Easy German Chocolate Cake

Easy German Chocolate Cake recipe. This timeless classic combines rich chocolate cake layers with a luscious coconut-pecan frosting for a dessert that’s as elegant as it is delicious. Whether it’s for a special celebration or a simple weeknight treat, this cake is sure to delight your taste buds and leave you craving more.

Satisfy your sweet tooth with our Easy German Chocolate Cake. This iconic dessert is a masterpiece of flavor and texture, featuring moist chocolate cake layers and a heavenly coconut-pecan frosting. With its perfect balance of sweetness and richness, it’s the ultimate indulgence for any occasion.

Resume of the recipe:

Delight your senses with our Easy German Chocolate Cake. Each bite of this decadent dessert is a symphony of flavors, from the tender chocolate cake layers to the creamy coconut-pecan frosting. Whether you’re celebrating a special milestone or simply craving a slice of sweetness, this cake is sure to impress.

Exciting Story:

The inspiration behind our Easy German Chocolate Cake recipe comes from fond memories of family gatherings and celebrations. This cake has been a beloved tradition in our household for generations, with its irresistible combination of chocolatey goodness and nutty frosting always stealing the show. We’re excited to share this recipe with you and hope it brings as much joy to your table as it has to ours.

Why This ‘German Chocolate Cake’ Recipe:

• Classic Flavor: Our recipe stays true to the traditional German Chocolate Cake flavor profile, ensuring a timeless dessert experience that’s sure to please.
• Easy to Make: Despite its elegant appearance, this cake is surprisingly easy to make, making it accessible to both novice and experienced bakers alike.
• Crowd-Pleasing: With its rich chocolatey layers and decadent frosting, this cake is guaranteed to be a hit at any gathering or celebration.

Selling Points:

Why This ‘German Chocolate Cake’ Recipe

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What i need to make Easy German Chocolate Cake

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup hot water

Coconut-Pecan Frosting:

• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 large egg yolks
• 1/2 cup unsalted butter
• 1 teaspoon vanilla extract
• 1 1/3 cups sweetened shredded coconut
• 1 cup chopped pecans

How to Make Easy German Chocolate Cake:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Prepare Cake Batter: In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt until well combined. Add the eggs, buttermilk, vegetable oil, and vanilla extract, and beat on medium speed until smooth. Stir in the hot water until combined.
3. Bake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Remove from the oven and let cool in the pans for 10 minutes before transferring to wire racks to cool completely.
4. Prepare Frosting: In a medium saucepan, combine the evaporated milk, granulated sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until the mixture thickens, about 10-12 minutes. Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let the frosting cool to room temperature before using.
5. Assemble Cake: Once the cake layers have cooled completely, place one layer on a serving plate or cake stand. Spread a generous amount of the coconut-pecan frosting over the top. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
6. Serve: Slice and serve the Easy German Chocolate Cake, and enjoy every decadent bite!

Tips For Easy German Chocolate Cake:

• Room Temperature Ingredients: Make sure your eggs and buttermilk are at room temperature before adding them to the cake batter to ensure a smooth and evenly textured cake.
• Hot Water: The hot water helps to bloom the cocoa powder and create a rich chocolate flavor in the cake. Don’t skip this step!

Substitutions and Variations For Easy German Chocolate Cake:

• Gluten-Free Option: For a gluten-free version of the cake, you can use a gluten-free all-purpose flour blend in place of regular flour.
• Nut-Free Option: If you have nut allergies, you can omit the pecans from the frosting or substitute them with chopped toasted sunflower seeds or pumpkin seeds for a similar crunch.

Make a Healthier Version For Easy German Chocolate Cake:

• Lower Sugar: You can reduce the amount of sugar in both the cake and frosting to make a slightly healthier version of the Easy German Chocolate Cake. Alternatively, you can use natural sweeteners like honey or maple syrup in place of granulated sugar.

