Lovely, moist chocolate cake layers topped with a rich coconut-pecan icing—this decadent German Chocolate Cake is bound to become a classic at your house!
My husband is not a chocolate person (don’t worry, he has lots of redeeming qualities), but the first year we were dating, he requested a German chocolate cake on his birthday. Of course, I was very surprised! But it makes sense. German chocolate cake is definitely chocolate, but it’s a less intense chocolate flavor than, say, devil’s food cake. Ever since then, it’s become the birthday cake standard for him.
You might think this recipe is a recipe from the Old World, brought over by German immigrants. However, it’s totally American. In the 1950s, an employee of the Baker’s Chocolate company named Samuel German developed a milder form of dark baking chocolate. It became known as German’s chocolate. One of the first published versions of “German’s Chocolate Cake” dates to 1957 and is attributed to a Mrs. Clay of Dallas, Texas. Eventually, the “s” was dropped from the recipe, creating the confusion about the cake’s origins.
No matter its backstory, German chocolate cake, as it’s known today, is a wonderful cake for birthday celebrations or family gatherings. You will love the moist, tender cake layers that are sweet and just the right amount of chocolaty. The topping, even if you’re not a big coconut fan, is a great contrast: the buttery, rich flavor is nutty and delicious. A bite of this cake almost tastes like biting into a yummy chocolate candy from a box of mixed chocolates.
Buttermilk in chocolate cake?
If you’re surprised to see buttermilk in the list of ingredients for a chocolate cake, it’s understandable. But buttermilk is actually a really effective agent when it comes to making cakes tender. The acidic nature of buttermilk helps tenderize the gluten, reacts with the leavening agents, and makes the cake wonderfully moist. Remember, a quick substitute for buttermilk is easy: just use a scant cup of regular milk and add one tablespoon of lemon juice to make it a full cup. Let the mixture sit about five minutes at room temperature and proceed with the recipe as directed.
How do I store leftovers?
If kept in a tightly sealed cake carrier, German chocolate cake will stay fresh at room temperature for 1-2 days. You can refrigerate it up to 1 week. You can also slice leftovers and freeze slices individually, in freezer-safe containers, for up to 3 months.
Serving suggestions
Especially if you are serving German chocolate cake as a birthday cake, you have to have some ice cream on the side. Either store-bought or homemade Vanilla Bean Ice Cream tastes amazing with this cake. If you’re not an ice cream fan, consider serving with a side of homemade Sweetened Whipped Cream. However, this cake is not just for birthdays. It’s a delicious dessert after a big holiday meal or a popular cake to take to a potluck dinner. Leftovers are great for breakfast as well, with a nice cup of coffee!
Looking for other decadent chocolate cake recipes? Go ahead and give this fudgy Chocolate-Peanut Butter Cake a go. You won’t be disappointed!
German Chocolate Cake
Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 1/2 teaspoons vanilla extract
- 1 cup hot water
- 3/4 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 1/4 cups sweetened shredded coconut
- 3/4 cup chopped pecans
Instructions
- Preheat your oven to 375°F. Grease two 9-inch round cake pans and line the bottoms with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Beat on medium speed until well combined.
- Carefully stir in the hot water until the batter is smooth. The batter will be thin.
- Divide the batter evenly between the prepared pans. Bake for 25-32 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes, then remove them to wire racks to cool completely.
- In a medium saucepan, combine evaporated milk, sugar, egg yolks, butter, and vanilla extract.
- Cook over medium heat, stirring constantly, until thickened and golden brown, about 12 minutes.
- Remove from heat and stir in shredded coconut and chopped pecans. Allow the frosting to cool completely.
- Place one cake layer on a serving plate. Spread about half of the frosting on top. Repeat with the second cake.
- Slice and serve.
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