german chocolate cake

This chocolatey classic is all about the coconut filling. We like ours with a cooked custard so it is extra rich and creamy. Made with cocoa powder and semisweet chocolate, the cake has a light texture and a light chocolate flavor. Semisweet chocolate also flavors the simply delicious ganache frosting.

German Chocolate Cake

vegetable oil,

cocoa powder

baking soda

salt

chocolate,

sugar

eggs,

milk

pecans

brown sugar

unsalted butter

corn syrup

vanilla extract

coconut

semisweet chocolate, chopped

heavy cream

For the cake: Preheat the oven to 350 degrees F. Lightly coat two 9-inch round cake pans with oil and dust with flour. Whisk together the flour, cocoa, baking soda and salt in a small bowl; set aside.

Microwave the chocolate in a small microwave-safe bowl on high power for 45 seconds; remove and stir. Microwave again at high power in 30-second increments, stirring in between, until the chocolate has melted completely; set aside.

Beat the granulated sugar, oil and eggs in a large bowl with an electric mixer on medium speed until smooth. Beat in the melted chocolate. Alternate beating in the flour mixture and the milk, adding the flour in three additions and the milk in two, starting and ending with the flour, until just incorporated. Add half the milk, and mix until just incorporated. Repeat with the remaining flour mixture and milk, making sure not to overmix. Divide the batter evenly between the prepared pans.

Bake until a toothpick inserted in the center comes out with moist crumbs, 30 to 35 minutes. Let cool in the pans for 10 minutes, run a thin spatula around the edges and then turn the cakes out onto a cooling rack to cool completely. (They will have a sugary "crust" on the top. This is from the melted chocolate and is not a problem. It will soften once the cake is assembled or if the layers are baked the day before.)

For the filling: While the cakes cool, spread the pecans on a baking sheet and bake, tossing once, until toasted, 8 to 10 minutes. Finely chop. Whisk together the milk and egg yolks in a medium saucepan until smooth. Add the brown sugar, butter, corn syrup, vanilla and salt, and cook over medium heat, stirring constantly, until the mixture has thickened and coats the back of a spoon, 5 to 6 minutes. (It will be similar to the thickness of eggnog.) Pour the mixture into a large bowl. (Don't worry if it seems thin. The coconut and nuts will bind it.) Stir in the coconut and pecans; set aside to cool.

For the frosting: Put the chocolate in a medium bowl. Heat 1 cup of the cream in a small saucepan over medium heat until steaming but not boiling, and pour over the chocolate. Let stand a few minutes, and then whisk until smooth; let stand at room temperature (or put in the refrigerator if your kitchen is hot) until thick but not set, 20 minutes to 1 hour. Add the remaining 2 tablespoons cream to the chocolate mixture, and beat with an electric mixer on medium speed until lightened in color and fluffy, about 1 minute (do not overbeat, or it will become hard and grainy). The frosting should hold medium peaks and will continue to firm up a bit as it stands. Spoon about 1 cup frosting into a pastry bag fitted with a star tip.

To assemble: Put one cake layer right-side up on a serving plate, and top with half the filling. Top with the second cake layer and the remaining filling, spreading it to about 1/2 inch from the edge. Frost the sides, and decorate around the top edge of the cake with the frosting in the pastry bag.

Loosely cover the cake with plastic wrap and leave at room temperature overnight. Unwrap and serve.

I  have not made this cake yet but the reviewer they gave it one star and said worst cake ever is doing a disservice to this rating system .  It is completely unhelpful and annoying . If somebody is going to take the time to review the recipe please be more verbal in your comments

i used coconut oil instead of vegetable oil. Healthier and it goes with the topping/filling!

I have never made a German Chocolate Cake because I don't care for coconut. But, last year I had a friend ask me to make one for her husband's birthday. I found this recipe and made it. Very easy. The chocolate cake by itself was fantastic in flavor. He raved, and raved about it. I am making it, again, for him this year. This recipe is a keeper. 

This was my first German Chocolate Cake endeavor and it tasted AMAZING! I received so many compliments from my guests. Thank you for sharing. The only issue I had was with the chocolate frosting. It was too runny and started dripping out if the pastry bag. I put it in the fridge to help it set up but that did not work. I've worked with ganauche in the past so I just melted more semi-sweet chips and added it to the ganauche. It set up perfectly! If I were to guess, I'd say I added 1-2 more ounces of chips. I will definitely be making this again! 

