German Chocolate Cake

Name: German Chocolate Cake
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Ingredients: 2.25 cups All-purpose flour; 0.75 cup Unsweetened cocoa powder; 1.5 teaspoons Baking powder; 1.5 teaspoons Baking soda; 1 teaspoon Salt; 2 cups Granulated sugar; 1 cup Buttermilk; 0.5 cup Vegetable oil; 2 large Eggs; 2 teaspoons Vanilla extract; 1 cup Boiling water; 1 cup Evaporated milk; 1 cup Granulated sugar; 0.5 cup Unsalted butter (cut into pieces); 3 large Egg yolks; 1 teaspoon Vanilla extract; 1 cup Shredded coconut; 1 cup Chopped pecans

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Where do I start with this German Chocolate Cake? Is this one of those recipes that feels like warm hug on a chilly day? What brings smiles to faces? I remember my Grandma making this for my birthday every single year, and the smell of it baking – it is so good. Is that chocolatey aroma with that distinct coconut-pecan frosting – would fill our whole house? Is cake a memory? While a lot of people might lean towards lighter, fruitier cake, or something super modern with lots of flavours. There’s something so comforting and deeply satisfying about a perfectly cooked meal. German Chocolate Cake. Is it like visiting an old friend who always knows how to make you feel good? Is this a fussy dessert? Nope, this is a real-deal, home-baked cake that tastes incredible and, dare I say, surprisingly delicious. Is it easy to whip up a meal on tuesday? If you have a soft spot for chocolate, you’re going to love this.

What is German chocolate cake?

What makes this cake so special? Isn’t it funny that German Chocolate Cake originated in Germany? The name comes from an American baker named Samuel German, who developed a type of dark baking. Chocolate for the Baker’s Chocolate Company in the mid-1800s. This chocolate was sweeter than most baking chocolates at the time, and this cake was eventually eventually made. What is named in his honor? Think of it as a rich, moist, chocolate cake with an distinctive gooey, cooked frosting that’s loaded with flavor. What are some good recipes for pecans and coconut Is this chocolate layer cake? What is the magic of frosting? because it’s cooked on the stovetop, giving it this wonderfully tender, caramel-y sweetness that you can only taste with a glass of water. What is the best way to balance the chocolate flavor of the cake layers? What are some of the best flavor combinations that have stood the test of time?

What are some of the best recipes to make with this recipe?

What are some of the reasons why I love this German Chocolate Cake recipe? I bet it will in your kitchen too! First off, the flavor profile is just out of this world. The chocolate cake itself is incredibly moist and has a deep, satisfying cocoa flavor. It’s not too sweet on its own, which is exactly what you want because the star of the show, that you are. What is the best coconut-pecan frosting? What is the best frosting you have ever had? What are the flavours of pecans and coconut? What is a cooked frosting? Is it worth the extra effort? What I love about this recipe, though, is its surprising simplicity for how impressive it looks. I don’t need fancy equipment or tons of experience to get a fantastic result. What are some of the best deals on clothes? What are some pantry staples? What is a showstopper without breaking the bank? It’s also wonderfully versatile. I’ve made a smaller version for birthdays and holiday potlucks. Is it possible to make a single layer for your weekend treat? Compared to a Red Velvet Cake, which also has whipped frosting, this one feels sour. I am a chocolate fanatic. I love chocolate. What is that perfect blend of comfort and indulgentness?

How do I make German chocolate cake?

Quick Overview

How do you make a German chocolate cake? What are some of the best coconut-pecan frosting recipes? How do you mix wet and dry ingredients separately for a cake? What are some good ways to prepare a tender crumb? While the cakes bake, you’ll whip up the magic that is the frosting on the stovetop, letting it cool. How do I thicken my skin to Once cooled, you’ll generously spread that glorious topping over the chocolate layers. Is it a process that’s more about patience and good technique than complicated steps, resulting in … What is the best way to make a homemade cake? Is the aroma worth it?

Ingredients

What are the ingredients to make this German Chocolate Cake? I always try to use good quality ingredients because it really does make a difference in the final product.

For the Main Batter: Why?
What is all-purpose flour? 2 cups.
2 cups granulated sugar, 1 cup
3/4 cup unsweetened cocoa powder (Dutch-processed gives a richer color and flavor, but natural works).
2 teaspoons baking soda. 1 teaspoon baking powder.
1 teaspoon of baking powder. 1 tablespoon baking soda.
1 teaspoon salt is enough for a
1 cup buttermilk, 1 tablespoon white vinegar, let sit for 5 minutes.
1/2 cup vegetable oil (or canola oil)
2 large eggs, at room temperature.
What is vanilla extract? 1 teaspoon per teaspoon.
What is the secret to a moist cake?

