Traditional German Chocolate Cake Recipe

If there’s one cake that sparks nostalgia and pure joy in every bite, it has to be a Traditional German Chocolate Cake. With decadent layers of tender chocolate cake, each cloaked in rich, buttery coconut pecan frosting, this showstopper is as celebrated for birthdays as it is for everyday dessert cravings. Whether you’re a longtime fan or tasting it for the first time, there’s something magical about the harmony of cocoa, sweetened coconut, and crunchy pecans that makes this cake utterly unforgettable.

Ingredients You’ll Need

Ingredients You’ll Need

The beauty of this cake is how its simple, accessible ingredients come together to create something spectacular. From deep chocolate flavor to a blissfully nutty-sweet frosting, each element brings its own unique magic to the finished masterpiece.

• Semi-sweet chocolate (4 oz, finely chopped): Delivers that distinctly soft, melt-in-your-mouth chocolate richness central to a Traditional German Chocolate Cake.
• Dutch-process cocoa powder (1/4 cup): Adds a smooth, deep chocolatey flavor and gorgeous color. Don’t skip the Dutch-process for an authentic taste!
• Boiling water (1/2 cup): Unlocks the cocoa’s flavor and ensures the chocolate melts into a silky base.
• All-purpose flour (2 cups): The backbone of the cake, providing structure and a soft crumb.
• Baking soda (3/4 teaspoon): Ensures just the right rise and tender bite.
• Unsalted butter (12 tablespoons, softened): For richness in every forkful—make sure it’s at room temp for the best texture.
• Granulated sugar (1 cup): The classic sweetener that blends seamlessly into the cake batter.
• Light brown sugar (3/4 cup, packed): Adds a touch of caramel warmth and extra moisture.
• Salt (3/4 teaspoon for cake, 1 teaspoon for frosting): Essential for rounding out all the sweet notes.
• Large eggs (4 for cake, 6 yolks for frosting): Bind, lift, and add sumptuous texture throughout.
• Vanilla extract (1 teaspoon for cake, 2 teaspoons for frosting): Highlights all those cozy, comforting flavors.
• Sour cream (3/4 cup): Makes each layer extra moist and tender—don’t substitute!
• Heavy cream or evaporated milk (2 cups): The secret to that luxuriously dreamy coconut pecan frosting.
• Pecans (2 cups, toasted and finely chopped): Bring in signature crunch and nutty depth—toast them for full flavor.
• Sweetened shredded coconut (4 cups, toasted): Adds texture and a golden hue—if you’ve never toasted coconut, you’re in for a treat!

How to Make Traditional German Chocolate Cake

Step 1: Prep Pans and Preheat Oven

Before you even think about mixing, set yourself up for cake success: adjust your oven rack so it sits squarely in the middle, then preheat to 350°F. Grease two 9-inch round cake pans, line the bottoms with parchment, and grease and flour both the parchment and pan sides. This ensures your beautiful Traditional German Chocolate Cake layers release like a dream.

Step 2: Mix Dry Ingredients

In a small bowl, whisk together flour, baking soda, and salt. This step ensures even distribution, so every bite is perfectly airy and balanced.

Step 3: Bloom Chocolate and Cocoa

Grab a second bowl and combine the Dutch-process cocoa powder with the finely chopped semi-sweet chocolate. Pour in the hot boiling water, cover, and let everything sit for 5 minutes. This bold move “blooms” the cocoa, locking in flavor. After five minutes, whisk to a glossy, smooth chocolate base, then let cool to room temperature.

Step 4: Cream Butter and Sugars

Using a stand mixer (paddle attachment helps achieve that ideal fluffiness), beat the softened butter, granulated sugar, and brown sugar on medium speed until the mixture is light and airy—about 3 minutes. Add eggs one at a time, beating thoroughly after each so the batter stays smooth and rich.

Step 5: Add Vanilla and Chocolate

Pour in the vanilla extract and give it a good mix on medium-high for about a minute. Scrape down the sides of the bowl so nothing escapes the mix, then blend in your cooled chocolate mixture. Give it another quick mix, about 30 to 45 seconds—your batter should look lusciously chocolatey!

Step 6: Alternate the Flour and Sour Cream

With your mixer on low speed, alternate between adding the flour mixture and sour cream, beginning and ending with the flour (think: flour, sour cream, flour, sour cream, flour). This delicate approach keeps your Traditional German Chocolate Cake tender and evenly textured.