<span>Everyone adored this cake! The layers were fudgy and moist, the filling was flavorful and added a nice texture, and the frosting was fine; I liked that it was whipped because it held up well, but it did get hard quite fast. I noticed that there was a lot of sweeteners used throughout, so I used 2oz unsweetened chocolate in both the layers and frosting, which I was glad I did. Overall, it was a lot of work but it was certainly a success, and definitely take the advice to let it sit overnight before serving, it made all the difference in the world.</span><br />

My cake came out Incredibly Delicious.  This is my husband favorite cake and I made it for his Birthday for the first time.  Filling perfect, frosting finger licking delicious, cake so yummy and moist.<div>Thank you FN.   You are always there for me. ❤️</div>

Everyone LOVES this cake!!!!   It is definitely worth the time to make it. I like that it is almost like eating  2 cakes in 1. 

this is a good recipe to bake can not wait to eat it with my papa 

My experience with this recipe:<div>1. Bottom line: it got raving complements, and the birthday girl loved it.</div><div>2. I made it gluten-free, using store-bought mix, no one noticed any difference.</div><div>3. Do not skip the Cook's note about letting the cake sit overnight. It's a must.</div><div>4. My actual prepare and cook time was around 3 hours, but I had to make the sweetened coconut shreds myself. (20-30 minutes)</div><div>5. As mentioned by other reviewers, the frosting directions were a little out of balance. I would substitute it with your favorite American buttercream frosting recipe, or tinker with the one given here.</div><div>Thank you for the recipe!</div>

The BEST homemade German Chocolate Cake with layers of coconut pecan frosting and chocolate frosting. This cake is incredible!

all-purpose flour

baking powder

eggs

buttermilk

oil ((vegetable or canola oil))

water

butter

evaporated milk

Tablespoon vanilla extract

Heat oven to 375°F. Grease two 8 or 9-inch round baking pans. I like to cut a round piece of wax or parchment paper for the bottom of the pan also, to make sure the cake comes out easily.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. In a separate bowl combine the eggs, buttermilk, oil and vanilla and mix well. Add the wet ingredients to the dry ingredients and mix to combine. Stir in boiling water (batter will be very thin). Pour batter into prepared pans.

Bake for 25 - 35 minutes (depending on your cake pan size. The 9'' pan takes less time to bake) or until a toothpick inserted in center comes out clean or with few crumbs. Cool 5 minutes in the pan and then invert onto wire racks to cool completely.

For the Cake:

In a medium saucepan add brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir to combine and bring the mixture to a low boil over medium heat. Stir constantly for several minutes until the mixture begins to thicken. 

Remove from heat and stir in vanilla, nuts and coconut. Allow to cool completely before layering it on the cake.

For the coconut frosting:

Melt butter. Stir in cocoa powder. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed to thin the frosting, or a little extra powder, until you reach your desired consistency. Stir in vanilla.

For the Chocolate Frosting:

Place one of the cake rounds on your serving stand or plate.&nbsp;

Smooth a thin layer of chocolate frosting over the cake layer, and then spoon half of the coconut frosting on top, spreading it into a smooth layer. Leave about 1/2 inch between the filling and edge of cake.&nbsp;

Stack the second cake round on top.&nbsp;Smooth chocolate frosting over the entire cake.

Spoon remaining coconut frosting on top of the cake.&nbsp;

Cake Assembly:

https://content.jwplatform.com/videos/5wtpAR9R.mp4

Homemade German Chocolate Cake with layers of coconut pecan frosting and chocolate frosting. This cake is incredible!

chocolate

pecans (chopped (can use walnuts, too))

Melt chocolate and water on top of the stove in a pot and cool.   Cream butter, sugar and eggs; beat well.  Add cooled chocolate and water, flour, salt, soda, buttermilk and vanilla extract mixing well with mixer.

Spray three 9 inch cake pans.  Divide the batter between the 3 pans (comes out to about 2 cups per cake pan).  Bake layers in preheated 350 degree oven for 30 to 35 minutes.  Cool about 10 minutes and remove from pans.  Frost with Pecan Frosting.

Beat eggs and add to milk, sugar and butter.  Cook on medium heat about 12 minutes until bubbles and begins to thicken.  Stir constantly because it will burn easily.

Remove and add nuts, coconut and vanilla extract. Mix well and let cool.  Spread on tops of cake layers.

