This Classic German Chocolate Cake is a rich and decadent layered cake known for its moist chocolate crumb and distinctive coconut-pecan frosting. Despite its name, it doesn’t originate in Germany but rather in the United States, attributed to an American baker named Samuel German who developed a type of dark baking chocolate in the 1850s for the Baker’s Chocolate Company. The original recipe, published in 1957, used this milder, sweeter dark chocolate, which is key to the cake’s unique flavor profile. The cake itself is typically a light and airy chocolate sponge, often made with buttermilk or hot coffee to enhance its moistness and the depth of the chocolate flavor. It is usually composed of three thin layers. What truly sets this cake apart is its signature frosting: a luscious and gooey mixture of shredded coconut, chopped pecans, evaporated milk, butter, sugar, egg yolks, and vanilla extract. This frosting is cooked on the stovetop until thickened and caramelized, creating a rich, sweet, and nutty topping that is traditionally spread between the layers and over the top of the cake. The combination of the light chocolate cake and the intensely flavored, texturally rich frosting is what makes German Chocolate Cake so beloved. It’s a classic dessert often associated with celebrations and special occasions, cherished for its unique flavor and satisfyingly moist texture. Variations might include adding a chocolate ganache drizzle for extra decadence or using a whipped cream frosting instead of the traditional coconut-pecan for those who prefer a lighter option, but the core elements of the moist chocolate cake and the signature frosting remain central to its identity.
The texture of Classic German Chocolate Cake is a delightful contrast between the moist and tender chocolate cake layers and the rich, somewhat chewy, and slightly gooey coconut-pecan frosting. The cake itself has a light and airy crumb, often achieved through the use of oil and buttermilk. The frosting, with its abundance of shredded coconut and chopped pecans, provides a substantial chewiness and a pleasant textural complexity. The cooked nature of the frosting also gives it a slightly caramelized and gooey consistency, which melds beautifully with the soft cake layers. The overall texture is satisfyingly rich and moist, making each bite a decadent experience.
The flavor profile of Classic German Chocolate Cake is a unique blend of mild chocolate notes complemented by the sweet and nutty richness of the coconut-pecan frosting. The chocolate cake itself has a less intense chocolate flavor compared to many other chocolate cakes, thanks to the specific type of dark chocolate traditionally used. This milder chocolate flavor serves as a perfect backdrop for the star of the show: the frosting. The coconut-pecan frosting is intensely sweet, with the tropical flavor of coconut and the buttery, slightly earthy taste of pecans dominating. The cooked frosting also develops subtle caramel notes, adding another layer of flavor complexity. The combination is a harmonious balance of sweet, nutty, and subtly chocolatey flavors that is distinctly German Chocolate Cake.
Classic German Chocolate Cake is a beloved dessert often served at celebrations, family gatherings, and holidays. Its distinctive flavor and layered appearance make it a special treat that is sure to impress. It is typically served in slices, allowing the layers of cake and frosting to be appreciated. While it can be enjoyed on its own, some prefer to serve it with a scoop of vanilla ice cream or a dollop of whipped cream to further enhance the richness. Its make-ahead nature also makes it a convenient option for entertaining.
The preparation of Classic German Chocolate Cake involves baking the chocolate cake layers and making the coconut-pecan frosting. The cake batter typically includes the specific German’s sweet chocolate, along with flour, sugar, eggs, oil, buttermilk (or hot coffee), baking soda, and vanilla extract. The batter is divided into layers and baked until done. The frosting is made by combining evaporated milk, sugar, butter, egg yolks, vanilla extract, shredded coconut, and chopped pecans in a saucepan and cooking it over medium heat, stirring constantly, until it thickens and becomes caramelized. Once both the cake layers and the frosting are cooled, the cake is assembled by layering the frosting between each cake layer and covering the top with the remaining frosting. The cake is then often chilled slightly before serving to allow the frosting to set.
Ingredients:
For the German Chocolate Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 4 ounces German’s sweet chocolate, melted and cooled
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice or white vinegar, let sit for 5 minutes)
For the Coconut-Pecan Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 1 cup (2 sticks) unsalted butter
- 4 large egg yolks, lightly beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded sweetened coconut
- 1 1/2 cups chopped pecans
Equipment:
- Three 8-inch or 9-inch round cake pans
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Saucepan (for frosting)
- Whisk
- Rubber spatula
- Wire rack
Instructions:
- Preheat Oven and Prepare Cake Pans: Preheat oven to 350°F (175°C). Grease and flour three 8-inch or 9-inch round cake pans.
- Melt Chocolate: Gently melt the German’s sweet chocolate in a microwave-safe bowl or over a double boiler. Let it cool slightly.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-5 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Incorporate Melted Chocolate: Gradually beat in the cooled melted chocolate until well combined.
- Whisk Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, and salt.
- Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix.
- Divide Batter and Bake: Divide the cake batter evenly among the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool the Cakes: Let the cakes cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely.
- Make the Coconut-Pecan Frosting: While the cakes are cooling, prepare the frosting. In a medium saucepan, combine the evaporated milk, granulated sugar, and butter. Cook over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved, and the mixture comes to a simmer.
- Temper Egg Yolks: In a small bowl, lightly beat the egg yolks. Gradually whisk about 1/2 cup of the hot milk mixture into the egg yolks to temper them. Then, pour the warmed egg yolk mixture back into the saucepan, whisking constantly.
- Cook Frosting: Continue to cook the frosting over medium-low heat, stirring constantly, until it thickens and coats the back of a spoon, about 10-15 minutes. Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let the frosting cool completely to room temperature; it will thicken further as it cools.
- Assemble the Cake: Once the cake layers and frosting are completely cooled, place one cake layer on a serving plate. Spread an even layer of the coconut-pecan frosting over the cake. Place the second cake layer on top and spread another even layer of frosting. Top with the final cake layer and spread the remaining frosting evenly over the top and sides of the cake.
- Chill and Serve: Refrigerate the assembled cake for at least 30 minutes to allow the frosting to set slightly before slicing and serving.
Enjoy this classic and delicious German Chocolate Cake!