I have to say, this Traditional German Chocolate Cake Recipe holds a special place in my heart. From the moment I made it, I was captivated by its rich layers of moist chocolate cake paired with that luscious coconut pecan frosting that’s nothing short of magical. It’s one of those desserts that feels like a warm hug after a long day, perfect for sharing with family and friends. If you’ve never experienced the perfect harmony of chocolate, toasted coconut, and toasted pecans all rolled into one cake, you’re in for a delicious treat with this recipe!
Why You’ll Love This Traditional German Chocolate Cake Recipe
What drew me to this Traditional German Chocolate Cake Recipe is its uniquely rich yet balanced flavor profile. The chocolate layers are deeply flavorful without being overly dense, and the coconut pecan frosting adds a perfect sweet and nutty crunch that melts in your mouth. Every bite feels like an indulgence but not too heavy, which is why I keep coming back to it for special occasions and celebrations.
Another reason I adore this recipe is how straightforward it is to prepare. I’m not an expert baker, but the step-by-step process is easy to follow and really rewarding. Even with the multiple layers and that delicious frosting made from scratch, it never feels overwhelming. Plus, it’s sure to impress anyone you serve it to — making it a standout dessert for birthdays, holidays, or simply a weekend treat!
Ingredients You’ll Need
The ingredients list is wonderfully classic and approachable. Each one plays a key role in creating that distinctive taste and texture I love. From the Dutch-process cocoa powder that brings in a deep chocolate richness to the toasted pecans and shredded coconut that create that signature frosting texture, everything is essential for an authentic result.
- Semi-sweet chocolate: Finely chopped to melt smoothly into the batter, enhancing the chocolate flavor.
- Dutch-process cocoa powder: Adds a rich, mellow chocolate intensity without bitterness.
- Boiling water: Helps bloom the cocoa for a velvety texture and deep color in the cake.
- All-purpose flour: The foundation for a tender yet sturdy cake crumb.
- Baking soda: Leavens the cake, making it light and fluffy.
- Unsalted butter: Softened for creaming, gives richness and moisture.
- Granulated sugar: Sweetens the cake and helps with structure.
- Light brown sugar: Adds subtle caramel notes and extra moisture.
- Salt: Balances sweetness and enhances all flavors.
- Large eggs: Provide stability and help with the texture.
- Vanilla extract: Brings warmth and depth to the flavor.
- Sour cream: Adds moistness and a slight tang that lifts the cake.
- Heavy cream or evaporated milk: For the frosting’s silky, creamy richness.
- Granulated sugar (for frosting): Sweetens the frosting perfectly without overpowering.
- Large egg yolks (for frosting): Make the frosting thick and custardy.
- Toasted pecans: Provide crunch and a nutty flavor contrast in the frosting.
- Sweetened shredded coconut: Toasted to perfection, it adds chewy texture and tropical sweetness.
Directions
Step 1: First, adjust your oven rack to the middle position and preheat the oven to 350°F. Grease two 9-inch round cake pans, line them with parchment paper, then grease and flour the parchment and the sides to ensure the cakes come out cleanly. Set them aside.
Step 2: In a small bowl, whisk together the flour, baking soda, and salt. This dry mix will be added alternately with sour cream to keep the batter light and tender.
Step 3: In another bowl, combine the cocoa powder with the finely chopped semi-sweet chocolate. Pour in the boiling water, cover, and let it sit untouched for 5 minutes. Then whisk the mixture until smooth and allow it to cool to room temperature.
Step 4: Using a stand mixer fitted with the paddle attachment, cream the softened butter with the granulated sugar and brown sugar on medium speed until light and fluffy, which takes about 3 minutes. Then add eggs one at a time, beating well after each addition.
Step 5: Mix in the vanilla extract and beat on medium-high for about a minute until the batter becomes even lighter. Don’t forget to scrape down the bowl sides to incorporate all ingredients evenly.
Step 6: Beat in the cooled chocolate mixture for 30 to 45 seconds, making sure the batter is smooth and well blended.
Step 7: On low speed, alternate adding the flour mixture and sour cream to the mixer, starting and ending with the flour mixture. This helps maintain the cake’s moist texture while keeping it fluffy.
Step 8: Divide the batter evenly between the two prepared cake pans, smoothing the tops gently.
Step 9: Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. While the cakes are baking, start on the coconut pecan frosting.
Step 10: After removing the cakes from the oven, let them cool in their pans on a wire rack for 10 minutes, then invert carefully and peel off the parchment. Let them cool completely on the wire rack before assembling.
Step 11: To make the coconut pecan frosting, whisk together the heavy cream, sugar, egg yolks, and salt in a medium saucepan. Cook over medium heat, stirring occasionally, until it reaches a low simmer and thickens slightly.
Step 12: Remove the frosting from the heat and stir in the butter, vanilla, toasted coconut, and toasted pecans. Mix thoroughly and set aside to cool to room temperature. The frosting will thicken more as it cools.
Step 13: Once the cake layers are completely cool, slice each horizontally to create four equally sized layers total.