Coconut Pecan Frosting Directions

This show stopping German chocolate cake has a gooey coconut and toasted pecan filling, a dark and super-moist chocolate cake, and deliciously creamy chocolate buttercream on top! 

Upgraded German Chocolate Cake

(62 grams) unsweetened natural cocoa powder

espresso powder (optional)*

(120 milliliters) canola or vegetable oil

(180 grams) full fat sour cream,

(120 milliliters) buttermilk, at room temperature*

(120 milliliters) hot water

(1 stick; 115 grams) unsalted butter

(200 grams) packed light or dark brown sugar

(8 ounces; 240 milliliters) evaporated milk

(125 grams) chopped pecans

chocolate buttercream for a naked-style cake

chocolate buttercream

Preheat oven to 350°F (177°C). Grease three 9×2 inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it&#8217;s helpful, see this parchment paper rounds for cakes video &amp; post.)

Make the cake: 

Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, sour cream, buttermilk, and vanilla together until combined. Pour the wet ingredients into the dry ingredients, add the hot water or coffee, and whisk or beat it all until the batter is completely combined.

Divide batter evenly between 3 pans. Bake for 21-25 minutes. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean.

Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.

As the cakes cool, prepare the coconut pecan filling

so it can cool and be ready at the same time. Combine butter, brown sugar, egg yolks, and evaporated milk in a medium saucepan over medium heat. Whisk occasionally as the mixture comes to a low boil. Once boiling, whisk constantly until the mixture thickens, about 5 minutes. Remove from heat and stir in vanilla, toasted pecans, and coconut. Allow to cool completely before layering in cake. It will thicken even more as it cools.

Assemble and frost: 

First, level the cakes if needed: using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with 1/2 of the coconut pecan filling (half is about 1 and 1/4 cups). Top with 2nd layer and evenly cover the top with remaining coconut pecan filling. Top with the third cake layer. Spread the chocolate buttercream into a thick layer on top. Garnish with extra toasted pecans and coconut, if desired. Refrigerate for at least 45 minutes before slicing or else the cake may gently fall apart as you cut.

Cover leftover cake tightly and store in the refrigerator for 5 days.

Great recipe. Super rich. My husband detected the coffee in the cake. I made a mistake when adding the evaporated milk (used an entire can, which is 340ml here in NZ), so then I had to double the remainder the of ingredients. I made the full buttercream frosting and only needed half. So now that I have more of the filling and more frosting, I'd like to make a German Chocolate sheet cake because we are having a party. Do you think your cake recipe will work as a sheet cake?

Hi Sally, recipe is to die for. I have made it for a trial for my son and future daughter in law’s wedding cake. If possible could you help me please. I’m trying to work out the quantities for a 12inch round cake tin  for a 3-4 layer sponge. I live in the U.K . As you can guess I don’t use measurement cups.

I made this cake for my dads birthday.  I used this recipe in place of my moms old stand by German chocolate cake recipe.   This recipe was hands down better than moms (sorry mom).  My sister has already put in the request to have me make it for her bday.
I made the cake layers and filling, and frosting the day before.  Then, let frosting and filling come to room temp and assembled the next day.
One of the tastiest and most impressive cakes I have ever made.
I used a kitchen scale to assure accuracy and even layers.  :)

What  a cake!!! I made it into two 9" pans instead of three. The batter itself was delish so just imagine the cake. The only thing with me was the frosting being too thick. Maybe next time I'll use 1cup of coconut flakes instead of 1 1/2 or up the liquids. But all in all a great recipe :)

I made this last year for my boyfriend's birthday and it was a big hit, it was so delicious! The cake is rich and moist, and the frosting and filling are perfection. I made it like the recipe with the buttercream on top. It's the most delicious buttercream frosting I have ever had. I made it again this year with just the coconut pecan filling and put that on top. Everyone loved it and a couple friends asked me if I had ever thought of entering a baking contest! I also made a batch of cupcakes and put the buttercream on half of them in case anyone did not like coconut or had a nut allergy, and the coconut pecan on the rest. I just got a request to make it again at another family member's birthday this month. My daughter is a trained pasty chef and I think she would be very proud of me! She lives in a different state so has not had an opportunity to try it yet.

When it comes to German Chocolate Cake, nobody does it better! My recipe for German Chocolate Cake features a gooey coconut pecan frosting, a decadent, dark super-moist chocolate cake, finished with a creamy chocolate buttercream frosting.

tsp baking soda

tsp baking powder

vegetable oil

tsp vanilla extract

salted butter

coconut flakes

Preheat the oven to 350 degrees.

