Savor the rich, indulgent layers of German Chocolate Cake, a nutty coconut delight that’s a must-have for any celebration. This moist chocolate dessert, topped with luscious coconut pecan frosting, is perfect for autumn gatherings, birthdays, or cozy family dinners. Create this classic layered cake and enjoy the sweet, nutty charm of coconut pecan treats!
Why You’ll Love German Chocolate Cake
- Rich Layers: Moist chocolate cake in a moist chocolate dessert.
- Iconic Frosting: Coconut pecan topping for nutty coconut delights.
- Celebration-Ready: Ideal for festive classic layered cakes.
- Homemade Ease: Simple steps for stunning coconut pecan treats.
- Timeless Appeal: A crowd-pleaser for any moist chocolate dessert occasion.
Ingredients for German Chocolate Cake
Here’s what you need for this nutty coconut delight (serves 10–12):
For the Cake:
- 2 cups (250g) all-purpose flour
- ½ cup (45g) unsweetened cocoa powder
- 1½ tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 cup (240ml) buttermilk, room temperature
- ½ cup (120ml) hot water or coffee
- 1 cup (240ml) vegetable oil
- 2 cups (400g) granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
For the Coconut Pecan Frosting:
- 1 cup (200g) brown sugar
- 1 cup (240ml) evaporated milk
- ½ cup (115g) unsalted butter
- 3 large egg yolks
- 1½ cups (130g) shredded sweetened coconut
- 1 cup (100g) chopped pecans
- 1 tsp vanilla extract
Equipment
- Three 8-inch or two 9-inch round cake pans
- Mixing bowls
- Electric mixer
- Saucepan
- Whisk
- Rubber spatula
- Wire cooling rack
- Measuring cups and spoons
Ingredient Tips
- Cocoa Powder: Unsweetened for rich moist chocolate dessert flavor.
- Buttermilk: Room temperature ensures smooth classic layered cakes.
- Pecans: Lightly toasted for enhanced coconut pecan treats crunch.
- Coconut: Sweetened shredded adds texture to nutty coconut delights.
- Eggs: Room temperature blends best for moist chocolate desserts.
Directions for German Chocolate Cake
Let’s make this classic layered cake—a decadent, nutty delight!
Bake Cake Layers
- I preheat the oven to 350°F (175°C) and grease three 8-inch (or two 9-inch) cake pans, lining with parchment.
- In a bowl, I whisk 2 cups flour, ½ cup cocoa, 1½ tsp baking soda, 1 tsp baking powder, and 1 tsp salt.
- In another bowl, I beat 2 cups sugar, 1 cup oil, 4 eggs, and 2 tsp vanilla until smooth.
- I alternate adding dry ingredients and 1 cup buttermilk, then stir in ½ cup hot water.
- I divide batter among pans and bake for 25–30 minutes until a toothpick is clean.
- I cool completely for sturdy moist chocolate desserts.
Make Coconut Pecan Frosting
- In a saucepan, I combine 1 cup brown sugar, 1 cup evaporated milk, ½ cup butter, and 3 egg yolks.
- I cook over medium heat, stirring constantly, for 10–12 minutes until thickened.
- I remove from heat, stir in 1 tsp vanilla, 1½ cups coconut, and 1 cup pecans, then cool slightly for spreadable coconut pecan treats.
Assemble Cake
- I place one cake layer on a plate, spread with frosting, and repeat with remaining layers, topping with frosting.
- I optionally frost the sides and garnish with extra pecans for stunning nutty coconut delights.
Nutrition
- Prep Time: 30 minutes
- Cook Time: 25–30 minutes
- Total Time: ~60 minutes
- Servings: 10–12
- Calories: ~500–550 kcal per slice
- Macros per Serving: 60g carbs, 6g protein, 30g fat, 3g fiber
Variations for German Chocolate Cake
Try these spins on this nutty coconut delight:
- Mocha Twist: Add 1 tsp espresso powder to batter for mocha moist chocolate desserts.
- Nut Swap: Use walnuts instead of pecans for classic layered cakes.
- Chocolate Drizzle: Top with melted chocolate for decadent coconut pecan treats, inspired by LaylaCooks’ Mexican Street Corn Brussels Sprouts.
- Mini Cakes: Bake in muffin tins for individual nutty coconut delights.
