Have you ever tried the most exquisite Homemade German Chocolate Cake ? It’s a true masterpiece, with layers of luscious coconut pecan frosting and decadent chocolate frosting. This cake is truly
The numerous reviews of this recipe stand as undeniable evidence, speaking volumes about its excellence. However, allow me to augment this chorus of praise with my own personal testament. During my formative years, Homemade German Chocolate Cake reigned supreme as the preferred celebratory treat among every member of my family. My fortuitous status as a twin afforded me the privilege of enjoying both worlds, with my sister reveling in the indulgence of German chocolate cake while I savored the moist delight of carrot cake.
What is German Chocolate Cake?
The name “German chocolate cake” can be misleading, as it is not actually of German origin. Traditionally, this cake features a lighter color and a subtle chocolate flavor. It is typically covered with coconut pecan frosting throughout. On the other hand, my family’s version deviates from tradition by using chocolate frosting to cover the cake, with an additional layer of coconut frosting on top and in the center. This delectable treat is truly unbeatable, especially for those who adore chocolate!
How to Make Homemade German Chocolate Cake:
- To make the chocolate cake, start by combining the dry ingredients, including sugar, flour, cocoa, baking powder, baking soda, and salt. In a separate bowl, mix together the wet ingredients: eggs, buttermilk, oil, and vanilla. Once combined, stir in boiling water.
- In the oven preheated to 375°F, carefully pour the batter into prepared 8 or 9-inch round baking pans. For added ease of removal, consider placing a round piece of wax or parchment paper at the bottom of each pan. This simple step ensures that the cake comes out effortlessly.
- To make the German Chocolate Frosting, you will need to combine brown sugar, granulated sugar, butter, egg yolks, and evaporated milk in a saucepan. Heat the mixture over medium heat until it reaches a low boil. Stir consistently while it thickens. Once thickened, remove from heat and add vanilla, nuts, and coconut. It’s important to let the frosting cool completely before layering it onto the cake.
- To make chocolate frosting, start by melting butter. Then, stir in cocoa powder and slowly add powdered sugar and milk while beating the mixture to achieve a spreading consistency. If needed, gradually add a small amount of additional milk to thin the frosting or add extra powder until you reach your desired consistency. Finally, stir in vanilla.
- Assembling the cake is a multi-step process. Begin by placing one of the cake rounds on your serving stand or plate. Next, spread a thin layer of chocolate frosting over this first cake layer. Then, carefully spoon half of the coconut frosting onto the chocolate layer, ensuring it forms a smooth and even surface. Leave about ½ inch of space between the filling and the edge of the cake. Once that’s done, stack the second cake round on top of the first one. Use a spatula to spread chocolate frosting evenly over the entire surface of the stacked cakes. Lastly, gently spoon the remaining coconut frosting on top as an enticing finishing touch.
In order to ensure optimal results, it is advised to use ingredients that are at room temperature. To achieve this, you can run hot water over the eggs until they reach room temperature. Additionally, placing the buttermilk in the microwave for a brief period will also help in achieving the desired temperature. This simple
Decorating a cake is a breeze! Use the Wilton 2D tip to create beautiful swirls on top of the cake. Additionally, they highly recommend the Wilton 1M tip for other decorative purposes. To make things easier, they utilize an Ateco flex 14″ reusable piping bag with both tips. These three items are their absolute favorites when it comes to decorating cakes and cupcakes.
Make Ahead and Freezing Instructions:
To prepare ahead, both the coconut and chocolate frostings can be made in advance. Simply store them in a covered container in the fridge for optimal freshness. The coconut frosting will maintain its quality for 1-2 weeks, depending on the freshness of the ingredients used. On the other hand, you can keep the chocolate frosting refrigerated for around 2-3 weeks. When it’s time to frost your cake, remember to take them out of the fridge about an hour beforehand, allowing them to reach room temperature.
To freeze the cake layers, begin by baking them until they are fully cooked. Allow the layers to cool completely before proceeding. Once cooled, tightly wrap each layer in plastic wrap and place them individually into ziplock freezer bags. The layers can be frozen for up to three months, ensuring their freshness for future use. When you’re ready to frost the cakes, it’s actually easier to work with them while they are still frozen. By keeping them chilled, the frosting process becomes more manageable and efficient. If you plan on assembling a Homemade German Chocolate Cake and want to store it for later use, make sure it is well-covered before freezing. For best results, I recommend slicing the cake first and carefully wrapping each slice in plastic wrap. Place the wrapped slices in a freezer-safe container to maintain their quality during storage. Prior to serving any frozen cake or slices, allow them ample time at room temperature.
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Homemade German Chocolate Cake
For the Chocolate Cake:
- 2 cups granulated sugar
- 1-3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup oil vegetable or canola oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Coconut Frosting:
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup butter
- 3 large egg yolks
- 3/4 cup evaporated milk
- 1 Tablespoon vanilla extract
- 1 cup chopped pecans
- 1 cup shredded sweetened coconut
For the Chocolate Frosting:
- 1/2 cup butter
- 2/3 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1/3 cup evaporated milk
- 1 teaspoon vanilla extract
- The oven should be preheated to 375°F. Proceed by generously greasing two round baking pans measuring 8 or 9 inches in diameter. To ensure easy removal of the cake, it is advisable to cut a circular piece of wax or parchment paper for the bottom of each pan.
For the Cake:
- In a large bowl, combine sugar, flour, cocoa, baking powder, baking soda, and salt. In a separate bowl, whisk together the eggs, buttermilk, oil, and vanilla until well mixed. Add the wet ingredients to the dry ingredients and mix until fully combined. Gradually stir in boiling water; be aware that the batter will become thin. Carefully pour the batter into prepared pans.
- The cake should be baked for 25-35 minutes, with the specific timing depending on the size of your cake pan. For a 9” pan, it will require less time to bake. You can test if it’s done by inserting a toothpick into the center; it should come out clean or with only a few crumbs. After baking, let it cool in the pan for 5 minutes before carefully transferring it onto wire racks to cool completely.
For the German Chocolate Frosting:
- Combine brown sugar, granulated sugar, butter, egg yolks, and evaporated milk in a medium saucepan. Stir until well combined. Heat over medium heat until it gently boils, stirring constantly. Continue stirring for a few minutes until desired thickness is reached.
- Remove the mixture from the heat and stir in the vanilla, nuts, and coconut. Ensure the mixture is completely cooled before layering it onto the cake.
For the Chocolate Buttercream Frosting:
- Melt the butter, then stir in the cocoa powder. Add powdered sugar and milk alternately while beating until the desired consistency is reached. Additional milk or powdered sugar can be added if needed. Finally, stir in the vanilla.
- Place a cake round on your serving stand or plate.
- A thin layer of chocolate frosting should be smoothly applied to cover the cake. Next, spread half of the coconut frosting on top in an even layer. Make sure there is about ½ inch of space between the filling and the edge of the cake.
- Stack the second cake round on top and apply smooth chocolate frosting to the entire cake.
- Top the cake with the remaining coconut frosting for a delicious and visually pleasing result.