German chocolate cake is a classic dessert that has captivated the hearts of bakers and sweet tooth alike for generations. With its rich, moist cake layers, creamy coconut-pecan filling, and smooth chocolate frosting, it’s no wonder why this treat has become a staple at birthday parties, family gatherings, and special occasions. While its name might suggest a German origin, the cake was actually invented in the United States by a Texas housewife named Sam German, who worked for the Baker’s Chocolate Company. In this article, we’ll guide you through the process of making a traditional German chocolate cake from scratch. We’ll cover everything from gathering your ingredients to baking, frosting, and serving your masterpiece.
Ingredients
Before you begin, you’ll need to gather a few essential ingredients for both the cake and the filling/frosting. Here’s a list of what you’ll need:
For the Cake:
- 1 and 3/4 cups all-purpose flour
- 1 and 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 and 1/2 teaspoons baking soda
- 1 and 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs, at room temperature
- 1 cup whole milk, at room temperature
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Coconut-Pecan Filling:
- 1 cup evaporated milk
- 3/4 cup granulated sugar
- 3 large egg yolks, beaten
- 1/2 cup unsalted butter, cubed
- 1 and 1/2 teaspoons vanilla extract
- 1 and 1/2 cups shredded, sweetened coconut
- 1 and 1/2 cups chopped pecans
For the Chocolate Frosting:
- 1/2 cup unsalted butter, softened
- 2/3 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
Equipment
In addition to your ingredients, you’ll need a few essential pieces of equipment to make your German chocolate cake:
- Mixing bowls (one for the cake batter, one for the filling, and one for the frosting)
- Electric mixer or stand mixer with paddle attachment
- Measuring cups and spoons
- Rubber spatula
- Two 9-inch round cake pans
- Parchment paper
- Cooling racks
- Offset spatula for frosting
- Piping bag and tips (optional, for decorative frosting)
Instructions
Now that you have your ingredients and equipment ready, let’s get started on making your German chocolate cake.
Step 1: Preheat Your Oven and Prepare Your Pans
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line the bottoms with parchment paper circles and grease and flour those as well. This will help ensure that your cakes release easily from the pans after baking.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined. Make sure to break up any lumps in the cocoa powder and distribute the dry ingredients evenly.
Step 3: Mix the Wet Ingredients
In a medium mixing bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until well combined. The mixture should be smooth and free of lumps.
Step 4: Combine Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients and mix on medium speed with an electric mixer or stand mixer until well combined. The batter should be smooth and thick, with no streaks of dry ingredients remaining.
Step 5: Add Boiling Water
With the mixer on low speed, carefully pour in the boiling water. The batter will be very thin and runny at first, but don’t worry—this is normal. Mix until well combined, then scrape down the sides and bottom of the bowl with a rubber spatula to ensure that all the ingredients are evenly distributed.
Step 6: Bake the Cakes
Divide the batter evenly between the two prepared cake pans and smooth the tops with a spatula. Tap the pans lightly on the counter to release any air bubbles. Place the pans in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center of each cake comes out clean.
Step 7: Cool the Cakes
Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Run a knife around the edges of the pans to loosen the cakes, then invert them onto cooling racks to cool completely. Peel off the parchment paper circles if you used them.
Step 8: Make the Coconut-Pecan Filling
While the cakes are cooling, prepare the coconut-pecan filling. In a medium saucepan, combine the evaporated milk, sugar, and egg yolks. Whisk until well combined and smooth. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 7-10 minutes). Be careful not to let the mixture boil or it will curdle.
Remove the saucepan from the heat and stir in the butter and vanilla extract until smooth. Let the mixture cool slightly, then stir in the coconut and pecans. Let the filling cool completely before using.
Step 9: Make the Chocolate Frosting
In a medium mixing bowl, beat the softened butter on medium speed with an electric mixer until creamy. Add the cocoa powder and mix until well combined. Gradually add the powdered sugar, one cup at a time, beating on low speed until combined. Add the milk and vanilla extract and mix until smooth and creamy. If the frosting is too thick, add a little more milk; if it’s too thin, add a little more powdered sugar.
Step 10: Assemble the Cake
Once the cakes and filling are completely cool, it’s time to assemble the cake. Place one cake layer on a serving plate or cake stand. Spread a thick, even layer of the coconut-pecan filling over the top. Place the second cake layer on top of the filling and press down gently to adhere.
Step 11: Frost the Cake
Use the offset spatula to spread a thick, even layer of the chocolate frosting over the top and sides of the cake. If you want to add a decorative touch, you can pipe some frosting around the edges or add some decorations like sprinkles or chocolate chips.
Step 12: Serve and Enjoy
Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. Slice the cake with a sharp knife and serve it to your guests. Enjoy the rich, moist cake layers, creamy coconut-pecan filling, and smooth chocolate frosting in every bite.
Tips and Tricks
Room Temperature Ingredients: Make sure that your eggs, milk, and butter are at room temperature before you start baking. This will help ensure that your cake batter mixes evenly and bakes properly.
Boiling Water: Adding boiling water to the cake batter may seem strange, but it’s a key step in achieving the cake’s moist texture. Don’t skip it!
Cooling: Let the cakes cool completely before adding the filling and frosting. This will help prevent the filling and frosting from melting and making the cake soggy.
Storage: Store any leftover cake in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature before serving.
Conclusion
Making a German chocolate cake from scratch may seem like a daunting task, but with the right ingredients and step-by-step instructions, you can create a beautiful and delicious cake that will impress your friends and family. The rich, moist cake layers, creamy coconut-pecan filling, and smooth chocolate frosting make this cake a true treat that’s worth the effort. So why wait? Gather your ingredients, preheat your oven, and start baking your own German chocolate cake today!
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