Homemade German Chocolate Cake Recipe

If you’re craving a rich, layered dessert with an indulgent coconut-pecan filling, this Homemade German Chocolate Cake is the ultimate choice. Named after the sweet baking chocolate used in its creation, this cake is a true chocolate lover’s dream. With a moist chocolate cake, creamy caramel-like filling, and nutty coconut topping, every bite is pure delight.

Perfect for birthdays, special occasions, or any time you want to impress, this German Chocolate Cake is worth the effort!

Ingredients

For the Chocolate Cake

• 1 ¾ cups all-purpose flour
• 2 cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup whole milk
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water

For the Coconut-Pecan Filling and Frosting

• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 large egg yolks, beaten
• ½ cup unsalted butter
• 1 tsp vanilla extract
• 1 ½ cups shredded sweetened coconut
• 1 cup chopped pecans

Instructions

Step 1: Prepare the Cake Batter

1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, then line the bottoms with parchment paper for easy removal.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed until combined.
4. Carefully pour in the boiling water and stir until the batter is smooth and thin.

Step 2: Bake the Cake Layers

1. Divide the batter evenly among the three prepared cake pans.
2. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
3. Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely.

Step 3: Make the Coconut-Pecan Frosting

1. In a medium saucepan, combine the evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until the mixture thickens and becomes golden, about 10-12 minutes.
2. Remove from heat and stir in the vanilla extract, coconut, and pecans. Let the frosting cool to room temperature; it will thicken as it cools.

Step 4: Assemble the Cake

1. Place the first cake layer on a serving plate or cake stand. Spread a third of the coconut-pecan frosting evenly over the top.
2. Add the second cake layer and spread another third of the frosting over it.
3. Place the final cake layer on top and spread the remaining frosting on top of the cake. You can also spread some frosting along the sides if desired.

Step 5: Decorate and Serve

1. For an extra flourish, sprinkle toasted coconut or chopped pecans on top.
2. Slice and serve at room temperature to enjoy the creamy texture and rich flavors.

Serving and Storage Tips

Serving Suggestions

• Pair with a scoop of vanilla or chocolate ice cream for an indulgent treat.
• Add a drizzle of chocolate ganache on top for extra chocolate decadence.

Storage Tips

• Refrigerate: Store leftover cake covered in the fridge for up to 5 days. Let slices come to room temperature before serving.
• Freeze: Wrap individual slices tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before serving.

Helpful Notes

1. Prevent Overmixing: Mix the batter until just combined to keep the cake layers soft and tender.
2. Keep an Eye on the Frosting: Stir the frosting constantly to prevent it from curdling as it thickens.
3. Toast the Pecans: Toasting pecans before adding them to the frosting enhances their flavor and crunch.

Tips from Well-Known Chefs

• Mary Berry: Add a pinch of salt to the frosting to balance the sweetness.
• Ina Garten: Use high-quality cocoa powder for a more intense chocolate flavor in the cake.
• Duff Goldman: Add a layer of chocolate ganache between each layer for a richer cake.

Frequently Asked Questions

1. Can I use sweetened condensed milk instead of evaporated milk?

No, sweetened condensed milk is too thick and sweet. Use evaporated milk for the best consistency and flavor.

2. What if I don’t have three cake pans?

Bake in batches or use two pans and slice the layers in half once baked for a similar effect.

3. How do I know when the frosting is thick enough?

The frosting should coat the back of a spoon and form ribbons when lifted with a spatula.

4. Can I use walnuts instead of pecans?

Yes, walnuts make a great substitute and add a similar nutty flavor.

5. Is there a substitute for coconut?

If you don’t like coconut, consider making a chocolate buttercream instead for the frosting.

6. How do I keep the cake layers from crumbling?

Make sure the layers are completely cool before assembling, as warm cakes are more prone to breaking.

7. Can I make this cake gluten-free?

Use a gluten-free all-purpose flour blend as a 1:1 substitute for regular flour.

8. Can I make the frosting ahead of time?

Yes, prepare the frosting up to a day in advance and refrigerate. Let it come to room temperature and stir well before using.

9. How do I keep the cake moist?

Store the cake covered in an airtight container to retain moisture. Adding a layer of ganache or buttercream around the sides can also help.

10. Can I add more chocolate?

Absolutely! Add chocolate chips to the batter or a chocolate ganache layer to amplify the chocolate flavor.