Step 14: Assemble the cake by placing one layer on a cake stand or serving plate. Spread about 1 ½ cups of frosting evenly over the top, pushing it all the way to the edges. Add the next cake layer and repeat using about 1 cup of frosting for each remaining layer, finishing with frosting on top but leaving the sides bare for a rustic look.
Step 15: Slice, serve, and enjoy the delightful flavors of this traditional dessert!
Servings and Timing
This Traditional German Chocolate Cake Recipe makes 12 generous servings, perfect for sharing with a crowd or saving some for leftovers. Prep time clocks in around 25 minutes, but keep in mind that the frosting and cooling add some extra hands-off time. Baking takes a solid 30 minutes, and I recommend allowing the cake layers to cool completely before assembling, which usually takes about 30 to 45 minutes. Altogether, you’re looking at roughly 1 hour and 15 minutes from start to finish, which I think is well worth it for such a show-stopping cake.
How to Serve This Traditional German Chocolate Cake Recipe
When it comes to serving this cake, I love to keep things simple yet elegant. The rich chocolate and nutty coconut flavors pair wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream on the side. It’s also fun to plate it with a handful of extra toasted pecans for added crunch and visual appeal.
For beverages, a bold cup of coffee or a smooth black tea really complements the cake’s sweetness. If you’re serving adults, a glass of full-bodied red wine like a Zinfandel or a classic bourbon cocktail elevates the experience even more. I’ve also seen how beautifully it works alongside chilled milk for a nostalgic, family-friendly treat.
I like to serve this cake at room temperature so all those flavors shine through perfectly. It’s a fantastic centerpiece for holiday gatherings, birthday parties, or any time you want to make a special impression. Slice it into moderately sized pieces—about 1.5 inches wide—to balance indulgence and shareability. Presentation-wise, keeping the sides of the cake bare shows off the layers and texture, making it look as inviting as it tastes.
Variations
If you want to switch things up, I’ve experimented with several variations that work beautifully with this Traditional German Chocolate Cake Recipe. For instance, swapping out half the all-purpose flour for whole wheat flour adds a lovely nuttiness and slightly denser crumb, which I really enjoy for a rustic twist.
Dietary modifications are also quite doable. For a gluten-free version, I recommend using a well-blended gluten-free flour mix that can mimic the structure of regular flour. For a vegan variation, you can replace the butter with vegan margarine, use flax eggs instead of real eggs, and coconut cream or a plant-based evaporated milk for the frosting. The coconut pecan frosting can be a bit tricky vegan, but with a little patience and careful ingredient swaps, it’s possible to achieve a very satisfying result.
Flavor-wise, I’ve sometimes added a teaspoon of espresso powder to the chocolate batter for an extra depth and richness. You could also try mixing in some dried cherries or swapping pecans for walnuts in the frosting to highlight other nutty undertones. For something a bit different, I’ve baked the layers in one pan, cut them into smaller shapes, and arranged the cake as a layered trifle for a stunning presentation at potlucks.
Storage and Reheating
Storing Leftovers
I store leftover slices of this cake in an airtight container in the refrigerator to keep the coconut pecan frosting fresh and prevent the chocolate layers from drying out. I usually use a cake keeper dome or a large Tupperware to avoid flattening the frosting. Leftovers stay delicious for up to 4 days refrigerated, and I recommend bringing slices to room temperature before serving to enjoy the best texture and flavor.
Freezing
This cake freezes well, which is great if you want to make it ahead. I like to freeze it fully assembled by wrapping the cake tightly in plastic wrap and then covering it with aluminum foil for a double layer of protection. Alternatively, you can freeze individual slices wrapped similarly. Frozen cake keeps well for up to 2 months. When ready to enjoy, thaw it overnight in the refrigerator, then let it sit at room temperature for a few hours before serving.
Reheating
Reheating chocolate cake is a delicate affair because you don’t want the frosting to melt too much. I usually recommend just bringing the cake to room temperature naturally. If you want it a little warmer, you can microwave individual slices on low power for about 10 to 15 seconds. Avoid reheating the entire cake in the oven because the frosting can dry out or melt unevenly. Keeping it moist and flavorful is easiest when enjoyed fresh or at room temp.
FAQs
Can I use regular cocoa powder instead of Dutch-process cocoa?
You can substitute regular cocoa powder if you don’t have Dutch-process, but expect a slightly different flavor profile. Dutch-process is less acidic and provides a smoother, richer chocolate taste, which is ideal for this cake’s texture. If you use natural cocoa powder, you might notice more bitterness and a different rise in the cake, but it will still be delicious.
What can I do if I don’t have a stand mixer?
If you don’t own a stand mixer, no worries! You can use a hand mixer or even whisk by hand, though it will take a bit more effort. The key is to cream the butter and sugars until light and fluffy and beat the eggs well to incorporate enough air into the batter. Just take your time and make sure each step is well blended.
Is it necessary to toast the coconut and pecans?
Toasting the coconut and pecans really elevates the flavor by bringing out their natural oils and adding a lovely crunch to the frosting. While you could skip this step, I highly recommend toasting as it adds depth and a subtle smokiness that balances the sweetness beautifully.
Can I make this cake ahead of time?
