Oh my goodness, let me tell you about the first time I baked this best ever German chocolate cake. I was hosting a family gathering, and I wanted to impress everyone with something truly special. As I mixed the rich chocolate batter, the deep, luscious aroma filled my kitchen, and I could barely contain my excitement! The cake came out so moist and decadent, and when I layered it with that heavenly coconut pecan frosting, it was like a slice of paradise! Trust me, every bite is a delightful explosion of chocolatey goodness and crunchy pecans. You’re going to love it!
Ingredients List
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup shredded coconut
- 1 cup chopped pecans
- 1 cup sweetened condensed milk
- 1/2 cup butter
How to Prepare the Best Ever German Chocolate Cake
Preparing the Cake Batter
Alright, let’s dive into mixing that delicious cake batter! Start by gathering all your ingredients; it makes everything smoother. In a large mixing bowl, combine the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. I love using a whisk here to mix it well—trust me, it helps to avoid any lumps!
Next, add in the eggs, whole milk, vegetable oil, and vanilla extract. You want to mix this until it’s super smooth and creamy, about 2-3 minutes with an electric mixer. Then, here’s the fun part—grab that boiling water! Stir it in slowly; it’ll make your batter wonderfully thin, but don’t worry, that’s exactly what you want. It’ll help the cake be extra moist and rich!
Baking the Cake
Now that your batter is ready, it’s time to bake! Preheat your oven to 350°F (175°C) and make sure your cake pans are greased and floured. This step is crucial to ensuring your cakes come out easily. Pour the batter evenly into the prepared pans and pop them into the oven. Bake for 30-35 minutes. A little tip: check for doneness by inserting a toothpick in the center—it should come out clean or with just a few moist crumbs. If it comes out sticky, give it a few more minutes!
Making the Coconut Pecan Frosting
While the cakes are cooling, let’s whip up that dreamy coconut pecan frosting! In a saucepan over medium heat, melt the butter and then stir in the sweetened condensed milk. Once it’s well combined, add the shredded coconut and chopped pecans. Keep stirring until everything is nicely blended and heated through—about 5 minutes will do. Let it cool a bit before spreading it on your cake; this will help it set just right!
Assembling the Cake
Okay, the moment we’ve been waiting for! Once your cakes are completely cool (don’t rush this step; you don’t want a melty mess!), place one layer on your serving plate. Spread a generous amount of that coconut pecan frosting right on top. Then, gently place the second cake layer on top and repeat the frosting process. You can even add a little frosting on the sides if you’re feeling fancy! Finally, let the whole thing sit for a few minutes to let the frosting set before diving in. Enjoy every bite—you’ve earned it!
Why You’ll Love This Recipe
- Rich, deep chocolate flavor that satisfies every sweet tooth.
- Incredibly moist texture that keeps the cake fresh for days.
- Simple preparation steps that make it easy for any home cook.
- Perfectly layered with a delightful coconut pecan frosting that’s a showstopper.
- Ideal for celebrations, birthdays, or just a special treat for yourself!
Tips for Success
Now, let me share some of my favorite tips to ensure you nail that best ever German chocolate cake! First and foremost, always use high-quality cocoa powder. It makes a world of difference in flavor, trust me! I love using a Dutch-processed cocoa for its rich taste.
Next up, don’t skip the cooling time. Once the cakes come out of the oven, let them cool in the pans for about 10 minutes before transferring them to a wire rack. This helps prevent any crumbling when you flip them out. Seriously, nobody wants a cake disaster!
Also, when you’re mixing the batter, make sure to mix just until combined. Overmixing can lead to a dense cake, and we want it to be light and fluffy! And speaking of fluffiness, remember that the boiling water is your secret weapon for moisture—don’t be afraid of it!
Lastly, if you have time, let your frosted cake sit for a little while before serving. This allows the flavors to meld beautifully, making every bite even more delicious. Trust me, it’s worth the wait! You’ve got this!
