german chocolate cake homemade recipe

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

German chocolate cake is a classic dessert that originated in the United States, specifically in the state of Texas. It is made with a rich, dark chocolate cake, topped with a creamy coconut-pecan frosting.

The cake has a moist and tender crumb, while the frosting is sweet and nutty. I love this recipe because it’s easy to make and always a crowd-pleaser.

My family and I enjoy it as a special treat or for everyday dessert. One of the best things about German chocolate cake is that it’s relatively healthy compared to other desserts, thanks to the use of natural ingredients like coconut oil and unsweetened cocoa powder.

Additionally, the cake can be made ahead of time and stored in the refrigerator for up to three days, making it perfect for busy households or large gatherings. I’ve also found that this recipe works well for any occasion, whether it’s a birthday party, holiday celebration, or just a Tuesday night dinner.

The key to making a great German chocolate cake is to use high-quality ingredients, such as fresh eggs and real butter. I also like to add a sprinkle of sea salt on top of the frosting for added flavor and texture.

Overall, this recipe is a staple in my household and I’m sure it will become one in yours too.

German Chocolate Cake Homade Recipe

4.5 from 1285 votes

A rich, moist chocolate cake with a coconut-pecan frosting. This classic German Chocolate Cake is a decadent dessert for any occasion.

Prep Time30 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hr 10 mins
Servings: 12Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Cake

2 cups all-purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon espresso powder
1 cup buttermilk
1/2 cup vegetable oil
2 eggs
2 teaspoons vanilla extract
1 cup boiling water

For the Coconut-Pecan Frosting

1 cup evaporated milk
1 1/2 cups sugar
3 egg yolks
1/2 cup butter
1 1/2 teaspoons vanilla extract
1 1/2 cups shredded coconut
1 1/2 cups chopped pecans

👨‍🍳Directions

1Preheat the oven to 350°F.
2Grease and flour a 9×13 inch baking dish.
3In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder.
4Add buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients.
5Mix on medium speed for 2 minutes.
6The mixture should be smooth and well combined.
7Gradually add the boiling water to the batter, mixing on low speed until just combined.
8The batter will be thin.
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 pulling away from the sides of the pan.
12Allow the cake to cool completely in the pan on a wire rack.
13While the cake is cooling, prepare the coconut-pecan frosting.
14In a medium saucepan, combine evaporated milk, sugar, and egg yolks.
15Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
16This should take about 10-12 minutes.
17Remove the saucepan from the heat and stir in the butter, vanilla extract, coconut, and pecans.
18Mix until the butter is melted and the ingredients are well combined.
19The mixture should be thick and spreadable.
20Once the cake is completely cooled, spread the coconut-pecan frosting evenly over the top.
21Allow the frosting to set for at least 10 minutes before serving.
22The frosting should be firm and not runny.

🔧Equipment

9×13 inch baking dish
Mixing bowl
Electric mixer
Saucepan
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 20g💛Saturated Fat: 10g❤️Cholesterol: 70mg🧂Sodium: 500mg🌾Total Carbs: 65g🥦Dietary Fiber: 5g🍬Sugars: 50g🥩Protein: 6g

📝Notes

Tips: For a smoother frosting, you can strain the coconut and pecans before adding them to the mixture. You can also make the frosting up to a day in advance and store it in the refrigerator until ready to use.

This German chocolate cake homemade recipe is always a good idea for any occasion or family gathering. The combination of rich dark chocolate cake and creamy coconut-pecan frosting is irresistible.

Plus, it’s relatively healthy compared to other desserts. You can store leftovers in an airtight container in the refrigerator for up to three days or freeze it for up to two months.

❓ Frequently Asked Questions About German Chocolate Cake Homade

Q: What type of chocolate should I use for this recipe?

I recommend using high-quality dark chocolate with at least 70% cocoa content for the best flavor.

Q: Can I make this recipe gluten-free?

Yes, you can substitute gluten-free flour for regular flour in this recipe.

Q: How do I store leftover German chocolate cake?

You can store leftover German chocolate cake in an airtight container in the refrigerator for up to three days.

Q: Can I freeze this recipe?

Yes, you can freeze this recipe for up to two months. Simply thaw the cake at room temperature before serving.

Q: What’s the difference between German chocolate and regular chocolate?

German chocolate is typically made with dark chocolate and has a richer, more intense flavor than regular milk chocolate.

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