Butter two 9-inch cake rounds and line the bottom with parchment paper. Butter the parchment rounds.

Add the flour, sugar, cocoa, baking soda, baking powder, and salt to a large mixing bowl.

Blend the dry ingredients together

Add the eggs, buttermilk, warm water, oil, and vanilla to the bowl.Eggs and buttermilk should be at room temperature.

Mix by hand or on medium speed with the beater attachment of an electric mixer until smooth. Don&#39;t overmix!

Divide the batter evenly between the two prepared cake pans.

Bake the cakes for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Let the cakes cool on a wire rack for 15 minutes and then turn out the cakes onto the wire racks and allow them to cool completely.

Chocolate Cake

Melt the butter in a medium saucepan over medium heat.

Whisk in the sugar and brown sugar until well combined.

Add the (room temperature) egg yolks, evaporated milk, and vanilla extract, mixing well.

Cook the mixture over medium heat for 10 - 12 minutes until thickened. Stir the mixture frequently and don&#39;t let it burn.

Remove the mixture from the heat and stir in the coconut and pecans. Let it cool completely before using it to assemble the cake.

Coconut Pecan Frosting

Using a stand mixer or large mixing bowl with a handheld mixer, beat the butter until fluffy. Add in the cocoa powder and vanilla extract. Beat until well combined.

Add 1 tablespoon of milk to thin out the mixture, mixing until creamy.

Add the powdered sugar to the mixture, 1 cup at a time. Mix until well combined (scrape down the sides and bottom of the bowl between additions of the sugar).

Add 1-2 additional tablespoons of milk to achieve a spreadable consistency with the chocolate buttercream frosting.

Chocolate Buttercream Frosting

Place one layer of the chocolate cake, top down on a large cake dish.

Spread half of the coconut pecan frosting on top of the first layer.

Place the other cake layer on top of the frosted first layer and spread the remainder of the coconut pecan frosting on the top of the second layer.

Use the chocolate buttercream to frost the outside of the cake. Save some for a pastry bag to decorate the top edge of the cake.,

Assembly

Homemade German chocolate cake is always a favorite! With tender cake layers and coconut pecan frosting, it&#039;s decadent and delicious.

German Chocolate Cake Recipe

all purpose flour

egg yolk

An egg is the organic vessel containing the zygote in which an animal embryo develops until it can survive on its own, at which point the animal hatches. An egg results from fertilization of an ovum. Most arthropods, vertebrates, and mollusks lay eggs, although some do not, such as scorpions and most mammals. Reproductive structures...

Vanilla extract is a solution containing the flavor compound vanillin as the primary ingredient. Pure vanilla extract is made by macerating and percolating vanilla pods in a solution of ethyl alcohol and water. In the United States, in order for a vanilla extract to be called pure, the U.S. Food and Drug Administration requires that...

vanilla bean extract

Sugar is the generalized name for sweet, short-chain, soluble carbohydrates, many of which are used in food. They are composed of carbon, hydrogen, and oxygen. There are various types of sugar derived from different sources. Simple sugars are called monosaccharides and include glucose (also known as dextrose), fructose, and galactose. The table or granulated sugar...

Preheat the oven to 350°F. Spray two 9&quot; round cake pans with non-stick spray. Place a piece of parchment paper in the bottom of each pan. Spray parchment.

Whisk together flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl.

Add the milk, eggs, vanilla extract, and oil. Beat with a hand mixer till well combined. Slowly pour in the boiling water and beat till smooth.

Divide batter between two pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean.

Cool for 8-10 minutes, then invert onto cooling racks. Cool completely.

Spread half of the frosting onto one of the cakes. Add the second layer, then spread the remaining frosting on top.

Whisk together milk, egg yolks, and sugar in a heavy saucepan. Add the butter. Cook and stir over medium heat till thickened, about 10-12 minutes.

Let cool for about 10 minutes, then stir in the vanilla, coconut, and pecans. Refrigerate for at least 30 minutes before adding to cake.

https://content.jwplatform.com/videos/bP25pfHm.mp4

Homemade German Chocolate Cake is always a favorite! With tender cake layers and coconut pecan frosting, it’s decadent and delicious.

Decadent and divine German chocolate cake with a caramelly, date-sweetened coconut pecan frosting! Gluten-free, vegan, and naturally sweetened, yet SO indulgent and crowd-pleasing for any celebration.