For the Filling:
1 cup evaporated milk (don’t use sweetened condensed milk here)
1 cup granulated sugar. 1 teaspoon
1/2 cup unsalted butter, cut into cubes.
3 large egg yolks, lightly beaten. 1 tbsp.
What is vanilla extract? 1 teaspoon.
1 12 cups sweetened shredded coconut.
1 cup chopped pecans. 1 ts

For the Glaze:
This is essentially the same as the filling and it’s spread while warm! So, no separate ingredients needed, just the cooked filling itself.

What are the step-

Step 1: Preheat & Prep Pan

How do I get my oven preheated to 350°F (175°C)? I like to use two 9-inch round cake pans for this recipe. Grease them really well with butter or baking spray, and then dust them with a bit of flour or cocoa. Is it safe to line the bottoms with parchment paper? How can I learn a new skill that is life

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, baking powder and salt. Set aside. Make sure everything is evenly distributed. This step helps ensure that your leavening agents are spread out, leading to a nice, even rise. No one wants a cake that is sunken in the middle!

Step 3: Mix Wet Ingredients

In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract. Set aside. What are the best ways to keep eggs at room temperature? They incorporate much better into the batter. If I forget to take them out, I’ll just pop them in a bowl of warm water for about 10 minutes.

Step 4: Combine

How do you mix wet and dry ingredients in a bowl? Mix on low speed with an electric mixer (or vigorously by hand) until just combined. Be careful not to overmix here! Overmixing can develop gluten too much, leading to a tougher cake. What is the best way to stir the boiling water? What do you want to do with the batter? What is the secret to a moist texture?

Step 5: Prepare Filling

What is magic? In a medium saucepan, combine the evaporated milk, sugar, butter, and beaten egg yolks. Set aside. Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a knife. What is the best way to keep eggs from scrambling? Once it’s thickened, remove from heat and stir in the vanilla extract, shredded coconut, and chopped cilantro. Let it cool while your cakes bake.

Step 6: Layer & Swirl

Once your cake layers are baked and have cooled for about 10-15 minutes in their pans, invert them. Is it safe to put a wire rack on the refrigerator to cool completely? Don’t try to frost a warm cake – it’s gonna be ruined! Once the cakes are cooled, place one layer on your serving plate or cake stand. How do you spread the warm coconut-pecan filling over the top? Then, carefully place the second cake layer on top. Spread the remaining filling over the top of the second layer, letting it cascade down the sides a bit. What makes this cake so iconic?

Step 7: Bake

How do you spread the batter on a cake pan? Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean. Is it true that the world comes The baking time can vary depending on your oven, so keep an eye on it towards the end. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.

Step 8: Cool & Glaze

Let the cakes cool in the pans on a wire rack for about 10-15 minutes before inverting them onto the rack. How do I get a wire rack to cool completely? As mentioned, the filling is applied while still warm, so once the cakes are cool, you’ll spread the frosting on top. What is the best coconut-pecan mixture? Pour it over the top of each layer and stack them. The warmth of the filling helps it spread beautifully. If the filling cools too much and gets too stiff, you can gently warm it for a few seconds on the stove. Is it better to cook on the stovetop or microwave?

Step 9: Slice & Serve

Once the cake is assembled and the topping is spread, you can serve it immediately, or let it sit for a few minutes. How do you let the frosting set for a bit? I think it’s best served at room temperature. When slicing, use a sharp knife and wipe it clean between cuts for the neatest slices. Enjoy every bite!

What should I serve it with?

German Chocolate Cake is such a showstopper on its own, but I love thinking about different flavors. How do I present it and what to pair with it? For a casual breakfast, which is quite decadent but totally permissible in my book, I’d serve one slice with toast. What is the best thing about coffee? The bitterness of coffee cuts through the richness and flavor of the cake and frosting. For brunch gatherings, I like to plate it elegantly, perhaps with a small dollop of whipped cream or both. Add a few fresh raspberries on the side to add color and tartness. As a dessert, it’s perfect after dinner. I sometimes serve it with a scoop of good quality vanilla bean Ice Cream, which is always advisable. What is the best combination of ice cream and cake? And for those cozy snack moments when you just need something comforting, a simple slice, maybe with some chocolate. Is cold milk enough for you? My kids go for milk! What is a family tradition to make ice cream on the first cold day of autumn?

