the butter and chopped chocolate over low heat, stirring until smooth. Remove from heat.
- In a mixing bowl, combine the powdered sugar, milk, and vanilla. Gradually add the melted chocolate and beat until smooth and creamy.
Step 5: Assemble the Cake
- Place the first cake layer on a serving plate. Spread a generous amount of the coconut-pecan filling over the top.
- Add the second cake layer and spread more coconut-pecan filling.
- Top with the third cake layer. Spread the chocolate frosting over the top and sides of the cake, using an offset spatula to smooth the surface.
When to Flip the Layers?
When assembling your German Chocolate Cake, there’s no need to physically “flip” the cake layers during baking or frosting. However, you should ensure the cake layers are level. If they have domed slightly during baking, you can trim the tops to create an even surface for stacking.
How to Reheat German Chocolate Cake
German Chocolate Cake can be stored at room temperature for 2-3 days. If you want to reheat individual slices, place them in the microwave for about 15-20 seconds to enjoy a warm, freshly baked feel. Just be careful not to overheat, as this can dry out the cake.
Can You Save the Batter?
Unfortunately, saving cake batter for later use isn’t recommended. Once the wet and dry ingredients are mixed, the chemical reactions that make the cake rise begin, and delaying baking can result in a dense, flat cake.
Can You Freeze German Chocolate Cake?
Yes, German Chocolate Cake freezes well. You can freeze the individual layers (before frosting) by wrapping them tightly in plastic wrap and aluminium foil. They will keep for up to 3 months. When ready to use, let the layers thaw in the fridge before assembling.
If you wish to freeze a fully assembled cake, slice it first for easy thawing. Wrap each slice tightly, and freeze for up to 3 months. Thaw slices in the refrigerator overnight.
Editor’s Note:
German Chocolate Cake is a labour of love, but the result is a beautiful and delicious cake with layers of flavour. The key to making this cake stand out is the homemade coconut-pecan filling, which balances the sweetness of the chocolate layers perfectly. For an even richer experience, you can toast the pecans and coconut before adding them to the filling.
Nutrition Facts (Per Serving):
- Calories: 580 kcal
- Fat: 33g
- Carbohydrates: 72g
- Protein: 6g
- Cholesterol: 130mg
- Sodium: 320mg
- Sugar: 56g
Best Mini Black Forest Trifles
German Chocolate Cake Recipe
Ingredients
For the Cake
- 1 cup water
- 115 g semi-sweet baking chocolate (chopped)
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cups unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs separated
- 1 tsp vanilla extract
- 1 cups buttermilk
For the Coconut-Pecan Filling
- 1 cups evaporated milk
- 1 cups granulated sugar
- 3 large egg yolks beaten
- ½ cups unsalted butter
- 1 tsp vanilla extract
- 1½ cups sweetened shredded coconut
- 1 cups chopped pecans
For the Chocolate Frosting
- ½ cups unsalted butter
- 4 oz semi-sweet chocolate (chopped)
- 3 cups powdered sugar
- 4 tbsp milk
- 1 tsp vanilla extract