Nutritional Information
Just a little note before we dive into the numbers! Keep in mind that nutritional values can vary based on the specific ingredients and brands you use, so these figures are just typical estimates. It’s always a good idea to check your ingredients for the most accurate information!
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg
FAQ Section
Can I make this cake ahead of time?
Absolutely! This cake actually tastes even better after a day in the fridge as the flavors deepen. Just make sure it’s well covered to keep it moist, and you’ll be golden!
How should I store leftover cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want it to last longer, pop it in the fridge where it’ll stay good for about a week. Just let it come to room temperature before serving again for the best taste!
Can I use a different type of frosting?
Of course! While the coconut pecan frosting is a classic, you can totally switch it up. A simple chocolate buttercream or even a cream cheese frosting would be delicious too. Get creative!
What if I don’t have sweetened condensed milk?
No problem! You can substitute it with a mix of evaporated milk and sugar—just combine about 1 cup of evaporated milk with 1/2 cup of sugar and heat gently until the sugar dissolves. It’ll work just fine!
Can I make this cake gluten-free?
Yes, you can! Just swap the all-purpose flour with a gluten-free baking blend. I recommend one that contains xanthan gum for the best texture. Just be sure to check the blend’s instructions for any adjustments!
What can I add for extra flavor?
If you want to elevate the flavor even more, try adding a splash of espresso powder to the batter. It enhances the chocolate flavor beautifully! You could also mix in some chocolate chips for an extra chocolatey delight.
Can I freeze the cake?
Yes, you can freeze this cake! Just wrap it tightly in plastic wrap and then foil. It’ll keep for about 2-3 months in the freezer. When you’re ready to enjoy it, let it thaw in the fridge overnight!
Serving Suggestions
Now that you’ve whipped up this mouthwatering best ever German chocolate cake, let’s talk about how to make your dessert experience even more delightful! While this cake is truly a star on its own, pairing it with a few extras can elevate the whole moment.
First up, a scoop of vanilla ice cream is a classic companion! The creamy, cold sweetness complements the rich chocolate and nutty flavors of the cake beautifully. If you’re feeling adventurous, try a scoop of coconut or even chocolate ice cream for a double dose of deliciousness.
Another fantastic option is to serve it with a dollop of freshly whipped cream. I love adding a sprinkle of cocoa powder or a dash of vanilla to the whipped cream for that extra touch. It adds a lightness to each bite and balances the cake’s richness perfectly.
If you want to impress your guests even more, consider garnishing with some toasted coconut flakes or extra chopped pecans on top of the frosting. It not only looks gorgeous but adds a crunchy texture that everyone will enjoy!
Don’t forget about a hot cup of coffee or a rich cup of hot chocolate on the side. The warmth of the drink pairs so well with the cake, creating a cozy, indulgent experience that’s perfect for any gathering.
Lastly, if you’re in the mood for something fruity, a side of fresh berries—like raspberries or strawberries—can add a lovely tartness that cuts through the cake’s sweetness. Trust me, these little additions can turn a simple slice of cake into a memorable dessert moment!
For more delicious recipes, check out Creamy Chicken Pasta or Creamy Garlic Parmesan Pasta.
Print
Best Ever German Chocolate Cake: 5 Reasons to Delight
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A rich and moist German chocolate cake with layers of chocolate and coconut pecan frosting.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup shredded coconut
- 1 cup chopped pecans
- 1 cup sweetened condensed milk
- 1/2 cup butter
Instructions
- Preheat the oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a large bowl, mix flour, sugar, cocoa, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla; mix until smooth.
- Stir in boiling water until well combined.
- Pour batter into prepared pans.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then remove and cool completely.
- In a saucepan, melt butter and mix in condensed milk, coconut, and pecans to make the frosting.
- Spread frosting between the layers and on top of the cake.
Notes
- Store leftover cake in an airtight container.
- Use high-quality cocoa for better flavor.
- Let the cake cool completely before frosting.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg
Keywords: best ever german chocolate cake, chocolate cake, german dessert
