moist german chocolate cake recipe

Written ByJenny Smyth Posted on
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The Best moist german chocolate cake recipe

I’ve been making this moist German chocolate cake recipe for years, and it’s always a hit with my family. The cake is incredibly rich and decadent, with a deep chocolate flavor that’s balanced by the sweetness of the sugar.

It’s the perfect treat for a special occasion or just a Tuesday. My kids love helping me in the kitchen, and this recipe is one of their favorites because it involves melting chocolate and mixing batter – who doesn’t love that?

As for me, I love how versatile this recipe is – it’s great for potlucks, birthday parties, or just a weeknight dessert. Plus, it’s relatively easy to make, especially if you use high-quality cocoa powder.

One of the best parts about this recipe is that it freezes beautifully, so you can make a double batch and stash some away for later. I’ve also found that it’s a great way to use up leftover chocolate – just melt it down and add it to the batter.

I’ve experimented with different types of chocolate over the years, but I find that dark chocolate gives the best flavor. This cake is also surprisingly adaptable to dietary restrictions – just substitute in gluten-free flour or dairy-free milk if needed.

The key to this recipe is using high-quality ingredients and taking your time when mixing the batter – don’t overmix! If you’re new to baking, don’t be intimidated by this recipe – it’s actually pretty straightforward once you get the hang of it.

Moist German Chocolate Cake

4.6 from 1227 votes

This moist German chocolate cake recipe is a rich, decadent dessert with a tender crumb and a rich, chocolatey flavor. It is topped with a creamy, sweet coconut-pecan frosting, making it a perfect treat for any occasion.

Prep Time30 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 15 mins
Servings: 12Cuisine: InternationalCalories: 600 kcal

🥘Ingredients

For the Cake

2 cups flour
2 cups sugar
3/4 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp salt
1 tsp baking powder
1 cup buttermilk
1/2 cup vegetable oil
2 eggs
2 tsp vanilla extract
1 cup boiling water

For the Frosting

1 1/2 cups sugar
3/4 cup butter
1/2 cup evaporated milk
1 1/2 cups shredded coconut
1 1/2 cups pecans
1 1/2 tsp vanilla extract
1/2 tsp salt

👨‍🍳Directions

1Preheat the oven to 350°F (175°C).
2Grease and flour a 9×13-inch baking dish.
3In a large mixing bowl, combine flour, sugar, cocoa powder, baking soda, salt, and baking powder.
4Mix well to ensure all ingredients are evenly distributed.
5Add buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients.
6Use an electric mixer to combine until the batter is smooth and well mixed.
7Gradually pour in the boiling water while stirring continuously.
8The batter will be thin, but this is normal.
9Pour the batter into the prepared baking dish.
10Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
11The cake should be firm to the touch and slightly pull away from the sides of the pan.
12While the cake is baking, prepare the frosting.
13In a medium saucepan, combine sugar, butter, and evaporated milk.
14Heat over medium heat, stirring frequently, until the mixture comes to a boil.
15Reduce the heat to low and simmer for 5 minutes, stirring occasionally.
16Remove from heat and stir in coconut, pecans, vanilla extract, and salt.
17Mix well to combine.
18Allow the frosting to cool slightly, then spread it evenly over the warm cake.
19The frosting should be thick and spreadable but not too hot to handle.
20Let the cake cool completely before slicing and serving.
21The frosting will set as it cools, creating a delicious, creamy topping.

🔧Equipment

9×13-inch baking dish
Mixing bowls
Electric mixer
Whisk
Spatula
Oven

📊Nutrition Facts (per serving)

🔥Calories: 600 kcal🧈Total Fat: 28g💛Saturated Fat: 15g❤️Cholesterol: 60mg🧂Sodium: 500mg🌾Total Carbs: 85g🥦Dietary Fiber: 4g🍬Sugars: 70g🥩Protein: 6g

📝Notes

This recipe can be made in advance and stored in the refrigerator for up to 3 days. The cake can also be frozen for up to 3 months. For a lighter cake, substitute half of the flour with whole wheat flour.

Watch Video Of How Moist German Chocolate Cake Works

This moist German chocolate cake recipe is always a good idea for any occasion – whether it’s a birthday party, family gathering, or just a Tuesday dessert. My kids love helping me in the kitchen, and this recipe is one of their favorites because it involves melting chocolate and mixing batter – who doesn’t love that?

As for me, I love how versatile this recipe is – it’s great for potlucks or just a weeknight dessert. Plus, it freezes beautifully, so you can make a double batch and stash some away for later.

❓ Frequently Asked Questions About Moist German Chocolate Cake

Q: What type of chocolate should I use?

I recommend using dark chocolate for the best flavor. You can use either semisweet or bittersweet chocolate – they both work beautifully in this recipe.

Q: Can I make this cake in advance?

Yes! This cake freezes beautifully, so you can make a double batch and stash some away for later. Just thaw it overnight in the fridge before serving.

Q: How do I prevent my cake from becoming dry?

The key to keeping your cake moist is to not overmix the batter. Use room temperature ingredients and take your time when mixing – don’t rush through it!

Q: Can I substitute in gluten-free flour?

Yes! Just replace 1 cup of all-purpose flour with 1 cup of gluten-free flour blend. Also, keep in mind that gluten-free flours can behave differently, so you may need to adjust the liquid content accordingly.

Q: How do I store leftover cake?

You can store leftover cake at room temperature for up to 3 days or wrap tightly and freeze for up to 2 months.

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