The Ultimate Baker's German Chocolate Cake Recipe: Rich, Decadent, and Irresistibly Delicious
Have you ever craved a dessert that perfectly balances rich chocolate flavor with sweet, nutty coconut-pecan frosting? There's something magical about a homemade baker's german chocolate cake recipe that brings families together and creates unforgettable memories. While store-bought versions may seem convenient, making this classic American cake at home allows you to control ingredient quality, adjust sweetness levels, and enjoy the incomparable taste of freshly baked layers paired with homemade german chocolate cake frosting recipe. This traditional dessert, despite its name, originated in the United States and features mild, sweet chocolate combined with a signature coconut-pecan filling that sets it apart from ordinary chocolate cakes.
Ingredients List
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs, room temperature
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Coconut-Pecan Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
- 1⅓ cups sweetened shredded coconut
- 1 cup chopped pecans, toasted
- Optional: ¼ teaspoon salt for enhanced flavor
Timing / Cooking Schedule
Prep time: 25 minutes
Cooking time: 35 minutes
Total time: 2 hours (including cooling and frosting)
This timeline allows proper cooling between steps, which is crucial for achieving clean layers and preventing frosting from melting. Plan to start at least 3 hours before serving if you want the cake fully chilled and set.
Step-by-Step Instructions
Step 1: Prepare Your Pans and Preheat Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper circles for foolproof release. This extra step prevents frustrating sticking issues.
Step 2: Mix Dry Ingredients In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until thoroughly combined. Sifting ensures no lumps and creates a lighter crumb texture.
Step 3: Combine Wet Ingredients Add eggs, milk, oil, and vanilla to the dry mixture. Beat on medium speed for 2 minutes until smooth and well-incorporated. The batter will be relatively thick at this stage.
Step 4: Add Boiling Water Carefully stir in the boiling water—the batter will become very thin, which is exactly right for this baker's german chocolate cake recipe. This technique creates exceptional moisture and tender crumb.
Step 5: Bake the Layers Divide batter evenly between prepared pans. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean. Avoid opening the oven door before 28 minutes to prevent sinking.
Step 6: Make the Frosting While cakes cool, combine evaporated milk, sugar, egg yolks, and butter in a saucepan. Cook over medium heat, stirring constantly for 12-15 minutes until thickened and golden. Remove from heat and stir in vanilla, coconut, and pecans. Cool completely before applying—this german chocolate cake frosting recipe thickens beautifully as it cools.
Step 7: Assemble Your Cake Once cake layers are completely cool, spread half the frosting on the first layer, add the second layer, and top with remaining frosting. Allow the sides to remain exposed for that classic German chocolate cake appearance.
Nutritional Information
Nutritional Information
Per serving (serves 12):
- Calories: 485
- Protein: 6g
- Carbohydrates: 62g
- Fat: 25g
- Fiber: 3g
- Calcium: 8% DV
- Iron: 12% DV
Tips, Variations, or Cooking Advice
Dairy-Free Option: Substitute almond or oat milk for regular milk, and use coconut oil instead of butter in the frosting for a rich, dairy-free version.
Cupcake Variation: This batter works beautifully for cupcakes—bake at 350°F for 18-22 minutes and top each with a generous spoonful of frosting.
Make-Ahead Strategy: Bake cake layers up to 2 days ahead, wrap tightly in plastic wrap, and refrigerate. Prepare frosting the day before and refrigerate in an airtight container.
Flavor Enhancement: Toast your pecans in a dry skillet for 3-4 minutes before adding to the frosting—this deepens their nutty flavor considerably.
Gluten-Free Adaptation: Use a 1:1 gluten-free baking flour blend and add ½ teaspoon xanthan gum if your blend doesn't contain it.
Common Mistakes to Avoid
Rushing the Cooling Process: Applying frosting to warm cake layers causes melting and sliding. Always cool completely—patience creates perfection.
Overcooking the Frosting: Stop cooking when the mixture coats the back of a spoon. Overcooking creates a grainy, separated texture that's difficult to fix.
Using Cold Eggs: Room-temperature eggs incorporate more smoothly into batter, creating better structure and rise. Set them out 30 minutes before baking.
Skipping Parchment Paper: Even greased pans sometimes stick. Parchment paper circles guarantee easy release every time.
Overmixing After Adding Water: Once you add boiling water, mix just until combined. Overmixing develops gluten and creates tough texture.
Storage / Leftovers Tips
Store your finished baker's german chocolate cake recipe creation covered at room temperature for up to 2 days, or refrigerate for up to 5 days in an airtight container. The frosting's dairy content makes refrigeration preferable in warm climates. For longer storage, wrap unfrosted cake layers individually in plastic wrap, then aluminum foil, and freeze for up to 3 months. The german chocolate cake frosting recipe can be frozen separately in freezer-safe containers for 2 months—thaw overnight in the refrigerator before using. When serving refrigerated cake, let it sit at room temperature for 20-30 minutes to restore optimal flavor and texture. Leftover slices reheat beautifully in the microwave for 15-20 seconds, though many prefer this cake chilled straight from the fridge. For best quality, consume within 5 days of baking.
