Despite its name, German Chocolate Cake is an American classic—not German in origin. It’s named after Samuel German, who developed a type of dark baking chocolate for the Baker’s Chocolate Company in the 1850s. This cake is a showstopper: three layers of moist, tender chocolate cake are sandwiched and topped with a luscious coconut-pecan frosting that’s buttery, nutty, and caramel-like. Unlike traditional frosted cakes, this one lets the filling shine as both the centerpiece and the crowning glory. It’s rich, decadent, and perfect for birthdays, holidays, or any celebration that calls for something truly special.
Ingredients:
For the Chocolate Cake:
- 2 cups (240g) all-purpose flour
- ¾ cup (65g) unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 cups (400g) granulated sugar
- ½ cup (120ml) vegetable oil
- 1 cup (240ml) buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tsp pure vanilla extract
- 1 cup (240ml) hot water or hot coffee (enhances chocolate flavor)
For the Coconut-Pecan Frosting:
- 1 cup (240ml) evaporated milk
- 1 cup (200g) granulated sugar
- 3 large egg yolks
- ½ cup (115g) unsalted butter, cut into cubes
- 1 tsp vanilla extract
- 1 ½ cups (130g) sweetened shredded coconut
- 1 cup (120g) chopped pecans, toasted
Instructions:
1. Prepare the Cake Pans
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. Line the bottoms with parchment paper for easy release.
2. Make the Cake Batter
In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk together the sugar, oil, buttermilk, eggs, and vanilla until smooth and well combined.
Gradually add the wet ingredients to the dry ingredients, mixing just until incorporated. Slowly pour in the hot water or coffee and stir until the batter is smooth. It will be thin—this is normal and ensures a moist cake.
3. Bake the Cakes
Divide the batter evenly among the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
4. Make the Coconut-Pecan Frosting
In a medium saucepan over medium heat, whisk together the evaporated milk, sugar, egg yolks, and butter. Cook, stirring constantly, until the mixture thickens and turns golden—about 10–12 minutes. It should coat the back of a spoon.
Remove from heat and stir in the vanilla, coconut, and toasted pecans. Let the frosting cool to room temperature. It will thicken further as it cools.
5. Assemble the Cake
Place one cake layer on a serving plate or cake stand. Spread a generous layer of the coconut-pecan frosting over the top. Repeat with the second and third layers, spreading frosting only on the tops—not the sides—for the traditional look.
6. Optional Garnishes
For a more dramatic presentation, you can drizzle melted chocolate over the top or garnish with extra toasted pecans and coconut flakes.
Tips for Success:
- Toast the pecans in a dry skillet or oven at 350°F (175°C) for 5–7 minutes to enhance their flavor.
- Use room temperature ingredients for a smoother batter and better texture.
- If you prefer a more structured cake, chill the layers before assembling to reduce crumbling.
- The cake can be made a day ahead—the flavors deepen beautifully overnight.
Serving Suggestions:
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
- Pair with a hot cup of coffee or a glass of cold milk.
- For a twist, add a layer of chocolate ganache between the cake and frosting.
Would you like a version with a chocolate buttercream side coat or a cupcake adaptation next? I’d be happy to help you remix this classic!