Homemade German Chocolate Cake Recipe

Indulge in the rich, moist, and decadent flavors of a Homemade German Chocolate Cake! Known for its distinct layers filled with a luscious coconut-pecan frosting, this cake is a delightful treat perfect for celebrations, family gatherings, or whenever you’re in the mood for something special. With its origins tracing back to the late 19th century, this classic dessert brings together the smooth texture of sweet chocolate cake with the unique nutty-coconut topping that everyone loves. Let’s dive into how to create this timeless masterpiece right in your kitchen!

Ingredients

For the Cake:

1/2 cup (115g) of unsalted butter, softened
1/4 cup (60ml) of canola or vegetable oil
1 1/4 cups (250g) of granulated sugar
4 large eggs, at room temperature, separated
1 teaspoon vanilla extract
4 ounces (113g) of German sweet chocolate, melted
2 1/2 cups (310g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (240ml) buttermilk, at room temperature

For the Coconut-Pecan Frosting:

1 cup (200g) granulated sugar
1 cup (240ml) evaporated milk
1/2 cup (115g) unsalted butter
3 large egg yolks, lightly beaten
1 teaspoon vanilla extract
1 1/2 cups (150g) sweetened shredded coconut
1 cup (125g) chopped pecans

For the Chocolate Frosting (optional):

1/2 cup (115g) unsalted butter, softened
2/3 cup (55g) unsweetened cocoa powder
3 cups (375g) powdered sugar
1/3 cup (80ml) milk
1 teaspoon vanilla extract

Instructions

Step 1: Prepare the Cake Batter

Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
Melt the German chocolate in a microwave or over a double boiler. Let it cool slightly.
In a large mixing bowl, cream together the butter, oil, and sugar until light and fluffy.
Add egg yolks one at a time, beating well after each addition.
Stir in the vanilla extract and melted chocolate until smooth.
In a separate bowl, whisk together the flour, baking soda, and salt.
Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients.
In another bowl, beat the egg whites until stiff peaks form. Gently fold them into the batter.
Divide the batter evenly among the prepared cake pans.

Step 2: Bake the Cake

Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.

Step 3: Prepare the Coconut-Pecan Frosting

In a saucepan, combine sugar, evaporated milk, butter, and egg yolks.
Cook over medium heat, stirring constantly, for 12-15 minutes or until thickened and golden brown.
Remove from heat and stir in the vanilla, coconut, and pecans. Let the frosting cool to room temperature before using.

Step 4: Prepare the Chocolate Frosting (Optional)

In a medium bowl, beat the butter and cocoa powder until smooth.
Gradually add in the powdered sugar and milk, beating until you reach a spreadable consistency.
Stir in the vanilla extract.

Step 5: Assemble the Cake

Place one cake layer on a serving plate and spread a generous amount of coconut-pecan frosting on top.
Repeat with the second and third layers.
Frost the sides of the cake with the optional chocolate frosting or leave them bare for a more traditional look.
Garnish with additional coconut and pecans, if desired.

Serving and Storage Tips

Serving: Slice the cake into wedges and serve at room temperature. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.
Storage: Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Freezing: You can freeze the cake (either whole or in slices) for up to 3 months. Wrap it tightly in plastic wrap and foil before freezing. Thaw in the refrigerator before serving.

Helpful Notes

Use Room Temperature Ingredients: This helps in achieving a smooth batter and evenly baked cake.
Properly Measure Flour: Spoon the flour into the measuring cup and level it off with a knife for accurate measurement.
Don’t Overmix the Batter: Mix just until the ingredients are combined to keep the cake soft and fluffy.
Allow Frosting to Cool Completely: The frosting needs to be at room temperature to thicken properly, ensuring it spreads easily on the cake.

Tips from Well-Known Chefs

Ina Garten: Recommends toasting the pecans lightly before adding them to the frosting to enhance their flavor.
Martha Stewart: Suggests adding a teaspoon of instant coffee to the melted chocolate to deepen the chocolate flavor without adding a coffee taste.
Mary Berry: Advises beating the egg whites to stiff peaks separately and folding them into the batter to add extra lightness to the cake.

Frequently Asked Questions

Can I use a different type of chocolate?
Yes, but the unique flavor of a German Chocolate Cake comes from using German sweet chocolate. Substituting it may change the taste profile.
Can I make the cake in advance?
Absolutely! You can bake the cake layers a day or two in advance and store them wrapped tightly in plastic wrap at room temperature.
Can I make this cake gluten-free?
Yes, by substituting all-purpose flour with a gluten-free baking flour blend.
Why separate the eggs?
Separating the eggs and beating the whites adds volume and a lighter texture to the cake.
How can I make the frosting thicker?
Cook it longer until it thickens or refrigerate it for a bit to help it set.
Can I use a different frosting?
Sure! You can use cream cheese or chocolate buttercream frosting if you prefer.
Is there a substitute for buttermilk?
Yes, you can make a buttermilk substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5-10 minutes.
How can I prevent the cake from sticking to the pans?
Make sure to grease and flour the pans well, or line them with parchment paper.
Can I reduce the sugar in the recipe?
Yes, but it may affect the cake’s texture and moistness.
Why is my cake dense?
Overmixing the batter or using cold ingredients can make the cake dense.