German Chocolate Cake, despite its name, is an American classic, known for its rich, indulgent flavors and decadent layers. This cake is a perfect blend of moist chocolate cake, a luscious coconut caramel filling, and a creamy chocolate frosting. The origins of the cake trace back to 1852 when Samuel German created a dark baking chocolate for Baker’s Chocolate Company. In 1957, a recipe for “German’s Chocolate Cake” was published, and the cake has since become a beloved treat. This homemade version ensures you get all the traditional flavors with the satisfaction of baking from scratch.
Ingredients
Chocolate Cake
- 1 ¾ cup (215 g) all-purpose flour
- 1 cup (200 g) light brown sugar, firmly packed
- 1 cup (200 g) sugar
- ¾ cup (75 g) natural cocoa powder
- 1 ½ teaspoons instant coffee
- 1 ½ teaspoons baking soda
- ¾ teaspoon salt
- ½ cup (120 ml) canola or vegetable oil
- ½ cup (113 g) unsalted butter, melted
- 2 large eggs, room temperature preferred
- 1 large egg yolk, room temperature preferred
- 1 ½ teaspoons vanilla extract
- 1 cup (236 ml) buttermilk
- ½ cup (120 ml) very hot or boiling water
Coconut Caramel Filling
- 4 large egg yolks
- 1 cup (236 ml) evaporated milk
- 8 tablespoons unsalted butter, cut into 8 pieces
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar, firmly packed
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup (125 g) chopped pecans, preferably toasted
- 2 cups (160 g) sweetened shredded coconut
Chocolate Frosting
- 1 cup (226 g) salted butter, softened
- 3 ½ cups (440 g) powdered sugar
- ½ cup (50 g) natural cocoa powder
- 1 teaspoon vanilla extract
- 2 tablespoons evaporated milk
Instructions
Chocolate Cake
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare two 9-inch round cake pans by lightly greasing and flouring them. Lining the bottom of each pan with a round of parchment paper is also recommended to ensure the cakes don’t stick.
- Combine Dry Ingredients: In a large bowl or the bowl of a stand mixer, combine the flour, light brown sugar, granulated sugar, cocoa powder, instant coffee, baking soda, and salt. Use an electric mixer to stir until the mixture is well-combined.
- Add Wet Ingredients: Add the canola or vegetable oil and melted butter to the dry ingredients and stir well. The mixture will be very thick. Next, add the eggs, egg yolk, and vanilla extract, mixing until combined.
- Incorporate Buttermilk: Gradually add the buttermilk to the mixture, stirring until completely combined.
- Add Hot Water: Slowly add the very hot or boiling water to the batter, stirring continuously to ensure all ingredients are well-incorporated. Be careful to avoid splashing yourself with the hot water. Pause occasionally to scrape down the sides and bottom of the bowl to ensure everything is thoroughly mixed.
- Bake: Evenly divide the batter between the prepared cake pans. Transfer to the oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow the cakes to cool for 15 minutes before inverting them onto a cooling rack to cool completely.
Coconut Caramel Filling
- Prepare the Filling: While the cakes are baking, start preparing the coconut caramel filling. In a medium-sized saucepan, combine the egg yolks and evaporated milk. Whisk until the eggs are lightly beaten.
- Cook the Mixture: Add the butter, granulated sugar, light brown sugar, and salt to the egg and milk mixture. Place the saucepan over medium/low heat, stirring constantly to prevent the eggs from cooking. Continue to stir until the mixture becomes a light golden brown and thickens, which should take about 10 minutes.
- Add Flavor and Texture: Remove the saucepan from the heat and stir in the vanilla extract, chopped pecans, and shredded coconut. Allow the mixture to cool completely before using it to fill the cake.
Chocolate Frosting
- Cream the Butter: In the bowl of a stand mixer or a large bowl using an electric mixer, beat the softened butter until it becomes creamy.
- Add Dry Ingredients: Gradually add the powdered sugar and cocoa powder to the butter, mixing until completely combined.
- Add Flavor and Consistency: Stir in the vanilla extract and evaporated milk, beating until the frosting reaches a smooth and spreadable consistency.
Assembly
- Prepare the Cake: Once the cake layers have cooled completely and the coconut caramel filling is no longer warm, it’s time to assemble your German Chocolate Cake.
- First Layer: Place one cake layer on your serving tray or cake platter. Use the chocolate frosting to spread or pipe a border around the edge of the cake layer. Fill the border with half of the coconut caramel filling.
- Second Layer: Place the second cake layer on top of the first. Frost the top and sides of the entire cake with the remaining chocolate frosting.
- Top Layer: Spread the remaining half of the coconut caramel filling on top of the cake.
- Finishing Touches: For added decoration, you can sprinkle extra chopped pecans or coconut flakes on top.
Notes
- Frosting: This recipe makes enough frosting to lightly cover the cake. If you prefer a thicker layer of frosting or plan to decorate the cake, consider increasing the frosting recipe by 50%.
- Storing: The cake can be stored at room temperature in an airtight container for up to three days. In warmer climates, it’s best to refrigerate the cake, where it will keep for up to a week.
- Freezing: German Chocolate Cake can also be frozen. Wrap it well and freeze for several months. Thaw in the refrigerator before serving.
Conclusion
Homemade German Chocolate Cake is a delightful indulgence, perfect for special occasions or when you simply want to treat yourself to something extraordinary. The combination of moist chocolate cake, rich coconut caramel filling, and creamy chocolate frosting creates a symphony of flavors and textures that is sure to impress. Follow this detailed recipe to bring this classic dessert to life in your own kitchen, and enjoy the satisfaction of creating a masterpiece from scratch.
