Introduction
German Chocolate Cake Recipe is a beloved dessert known for its rich, moist layers of chocolate cake combined with a luscious coconut-pecan frosting. Despite its name, this cake is not actually from Germany! It has a fascinating history and remains one of America’s favorite cakes. Whether you’re baking it for a special occasion or simply craving a delicious homemade treat, this guide will walk you through everything you need to know about making a perfect German Chocolate Cake.
What is German Chocolate Cake Recipe?
German Chocolate Cake Recipe is a layered chocolate cake topped with a sweet, nutty coconut-pecan frosting. Unlike traditional chocolate cakes, it has a lighter chocolate flavor due to the use of sweet baking chocolate instead of cocoa powder. The signature filling and frosting, made from evaporated milk, egg yolks, sugar, butter, coconut, and pecans, give this cake its distinctive taste and texture.
This cake is often served as a celebration dessert and is a favorite choice for birthdays, holidays, and special gatherings.
The Origin of German Chocolate Cake Recipe
The name “German Chocolate Cake” often confuses people into thinking it originates from Germany. However, its roots are actually American.
The cake is named after Samuel German, an American baker who developed a dark baking chocolate for the Baker’s Chocolate Company in 1852. The Baker’s German’s Sweet Chocolate became popular, and in 1957, a Texas homemaker, Mrs. George Clay, submitted a recipe for “German’s Chocolate Cake” to a local newspaper. The recipe quickly gained national popularity, and over time, the apostrophe in “German’s” was dropped, leading to the common misconception that the cake is German in origin.
Ingredients for German Chocolate Cake Recipe
Before diving into the preparation, let’s gather all the necessary ingredients.
For the Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup brown sugar
- 4 oz Baker’s German’s Sweet Chocolate (melted)
- ½ cup unsweetened cocoa powder
- 1 cup buttermilk
- 1 cup boiling water
- ½ cup unsalted butter (softened)
- ½ cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
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 ½ cups shredded coconut
- 1 cup chopped pecans
For Chocolate Buttercream Frosting (Optional for Decoration):
- ½ cup unsalted butter
- 2 cups powdered sugar
- ¼ cup unsweetened cocoa powder
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
Equipment Needed
To ensure a smooth baking experience, have the following equipment ready:
- Mixing bowls – For combining ingredients.
- Electric mixer – To mix the batter smoothly.
- Measuring cups and spoons – To accurately measure ingredients.
- Baking pans (9-inch round pans) – To bake the cake layers.
- Wire rack – To cool the cake layers properly.
- Saucepan – To prepare the coconut-pecan frosting.
- Spatula or frosting knife – For spreading the frosting evenly.
Step-by-Step Preparation
Step 1: Preheat the Oven & Prepare the Pans
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or line them with parchment paper.
Step 2: Prepare the Cake Batter
- In a large bowl, mix the flour, baking soda, salt, and cocoa powder. Set aside.
- Melt the Baker’s German’s Sweet Chocolate in a microwave or double boiler.
- In another bowl, beat butter, vegetable oil, granulated sugar, and brown sugar until fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in the melted chocolate and vanilla extract.
- Alternately add the dry ingredients and buttermilk, mixing until smooth.
- Stir in the boiling water and mix well (batter will be thin).
Step 3: Bake the Cake
- Pour the batter evenly into the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack.
Step 4: Make the Coconut-Pecan Frosting
- In a saucepan over medium heat, combine evaporated milk, sugar, egg yolks, and butter.
- Cook, stirring constantly, until the mixture thickens (about 10-12 minutes).
- Remove from heat and stir in vanilla, coconut, and pecans.
- Let the frosting cool to room temperature before using.
Step 5: Assemble the Cake
- Place one cake layer on a plate and spread ⅓ of the coconut-pecan frosting over it.
- Repeat with the second layer and more frosting.
- Place the third layer on top and spread the remaining frosting.
- If desired, decorate the edges with chocolate buttercream frosting.
Health Benefits of German Chocolate Cake Recipe
While German Chocolate Cake Recipe is an indulgent dessert, some ingredients provide benefits:
- Dark chocolate contains antioxidants that support heart health.
- Pecans are rich in healthy fats and fiber.
- Coconut provides healthy medium-chain fatty acids.
However, this cake is high in sugar and calories, so enjoy it in moderation!
Additional Information
- Calories per serving: ~450 kcal
- Preparation time: 25 minutes
- Cooking time: 30 minutes
- Total time: ~1 hour
Best Way to Serve
- Serve warm or at room temperature.
- Pairs well with a glass of cold milk or coffee.
- Can be stored in the refrigerator for up to 5 days.
Conclusion
German Chocolate Cake Recipe is a rich, flavorful, and iconic dessert with a fascinating history. The combination of moist chocolate cake with coconut-pecan frosting makes it a crowd favorite. Whether you’re making it for a birthday, holiday, or special occasion, this guide ensures a delicious homemade treat.
FAQs
1. Can I make this cake ahead of time?
Yes! Bake the cake layers a day in advance and store them wrapped in plastic. Frost before serving.
2. Can I use cocoa powder instead of German chocolate?
German chocolate gives the cake its unique flavor, but you can substitute with dark chocolate and a little extra sugar.
3. How do I store leftovers?
Store in an airtight container in the refrigerator for up to 5 days.
4. Can I freeze German Chocolate Cake?
Yes! Wrap slices tightly in plastic wrap and freeze for up to 3 months.
This expertly crafted guide ensures you can bake a perfect German Chocolate Cake that tastes amazing every time! 🎂