German Chocolate Cake – Immaculate Bites

Is German Chocolate Cake Really German?

No, it isn’t. This wonderful cake dates back to American baker Samuel German who created dark baking chocolate in 1852 for Baker’s Chocolate Company. Then five years later, in 1957, Mrs. George Clay from Dallas, Texas, sent her recipe to the local newspaper.

This cake named in Mr. German’s honor made its striking debut in the Dallas Morning News, and the rest is history. But you know I can’t help taking something great and making it even better. 😉

Recipe Ingredients

1. All-Purpose Flour – This finely ground, mid-strength flour often used in baking provides a tender crumb. If you need to use a gluten-free all-purpose flour mix, then go for it.
2. Unsweetened Cocoa Powder – Finely ground cocoa solids have been processed to enhance the deep chocolate flavor. 
3. Baking Soda and Powder – Leavening agents give rise to an incredible cake. The baking soda activates with the buttermilk and the powder with heat for double action.
4. Buttermilk – This creamy, thick, sour milk boosts the texture and flavor while activating the baking soda.
5. Hot Water – Yes, it may sound crazy, but it does make a richer, smoother cake batter.
6. Shredded Coconut – The slightly nutty, semi-sweet flavor creates extra decadence and a flavor twist that accents the chocolate.
7. Chopped Pecans – A bold, nutty flavor and crunchy texture ramp up the delectable filling.
8. Butter – For a truly decadent cake, you have to add fat. And butter makes everything better.

How to Make German Chocolate Cake

The Cake Layers

• Dry Ingredients – Mix the flour, sugar, cocoa powder, baking soda, and baking powder in a large mixing bowl. (Photos 1-2)
• Wet Ingredients – Cream the butter and sugar with a mixer. Add and mix the eggs one at a time. Then add the other liquid ingredients and mix for a smooth consistency. (Photos 3-7)
• Mix Dry and Wet Ingredients – Combine the dry ingredients with the wet ingredients and mix them well. (Photo 8)
• Add Hot Water – Pour in hot water (depending on consistency) and mix until it’s fully incorporated. (Photo 9)
• Bake – Divide your cake batter evenly between three 8-inch cake pans. Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean. Remove and let it cool completely. (Photo 10)

The Filling and Frosting

• Make the Filling – Combine brown sugar, butter, sugar, egg yolks, and evaporated milk in a medium saucepan. Heat over medium heat, whisking occasionally until the mixture simmers. Keep whisking until it thickens, 10-12 minutes. 
• Add Flavor – Remove from heat, and then stir in vanilla, coconut, and pecans. Set aside and let it cool before assembling the cake.
• Make the Frosting – Sift together cocoa powder and powdered sugar. Then add softened butter, milk, vanilla, and a pinch of salt. Mix with an electric mixer until thoroughly combined and creamy. Set aside. (Photos 1-2)

Assemble

• The First Layer – Start by placing one layer on a cake stand or plate. Then evenly divide the coconut pecan filling into three. Top the first cake layer with a third of the filling, and then spread it in a smooth layer. But leave about ½ inch between the filling and the edge of the cake. (Photo 1)
• Second and Third Layers – Top it with the second cake layer, add another third of the pecan filling, and spread it over the entire cake, leaving a ½-inch space on the edge. Repeat with the last cake layer. (Photos 2-5)
• Frost – Scoop up a big batch of frosting with a spatula and spread it smoothly up the side of your cake. (Photo 6)
• Finishing Touches – Then pipe the remaining chocolate frosting around the edge of the cake. 
• Garnish with coconut shavings and toasted pecans.
• Chill – Refrigerate for at least 45 minutes to prevent your cake from falling apart when you slice it.  

Recipe Variations

1. Use any moist chocolate cake recipe for the layers. A vanilla cake also works great for the filling and frosting. But enjoy whatever works for you and is a tried-and-tested family favorite. 
2. For a vegan-friendly option, use plant-based butter and replace any dairy products with a coconut milk equivalent. 
3. If anyone has a nut allergy, then skip the pecans and splurge on some more delicious coconut.
4. Chopped hazelnuts add an exquisite twist. And then shaved chocolate added to the frosting gives you a real death-by-chocolate experience. 

Tips and Tricks

1. No buttermilk? Then try my easy-to-make buttermilk substitute.
2. Don’t skip the hot water (or hot coffee) because it melts the fat just enough for a smoother batter.

Make-Ahead Instructions

You can prepare the chocolate cake layers and coconut pecan filling ahead of time, and then store them in the fridge or freezer. You can also make the German chocolate cake frosting ahead, store it in the refrigerator, then let it come back to room temperature before frosting your cake.

Serving and Storage Instructions

German chocolate cake can be served right after frosting at room temperature or chilled. Additionally, having a pot of coffee ready doesn’t hurt.

You can wrap the chocolate cake layers and store them in the fridge for five days but you can freeze them for three months.

Note: Make sure that the cake layers and filling have cooled off before wrapping and storing them.

FAQs

What to Enjoy With German Chocolate Cake

This is a fantastic way to end a lighter meal like a baked spatchcock turkey or a zesty lemon pepper chicken. You won’t feel so guilty when tucking into your generous slice of German chocolate cake.

Enjoy a divine slice with friends during afternoon tea (ginger tea) or over a glass of port wine. Yum!

More Drool-Worthy Cake Recipes to Try

Conclusion

This so fabulicious German chocolate cake recipe boasting coconut, pecans, and chocolate frosting will wow friends and family. Have you made this for your loved ones? Then please share your comments on what they thought!

Watch How to Make It

This blog post was originally published in June 2020 but has been updated with additional tips, new photos, and a video.