Top Tips for Perfecting Your German Chocolate Cake

I’ve made this German Chocolate Cake countless times, and through trial and error, I’ve picked up a few tricks that I think really make a difference. First, about the zucchini prep – oh wait, that’s for my zucchini bread! Let’s focus on this chocolate dream. For the cake batter, the key is really not to overmix once you add the flour. Mix until *just* combined. Overmixing develops gluten, which can make your cake tough, and we definitely don’t want that. The batter will look thin, almost like Hot Chocolate, after adding the boiling water. Don’t panic! That thinness is what contributes to the cake’s incredible moistness. For the filling, using evaporated milk is crucial; sweetened condensed milk will make it far too sweet and change the texture. When cooking the filling, keep that heat at medium-low and stir constantly. You’re essentially making a custard, and scrambling the eggs is the enemy here. If your filling gets too thick to spread, a tablespoon or two of milk or even a splash of cream can loosen it up. When it comes to ingredient swaps, I haven’t experimented too much with this particular recipe because it’s so classic. However, if you’re looking for a different nut, walnuts can be a good substitute for pecans, though they have a slightly different flavor profile. For baking, make sure your oven rack is in the center of the oven. This ensures even heat distribution. Don’t be afraid to test for doneness with a skewer – every oven is a bit different. As for glaze variations, while the classic coconut-pecan is heavenly, you could try adding a pinch of cinnamon to the filling for a subtle warmth, or even a tablespoon of instant espresso powder to the cake batter to deepen the chocolate flavor. Some people even like to add a little rum extract to the frosting for an extra kick, but I always stick to vanilla to keep it classic.

Storing and Reheating Tips

So, you’ve got this glorious German Chocolate Cake, and you want it to stay delicious, right? Storing it is pretty straightforward. If you have any leftover slices (which is rare in my house!), you can keep them covered at room temperature for up to two days. Just make sure it’s in a cool spot, out of direct sunlight. If you need to store it for longer, which I often do around the holidays so it’s ready when guests arrive, the refrigerator is your best friend. Tightly cover the cake with plastic wrap, and then a layer of aluminum foil, or place it in an airtight container. It will stay good in the fridge for about 4-5 days. The frosting might firm up a bit in the fridge, so I always recommend letting a slice sit at room temperature for about 20-30 minutes before serving to bring it back to that perfect gooey consistency. Freezing is also an option if you’ve made a whole cake and know you won’t get through it quickly. I’ve had success freezing unfrosted cake layers. Wrap them well in plastic wrap, then in foil, and they should be good for about 2-3 months. Thaw them overnight in the refrigerator, then re-make the frosting and assemble. If you freeze the frosted cake, it might be a bit trickier to keep the topping looking perfect upon thawing, but it’s still delicious! I generally prefer to frost it closer to when you plan to eat it, especially if freezing.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! You can achieve a great gluten-free German Chocolate Cake by using a good quality gluten-free all-purpose flour blend that contains xanthan gum. I’d recommend starting with a 1:1 substitution ratio. You might need to adjust the baking time slightly, as gluten-free flours can sometimes bake a little faster or slower. The texture might be slightly different – sometimes a bit more crumbly or dense – but it will still be incredibly delicious.

Do I need to peel the zucchini?

Actually, this recipe doesn’t call for zucchini! That must be a mix-up with another recipe. This is a classic chocolate cake recipe. However, if you were making a zucchini cake, most recipes don’t require peeling the zucchini, as the skin adds fiber and nutrients, and it breaks down during baking.

Can I make this as muffins instead?

Yes, you totally can! For muffins, you’ll want to fill your muffin liners about two-thirds full. The baking time will be significantly shorter, likely around 18-22 minutes. You’d still make the frosting separately, and you could either frost the cooled muffins directly or perhaps swirl some into the batter before baking for a different effect. It’s a fun way to get that German Chocolate Cake flavor in a portable treat!

How can I adjust the sweetness level?

The sweetness in this cake comes primarily from the sugar in the batter and the frosting. You could try reducing the sugar in the cake batter by about 1/4 cup, but be aware it might slightly affect the texture. The frosting is intentionally rich and sweet, as it balances the chocolate. If you want a less sweet frosting, you could try reducing the sugar by a couple of tablespoons, but it might not thicken as well. My advice is to embrace the traditional sweetness; it’s what makes this cake so decadent!

What can I use instead of the glaze?

While the coconut-pecan frosting is what defines this cake, if you’re really not a fan, you could certainly use a different frosting. A rich chocolate buttercream or a simple chocolate ganache would be delicious. You could also dust the cooled cake with powdered sugar or serve it with a dollop of whipped cream and some fresh berries. However, I highly recommend trying the original frosting at least once; it’s truly special!

Final Thoughts

So there you have it – my absolute favorite German Chocolate Cake recipe! It’s a cake that truly brings joy, whether it’s for a birthday, a holiday, or just because you need a little bit of chocolatey comfort in your life. The moist chocolate cake layers paired with that unbelievably delicious, gooey coconut-pecan frosting are simply irresistible. It’s a testament to classic baking that never goes out of style. I hope you feel inspired to give it a try in your own kitchen. It’s one of those recipes that gets better with practice, and honestly, even if it’s not “perfect” the first time, it will still taste amazing. If you love this recipe, you might also enjoy my {{%recipe_link id=”123″ text=”Moist Chocolate Mousse Cake”%}} for another chocolate indulgence, or my {{%recipe_link id=”456″ text=”Classic Red Velvet Cake”%}} for another iconic frosted cake experience. I can’t wait to hear how yours turns out! Please leave a comment below and share your thoughts, or even your own special tips and tricks. Happy baking!

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