Homemade German Chocolate Cake: Indulgent and Irresistible

Homemade German chocolate cake is a rich, indulgent dessert that delights the senses. This recipe is simple, quick, and perfect for family gatherings or celebrations. The combination of moist chocolate cake topped with creamy coconut pecan frosting makes it a real crowd-pleaser!

What is German Chocolate Cake?

History of German Chocolate Cake

German chocolate cake actually has roots in America, not Germany. It originated from a chocolate recipe created by an American named Samuel German in 1852. His dark-baking chocolate was used in the cake, which evolved over the years into the delightful version we enjoy today. The cake became popular in the 1950s thanks to a piecemeal recipe published in a Dallas newspaper, and it has remained a favorite ever since.

Characteristics of German Chocolate Cake

This cake is distinguished by its layers of rich chocolate cake and a unique frosting made with sweet coconut and crunchy pecans. The textures contrast beautifully, with the moist cake complementing the creamy, custard-like frosting. Each bite is a harmonious blend of sweetness and depth, making it truly special.

Key Ingredients for Homemade German Chocolate Cake

Chocolate Cake Ingredients

• 4 ounces Baker’s German sweet chocolate
• 3/4 cup hot tap water
• 1 cup buttermilk (room temperature)
• 1/2 cup full-fat sour cream (room temperature)
• 1/2 cup olive oil or avocado oil
• 2 large eggs (room temperature)
• 2 teaspoons pure vanilla extract
• 1 ¾ cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 2 teaspoons Postum or espresso powder (not instant coffee)
• 1 2/3 cup granulated sugar
• 1 teaspoon salt

Coconut Pecan Frosting Ingredients

• 1 3/4 cups sweetened coconut
• 1 cup whole pecans (not chopped)
• 1/2 cup (8 tablespoons) unsalted butter (cubed)
• 1 cup light brown sugar (packed)
• 4 large egg yolks
• 8 ounces evaporated milk
• 1/8 teaspoon salt
• 1 teaspoon pure vanilla extract
• 3/4 teaspoon large crystal sea salt (not fine salt)

How to Make Homemade German Chocolate Cake

Preparing the Chocolate Cake

Start by preheating your oven to 350°F and preparing a 9×13-inch pan with cooking spray. In a microwave-safe bowl, combine the broken German chocolate and hot water. Microwave in 30-second intervals, stirring until melted and smooth. Set this mixture aside to cool slightly.

Next, in a stand mixer with a whisk attachment, mix together the buttermilk, sour cream, and oil until well combined. Add the eggs and vanilla, mixing until smooth. Gradually incorporate the flour, cocoa, baking powder, baking soda, Postum or espresso powder, sugar, and salt along with the melted chocolate mixture. The resulting batter will be quite liquid, which is perfectly normal.

Making the Coconut Pecan Frosting

For the frosting, spread the coconut and pecans on a baking sheet, keeping them separate. Toast them in the oven for about 5-7 minutes, stirring occasionally, until golden. Once they cool, finely chop the pecans.

In a large saucepan, combine the butter, brown sugar, egg yolks, evaporated milk, and fine salt. Cook over medium heat, whisking continuously until it reaches a low boil. Continue whisking for 5 minutes until it thickens to a custard-like consistency. Remove from heat and stir in the vanilla and large crystal sea salt. Finally, add the chopped pecans and toasted coconut.

Baking and Cooling the Cake

Pour the batter into your prepared pan, tapping it gently on the counter to release any air bubbles. Bake for 30-40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Allow the cake to cool completely before frosting it with your delicious coconut pecan mixture.

Tips for the Perfect German Chocolate Cake

Timing Notes for Baking and Frosting

It’s essential to let the cake cool completely to prevent the frosting from melting. This takes approximately 25 minutes. Timing is key here for achieving that perfect layer of frosting on your cake!

Storage Tips for Leftover Cake

Store any leftover cake at room temperature for up to two days. If you want to keep it longer, refrigerate it. The cake will still taste delightful after being chilled, though all those scrumptious flavors meld beautifully at room temperature.

FAQs

Related Recipes to try

• Graduation Cake and Cupcakes
• Homemade Candy Dessert
• Easy German Cabbage Dish
• German Cucumber Salad Recipe with Sour Cream
• Floral Graduation Themed Novelty Cake

Conclusion

Indulging in a slice of homemade German chocolate cake is a delightful experience. The mix of rich chocolate, creamy frosting, and the crunch of pecans is simply irresistible. Don’t forget to check out more inspiration on Pinterest for all the baking ideas you’ll ever need!

Homemade German Chocolate Cake

A rich and moist German chocolate cake topped with a sweet coconut and pecan frosting.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Dessert

Cuisine German

Servings 12 servings

Calories 450 kcal

Equipment

• oven
• 9×13 pan
• Microwave
• stand mixer
• mixing bowl
• baking sheet
• saucepan
• whisk

Ingredients

  

CHOCOLATE CAKE

• 4 ounces Baker’s German sweet chocolate
• 3/4 cup hot tap water
• 1 cup buttermilk (room temperature)
• 1/2 cup full-fat sour cream (room temperature)
• 1/2 cup olive oil or avocado oil
• 2 large eggs (room temperature)
• 2 teaspoons pure vanilla extract
• 219 grams all-purpose flour (1 ¾ cups)
• 1/2 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 2 teaspoons Postum or espresso powder (not instant coffee)
• 1 2/3 cups granulated sugar
• 1 teaspoon salt

COCONUT PECAN FROSTING

• 1 3/4 cups sweetened coconut (slightly heaping)
• 1 cup whole pecans (not chopped)
• 1/2 cup unsalted butter (cubed)
• 1 cup light brown sugar (packed)
• 4 large egg yolks
• 8 ounces evaporated milk
• 1/8 teaspoon salt
• 1 teaspoon pure vanilla extract
• 3/4 teaspoon large crystal sea salt (not fine salt)

Instructions

 

• Preheat the oven to 350°F and prepare a 9×13 pan with cooking spray.
• Melt the German chocolate with hot water in a microwave-safe bowl, stirring until smooth.
• Mix buttermilk, sour cream, and oil in a stand mixer, then add eggs and vanilla.
• Gradually mix in flour, cocoa, baking powder, baking soda, espresso powder, sugar, and salt with the melted chocolate.
• Pour the batter into the pan and bake for 30-40 minutes until a toothpick comes out with moist crumbs.
• Toast coconut and pecans separately on a baking sheet in the oven for 5-7 minutes.
• In a saucepan, combine butter, brown sugar, egg yolks, evaporated milk, and salt, whisking until it boils.
• Stir in vanilla and sea salt, then add chopped pecans and toasted coconut.
• Frost the cooled cake and serve at room temperature.

Notes

If German chocolate is unavailable, substitute with Baker’s semi-sweet chocolate plus 1/2 tablespoon of sugar for each ounce of chocolate.

Keyword chocolate cake recipe, coconut pecan frosting, german chocolate cake, homemade german chocolate cake