Easy German Chocolate Cake from Scratch is a beloved homemade dessert that brings together the rich flavors of moist chocolate cake layered with a luscious coconut-pecan frosting. This version simplifies the traditional recipe, making it accessible for bakers of all skill levels while maintaining the classic taste and texture that fans of this iconic cake cherish. Whether you’re baking for a family gathering, a holiday celebration, or simply craving a sweet indulgence, this recipe offers a straightforward approach without sacrificing the moistness of the cake or the decadence of the frosting. The aroma of melting chocolate mingling with toasted coconut and pecans fills the kitchen, creating an inviting atmosphere that calls for sharing slices with loved ones. This recipe showcases the beauty of homemade baking—using everyday ingredients, simple steps, and delivering extraordinary results that evoke nostalgia and warmth.
The History of German Chocolate Cake
German Chocolate Cake is a uniquely American creation despite its name, which often leads to confusion. Its origins trace back to the mid-19th century when an English-American chocolatier named Samuel German developed a mild, sweet baking chocolate for the Baker’s Chocolate Company. This chocolate was branded “German’s Sweet Chocolate” and became popular with home bakers. The cake itself gained widespread fame in 1957 when a recipe featuring German’s chocolate, layered with coconut-pecan frosting, was published in a Texas newspaper. The recipe quickly became a national sensation, loved for its rich chocolate cake and distinctive caramelized coconut frosting. Over time, the possessive apostrophe was dropped, and the dessert became simply known as German Chocolate Cake. Despite its American roots, it has become a classic, comforting dessert found on tables across the country. Its signature combination of smooth chocolate cake and nutty, sweet frosting remains a beloved hallmark that continues to capture hearts with every bite.
Ingredients Breakdown
For the Chocolate Cake:
- 2 cups (240 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- 3/4 cup (65 g) unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup (240 ml) milk
- 1/2 cup (120 ml) vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup (240 ml) boiling water
For the Coconut-Pecan Frosting:
- 2 cups (480 ml) evaporated milk
- 2 cups (400 g) granulated sugar
- 6 egg yolks, beaten with 2 teaspoons water
- 1 cup (226 g) butter or margarine
- 2 teaspoons vanilla extract
- 2 cups (200 g) chopped pecans
- 2 cups (170 g) sweetened flaked coconut
Step-by-Step Recipe
Preheat your oven to 350°F (175°C). Prepare three 8-inch round cake pans by greasing them and lightly dusting with cocoa powder or flour. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined. In a separate bowl, add the milk, vegetable oil, eggs, and vanilla extract and whisk thoroughly. Pour the wet ingredients into the dry ingredients and mix until just combined. Slowly add the boiling water, mixing carefully—the batter will be thin, which is normal. Divide the batter evenly among the prepared pans. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes before transferring to wire racks to cool completely.
While the cakes are baking, prepare the coconut-pecan frosting. In a large saucepan, combine evaporated milk, sugar, beaten egg yolks with water, butter, and vanilla extract. Cook over medium heat, stirring constantly until the mixture reaches a slow boil and thickens, about 12 minutes. Remove from heat and stir in the chopped pecans and shredded coconut. Allow the frosting to cool completely before spreading on the cake.
Once the cake layers are fully cooled, spread a generous amount of frosting between each layer and over the top of the cake. For easier slicing, chill the frosted cake in the refrigerator for about 30 minutes before serving.
Tips for the Perfect German Chocolate Cake
Use fresh baking powder and baking soda for proper rise and texture. Make sure all ingredients are at room temperature to ensure smooth mixing. Slowly add boiling water to the batter and avoid overmixing to maintain moistness. Toast the pecans lightly before adding to the frosting to enhance flavor. Allow the frosting to cool fully before applying to avoid melting or sliding. Chill the cake after frosting to help the layers set and make clean slicing easier. For added moisture, brush cake layers lightly with simple syrup before frosting. Always use parchment paper to line cake pans for easy removal.