Absolutely! This cake actually benefits from some resting time as the flavors meld and the frosting sets perfectly. You can bake the layers a day in advance and prepare the frosting on the day of assembly. After assembling, let it sit in the refrigerator for a few hours or overnight before serving for best results.
How do I get clean cake slices with the sticky frosting?
Because the coconut pecan frosting is thick and slightly sticky, I have found that using a sharp serrated knife warmed in hot water and then wiped dry helps make cleaner slices. Dip the knife in hot water again before each cut and wipe it off to remove frosting buildup for neat presentation.
Conclusion
I genuinely hope you give this Traditional German Chocolate Cake Recipe a try because nothing beats the nostalgic, rich flavors packed into every bite. It’s a recipe I return to time and again, whether for a special occasion or just to treat myself and loved ones. From the moist chocolate cake layers to that dreamy coconut pecan frosting, it’s truly a crowd-pleaser that never disappoints. Happy baking, and I can’t wait for you to experience the joy this cake brings!
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Traditional German Chocolate Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: German
Description
This traditional German Chocolate Cake features rich, moist chocolate layers paired with a decadent coconut pecan frosting. The cake batter combines melted semi-sweet chocolate and cocoa powder for a deep chocolate flavor, while the coconut pecan frosting adds a creamy, nutty sweetness that perfectly complements the cake. Ideal for celebrations or any special occasion, this recipe yields a beautifully layered dessert with a luscious, textured frosting.
Ingredients
Chocolate Cake
- 4 oz semi-sweet chocolate (finely chopped)
- 1/4 cup Dutch-process cocoa powder
- 1/2 cup boiling water
- 2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 12 tablespoons unsalted butter (softened)
- 1 cup granulated sugar
- 3/4 cup light brown sugar (packed)
- 4 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup sour cream
Coconut Pecan Frosting
- 2 cups heavy cream (or evaporated milk)
- 2 cups granulated sugar
- 6 large egg yolks
- 1 teaspoon salt
- 1 cup unsalted butter
- 2 teaspoons vanilla extract
- 2 cups pecans (toasted and finely chopped)
- 4 cups sweetened shredded coconut (toasted)
Instructions
- Prepare Cake Pans: Adjust the oven rack to the middle position, preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line them with parchment paper, then grease and dust the parchment and sides with flour to prevent sticking.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- Make Chocolate Mixture: In another small bowl, combine the Dutch-process cocoa powder with the finely chopped semi-sweet chocolate. Pour the boiling water over the mixture, cover, and let sit for 5 minutes. Afterward, whisk until smooth and allow to cool to room temperature.
- Cream Butter and Sugars: Using a stand mixer fitted with a paddle attachment, cream the softened butter, granulated sugar, and brown sugar on medium speed for about 3 minutes until light and fluffy.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract and continue beating on medium-high speed until the mixture is light and fluffy, approximately 1 minute. Scrape down the sides of the bowl to ensure even mixing.
- Combine Chocolate Mixture: Add the cooled chocolate mixture to the batter and beat for 30 to 45 seconds, scraping the bowl to ensure it is fully incorporated.
- Alternate Adding Flour and Sour Cream: With the mixer on low speed, alternate adding the dry flour mixture and sour cream in this order: flour, sour cream, flour, sour cream, flour. Mix just until combined.
- Divide Batter and Bake: Evenly divide the batter between the prepared pans. Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool Cakes: Remove the cake pans from the oven and place on a wire rack for 10 minutes. Then remove the cakes from the pans, discard the parchment paper, and allow the cakes to cool completely on the wire rack.
- Prepare Coconut Pecan Frosting: In a medium saucepan, whisk together the heavy cream, granulated sugar, egg yolks, and salt. Set over medium heat and cook, stirring occasionally, until the mixture comes to a low simmer and thickens slightly.
- Add Remaining Frosting Ingredients: Remove the pan from heat and stir in the unsalted butter, vanilla extract, toasted shredded coconut, and finely chopped toasted pecans. Mix well and set aside to cool to room temperature. The frosting will thicken further as it cools.
- Slice Cake Layers: Once the cake layers are completely cooled, slice each cake horizontally into two layers, yielding four layers in total.
- Assemble the Cake: Place one cake layer on a stand or serving plate, spread about 1 1/2 cups of the coconut pecan frosting evenly across the top, spreading to the edges. Repeat with the remaining layers and frosting, using about 1 cup of frosting between each layer, finishing with frosting on top. The sides of the cake remain unfrosted for a rustic look.
- Serve: Slice and serve the layered German Chocolate Cake. Enjoy the rich chocolate and luscious coconut pecan flavors!
Notes
- Use Dutch-process cocoa powder for a smoother, less acidic chocolate flavor that complements the semi-sweet chocolate.
- Ensure the chocolate mixture cools to room temperature before adding to the batter to avoid curdling.
- To toast pecans and coconut, spread them on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally to prevent burning.
- The frosting thickens as it cools; if it becomes too thick, gently warm and stir to soften before spreading.
- For best results, assemble the cake when both the cake layers and frosting are at room temperature.
- Store the cake covered in the refrigerator to keep the frosting fresh; allow it to come to room temperature before serving for optimal texture and flavor.