“And there you have it – a slice of heaven with our Easy German Chocolate Cake. Whether enjoyed for a special occasion or as a sweet treat any day of the week, this classic dessert is sure to satisfy your cravings and leave you wanting more.”

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Frequently Asked Questions For Easy German Chocolate Cake

Can I use a different type of frosting for the cake? While the coconut-pecan frosting is traditional for German Chocolate Cake, you can certainly use a different frosting if desired. Some popular alternatives include chocolate buttercream, cream cheese frosting, or whipped cream frosting.

How should I store leftovers of the German Chocolate Cake? Leftover German Chocolate Cake can be stored in an airtight container in the refrigerator for up to 3-4 days. Make sure to cover the cake well to prevent it from drying out. Allow the cake to come to room temperature before serving for the best flavor and texture.

Can I freeze the cake layers? Yes, you can freeze the unfrosted cake layers for up to 2-3 months. Wrap each cooled cake layer tightly in plastic wrap and then aluminum foil to prevent freezer burn. Thaw the cake layers in the refrigerator overnight before assembling and frosting the cake.

Can I make the frosting ahead of time? Yes, you can make the coconut-pecan frosting ahead of time and store it in an airtight container in the refrigerator for up to 3-4 days. Let the frosting come to room temperature before using and give it a good stir to soften it up before spreading it on the cake.

What can I serve with German Chocolate Cake? German Chocolate Cake pairs well with a variety of beverages, such as coffee, tea, or milk. You can also serve it with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.

GERMAN CHOCOLATE CAKE

Recipe by CutsfoodCourse: All Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• For the Chocolate Cake Layers:

• 2 cups all-purpose flour

• 1 cup unsweetened cocoa powder

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup unsalted butter, softened

• 2 cups granulated sugar

• 4 large eggs

• 2 teaspoons vanilla extract

• 1 1/2 cups buttermilk

• For the Coconut-Pecan Filling:

• 1 cup evaporated milk

• 1 cup granulated sugar

• 3 large egg yolks

• 1/2 cup unsalted butter

• 1 teaspoon vanilla extract

• 1 1/3 cups shredded sweetened coconut

• 1 cup chopped pecans

• For the Chocolate Frosting:

• 1 cup unsalted butter

• 2 cups semisweet chocolate chips

• 1 teaspoon vanilla extract

• 2 cups powdered sugar

• 1 cup heavy cream

Directions

• Embark on a journey of sweetness with Decadent German Chocolate Cake. Begin by preheating your oven to 350°F (175°C) and greasing and flouring three 9-inch round cake pans.
• Chocolate Cake Layers:
• In a bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
• In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy.
• Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
• Gradually add the sifted dry ingredients to the wet ingredients, alternating with buttermilk, beginning and ending with the dry ingredients.
• Divide the batter evenly among the prepared cake pans. Smooth the tops with a spatula.
• Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
• Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
• Coconut-Pecan Filling:
• In a saucepan, whisk together evaporated milk, granulated sugar, egg yolks, and butter over medium heat.
• Stir continuously until the mixture thickens, about 10-12 minutes.
• Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans.
• Let the filling cool completely before spreading it between the cake layers.
• Chocolate Frosting:
• In a heatproof bowl, melt butter and chocolate chips over a double boiler or in the microwave, stirring until smooth.
• Remove from heat and stir in vanilla extract.
• Gradually add powdered sugar, alternating with heavy cream, until the frosting is smooth and spreadable.
• Assembly:
• Place one chocolate cake layer on a serving plate. Spread a generous layer of the coconut-pecan filling on top.
• Repeat with the second cake layer and filling.
• Top with the third cake layer.
• Frost the entire cake with the chocolate frosting, ensuring a smooth and even finish.
• Optionally, garnish with additional chopped pecans or shredded coconut.
• Indulge in the decadence of your homemade German Chocolate Cake—a symphony of rich flavors in every slice.