Get ready to fall head-over-heels for the decadent charm of Chocolate German Cake! This beloved Southern classic features moist layers of rich chocolate cake enveloped in a dreamy coconut pecan frosting, striking the perfect balance between sweet, nutty, and delightfully chocolaty. Whether you’re celebrating a birthday, hosting a special gathering, or simply craving a slice of nostalgia, Chocolate German Cake is a timeless treat that always steals the show.
Ingredients You’ll Need
Part of what makes this Chocolate German Cake so unforgettable is the interplay of simple, pantry-friendly ingredients. Each one brings its own magic, promising an irresistibly fudgy crumb and a gloriously gooey, nut-flecked frosting that’s impossible to resist.
- All-purpose flour: The sturdy structure for those tender cake layers, ensuring the perfect rise and soft bite.
- Unsweetened cocoa powder: For a deep, luxurious chocolate flavor that defines our Chocolate German Cake.
- Granulated sugar: Sweetens both the cake and that legendary frosting, bringing balance to the chocolate’s intensity.
- Baking powder and baking soda: These leaveners guarantee lofty, fluffy layers every time.
- Salt: Just a pinch brightens up the flavors and offsets the sweetness.
- Eggs: Help bind everything together for a moist, rich crumb you’ll love.
- Buttermilk: Adds incredible tenderness along with a subtle tang that makes chocolate sing.
- Vegetable oil: Keeps the cake unbelievably moist and soft for days.
- Vanilla extract: Infuses warmth, enhancing both cake and frosting aromas.
- Boiling water: It seems unusual, but this is the secret to a delicately light, moist cake.
- Evaporated milk: In the frosting, it adds creamy richness for that signature custard-like finish.
- Egg yolks: They thicken the frosting and give it a gorgeous golden hue.
- Unsalted butter: Brings silky texture and buttery depth to the coconut-pecan frosting.
- Sweetened shredded coconut: Brings chewy, tropical contrast to all that chocolate.
- Chopped pecans: Add irresistible crunch and nutty flavor for classic Chocolate German Cake flair.
How to Make Chocolate German Cake
Step 1: Prep Your Pans and Oven
First things first—preheat your oven to 350°F (175°C), making sure it’s nice and hot before your batter goes in. Grease and flour two 9-inch round cake pans, tapping out any excess flour. This little bit of prep will ensure your cakes release beautifully, keeping those layers as perfect as can be.
Step 2: Mix the Dry Ingredients
Grab your largest mixing bowl and whisk together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. Whisking helps break up any lumps and ensures that your leaveners and chocolate are evenly scattered throughout the cake for a consistent rise and flavor.
Step 3: Add the Wet Ingredients
Now, stir in the eggs, buttermilk, vegetable oil, and vanilla extract. Beat with a mixer on medium speed just until everything is combined. The batter should look smooth and glossy, thanks to all that buttermilk and oil.
Step 4: Incorporate the Boiling Water
Carefully pour in the boiling water, stirring slowly—it will thin the batter out quite a bit, and that’s exactly what you want! This step helps guarantee the cake’s signature moist, light texture.
Step 5: Bake the Cake Layers
Divide the batter evenly between your prepared pans, smoothing the tops with a spatula. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let your cakes cool in their pans for 10 minutes, then turn them out onto wire racks to cool completely before frosting.
Step 6: Make the Coconut Pecan Frosting
While the cakes are cooling, make the frosting! In a medium saucepan, combine evaporated milk, granulated sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until the mixture thickens—about 10 to 12 minutes. Off the heat, stir in vanilla, coconut, and pecans. Let the frosting cool to room temperature so it spreads easily and holds onto those luscious cake layers.
Step 7: Assemble Your Chocolate German Cake
Place one cake layer flat side up on your serving plate. Spread half of the coconut pecan frosting over the top, letting it reach the edges. Set the second cake layer gently on top and lavish with the remaining frosting. The layers should be perfectly moist, with generous stripes of decadent frosting peeking out—utterly irresistible!
How to Serve Chocolate German Cake
Garnishes
Dress up your Chocolate German Cake with a sprinkling of toasted coconut or a handful of extra chopped pecans for crunch and visual flair. If you’re feeling extra fancy, a few chocolate shavings or curls on top add a show-stopping finish—nearly as eye-catching as it is delicious.