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Homemade German Chocolate Cake Recipe
- Total Time: 1 hour 5 minutes
- Diet: Vegetarian
Description
Homemade German Chocolate Cake is a rich and decadent dessert featuring layers of moist chocolate cake filled and topped with a creamy coconut-pecan frosting. This classic cake is perfect for special occasions and celebrations, offering a perfect blend of chocolate, coconut, and pecan flavors.
Ingredients
Chocolate Cake
1 ¾ cup (215 g) all-purpose flour
1 cup (200 g) light brown sugar, firmly packed
1 cup (200 g) sugar
¾ cup (75 g) natural cocoa powder
1 ½ teaspoons instant coffee
1 ½ teaspoons baking soda
¾ teaspoon salt
½ cup (120 ml) canola or vegetable oil
½ cup (113 g) unsalted butter melted
2 large eggs room temperature preferred
1 large egg yolk room temperature preferred
1 ½ teaspoons vanilla extract
1 cup (236 ml) buttermilk¹
½ cup (120 ml) very hot or boiling water
Coconut Caramel Filling
4 large egg yolks
1 cup (236 ml) evaporated milk
8 Tablespoons unsalted butter cut into 8 pieces
½ cup (100 g) granulated sugar
½ cup (100 g) light brown sugar firmly packed
¼ teaspoon salt
1 teaspoon vanilla extract
1 cups (125 g) chopped pecans preferably toasted
2 cups (160 g) sweetened shredded coconut
Chocolate Frosting²
1 cup (226 g) salted butter softened
3 ½ cups (440 g) powdered sugar
½ cup (50 g) natural cocoa powder
1 teaspoon vanilla extract
2 Tablespoons evaporated milk³
Instructions
Chocolate Cake
Preheat oven to 350F (175C) and prepare two 9″ round cake pans by lightly greasing and flouring I also recommend lining the bottom of each pan with a round of parchment paper. Set aside.
Combine flour, sugars, cocoa powder, instant coffee, baking soda, and salt in a large bowl (or in the bowl of a stand mixer) and use an electric mixer to stir until well-combined.
1 ¾ cup (215 g) all-purpose flour,1 cup (200 g) light brown sugar, firmly packed,1 cup (200 g) sugar,¾ cup (75 g) natural cocoa powder,1 ½ teaspoons instant coffee,1 ½ teaspoons baking soda,¾ teaspoon salt
Add oil and melted butter and stir well (mixture will be very thick), then stir in eggs, egg yolk, and vanilla extract.
½ cup (120 ml) canola or vegetable oil,½ cup (113 g) unsalted butter,2 large eggs,1 large egg yolk,1 ½ teaspoons vanilla extract
Gradually add buttermilk, stirring until completely combined.
1 cup (236 ml) buttermilk¹
Slowly add hot water (be careful not to splash yourself!), stirring until ingredients are well-combined. Pause occasionally to scrape down the sides and bottom of the bowl with a spatula to ensure all ingredients are thoroughly combined.
½ cup (120 ml) very hot or boiling water
Evenly divide batter into prepared pans. Transfer to oven and bake on 350F (175C) for 25-30 minutes and a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow cakes to cool for 15 minutes before inverting onto cooling rack to cool completely before filling and frosting.
Coconut Caramel Filling
Once your cake is in the oven, begin preparing your coconut/caramel German Chocolate Cake Filling. In a medium-sized saucepan, combine egg yolks and evaporated milk and whisk until eggs are lightly beaten.
4 large egg yolks,1 cup (236 ml) evaporated milk
Add butter, sugars, and salt and place saucepan over medium/low heat (keep heat low so you do not cook your eggs!). Stir constantly until mixture is a light golden brown and thickened (about 10 minutes). Remove from heat and stir in vanilla extract, chopped pecans, and shredded coconut.
8 Tablespoons unsalted butter,½ cup (100 g) granulated sugar,½ cup (100 g) light brown sugar,¼ teaspoon salt,1 teaspoon vanilla extract,1 cups (125 g) chopped pecans,2 cups (160 g) sweetened shredded coconut
Allow to cool completely before spreading over cake.
Chocolate Frosting
In the bowl of a stand mixer OR in a large bowl using an electric mixer, beat butter until creamy. Gradually add powdered sugar and cocoa powder until completely combined. Stir in vanilla extract and milk.
1 cup (226 g) salted butter,3 ½ cups (440 g) powdered sugar,½ cup (50 g) natural cocoa powder,1 teaspoon vanilla extract,2 Tablespoons evaporated milk³
Assembly:
Once your cake layers have cooled and your coconut/caramel filling is no longer warm to the touch, you can assemble your German Chocolate Cake!
Place one cake round on serving tray or cake platter. Use your chocolate frosting to spread or pipe a border around the edge of the cake. Fill the border with half of your coconut/caramel filling.
Top with second cake round. Frost top and sides of entire cake with remaining chocolate frosting.
Top off cake with remaining half of coconut/caramel frosting.
Slice, serve, and enjoy!
Notes
This makes enough to lightly but entirely cover the cake without much left over for decorations. Since this is such a rich cake, this amount of frosting will be sufficient for most people. However, if you intend to decorate, please increase the frosting recipe by 50%.³I recommend evaporated milk because you will likely have some over from your coconut filling if you purchased a 12 oz can. However, regular milk will work just as well!
Storing
German Chocolate Cake will keep at room temperature (granted you are not in a particularly hot/humid climate) in an airtight container for up to three days. It may also be refrigerated (in an airtight container) for up to a week.
German Chocolate Cake may be frozen, wrap well and freeze for up to several months.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German-American
Nutrition
- Calories: 540
- Sugar: 50g
- Sodium: 240mg
- Fat: 28g
- Saturated Fat: 15g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 130mg