Sweet Symphony: Traditional German Chocolate Cake Recipe From Home

Sweet memories of grandma’s kitchen come alive with this decadent german chocolate cake that melts hearts instantly.

Layers of rich cocoa and tender crumb promise an unforgettable dessert experience.

Coconut and pecan frosting adds a luxurious touch that makes every slice special.

Baking this treat connects you to generations of delicious tradition.

German chocolate cake isn’t just a dessert; it’s a celebration of flavor and comfort.

Soft, moist, and irresistibly smooth, this recipe will become your new favorite indulgence.

Gather your ingredients and let’s create something magical that will have everyone asking for seconds.

Homemade Traditional German Chocolate Cake That Shines

• Craft Culinary Mastery: Tackle this German chocolate cake recipe to elevate your baking skills with a classic dessert that impresses family and friends.
• Texture Triumph: Experience a perfect balance of moist chocolate cake layers and rich, creamy coconut-pecan frosting that melts in your mouth with every delightful bite.
• Nostalgic Delight: Recreate a beloved traditional dessert that brings warmth and comfort, connecting you to generations of home baking and cherished family recipes.
• Crowd-Pleasing Showstopper: Prepare a dessert that works brilliantly for special celebrations, potlucks, or weekend gatherings, guaranteeing smiles and second helpings from everyone at the table.

Ingredients for Homemade Traditional German Chocolate Cake

• Chocolate: A rich, dark chocolate essential for creating a deep, intense chocolate flavor in the cake.
• Egg Yolks: Provide richness, moisture, and contribute to the cake's dense texture.
• Egg Whites: Help create a light and airy cake structure.
• All-Purpose Flour: The primary base that gives structure to the cake.
• Buttermilk: Adds moisture and helps create a tender cake crumb.

• Sugar, Margarine: Provide sweetness and contribute to the cake's soft, moist texture.
• Vanilla Extract: Enhances the overall flavor profile of the cake.

• Evaporated Milk, Egg Yolks, Coconut, Pecans: Create a classic German chocolate cake frosting with a rich, creamy texture and nutty flavor.
• Salt, Baking Soda: Help with leavening and balancing the cake's flavors.

How to Bake Homemade Traditional German Chocolate Cake

Step 1: Warm Up the Oven

Crank the oven to 350°F. Grab three 8-inch cake pans and give them a good coating of grease.

Dust with flour and line the bottoms with parchment paper for easy cake removal.

Step 2: Melt the Chocolate

Drop chocolate pieces into a bowl with boiling water.

Stir until the chocolate transforms into a silky smooth liquid. Let it chill to room temperature.

Step 3: Whip Up the Base

Grab your mixer and beat margarine and sugar until the mixture looks light and fluffy. This step adds magical airiness to your cake.

Step 4: Blend in the Richness

Add egg yolks one by one, mixing thoroughly. Pour in vanilla extract and the cooled chocolate mixture.

Blend until everything looks perfectly combined.

Step 5: Create the Dry Blend

• All-purpose flour
• Baking soda
• Salt

Slowly mix these into the chocolate mixture, alternating with buttermilk.

Stir until the batter looks smooth and dreamy.

Step 6: Lift the Batter

Whip egg whites until they form stiff, proud peaks.

Gently fold these into the batter, keeping all that wonderful air intact.

Step 7: Bake to Perfection

Pour batter evenly into prepared pans.

Slide into the oven and bake for 35-40 minutes. Check with a toothpick – it should come out clean.

Let cakes cool completely on a wire rack.

Step 8: Craft the Decadent Frosting

• Evaporated milk
• Sugar
• Egg yolks
• Margarine

Cook over medium heat, stirring constantly until thick.

• Vanilla extract
• Coconut
• Pecans

Beat until cool and spreadable.

Step 9: Layer and Decorate

Once cakes are completely cool, spread frosting between layers and all over the top.

Slice and serve this German chocolate masterpiece!

Tips to Perfect Homemade Traditional German Chocolate Cake

• Sift dry ingredients thoroughly to prevent lumps and ensure a smooth, even cake texture.
• Let chocolate mixture cool completely before adding to prevent scrambling egg yolks.
• Fold egg whites gently to maintain the cake's light and airy consistency without deflating the batter.
• Room temperature ingredients help create a more uniform and smoother cake mixture.
• Use fresh, high-quality chocolate for the most rich and authentic German chocolate cake flavor.

Variations on Homemade Traditional German Chocolate Cake

• Vegan Chocolate Dream: Replace eggs with flax eggs, use dairy-free margarine, swap buttermilk with almond milk, and create coconut cream frosting using coconut milk, powdered sugar, and vegan butter.
• Gluten-Free German Chocolate: Substitute all-purpose flour with gluten-free flour blend, use xanthan gum for binding, and ensure all other ingredients are certified gluten-free.
• Low-Sugar Chocolate Sensation: Use stevia or monk fruit sweetener instead of sugar, replace some chocolate with cocoa powder, and create a lighter frosting using Greek yogurt and reduced sugar.
• Nutless Wonder: Eliminate pecans from frosting, replace with toasted coconut flakes or sunflower seeds for crunch, maintain original chocolate cake base and coconut elements.