Side Dishes
Serving this cake for a special occasion? Pair each slice with a scoop of vanilla ice cream, a dollop of fresh whipped cream, or even a bold cup of coffee. These sides help balance the richness and draw out all those subtle toasted notes in the frosting.
Creative Ways to Present
Try slicing your Chocolate German Cake into individual mini squares for a party tray, or stack thin wedges for a dramatic dessert tower. A drizzle of warm chocolate sauce or caramel offers a decadent upgrade, while serving with a fresh berry salad brings a bright pop of contrast.
Make Ahead and Storage
Storing Leftovers
To keep your Chocolate German Cake tasting bakery-fresh, cover any leftovers tightly with plastic wrap or aluminum foil. It’ll happily sit at room temperature for up to 24 hours, but for any longer, move it to the fridge where it can keep for 3 to 4 days. The coconut pecan frosting actually gets even dreamier as it settles in!
Freezing
If you want to freeze the cake for later enjoyment, wrap individual slices or whole cake layers tightly in plastic wrap and a layer of foil. Freeze for up to 2 months. When you’re ready to indulge, thaw overnight in the fridge and bring to room temperature before serving for maximum flavor.
Reheating
Cold cake slices are delightful, but if you’d prefer your Chocolate German Cake a little warmer, pop a slice in the microwave for 10 to 15 seconds. This softens the frosting and brings out its aromas. Be careful not to overheat, or the frosting may melt too much.
FAQs
Can I make Chocolate German Cake in advance?
Absolutely! Both the cake layers and coconut pecan frosting can be made a day ahead. Assemble shortly before serving, or keep the completed cake covered in the fridge for up to two days.
What’s the difference between German chocolate cake and regular chocolate cake?
The star of Chocolate German Cake is its signature coconut pecan frosting and the use of buttermilk, which makes the cake layers extra tender and flavorful. Meanwhile, most standard chocolate cakes feature chocolate buttercream or ganache instead.
Can I use different nuts in the frosting?
Definitely! While pecans are traditional, toasted walnuts or almonds also blend beautifully with the coconut and give the cake a unique twist.
Is it possible to make Chocolate German Cake dairy-free?
Yes, with a few swaps: use your favorite non-dairy milk for the cake, a vegan butter or oil, and a plant-based evaporated milk for the frosting. The results are still deliciously moist and satisfying.
Can I bake this cake in a 13×9 pan instead of layers?
You sure can! Simply prepare the batter as described, pour into a greased 13×9-inch pan, and bake for about 40 minutes. Spread the coconut pecan frosting right over the cooled sheet cake for a crowd-pleasing presentation.
Final Thoughts
Chocolate German Cake brings comfort, celebration, and just a hint of culinary magic to any table. Trust me—every bite is worth the bit of extra effort. Don’t wait for a special occasion: give it a try and let this classic become one of your favorite sweet traditions!
Print
Chocolate German Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the rich and decadent flavors of this classic Chocolate German Cake with a luscious coconut pecan frosting. This layered chocolate cake is a perfect dessert for any occasion, from birthdays to special gatherings.
Ingredients
For the cake:
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the coconut pecan frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
- 1 ⅓ cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Prepare the cake batter: In a large bowl, combine flour, cocoa powder, sugar, baking powder, baking soda, and salt. Add eggs, buttermilk, oil, and vanilla. Beat until well combined. Stir in boiling water.
- Bake the cakes: Pour batter into pans and bake for 30-35 minutes. Cool in pans before transferring to wire racks.
- Make the frosting: Cook evaporated milk, sugar, egg yolks, and butter until thickened. Stir in vanilla, coconut, and pecans. Cool.
- Assemble the cake: Spread frosting between cake layers and on top. Serve and enjoy!
Notes
- This cake can be made a day ahead and stored covered at room temperature or chilled.
- For clean slices, refrigerate the cake before cutting.
Nutrition
- Serving Size: 1 slice
- Calories: 570
- Sugar: 45 g
- Sodium: 320 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 85 mg
