Chocolate German Cake Recipe
If you’ve been searching for the ultimate indulgence, look no further than this Chocolate German Cake. With its deeply chocolatey, ultra-moist layers and a coconut-pecan frosting that’s downright dreamy, this dessert is a crowd-pleaser for every special occasion or cozy weekend treat. Making a Chocolate German Cake from scratch ensures every bite is packed with the kind of homemade flavor that always sparks fond memories—and maybe a few happy sighs around the table.
Ingredients You’ll Need
The magic of Chocolate German Cake comes from a handful of classic baking ingredients, each playing a vital role in building the rich chocolate layers and signature frosting. Gather them up—nothing fancy, but each is essential for perfect taste and irresistible texture!
- Sweet baking chocolate (4 ounces): Melted into the cake, this gives the layers a deep, authentic chocolate flavor you just can’t fake with cocoa powder alone.
- Boiling water (½ cup): Used to melt and blend the chocolate, ensuring it’s smooth and silky before joining the batter.
- Cake flour (2 ½ cups): It keeps the crumb tender and light, so your cake never feels dense or heavy.
- Baking soda (1 teaspoon): Gives the cake its beautiful rise and airy texture.
- Salt (½ teaspoon): Just the right amount to round out the sweetness and deepen the chocolate notes.
- Unsalted butter, softened (1 cup): Adds luscious moisture and helps achieve that melt-in-your-mouth crumb.
- Granulated sugar (2 cups): Sweetens every bite and helps create the signature cake structure.
- Large eggs, separated (4): Yolks add richness, while whipped whites make the cake fluffy and soft.
- Vanilla extract (1 teaspoon): A splash ties all the flavors together and enhances the chocolate profile.
- Buttermilk (1 cup): Infuses extra tang and tenderness—key for a truly standout Chocolate German Cake.
- Evaporated milk (1 cup, for frosting): Gives the coconut-pecan frosting a rich creamy base that sets perfectly.
- Granulated sugar (1 cup, for frosting): Sweetens and helps thicken the frosting as it cooks.
- Large egg yolks (3, for frosting): These add silky richness and help set the frosting to the perfect consistency.
- Unsalted butter (½ cup, for frosting): Makes the frosting extra creamy and luscious.
- Vanilla extract (1 teaspoon, for frosting): Complements the toasty coconut and buttery pecans.
- Sweetened shredded coconut (1 ⅓ cups): Brings tropical sweetness and that chewy, irresistible texture.
- Chopped pecans (1 cup): Toasty, buttery crunch in every single bite.
How to Make Chocolate German Cake
Step 1: Prepare Your Pans and Melt the Chocolate
Start by preheating your oven to 350°F and getting those cake pans ready—grease and flour three 9-inch rounds for easy release later. Then, melt your sweet baking chocolate with boiling water, stirring until smooth and glossy. This little extra time makes sure your Chocolate German Cake gets that true, old-fashioned chocolate depth.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk cake flour, baking soda, and salt. Blending these first means no clumpy surprises in your batter later, and gives the cake an evenly tender texture throughout.
Step 3: Cream the Butter and Sugar
In a large bowl, cream the softened butter with sugar until it’s light and fluffy—this step not only sweetens your cake but sets the stage for a perfect, ethereal crumb every time.
Step 4: Add the Egg Yolks, Chocolate, and Vanilla
Beat in the egg yolks one at a time for richness, then gently stir in the cooled melted chocolate and a good splash of vanilla extract. The batter will smell heavenly and look gorgeously chocolatey—just the way you want it for Chocolate German Cake.
Step 5: Combine Wet and Dry Ingredients with Buttermilk
Add your dry mixture to the chocolate base in batches, alternating with buttermilk. Always start and finish with the dry ingredients—this keeps your batter extra smooth and prevents over-mixing, safeguarding that tender crumb.
Step 6: Whip and Fold in the Egg Whites
Beat the egg whites in a separate bowl until stiff peaks form, then gently fold them into the batter. This step adds magical fluffiness and ensures each bite of your Chocolate German Cake is soft and light, never heavy.
Step 7: Bake the Cakes
Divide the batter evenly among your prepared pans, and bake for 25 to 30 minutes. You’ll know they’re ready when a toothpick comes out clean and your kitchen smells like a chocolate dream. Let the cakes cool in their pans for 10 minutes, then turn out onto wire racks to finish cooling completely.
Step 8: Make and Cool the Coconut-Pecan Frosting
For the frosting, whisk together evaporated milk, sugar, egg yolks, and butter in a saucepan over medium heat. Stir constantly until the mixture thickens like pudding (about 12 minutes), then remove from heat and add vanilla, coconut, and pecans. Let it cool until it’s thick enough to spread—this is where the magic happens!