Pairing Ideas for Homemade Traditional German Chocolate Cake

• Rich German chocolate cake demands a smooth, robust coffee companion like a café latte or cappuccino, balancing the cake's sweet intensity with a warm, comforting beverage.
• Select a medium-bodied red wine with nutty undertones like Pinot Noir, which harmonizes beautifully with the cake's pecan and coconut frosting, enhancing the dessert's complex flavor profile.
• Add a scoop of high-quality vanilla bean ice cream alongside the cake, creating a delightful temperature contrast and providing a creamy, cool counterpoint to the cake's warm chocolate notes.

Storage Advice for Homemade Traditional German Chocolate Cake

• Store the cake in an airtight container or cover with plastic wrap, keeping it fresh in the refrigerator for 3-4 days. Place a paper towel on top to absorb excess moisture and prevent the frosting from becoming soggy.
• Wrap the entire cake tightly in plastic wrap, then cover with aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving at room temperature.
• Separate individual slices by placing parchment paper between them. Store in a freezer-safe container for easy single-serving reheating. Frozen slices can last up to 1 month.

FAQs

• What makes German chocolate cake different from other chocolate cakes?

German chocolate cake uses a specific sweet baking chocolate created by Samuel German, which gives it a unique flavor profile. It’s characterized by its coconut-pecan frosting and lighter chocolate taste compared to traditional chocolate cakes.

• Is German chocolate cake actually from Germany?

No, the cake is an American creation named after Samuel German, a baker who developed a sweet baking chocolate for Baker’s Chocolate Company in 1852. Despite its name, the cake has no direct connection to German cuisine.

• Can I substitute ingredients if I don't have buttermilk?

You can create a buttermilk substitute by mixing 1 tablespoon of white vinegar or lemon juice with 1 cup of milk. Let it sit for 5 minutes before using. This provides the same acidic properties needed in the cake recipe.

Homemade Traditional German Chocolate Cake Recipe

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4.7 from 12 reviews

• Total Time: 1 hour 25 minutes
• Yield: 12 1x

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Description

Rich German chocolate cake delights dessert enthusiasts with layers of moist chocolate sponge and creamy coconut-pecan frosting. Bakers can craft this classic German dessert for special celebrations or weekend indulgence.

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Ingredients

Scale 1x2x3x

• 1 (4 oz / 113 g) package Baker’s German’s Sweet Chocolate® (broken into pieces)
• 4 eggs (yolks and whites separated)
• 2 cups white sugar
• 1 additional cup white sugar
• 2 ½ cups sifted all-purpose flour
• 1 cup softened margarine
• ¼ cup additional margarine
• 1 cup buttermilk
• 1 cup evaporated milk
• 1 ⅓ cups sweetened flaked coconut
• 1 cup chopped pecans
• ½ cup boiling water
• 3 additional egg yolks
• 1 tsp vanilla extract
• 1 additional tsp vanilla extract
• 1 tsp baking soda
• ½ tsp salt

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Instructions

1. Preheat the oven to 350°F (175°C). Grease three 8-inch cake pans, dust with flour, and line bottoms with parchment paper for easy cake removal.
2. Melt chocolate in boiling water, stirring until smooth. Allow to cool to room temperature.
3. Using an electric mixer, cream margarine and sugar until light and fluffy, creating air pockets for cake volume.
4. Gradually add egg yolks to the creamed mixture, mixing thoroughly after each addition. Incorporate vanilla extract and cooled chocolate mixture until well blended.
5. Sift flour, baking soda, and salt in a separate bowl. Alternately add dry ingredients and buttermilk to the chocolate mixture, beating until smooth and uniform.
6. Whip egg whites to stiff peaks in a clean bowl. Gently fold whites into batter using a spatula to maintain airiness.
7. Divide batter evenly among prepared pans. Bake for 35-40 minutes until a toothpick comes out clean. Cool in pans briefly, then transfer to wire rack.
8. Create frosting by combining evaporated milk, sugar, egg yolks, and margarine in a saucepan. Simmer over medium heat for 12 minutes, stirring constantly until thickened. Remove from heat, mix in vanilla, coconut, and pecans. Beat until cool and spreadable.
9. Once cakes are completely cool, layer and frost, ensuring even coverage between and on top of cake layers.

Notes

• Select high-quality dark chocolate for a richer, more intense flavor that elevates the entire cake’s taste profile.
• Ensure eggs, buttermilk, and margarine are at room temperature to create a smoother, more evenly mixed batter that results in a softer cake texture.
• When incorporating egg whites, use a delicate folding motion to maintain their airiness, which prevents the cake from becoming dense and heavy.
• This cake can be prepared a day in advance, with flavors actually improving as they meld overnight, making it perfect for special occasions or advance party planning.

• Prep Time: 45 minutes
• Cook Time: 40 minutes
• Category: Desserts
• Method: Baking
• Cuisine: German

Nutrition

• Serving Size: 12
• Calories: 435 kcal
• Sugar: 36 g
• Sodium: 210 mg
• Fat: 27 g
• Saturated Fat: 7 g
• Unsaturated Fat: 18 g
• Trans Fat: 0.5 g
• Carbohydrates: 45 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 95 mg