Step 7: Bake the Cakes

Divide the batter evenly between the prepared pans and smooth the tops. Bake for 30 minutes, or until a toothpick emerges mostly clean (a few moist crumbs are perfection). While the cakes bake, get ready to make the legendary coconut pecan frosting!

Step 8: Cool the Cakes

Let the cakes cool in their pans on a wire rack for about 10 minutes. Gently remove the cakes, peel away the parchment, and allow them to cool completely before attempting to frost. Patience here pays off!

Step 9: Make the Coconut Pecan Frosting

In a medium saucepan, whisk together the heavy cream, granulated sugar, egg yolks, and salt. Cook over medium heat, stirring regularly, until it just starts to simmer and thickens slightly. Take it off the heat, then stir in butter, vanilla, toasted coconut, and pecans. Let this mixture cool—it thickens up beautifully as it cools to room temperature.

Step 10: Assemble the Traditional German Chocolate Cake

Once the cakes are completely cool, slice each horizontally to create four thin layers. Place one layer on your cake stand. Scoop about 1 1/2 cups of coconut pecan frosting onto the first layer, spreading it just to the edge. Repeat this process, layering cake and frosting, using about 1 cup frosting for each of the other layers. Traditional German Chocolate Cake is classically served with bare sides highlighting that irresistible filling—slice and dig in!

How to Serve Traditional German Chocolate Cake

Garnishes

A little extra flourish goes a long way when serving your Traditional German Chocolate Cake. Sprinkle a handful of toasted coconut or chopped pecans on top for irresistible crunch and color. For a touch of elegance, add a drizzle of melted chocolate or a few whole pecan halves right in the center.

Side Dishes

Because this cake is so rich and indulgent, it’s lovely paired with just-whipped cream or fresh strawberries. A scoop of vanilla ice cream melts dreamily alongside each slice, balancing the dense sweetness and making every bite truly special.

Creative Ways to Present

If you’re hosting, try slicing the Traditional German Chocolate Cake into slim wedges and presenting on individual plates with a dusting of cocoa powder. Or, stack pieces like a layer tower for dramatic effect at a party. You could even make mini-cake versions in ramekins for adorable single servings!

Make Ahead and Storage

Storing Leftovers

Leftover Traditional German Chocolate Cake will keep well covered at cool room temperature for up to 2 days, or in the refrigerator for about 4 to 5 days. Just press a piece of plastic wrap or wax paper gently onto the exposed cake to keep it from drying out.

Freezing

Once assembled, this cake freezes surprisingly well. Slice and wrap individual portions tightly in plastic wrap and foil, then pop them in a zip-top bag. Freeze for up to 2 months, and simply thaw overnight in the refrigerator for a wonderful make-ahead treat.

Reheating

It’s best to enjoy your Traditional German Chocolate Cake at room temperature. If your cake has been refrigerated, simply set out slices for 30 minutes before serving. For just-baked flavor, microwave individual slices for 10–15 seconds to soften the cake and frosting.

FAQs

Can I make this cake ahead of time?

Absolutely! Both the cake layers and coconut pecan frosting can be made a day ahead. Store the layers tightly wrapped at room temperature, and refrigerate the frosting. Assemble the day you plan to serve for best texture.

Do I need to toast the coconut and pecans?

Toasting is a delicious upgrade! It brings out a deep nutty flavor and extra crunch in both the coconut and pecans, making your Traditional German Chocolate Cake even more irresistible. Don’t skip it if you have the time.

Can I use evaporated milk instead of heavy cream?

Yes, evaporated milk is perfectly traditional and will give you an authentic frosting texture. Use whichever you have on hand—they both make a luscious coconut pecan filling!

How can I make this cake gluten-free?

You can swap the all-purpose flour for your favorite gluten-free blend (look for one that substitutes cup-for-cup). Double check your other ingredients to ensure they’re gluten-free, and you’ll have a Traditional German Chocolate Cake everyone can enjoy.

What’s the best way to slice and stack the cake layers?

Use a long, serrated knife to carefully slice each cooled cake in half horizontally; spinning the cake gently as you go helps keep layers even. Take your time, and don’t worry about perfection—the luscious frosting will hide any little flaws!

Final Thoughts

There’s nothing like the joy of sharing a homemade Traditional German Chocolate Cake with the people you love. Try this recipe and savor every glorious layer—the smiles and second helpings say it all!

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