If you’re searching for a classic dessert that embodies rich, indulgent flavors with a delightful texture, this German Chocolate Cake Recipe is your new best friend. Combining the deep, moist chocolate base with a luscious coconut-pecan frosting, it’s a timeless treat that never fails to impress. Whether you’re celebrating a special occasion or just craving something sweet and comforting, this cake delivers that perfect balance of creamy, nutty, and chocolatey goodness in every bite.
Ingredients You’ll Need
The beauty of this German Chocolate Cake Recipe lies in its simplicity and how each ingredient plays a crucial role in making this cake irresistible. From the velvety richness of the chocolate cake mix to the wonderfully textured coconut and pecan frosting, these ingredients come together effortlessly to create a show-stopping dessert.
- German chocolate cake mix (18.25 ounces): The foundation of the cake, giving moist and tender crumb with deep chocolate flavor.
- Evaporated milk (5 ounces): Adds creaminess and perfect consistency to the frosting, enhancing its richness.
- Flaked coconut (1 cup): Adds chewy texture and a subtle sweetness that beautifully complements the chocolate.
- Chopped pecans (1 cup): Offers a satisfying crunch and nutty flavor that balances the creamy frosting.
- Butter or margarine (1/2 cup): Brings richness and smoothness to the frosting, ensuring it spreads easily.
- Granulated sugar (1 cup): Sweetens the frosting and helps it caramelize to that perfect golden hue.
- Egg yolks (4): Provide structure and silkiness, giving the frosting its classic velvety texture.
- Vanilla extract (1 teaspoon): Enhances every flavor, adding warmth and depth.
How to Make German Chocolate Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and lightly flour a 9×13-inch baking pan to prevent the cake from sticking and ensure an even bake. This prep step sets the stage for a perfect rise and smooth release of your cake.
Step 2: Mix and Pour the Cake Batter
Follow the package instructions to prepare your German chocolate cake mix. Pour the rich batter evenly into your prepared pan, spreading it gently with a spatula to make sure it covers every corner for an even bake. This cake mix is the heart of the German Chocolate Cake Recipe, making the process quick yet rewarding.
Step 3: Make the Classic Frosting
In a saucepan over low heat, combine evaporated milk, flaked coconut, chopped pecans, butter, granulated sugar, egg yolks, and vanilla extract. Stir constantly to prevent curdling or burning, as you cook the mixture until it thickens into a luscious, golden-brown frosting. This step is where magic happens, turning simple ingredients into that signature creamy, nutty topping.
Step 4: Spread the Frosting Over the Batter
Once your frosting has reached the perfect thickness, spread it evenly on top of the raw cake batter in the pan. This creates that classic gooey layer between the batter and the oven’s heat, allowing the frosting to intermingle with the cake as it bakes, resulting in a moist and flavorful slice.
Step 5: Bake Until Perfection
Bake the cake for 30 to 35 minutes. To check doneness, insert a toothpick in the center; it should come out clean or with just a few moist crumbs. Allow the cake to cool completely in the pan before slicing. Cooling is key to letting the flavors settle and the frosting firm up perfectly.
How to Serve German Chocolate Cake Recipe
Garnishes
To elevate your serving experience, consider garnishing with extra toasted pecans or a sprinkle of toasted coconut flakes. These simple touches add a fresh crunch and visual appeal that make the cake irresistible. A light dusting of powdered sugar or a drizzle of melted chocolate can also add flair without overpowering the rich flavors.
Side Dishes
Pair the German Chocolate Cake Recipe with a dollop of freshly whipped cream or a scoop of vanilla ice cream for ultimate indulgence. Fresh berries, especially raspberries or strawberries, bring a bright, tart contrast that complements the cake’s sweetness. A strong coffee or a smooth glass of milk will also balance the richness perfectly.
Creative Ways to Present
Try serving individual slices with a sprig of mint and a few pecan halves artistically arranged on top for a sophisticated look. Or, turn the cake into a layered dessert by slicing it in half horizontally and filling with extra frosting or cream. For a fun twist, cut the cake into bite-sized squares for bite-sized party treats—great for sharing the love at gatherings!