Gluten-Free German Chocolate Cake (Vegan)

dates

unsweetened shredded coconut ((also called dessicated coconut))

coconut cream

sea salt

Prepare chocolate cake according to recipe instructions. If using one 8-inch round cake pan, follow baking instructions in the recipe. If using three 6-inch round cake pans (our preferred method), bake for 20-25 minutes, or until the cake has slightly pulled away from edges of the pan, and a toothpick or knife inserted comes out clean.

Once baked, remove your cake(s) from the oven and let rest in the pans for 15 minutes. Then carefully invert onto cooling racks to let cool completely (~2-3 hours).

Once the cake is nearly cooled, start your frosting. Soften the dates by placing them in a heatproof bowl and covering with boiling water. Set aside.

Preheat the oven to 350 degrees F (176 C) and add pecans to a bare baking sheet. Bake for 7 minutes, then add the coconut and bake for another 3-5 minutes (watching closely to avoid burning), until both are fragrant and slightly darkened in color. Remove from the oven and let cool slightly, then chop the pecans and set aside.

Drain the dates and place them in a food processor. Add the coconut cream, vanilla, and salt, and turn the food processor on. Pause a few times, scraping down the sides, until the mixture is lightened in color and very thick and smooth (see photo). Transfer the mixture to a medium mixing bowl and add in the toasted coconut and chopped pecans. Mix well to combine.

To frost the cakes, evenly divide the frosting between the layers and the top of the cake. If you made one 8-inch round cake, cut it in half horizontally to create two layers. We find this easiest to do by placing the cake on a plate or lazy susan (so it can rotate). Place one hand on top of the cake and, using a large serrated knife in the other hand, cut into the cake while slowly rotating, until you have gone all the way around the cake. Then divide your frosting between the two layers of cake.

We chose to leave the sides of the cake bare, but you could also use chocolate frosting for an extra sweet and chocolaty touch!

Slice and serve at room temperature. Leftover cake will keep covered at room temperature for 3-4 days. To extend the life of your cake, it can be refrigerated, just make sure to remove from the refrigerator a few hours before serving for best texture!

https://www.youtube.com/watch?v=vaZ4sDhzd1k

Friends, Minimalist Baker just turned TEN! 🥳🥳🥳 That’s 🔟 whole years on the internet. 🎉 This feels big!

This cake is extra special for two reasons:
1️⃣ Not only is this cake sexy...hubba hubba - have you seen her? 👀🤤

2️⃣ But it also puts to use something special we’ve been working on for a long time…🤫🤫🤫

Our FIRST BAKING MIX! 👏👏👏

We're SO excited to announce the debut of our CHOCOLATE CAKE MIX 🍫 🎂! We dreamt up a simple, date-coconut-pecan frosting for this decadent, divine German chocolate cake, that’s gluten-free, vegan, AND naturally sweetened! It may be the BEST chocolate cake we've ever had! 😋

SHOP the Cake + Cupcake Mix: https://shop.minimalistbaker.com/
Full Recipe: https://minimalistbaker.com/german-chocolate-cake-vegan-gluten-free/
 
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10th Anniversary German Chocolate Cake | Minimalist Baker Recipes

German Chocolate Sheet Cake 

white sugar

butter (1 stick)

shortening

oz chocolate

vanilla

½ cups pecans, roughly chopped

German Chocolate Sheet Cake

Preheat oven to 400 degrees F and grease a sheet pan.

In a large bowl, mix together the flour, sugar, and cocoa powder.

In a small saucepan, add the water, butter, shortening, and chocolate. Bring to a boil over medium heat. Once the mixture is smooth and fully combined, add it to the dry ingredients and whisk to combine.

Stirring between each addition, first add the buttermilk, baking soda, salt, eggs, and then vanilla.

Transfer batter to the prepared sheet pan and bake for 20-22 minutes. Let cool before frosting.

Add the milk, egg yolks, butter, and sugars to a medium sized saucepan over medium heat. Bring mixture to a boil and then lower heat to a simmer. Stir frequently and continue cooking for 10-12 minutes or until mixture has thickened. Remove from heat.

Let frosting cool slightly and then spread over the cooled cake.

Frosting

These vegan German chocolate cupcakes have a rich chocolatey cake and coconut pecan custard frosting and are finished with a chocolate drizzle. There is enough of the frosting to 1.5x or double the cupcakes, or frost them more generously than pictured.

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