baker German chocolate cake recipe
Introduction
baker German chocolate cake recipe, German Chocolate Cake is a rich, moist chocolate cake layered with a luscious coconut-pecan filling. Despite its name, this cake isn’t actually German—it was created by Sam German, who developed a type of dark baking chocolate. This decadent dessert became widely popular in the 1950s and remains a favorite for chocolate lovers worldwide.
With its soft chocolate cake layers, caramelized coconut-pecan filling, and optional silky chocolate buttercream, this recipe guarantees an indulgent treat for any occasion. Let’s dive into making this classic dessert step by step!
Recipe Ingredients
(Select the desired quantity: 1x, 2x, 4x)
For the Cake:
2 cups all-purpose flour
2 cups granulated sugar
1/2 cup unsweetened cocoa powder (or up to 1 cup for a richer flavor)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk (or substitute with milk + vinegar/lemon juice)
1 cup warm water
1/3 cup vegetable oil
2 large eggs
1 1/2 teaspoons vanilla extract
For the Coconut-Pecan Filling:
1/2 cup butter
1/2 cup brown sugar
1/2 cup granulated sugar
12-ounce can evaporated milk
3 large egg yolks
2 teaspoons vanilla extract
1 1/2 cups unsweetened coconut flakes
1 cup chopped pecans
For the Chocolate Buttercream (Optional):
1 cup softened butter
3/4 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1-2 tablespoons milk or cream
3 cups powdered sugar
How to Make German Chocolate Cake
Step 1: Prepare the Oven and Cake Pans (5 minutes)
Preheat your oven to 350°F (175°C).
Lightly grease two 9-inch cake pans and line the bottoms with parchment paper for easy removal.
Step 2: Make the Cake Batter (10 minutes)
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Add in the buttermilk, warm water, vegetable oil, eggs, and vanilla extract.
Mix until the batter is smooth and well combined, ensuring there are no lumps.
Step 3: Bake the Cake (30-35 minutes)
Divide the batter evenly between the two prepared cake pans.
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 4: Make the Coconut-Pecan Filling (12-14 minutes)
In a saucepan over medium heat, melt 1/2 cup butter.
Add in brown sugar, granulated sugar, evaporated milk, egg yolks, and vanilla extract.
Cook while stirring continuously for 12-14 minutes until the mixture thickens and turns a caramel color.
Remove from heat and stir in the coconut flakes and chopped pecans.
Let the filling cool completely before assembling the cake.
Step 5: Make the Chocolate Buttercream (Optional) (10 minutes)
In a mixing bowl, beat butter until light and fluffy.
Add in cocoa powder, vanilla extract, and milk or cream, then mix again.
Gradually add in powdered sugar, mixing until the frosting is smooth and creamy.
Step 6: Assemble the Cake (10 minutes)
Place the first cake layer on a serving plate.
Spread half of the coconut-pecan filling evenly over the top.
Place the second cake layer on top and spread the remaining filling over the top.
(Optional) Frost the sides with chocolate buttercream and pipe decorative dollops around the edges.
Slice and serve!
How to Make Moist German Chocolate Cake
For an extra moist and rich texture, consider these tips:
Use buttermilk instead of regular milk.
Don’t overmix the batter—just mix until combined.
Bake at 350°F for even cooking, avoiding high temperatures.
Wrap cakes in plastic wrap while cooling to retain moisture.
Test Kitchen Tips
Always use room-temperature eggs for better mixing.
Sift cocoa powder to avoid lumps in the batter.
Use good-quality chocolate for the best flavor.
If short on buttermilk, make a quick substitute using milk + vinegar.
Toasting the pecans enhances their nutty flavor.
Chill the coconut-pecan filling before spreading.
Level your cake layers for an even stack.
Store the cake covered to prevent drying out.
Serve at room temperature for the best texture.
Add a pinch of espresso powder to enhance the chocolate flavor.
How to Store German Chocolate Cake
Store leftovers in an airtight container at room temperature for 2-3 days.
Refrigerate for up to 5 days for extended freshness.
Can You Freeze German Chocolate Cake?
Yes! Wrap the cake tightly in plastic wrap, then place it in an airtight container.
Freeze for up to 3 months.
Thaw at room temperature before serving.
NonVegKahani Community Tips and Praise
Shared by Rahul K.
“This cake turned out AMAZING! So rich and flavorful!”
“I used dark chocolate cocoa powder for a deeper chocolate taste—highly recommend!”
“The coconut-pecan filling is the best part!”
“I made this for a birthday, and everyone LOVED it!”
5 Frequently Asked Questions (FAQs)
Can I use regular chocolate instead of cocoa powder?
No, cocoa powder provides a stronger chocolate flavor and works better in this recipe.
What’s the best substitute for buttermilk?
Mix 1 cup of milk with 1 tablespoon vinegar or lemon juice, let sit for 5 minutes.
Can I use sweetened coconut flakes?
Yes, but reduce the sugar slightly to balance the sweetness.
Can I make this cake in advance?
Absolutely! You can bake the cake layers a day before and store them wrapped until ready to assemble.
What if I don’t have pecans?
You can replace them with walnuts or almonds.
Best YouTube Video Tutorial:
Click Here for the Ultimate German Chocolate Cake Video
Enjoy baking! 🍰
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