Step 9: Assemble Your Chocolate German Cake
Once your cakes and frosting are completely cool, it’s time for the grand finale. Place your first cake layer on a plate, spread a generous layer of coconut-pecan frosting on top, and repeat with the remaining layers and finish with a glorious crown of frosting. Tradition calls for bare sides—so let those beautiful layers shine!
How to Serve Chocolate German Cake
Garnishes
Chocolate curls or a sprinkle of toasted coconut over the top will not only dress up your cake but give it an extra pop of texture and flavor. A few whole pecans set around the edge look gorgeous and make every slice feel special.
Side Dishes
Serve your Chocolate German Cake with a scoop of vanilla ice cream, a dollop of freshly whipped cream, or even some tangy raspberries. The cake is rich and decadent, so lighter sides or fresh fruit help balance each bite.
Creative Ways to Present
Try assembling your cake in a trifle dish for a fun twist: layer chunks of cake and frosting in tall glasses for individual parfaits. Or, use cake rings to make single-serving mini Chocolate German Cakes—adorable and guaranteed to impress!
Make Ahead and Storage
Storing Leftovers
Wrap leftover Chocolate German Cake well with plastic wrap or store in an airtight container at room temperature for up to two days or in the fridge for up to five. The coconut-pecan frosting helps keep every slice perfectly moist!
Freezing
You can freeze unfrosted cake layers for up to two months—just wrap them tightly after cooling. For leftover, assembled cake, slice and wrap individually, then freeze; thaw slices overnight in the fridge and let them come to room temperature before serving.
Reheating
Room temperature is best for enjoying Chocolate German Cake, but if you like a slightly warm slice, pop it in the microwave for just 10 to 15 seconds. Be sure not to overdo it or the frosting can become too soft.
FAQs
What’s the difference between Chocolate German Cake and German chocolate cake?
Despite the name, Chocolate German Cake is actually named after Samuel German, the baker who developed the special sweet chocolate used in the cake—not the country! It’s uniquely American, with its signature coconut-pecan frosting setting it apart from other chocolate cakes.
Can I make this cake without coconut or pecans?
Absolutely! While the classic recipe features that famous coconut-pecan frosting, you can swap the pecans for another nut—or leave them out altogether—if you have allergies or preferences. The coconut adds texture, but omitting it for a plain frosting still makes a lovely dessert.
Do I really have to leave the sides unfrosted?
Traditionally, yes, but feel free to frost the sides if you’d like a more classic look or want to seal in moisture. It’s your Chocolate German Cake—decorate it however brings you joy!
Why use cake flour instead of all-purpose flour?
Cake flour has a lower protein content, which helps make the cake especially soft and tender—a must for the best Chocolate German Cake texture. All-purpose flour works, but your cake will be denser.
Can I make the coconut-pecan frosting ahead of time?
Yes! Prep the frosting up to three days in advance and store it in the fridge. Let it come to room temperature and give it a quick stir before spreading on your cooled cake layers.
Final Thoughts
Baking a Chocolate German Cake from scratch is a delicious labor of love that always rewards you (and everyone lucky enough to share a slice) with layers of pure joy. It’s one of those classic cakes that never goes out of style—so gather your ingredients and treat yourself to a slice of nostalgia, chocolate, and all-around happiness!
Print
Chocolate German Cake Recipe
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and decadent flavors of this Chocolate German Cake with Coconut-Pecan Frosting. A classic dessert that’s perfect for any occasion!
Ingredients
Cake:
- 4 ounces sweet baking chocolate
- ½ cup boiling water
- 2 ½ cups cake flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, separated
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Coconut-Pecan Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
- 1 ⅓ cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat oven: Preheat oven to 350°F. Grease and flour three 9-inch round cake pans.
- Melt chocolate: Melt chocolate in boiling water, stir until smooth, and let cool slightly.
- Prepare dry ingredients: Whisk together cake flour, baking soda, and salt in a medium bowl.
- Cream butter and sugar: In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks one at a time, then add melted chocolate and vanilla.
- Combine wet and dry ingredients: Add dry ingredients alternately with buttermilk to the butter mixture.
- Whip egg whites: In a separate bowl, beat egg whites until stiff peaks form, then fold gently into the batter.
- Bake: Divide batter among pans and bake for 25–30 minutes. Cool cakes before assembling.
- Make frosting: Cook evaporated milk, sugar, egg yolks, and butter until thickened. Stir in vanilla, coconut, and pecans. Cool before spreading on cake.
- Assemble: Spread frosting between layers and on top of the cake.
Notes
- This cake is traditionally frosted only on the top and between layers, leaving the sides bare.
- For extra moisture, brush cake layers with a light sugar syrup before frosting.
- The frosting can be made ahead and refrigerated for up to 3 days—bring to room temperature before spreading.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 620
- Sugar: 54 g
- Sodium: 310 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 72 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 135 mg