Make Ahead and Storage
Storing Leftovers
Keep leftovers covered tightly with plastic wrap or stored in an airtight container at room temperature for up to two days. If your kitchen is warm, storing in the refrigerator helps keep the frosting firm and the cake fresh without drying it out.
Freezing
This German Chocolate Cake Recipe freezes beautifully. Wrap the cooled cake tightly with plastic wrap and then with aluminum foil before placing it in the freezer. It can be stored frozen for up to two months. Thaw overnight in the refrigerator and bring to room temperature before serving for best results.
Reheating
To enjoy a freshly warmed slice, microwave individual pieces on low power for 15 to 20 seconds. This softens the cake and slightly melts the frosting, delivering a warm, comforting bite. Be careful not to overheat to avoid drying out the cake.
FAQs
Can I make the frosting ahead of time?
Absolutely! You can prepare the coconut-pecan frosting a day in advance and refrigerate it. When ready to use, gently warm it on low heat while stirring to bring it back to spreadable consistency.
Is German chocolate actually from Germany?
Funny enough, no! German chocolate cake is named after an American named Samuel German who developed a type of sweet baking chocolate. The cake originated in the U.S., not Germany, but the name stuck and now it’s a beloved classic here and around the world.
Can I substitute the pecans with other nuts?
Yes, you can swap pecans for walnuts or even almonds if you prefer. Each will provide a different texture and flavor, so feel free to experiment based on your taste or what you have on hand.
How do I know when the cake is fully baked?
The best way is the toothpick test: insert a toothpick into the center of the cake, and if it comes out clean or with a few moist crumbs, your cake is perfectly baked and ready to cool.
Is this recipe suitable for beginners?
Definitely! The German Chocolate Cake Recipe uses a cake mix as its base and straightforward frosting steps, making it approachable for bakers of all levels while still delivering an impressive, delicious result.
Final Thoughts
I can’t recommend this German Chocolate Cake Recipe enough! It’s a beautiful blend of ease and elegance, perfect for virtually any occasion. Once you make it, you’ll understand why it’s a go-to favorite for celebrations and cozy treat times alike. So grab your ingredients, roll up your sleeves, and get ready to savor every rich, coconutty, chocolatey bite—this cake is worth every minute in the kitchen!
Print
German Chocolate Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic German Chocolate Cake features a moist, rich chocolate base topped with a luscious, homemade coconut-pecan frosting. Perfectly balanced with a tender crumb and a sweet, nutty glaze, this cake is a delightful treat for any occasion.
Ingredients
Cake
- 1 (18.25 ounce) package German chocolate cake mix
Frosting
- 1 (5 ounce) can evaporated milk
- 1 cup flaked coconut
- 1 cup chopped pecans
- 1/2 cup butter or margarine
- 1 cup granulated sugar
- 4 egg yolks
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease and flour a 9×13 inch baking pan to prevent the cake from sticking.
- Mix Cake Batter: Prepare the German chocolate cake mix according to the package instructions, ensuring a smooth batter, then pour it evenly into the prepared baking pan.
- Make Frosting: In a saucepan over low heat, combine evaporated milk, flaked coconut, chopped pecans, butter or margarine, granulated sugar, egg yolks, and vanilla extract. Stir constantly to prevent curdling until the mixture thickens to a creamy consistency.
- Assemble Cake: Spread the warm frosting evenly over the cake batter in the pan, allowing it to meld into the batter as it bakes.
- Bake: Place the pan in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and let cool completely before serving to allow the frosting to set.
Notes
- Ensure constant stirring during frosting preparation to avoid burning and curdling.
- Allow the cake to cool fully before cutting for cleaner slices and better frosting texture.
- You can substitute pecans with walnuts if preferred.
- Use fresh coconut flakes for a more intense flavor.
- For a richer cake, consider adding an extra egg to the batter if desired.