Variations and Customizations
Turn this cake into cupcakes for convenient, individual servings by adjusting the baking time to 18-22 minutes. Substitute pecans with walnuts or omit nuts altogether for a nut-free version. Add espresso powder to the chocolate batter for a deeper chocolate flavor. Use dark cocoa powder or melted dark chocolate for richer taste. Make the frosting dairy-free by using coconut milk and vegan butter alternatives. Create a layered dessert by adding chocolate ganache or mousse between cake layers. Decorate the cake with toasted coconut flakes, chopped nuts, or chocolate shavings for an elegant finish. Swap granulated sugar with coconut sugar for a slightly healthier version.
Health Considerations and Nutritional Value
German Chocolate Cake is a rich and indulgent dessert, high in sugar, fat, and calories, typically containing around 500 to 700 calories per slice depending on portion size and frosting amount. While not intended as a health food, it can be enjoyed in moderation as part of a balanced diet. To lighten the cake, reduce sugar content, use low-fat or plant-based dairy substitutes, and opt for unsweetened coconut flakes. The cake provides small amounts of protein from eggs and nuts and some fiber from coconut. Those with nut allergies should omit or replace pecans, and lactose-intolerant individuals can use dairy alternatives. Portion control is recommended to enjoy the cake without overindulgence.
Frequently Asked Questions (FAQ)
Is German Chocolate Cake from Germany? No, it originated in the United States and is named after Samuel German, the creator of the sweet baking chocolate used in the original recipe.
Can I make the cake ahead of time? Yes, both the cake layers and frosting can be prepared in advance and refrigerated. Frostings should be brought to room temperature before assembling the cake.
How long does the cake keep? The cake can be stored at room temperature for 1-2 days or refrigerated for up to 5 days. It can also be frozen for up to 3 months.
Can I use store-bought frosting? While possible, homemade coconut-pecan frosting provides the authentic flavor and texture that makes this cake special.
Can I omit the nuts? Yes, pecans can be omitted or substituted for nut-free alternatives if needed.
Is refrigeration necessary? Refrigeration helps maintain freshness, especially in warm climates, but the cake can be kept at room temperature for short periods.
How can I make the cake more moist? Adding boiling water and oil to the batter helps keep it moist. Brushing layers with simple syrup also enhances moisture.
Easy German Chocolate Cake from Scratch
Ingredients
Cake
- 1 package 15.25 oz German chocolate cake mix
- 1 cup buttermilk
- ½ cup vegetable oil
- 3 large eggs
- 1 teaspoon pure vanilla extract
Coconut-Almond Frosting
- ½ cup butter
- 1 cup granulated sugar
- 1 cup evaporated milk
- 2 eggs beaten
- 1 tablespoon vanilla extract
- 1 package 7 oz sweetened flaked coconut
- 1 cup sliced almonds
Instructions
- Preheat your oven to 350ºF. In a large mixing bowl, combine the cake mix, buttermilk, vegetable oil, eggs, and vanilla extract. Mix on low speed for one minute until ingredients are just combined, then increase to medium speed and beat for an additional two minutes. Pour the batter evenly into two greased and floured 9-inch round cake pans. Bake for 30 to 35 minutes. Let the cakes cool on a wire rack for 10 minutes before removing them from the pans. For easier removal, I like to line my cake pans with parchment paper before adding the batter. Alternatively, you can bake the cake in a greased and floured 13 x 9-inch baking dish. Bake for 38 to 42 minutes, or until the cake springs back when lightly pressed. Allow the cake to cool completely on a wire rack before applying frosting.
Coconut-Almond Frosting
- In a saucepan, combine the butter, sugar, evaporated milk, and beaten eggs. Cook over medium heat, stirring constantly, for about 12 minutes or until the mixture thickens. Remove from heat and stir in the vanilla extract, shredded coconut, and sliced almonds. Allow the frosting to cool to room temperature before spreading it on the cake.