German Chocolate Cake

 

German Chocolate Cake is a rich, indulgent, and iconic dessert loved by chocolate lovers all around the world. Despite its name, this cake is actually an American creation and is famous for its unique combination of moist chocolate cake layers and a thick, creamy coconut-pecan frosting. The contrast between the deep chocolate flavor and the sweet, nutty topping makes every bite unforgettable.

This cake is perfect for celebrations, family gatherings, birthdays, or whenever you want to prepare a dessert that truly impresses. The soft, fluffy chocolate sponge pairs beautifully with the caramel-like coconut frosting, creating a dessert that feels both luxurious and comforting at the same time.

Although German Chocolate Cake may look complicated, it is surprisingly simple to prepare when you follow the steps carefully. With basic ingredients and a little patience, you can create a bakery-quality cake right at home.

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Ingredients

For the Chocolate Cake

• 2 cups (250 g) all-purpose flour
• 2 cups (400 g) granulated sugar
• ¾ cup (75 g) unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup (240 ml) buttermilk
• ½ cup (120 ml) vegetable oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup (240 ml) hot coffee or hot water

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For the Coconut-Pecan Frosting

• 1 cup (240 ml) evaporated milk
• 1 cup (200 g) brown sugar
• 3 egg yolks
• ½ cup (115 g) unsalted butter
• 1 teaspoon vanilla extract
• 1½ cups (150 g) shredded sweetened coconut
• 1 cup (120 g) chopped pecans

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Instructions

Step 1: Prepare the Cake Batter

1. Preheat your oven to 175°C (350°F).
2. Grease and line two or three round cake pans with parchment paper.
3. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
4. Add buttermilk, oil, eggs, and vanilla extract. Mix until smooth.
5. Slowly pour in the hot coffee or water while mixing. The batter will be thin — this is normal.

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Step 2: Bake the Cake

1. Divide the batter evenly into prepared cake pans.
2. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
3. Remove from oven and let cakes cool completely before frosting.

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Step 3: Make the Coconut-Pecan Frosting

1. In a saucepan over medium heat, combine evaporated milk, brown sugar, egg yolks, and butter.
2. Cook while stirring constantly until the mixture thickens (about 10–12 minutes).
3. Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans.
4. Allow frosting to cool until it becomes spreadable.

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Step 4: Assemble the Cake

1. Place one cake layer on a serving plate.
2. Spread a generous amount of coconut-pecan frosting on top.
3. Add the next cake layer and repeat.
4. Spread frosting on the top layer. Traditionally, the sides are left unfrosted, but you can frost them if desired.

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Serving Suggestions

• Serve slightly chilled or at room temperature.
• Pair with coffee or milk for the perfect dessert experience.

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Storage Tips

• Store cake in an airtight container in the refrigerator for up to 4 days.
• Let cake sit at room temperature for 20 minutes before serving for best texture.

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