- Dairy-Free: Use coconut milk and vegan butter for dairy-free moist chocolate desserts.
Serving Ideas:
- Pair with LaylaCooks’ Cucumber Blueberry Feta Salad for a fresh contrast.
- Serve with LaylaCooks’ Vanilla Raspberry Iced Latte for a cool drink.
- Enjoy with LaylaCooks’ The Best Peach Sorbet for a sweet finish.
Storage
I store classic layered cakes covered at room temperature for 2 days or in the fridge for up to 5 days, bringing to room temperature before serving. I freeze unfrosted layers for up to 2 months, wrapping tightly for fresh moist chocolate desserts.
Serving Tips
- Presentation: Serve coconut pecan treats on a cake stand with chocolate curls.
- Garnish: Sprinkle toasted coconut for nutty coconut delight flair.
- Pairing: Enjoy with LaylaCooks’ Cucumber Mint Agua Fresca or coffee.
- Portion Size: 1 slice per person for satisfying moist chocolate desserts.
- Occasions: Perfect for autumn birthdays, holidays, or family gatherings.
FAQs About German Chocolate Cake
Here are answers to common questions about this dish:
Is German chocolate cake German?
No, it’s named after Samuel German’s baking chocolate for classic layered cakes.
Can I make frosting ahead?
Yes, refrigerate up to 3 days and warm slightly for coconut pecan treats.
Can I use a sheet pan?
Yes, bake in a 9×13-inch pan for 35 minutes for moist chocolate desserts.
Can I substitute pecans?
Yes, walnuts work for nutty coconut delights.
Can I make it dairy-free?
Yes, use coconut milk and vegan butter for dairy-free creamy pecan treats.
More Dessert Ideas You’ll Love
- Chocolate Mousse Cake
- Cinnamon Sugar Blondies
- Strawberry Shortcake Cake (with sponge cake)
- Moist Cinnamon Apple Cake: A Sweet, Simple Deligh
Conclusion
German Chocolate Cake is a rich, indulgent dessert that’s perfect for any celebration. This nutty coconut delight, with moist chocolate layers and creamy frosting, shines at autumn gatherings. Create this moist chocolate dessert and enjoy the sweet, decadent joy of classic layered cakes!
German Chocolate Cake
Ingredients
For the Cake:
- 2 cups 250g all-purpose flour
- ½ cup 45g unsweetened cocoa powder
- 1½ tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 cup 240ml buttermilk, room temperature
- ½ cup 120ml hot water or coffee
- 1 cup 240ml vegetable oil
- 2 cups 400g granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
For the Coconut Pecan Frosting:
- 1 cup 200g brown sugar
- 1 cup 240ml evaporated milk
- ½ cup 115g unsalted butter
- 3 large egg yolks
- 1½ cups 130g shredded sweetened coconut
- 1 cup 100g chopped pecans
- 1 tsp vanilla extract
Instructions
Bake Cake Layers
- I preheat the oven to 350°F (175°C) and grease three 8-inch (or two 9-inch) cake pans, lining with parchment. In a bowl, I whisk 2 cups flour, ½ cup cocoa, 1½ tsp baking soda, 1 tsp baking powder, and 1 tsp salt. In another bowl, I beat 2 cups sugar, 1 cup oil, 4 eggs, and 2 tsp vanilla until smooth. I alternate adding dry ingredients and 1 cup buttermilk, then stir in ½ cup hot water. I divide batter among pans and bake for 25–30 minutes until a toothpick is clean. I cool completely for sturdy moist chocolate desserts.
Make Coconut Pecan Frosting
- In a saucepan, I combine 1 cup brown sugar, 1 cup evaporated milk, ½ cup butter, and 3 egg yolks. I cook over medium heat, stirring constantly, for 10–12 minutes until thickened. I remove from heat, stir in 1 tsp vanilla, 1½ cups coconut, and 1 cup pecans, then cool slightly for spreadable coconut pecan treats.
Assemble Cake
- I place one cake layer on a plate, spread with frosting, and repeat with remaining layers, topping with frosting. I optionally frost the sides and garnish with extra pecans for stunning nutty coconut delights.
Notes
- Use room-temperature ingredients for best mixing.
- Cool cake layers completely before frosting.
- Toast pecans for extra flavor.
- Frosting can be made ahead and stored in the fridge for up to 3 days.
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