Who Makes The Best German Chocolate Cake

The BEST homemade German Chocolate Cake with layers of coconut pecan frosting and chocolate frosting. This block is incredible!

A double layer German Chocolate Cake with coconut pecan frosting, with a slice taken out of it.

I think the hundreds of reviews of this recipe speak for themselves, but let me add my own testament that this German Chocolate Cake is THE Block that every person in my family requested for their birthday growing upward. I was super lucky, being a twin, because my mom would brand both of our favorites: German chocolate cake for my sis, and carrot cake for me!

What is German Chocolate Block?

The proper name German chocolate cake is a piffling deceiving equally it is not actually a German language dessert and traditionally the cake is a lighter colored block with a mild chocolate taste and the entire block is usually covered in coconut pecan frosting. My family's version is a chocolate block with chocolate frosting covering the cake and coconut frosting on top and in the center of the cake. This cake seriously tin't be beat, especially if you're a chocolate lover!

How to Brand German Chocolate Cake:

ane. Make the chocolate cake: Combine dry out ingredients (sugar, flour, cocoa, baking pulverization, blistering soda and common salt). Combine wet ingredients (eggs, buttermilk, oil and vanilla). Mix together and stir in boiling water.

ii. Bake at 375°F: Pour batter into prepared 8 or 9-inch round baking pans. I like to cut a round slice of wax or parchment paper for the lesser of the pan as well, to make sure the cake comes out easily.

3. Brand the German Chocolate Frosting: Combine brownish carbohydrate, granulated saccharide, butter, egg yolks, and evaporated milk in a saucepan and bring the mixture to a low boil over medium heat. Stir constantly until the mixture thickens. Remove from heat and stir in vanilla, basics and kokosnoot. Permit to cool completely before layering information technology on the block.

Four process photos for making German Chocolate Frosting, in a saucepan.

4. Make chocolate frosting: Cook butter, stir in cocoa pulverization, slowly add powdered saccharide and milk, beating to spreading consistency. Add pocket-size corporeality additional milk, if needed to thin the frosting, or a petty extra powder, until you accomplish your desired consistency. Stir in vanilla.

5. Assemble: Place one of the cake rounds on your serving stand or plate. Smooth a thin layer of chocolate frosting over the cake layer, and then spoon half of the coconut frosting on top, spreading it into a smooth layer. Go out about ½ inch between the filling and edge of cake. Stack the second cake round on top. Smoothen chocolate frosting over the entire cake. Spoon remaining coconut frosting on top of the block.

Two process photos of a round chocolate cake with german chocolate frosting being spread on top.

Pro Tips:

Employ room temperature ingredients. Run hot water over the eggs to bring them to room temperature. Stick the buttermilk in the microwave for just a few seconds. Information technology really makes a departure!

Decorating cake is easy! I used a wilton 2nd tip for the swirls on top of this cake, only I as well love the Wilton 1M tip. I utilise both tips with an Ateco flex 14" reusable pipage bag. Those three items correct there are my favorites for cake and cupcake decorating.

A full frosted and decorated German Chocolate served on a white cake stand.

Make Ahead and Freezing Instructions:

To Make Alee: Both frostings (coconut and chocolate) tin be made alee and placed in a covered container in the refrigerator. The kokosnoot frosting will keep for 1-ii weeks, depending on the freshness of the ingredients used. The chocolate frosting will keep for 2-3 weeks. Remove frostings from the fridge an hour before you're fix to frost the cake, to give them time to come to room temperature.

To Freeze: After baking the block layers, allow them to cool completely, then wrap them well in plastic wrap and stick each layer in a ziplock freezer bag. Freeze for up to three months. Frost the cakes when they are frozen–they are much easier to frost this mode! The assembled German language Chocolate Block can besides be frozen, covered well, for 2-3 months (I recommend slicing the cake and wrapping each piece actually well in plastic wrap, then placing in a freezer-safe container, for best results). Let to come to room temperature before serving.

A slice of German Chocolate Cake served on a plate, with two layers of chocolate cake, and German chocolate frosting.

Consider trying these pop Dessert Recipes:

Better Than Anything Cake
Mississippi Mud Brownies
Snickerdoodles Bars
Perfect Chocolate Flake Cookies
Tres Leches Cake

FOLLOW ME onFACEBOOK,TWITTER,INSTAGRAM andPINTEREST for more great recipes!

