German Chocolate Cake Recipe

German Chocolate Cake

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

Prep: 30min

Total: 75min

Serving Size: 1 serving

Nutrition Facts: calories 591 kcal, Carbohydrate 77 g, Protein 5 g, Fat 31 g, Saturated Fat 12 g, Cholesterol 100 mg, Sodium 440 mg, Fiber 3 g, Sugar 69 g, servingSize 1 serving

Ingredients:

• 2 cups granulated sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup buttermilk
• 1/2 cup oil ((vegetable or canola oil))
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 1/2 cup light brown sugar
• 1/2 cup granulated sugar
• 1/2 cup butter
• 3 large egg yolks
• 3/4 cup evaporated milk
• 1 Tablespoon vanilla extract
• 1 cup chopped pecans
• 1 cup shredded sweetened coconut
• 1/2 cup butter
• 2/3 cup unsweetened cocoa powder
• 3 cups powdered sugar
• 1/3 cup evaporated milk
• 1 teaspoon vanilla extract

Instruction:

1. {‘@type’: ‘HowToStep’, ‘text’: ‘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.’, ‘name’: ‘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.’, ‘url’: ‘https://tastesbetterfromscratch.com/german-chocolate-cake/#wprm-recipe-10369-step-0-0’}
2. {‘@type’: ‘HowToSection’, ‘name’: ‘For the Cake:’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘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.’, ‘name’: ‘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.’, ‘url’: ‘https://tastesbetterfromscratch.com/german-chocolate-cake/#wprm-recipe-10369-step-1-0’}, {‘@type’: ‘HowToStep’, ‘text’: “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.”, ‘name’: “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.”, ‘url’: ‘https://tastesbetterfromscratch.com/german-chocolate-cake/#wprm-recipe-10369-step-1-1’}]}
3. {‘@type’: ‘HowToSection’, ‘name’: ‘For the German Chocolate Frosting:’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘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.xa0’, ‘name’: ‘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.xa0’, ‘url’: ‘https://tastesbetterfromscratch.com/german-chocolate-cake/#wprm-recipe-10369-step-2-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Remove from heat and stir in vanilla, nuts and coconut. Allow to cool completely before layering it on the cake.’, ‘name’: ‘Remove from heat and stir in vanilla, nuts and coconut. Allow to cool completely before layering it on the cake.’, ‘url’: ‘https://tastesbetterfromscratch.com/german-chocolate-cake/#wprm-recipe-10369-step-2-1’}]}
4. {‘@type’: ‘HowToSection’, ‘name’: ‘For the Chocolate Buttercream Frosting:’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘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.’, ‘name’: ‘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.’, ‘url’: ‘https://tastesbetterfromscratch.com/german-chocolate-cake/#wprm-recipe-10369-step-3-0’}]}
5. {‘@type’: ‘HowToSection’, ‘name’: ‘Cake Assembly:’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Place one of the cake rounds on your serving stand or plate. ‘, ‘name’: ‘Place one of the cake rounds on your serving stand or plate. ‘, ‘url’: ‘https://tastesbetterfromscratch.com/german-chocolate-cake/#wprm-recipe-10369-step-4-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘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. ‘, ‘name’: ‘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. ‘, ‘url’: ‘https://tastesbetterfromscratch.com/german-chocolate-cake/#wprm-recipe-10369-step-4-1’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Stack the second cake round on top. Smooth chocolate frosting over the entire cake.’, ‘name’: ‘Stack the second cake round on top. Smooth chocolate frosting over the entire cake.’, ‘url’: ‘https://tastesbetterfromscratch.com/german-chocolate-cake/#wprm-recipe-10369-step-4-2’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Spoon remaining coconut frosting on top of the cake. ‘, ‘name’: ‘Spoon remaining coconut frosting on top of the cake. ‘, ‘url’: ‘https://tastesbetterfromscratch.com/german-chocolate-cake/#wprm-recipe-10369-step-4-3’}]}

German Chocolate Cake

We know you’re Betty, you know you’re Betty, now show it to the world with this amazing homemade German chocolate cake. There’s no cake more special, with its signature coconut-pecan filling and topping. This classic from-scratch German chocolate cake recipe is the best way to bring all the flavor to the table in just 30 minutes and gives you all the Betty bragging rights you could ever ask for. Pick a day, grab the ingredients and start making amazing in your kitchen, like we know you can.

