German Chocolate Cake
German Chocolate Cake
Are you ready to make one of the most delicious and mouth-watering cake recipes, ever? This German Chocolate Cake will have you craving more before you even finish your first piece!
German Chocolate Cake is one of those cakes that everyone loves, but no one really wants to make. They might feel that it’s too complicated or too hard…or a whole other list of reasons that we just don’t know. But honestly, this cake recipe isn’t hard.
Did you know that German chocolate cake is named after Samuel German, the inventor of a type of dark chocolate? We need to give that man a big thank you!! German chocolate cake, originally German’s chocolate cake, is a layered chocolate cake filled and topped with a coconut-pecan frosting. I could eat the frosting with a spoon..
Were those your excuses for not wanting to make this cake? Well let me tell you if we can make this recipe so can you!
It’s a simple process to make a cake that might look like it took forever, but in all reality, it didn’t. And when you take that first bite…you know it’s all been 100% worth it. And like anything once you make this recipe once and then again it gets easier and easier and pretty soon you will make it with your eyes closed.
Can I toast the coconut flakes before adding them to the mixture?
You can, but when you’re mixing them in with all of the other frosting ingredients, you probably really won’t taste that extra toasted effort.
I would suggest toasting a few flakes and sprinkling on the top if you want to try that!
PIN IT!!
How do you store leftover German Chocolate Cake?
If you’re lucky enough to have leftovers, storing it in an airtight container and keeping in the fridge is your best bet. It will remain moist longer that way.
Can you freeze the leftover homemade cake?
You actually can! I think it’s smart to freeze in one or two pieces instead of all together. That way, when you want a piece, you just thaw it and eat it rather than thawing the entire cake.
Just make certain that you store it in a freezer-safe container as you don’t want that cold air to come in contact with your moist cake. And make certain that it’s cooled down completely before placing it in the fridge or freezer. If you don’t, that “heated” moisture will cause it to be soggy.
Who’s ready to get their hands on this delicious homemade cake recipe? You’re going to love it!
OTHER DESSERTS YOU MIGHT LIKE:
No-Bake Lemon Cheesecake Pie
Glazed Orange Bread
Cannoli Dip
Homemade Carrot Cake Truffles
Peanut Butter Pie
German Chocolate Cake
Ingredients
Cake:
- 4 oz. German chocolate baking chocolate (use semi-sweet if you can't find German)
- ½ cup water
- 2 cups granulated sugar
- 1 cup unsalted butter, softened to room temperature
- 4 large eggs
- 1 ½ tsp vanilla
- 1 ½ cups milk I used 2 %
- 2 ¼ cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. salt
Coconut-Pecan Frosting
- 1 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 cups evaporated milk
- 6 egg yolks
- 2 tsp. vanilla
- 2 ½ cups coconut flakes
- 2 ½ cups pecans, chopped
Instructions
- Cake:1. Preheat oven to 350 degrees.2. Melt chocolate with the water in a small saucepan over medium-low heat until just melted.
3. In a large mixing bowl, cream together butter and sugar. Pour in the melted chocolate and mix together.4. Next, mix in the eggs, vanilla and milk until well combined.
5. Add the flour, baking soda and salt to the mixing bowl and stir or mix into the batter until just combine
6. Spray 3 8-inch cake pans with non-stick cooking spray. For extra coverage, line the bottom of the pans with an 8 inch circle of parchment paper.Pour batter evenly between the three pans and then bake for 35-40 minutes or until a toothpick inserted into the middle of the cake comes out clean.7. Cool and make frosting.After frosting has cooled, assemble the cake:a. Put the first layer rounded side down on a cake plate, topping with 1/3 of the frosting.b. Add the second layer also rounded side down, repeating with another layer of the frosting.Add the 3rd layer, rounded side up. c. Top with remaining frosting. Do not frost the sides.Refrigerate for 30 minutes to an hour prior to serving to make the cake easier to slice.d. Save any leftovers covered in the refrigerator.Coconut-Pecan Frosting:
1. Melt butter and then add in granulated sugar, brown sugar, evaporated milk and vanilla. Whisk until well combined. Mix in egg yolks.2. Cook over medium heat, frequently stirring, until mixture thickens and is bubbly. This should be 10-12 minutes.
3. Add in coconut and pecans and stir to combine.Remove from stovetop and cool for at least 30 minutes, stirring now and then.
Makes 12 servings.
Havent tried it yet but i am hoing to bake it for thanksgiving wish me luck
Good luck Shirley. It’s not a very hard cake to make I’m sure you’ll do fine and will have a delicious dessert!
I have used your recipe many times and it is ALWAYS a huge success!! Thank you!!
Jennifer thank you! We really appreciate the kind words and are so happy all the recipes have been a success for you!! 😊👌
Is it ok to use german chocolate instead of semi sweet? Or not a good idea
German chocolate is sweeter than semi sweet so it will change the flavor of the cake which in my opinion is sweet enough
Love this recipe! No egg whites to beat but always use German chocolate in a German chocolate cake
Thank you! We love this recipe also. German chocolate is listed. Semi sweet if you can’t find it.