Recipe

Prep 30 mins

Cook 45 mins

Total 1 hr 15 mins

Salve Recipe

For the Chocolate Cake:

▢ 2 cups granulated carbohydrate
▢ ane-3/4 cups all-purpose flour
▢ 3/iv loving cup unsweetened cocoa powder
▢ 1 1/2 teaspoons baking pulverisation
▢ i one/ii teaspoons baking soda
▢ one teaspoon common salt
▢ two large eggs
▢ 1 loving cup buttermilk
▢ 1/2 cup oil (vegetable or canola oil)
▢ 2 teaspoons vanilla excerpt
▢ i cup humid water

For the Coconut Frosting:

▢ 1/2 loving cup calorie-free brown carbohydrate
▢ 1/2 cup granulated sugar
▢ 1/2 cup butter
▢ 3 large egg yolks
▢ 3/4 cup evaporated milk
▢ i Tablespoon vanilla extract
▢ 1 loving cup chopped pecans
▢ 1 loving cup shredded sweetened coconut

For the Chocolate Frosting:

▢ 1/two cup butter
▢ two/iii cup unsweetened cocoa powder
▢ iii cups powdered saccharide
▢ 1/three cup evaporated milk
▢ 1 teaspoon vanilla extract

Heat oven to 375°F. Grease ii eight or 9-inch round blistering pans. I like to cut a round slice of wax or parchment newspaper for the bottom of the pan likewise, to make sure the cake comes out hands.

For the Cake:

Stir together sugar, flour, cocoa, blistering powder, baking soda and salt in large bowl. In a separate bowl combine the eggs, buttermilk, oil and vanilla and mix well. Add the wet ingredients to the dry ingredients and mix to combine. Stir in humid water (concoction will be very sparse). Pour batter into prepared pans.
Bake for 25 - 35 minutes (depending on your cake pan size. The 9'' pan takes less time to bake) or until a toothpick inserted in center comes out clean or with few crumbs. Absurd 5 minutes in the pan and then invert onto wire racks to cool completely.

For the German Chocolate Frosting:

In a medium bucket add brown carbohydrate, granulated saccharide, butter, egg yolks, and evaporated milk. Stir to combine and bring the mixture to a low eddy over medium estrus. Stir constantly for several minutes until the mixture begins to thicken.
Remove from heat and stir in vanilla, basics and coconut. Allow to absurd completely before layering it on the cake.

For the Chocolate Buttercream Frosting:

Melt butter. Stir in cocoa powder. Alternately add powdered saccharide and milk, beating to spreading consistency. Add small corporeality boosted milk, if needed to thin the frosting, or a lilliputian extra powder, until you accomplish your desired consistency. Stir in vanilla.

Cake Associates:

Place ane of the block rounds on your serving stand or plate.
Smooth a sparse layer of chocolate frosting over the block layer, and so spoon one-half of the coconut frosting on elevation, spreading information technology into a smooth layer. Get out about ½ inch between the filling and edge of cake.
Stack the second cake round on top. Smooth chocolate frosting over the entire cake.
Spoon remaining coconut frosting on top of the cake.

*If baking at high altitude add together iii tablespoons extra flour.

Make Alee Instructions: Both frostings (coconut and chocolate) can be made ahead and placed in a covered container in the fridge. The coconut frosting will keep for 1-2 weeks, depending on the freshness of the ingredients used. The chocolate frosting will keep for 2-3 weeks. Remove frostings from the fridge an 60 minutes before you're prepare to frost the cake, to give them time to come to room temperature.

Freezing Instructions: Afterwards baking the cake layers, allow them to cool completely, and so wrap them well in plastic wrap and stick each layer in a ziplock freezer bag. Freeze for upwards to three months. Frost the cakes when they are frozen--they are much easier to frost this manner! The assembled German Chocolate Cake can as well exist frozen, covered well, for 2-iii months (I recommend slicing the block and wrapping each piece really well in plastic wrap, then placing in a freezer-safe container, for best results). Allow to come up to room temperature before serving.

Calories: 591 kcal Carbohydrates: 77 g Protein: 5 g Fatty: 31 m Saturated Fat: 12 g Cholesterol: 100 mg Sodium: 440 mg Potassium: 313 mg Fiber: iii g Carbohydrate: 69 m Vitamin A: 535 IU Vitamin C: 0.4 mg Calcium: 118 mg Iron: ane.9 mg

Did You Make This Recipe?

Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch!

Have you tried this recipe?!

RATE and COMMENT beneath! I would love to hear your experience.

I originally shared this recipe May 2017. Updated February 2021.

Published February 13, 2021

Lauren Allen

Welcome! I'thou Lauren, a mom of four and lover of skillful food. Here yous'll discover piece of cake recipes and weeknight meal ideas fabricated with real ingredients, with step-by-step photos and videos.