Prep: 30min

Total: 2h20min

Yield: 12

Serving Size: 1 Serving

Nutrition Facts: calories 730 , Carbohydrate 83 g, Cholesterol 190 mg, Fat 6 , Fiber 2 g, Protein 9 g, Saturated Fat 21 g, servingSize 1 Serving, Sodium 550 mg, Sugar 62 g, Trans Fat 1 g

Ingredients:

• Cooking spray to grease pans
• 4 oz sweet baking chocolate
• 1/2 cup water
• 2 1/4 cups Gold Medal™ all-purpose flour or 2 1/2 cups cake flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups granulated sugar
• 1 cup butter (2 sticks), room temperature
• 4 large eggs, separated
• 1 teaspoon vanilla
• 1 cup buttermilk
• 3 egg yolks
• 1 cup granulated sugar or packed brown sugar
• 1/2 cup butter (1 stick)
• 1 cup evaporated milk (from 12-oz can)
• 1 teaspoon vanilla
• 1 1/3 cups flaked coconut
• 1 cup chopped pecans

Instruction:

1. Heat the oven to 350°F. Spray the bottoms and sides of three 8-inch or two 9-inch round cake pans with the cooking spray. Cut three 8-inch or two 9-inch rounds of cooking parchment paper. Line bottoms of pans with the paper.
2. Coarsely chop the chocolate. In a 1-quart saucepan, heat the chocolate and water over low heat, stirring frequently, until chocolate is completely melted; remove from heat and cool.
3. Meanwhile, in a medium bowl, stir the flour, baking soda and salt until mixed; set aside. In another medium bowl, beat 2 cups sugar and 1 cup butter with an electric mixer on medium speed until light and fluffy; set aside.
4. On medium speed, beat 1 egg yolk at a time into the sugar mixture until mixed. On low speed, beat in the melted chocolate and 1 teaspoon vanilla. On low speed, beat in 1/2 of the flour mixture just until smooth, then beat in 1/2 of the buttermilk just until smooth. Repeat beating in flour mixture alternately with the buttermilk just until smooth.
5. Wash and dry mixer beaters. In a small bowl, beat the eggs whites on high speed until beaten eggs whites form stiff peaks when beaters are lifted. Add egg whites to the batter; to fold in, use a rubber spatula to cut down vertically through the batter, then slide the spatula across the bottom of the bowl and up the side, turning batter over. Rotate the bowl 1/4 turn, and repeat this down-across-up motion. Continue folding until batter and egg whites are blended.
6. Pour batter into pans; use a rubber spatula to scrape batter from bowl, spread batter evenly in pans and smooth top of batter. (If batter is not divided evenly, spoon batter from one pan to another.) Refrigerate batter in third pan if not all pans will fit in oven at one time; bake third pan separately.
7. Bake 8-inch pans 35 to 40 minutes, 9-inch pans 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool cakes in pans 10 minutes. To remove cake from pan, invert onto cooling rack, then invert right side up on second cooling rack. Cool completely, about 1 hour.
9. In a 2-quart saucepan, stir the 3 egg yolks, 1 cup sugar, 1/2 cup butter, the evaporated milk and 1 teaspoon vanilla until well mixed. Cook over medium heat about 12 minutes, stirring frequently, until thick and bubbly. Stir in the coconut and pecans. Cool about 30 minutes, beating occasionally with a spoon, until mixture is spreadable.
10. Place 1 cake layer, rounded side down, on a cake plate; using a metal spatula, spread 1/3 of the filling over the layer. Add second layer, rounded side down; spread with 1/3 of the filling. Add third layer, rounded side up; spread with remaining filling, leaving side of cake unfrosted. Store cake covered in the refrigerator.

