chocolate cake german recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best chocolate cake german recipe

I’m so excited to share with you my favorite German chocolate cake recipe. This moist and decadent dessert is a staple in our household, and I’m sure it will become a favorite in yours too.

The cake is made with high-quality cocoa powder, which gives it a rich, deep flavor that’s just perfect for satisfying any chocolate craving. My family loves it when I make this cake for special occasions, like birthdays and holidays, but we also enjoy it on a regular Tuesday night – it’s just that good!

One of the things I love about this recipe is the way the cake comes out so tender and fluffy, yet still holds its shape beautifully. It’s all thanks to the unique technique of using sour cream and buttermilk to create a tangy, creamy texture that complements the chocolate perfectly.

And let’s not forget the frosting – a sweet and velvety chocolate buttercream that’s simply divine. I’ve experimented with many different recipes over the years, but this one remains my go-to for its consistency and deliciousness.

Whether you’re looking for a show-stopping dessert for a party or just a special treat for your family, this German chocolate cake recipe is sure to impress.

German Chocolate Cake

4.5 from 1824 votes

A rich and moist chocolate cake with a unique German twist, featuring a creamy coconut-pecan frosting. This classic dessert is perfect for any occasion and is sure to impress.

Prep Time30 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 15 mins
Servings: 12Cuisine: InternationalCalories: 500 kcal

🥘Ingredients

For the Cake

2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 tsp espresso powder
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
2 tsp vanilla extract
1 cup hot brewed coffee

For the Coconut-Pecan Frosting

1 cup granulated sugar
1/2 cup butter
1/3 cup evaporated milk
3 large egg yolks
1 tsp vanilla extract
1 1/2 cups sweetened shredded coconut
1 1/2 cups chopped pecans

👨‍🍳Directions

1Preheat the oven to 350°F.
2Grease and flour a 9×13 inch baking pan.
3In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder.
Mix well.
4Add buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients.
5Mix on medium speed until well combined.
6Gradually add the hot brewed coffee and mix until the batter is smooth and no lumps remain.
7The batter should be thin.
8Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9While the cake is baking, prepare the coconut-pecan frosting.
10In a medium saucepan, combine sugar, butter, evaporated milk, and egg yolks.
11Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
12Remove from heat and stir in vanilla extract, coconut, and pecans.
13Let the mixture cool to room temperature, stirring occasionally.
14Once the cake is done, let it cool in the pan for 10 minutes.
15Then, spread the coconut-pecan frosting evenly over the warm cake.
16Allow the cake to cool completely before slicing and serving.

🔧Equipment

9×13 inch baking pan
Mixing bowls
Electric mixer
Spatula
Oven

📊Nutrition Facts (per serving)

🔥Calories: 500 kcal🧈Total Fat: 22g💛Saturated Fat: 10g❤️Cholesterol: 65mg🧂Sodium: 450mg🌾Total Carbs: 70g🥦Dietary Fiber: 2g🍬Sugars: 55g🥩Protein: 5g

📝Notes

Tips: For a richer flavor, use dark chocolate cocoa powder. You can also add a layer of chocolate ganache on top of the frosting for an extra indulgent touch.

This German chocolate cake recipe is always a good idea for any occasion – whether it’s a birthday party, holiday gathering, or just a Tuesday night treat. The best part?

It’s incredibly easy to make and requires minimal effort. Simply mix together the batter, pour it into a greased pan, and bake until golden brown.

Then top with your favorite frosting (I like to use classic chocolate buttercream) and serve. You can even store leftovers in an airtight container at room temperature or in the fridge for up to 5 days – making it perfect for meal prep or last-minute dinner plans.

❓ Frequently Asked Questions About German Chocolate Cake

Q: What makes this German chocolate cake recipe so unique?

This recipe stands out from other chocolate cakes due to its use of sour cream and buttermilk, which adds a tangy flavor and a moist texture that’s hard to resist.

Q: Can I make this cake ahead of time?

Yes, you can make the cake up to 24 hours in advance, but keep in mind that the frosting may not hold its shape as well after that.

Q: Is this cake suitable for vegetarians?

This recipe uses eggs and dairy products, making it unsuitable for vegetarians who follow a strict diet.

Q: Can I substitute the cocoa powder with another type of powder?

I wouldn’t recommend substituting the cocoa powder with another type of powder, as it will alter the flavor profile of the cake significantly.

Q: How do I store leftover cake?

You can store leftover cake at room temperature for up to 3 days or in an airtight container in the fridge for up to 5 days.

Similar Posts