Upgraded German Chocolate Cake

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!

Prep: 45min

Total: 5h30min

Yield: 10

Ingredients:

• 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
• 3/4 cup (62g) unsweetened natural cocoa powder
• 1 and 3/4 cups (350g) granulated sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons espresso powder (optional)*
• 1/2 cup (120ml) canola or vegetable oil
• 2 large eggs, at room temperature
• 3/4 cup (180g) full fat sour cream, at room temperature
• 1/2 cup (120ml) buttermilk, at room temperature*
• 2 teaspoons pure vanilla extract
• 1/2 cup (120ml) hot water or coffee*
• 1/2 cup (1 stick; 115g) unsalted butter
• 1 cup (200g) packed light or dark brown sugar
• 3 large egg yolks
• 1 can (8 ounces; 240ml) evaporated milk
• 1 teaspoon pure vanilla extract
• 2 cups sweetened shredded coconut
• 1 cup (125g) chopped pecans
• use this chocolate buttercream for a naked-style cake
• use this chocolate buttercream for frosting the top and sides
• optional for garnish: extra toasted pecans and sweetened shredded coconut

Instruction:

1. Preheat oven to 350°F (177°C). Grease three 9-inch round cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
2. 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.
3. 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.
4. Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.
5. 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.
6. 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, cake turntable, 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.
7. Cover leftover cake tightly and store in the refrigerator for 5 days.

German Chocolate Cake

This German chocolate cake is my husband’s favorite! Each bite has crunch from the pecans, and sweetness from coconut and chocolate. —Joyce Platfoot, Wapakoneta, Ohio

Prep: 30min

Total: 55min

Yield: 12 pieces.

Nutrition Facts: calories 910 calories, Fat 53g fat (28g saturated fat), Cholesterol 237mg cholesterol, Sodium 511mg sodium, Carbohydrate 103g carbohydrate (76g sugars, Fiber 4g fiber), Protein 11g protein.

Ingredients:

• 4 ounces German sweet chocolate, chopped
• 1/2 cup water
• 1 cup butter, softened
• 2 cups sugar
• 4 large eggs, separated, room temperature
• 1 teaspoon vanilla extract
• 2-1/2 cups cake flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• FROSTING:
• 1-1/2 cups sugar
• 1-1/2 cups evaporated milk
• 3/4 cup butter
• 5 large egg yolks, room temperature, beaten
• 2 cups sweetened shredded coconut
• 1-1/2 cups chopped pecans
• 1-1/2 teaspoons vanilla extract
• ICING:
• 2 ounces semisweet chocolate
• 1 teaspoon shortening

Instruction:

Line 3 greased 9-in. round baking pans with waxed paper. Grease waxed paper and set aside. In small saucepan, melt chocolate with water over low heat; cool. , Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in 4 egg yolks, 1 at a time, beating well after each addition. Blend in melted chocolate and vanilla. Combine flour, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition., In a small bowl and with clean beaters, beat the 4 egg whites until stiff peaks form. Fold a fourth of the egg whites into creamed mixture; fold in remaining whites., Pour batter into prepared pans. Bake 24-28 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For the icing, in a small saucepan, heat sugar, milk, butter and egg yolks over medium-low heat until mixture is thickened and golden brown, stirring constantly. Remove from heat. Stir in coconut, pecans and vanilla. Cool until thick enough to spread. Spread a third of the frosting over each cake layer and stack the layers. , In a microwave, melt chocolate and shortening; stir until smooth. Drizzle over cake.

The Most Amazing German Chocolate Cake

FAQ

What makes German chocolate cake different?

What is German chocolate cake frosting made of?

What’s the difference between a German chocolate cake mix and a regular chocolate cake mix?

Does German chocolate cake have anything to do with Germany?