Let me tell you about the best ever German chocolate cake! This isn’t just any cake; it’s a rich, indulgent masterpiece that has a special place in my heart. I remember the first time I baked it for my family on a cozy Sunday afternoon. The smell of chocolate wafting through the house was pure magic! With layers of moist chocolate cake and that irresistible coconut pecan frosting, each bite is like a little slice of heaven. Trust me, the combination of sweet and nutty flavors will have everyone coming back for seconds. Plus, it’s surprisingly easy to whip up for any occasion, whether it’s a birthday celebration or just a treat for yourself. You won’t believe how deliciously decadent this cake is—let’s dive into making it together!
Ingredients List
Here’s what you’ll need to make the best ever German chocolate cake. I promise, these ingredients come together to create such a rich, flavorful delight!
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder (trust me, high-quality cocoa makes a huge difference!)
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk (this adds so much moisture and tangy flavor!)
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water (don’t skip this step, it helps create a super moist cake!)
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
Make sure to gather everything before you start baking, as it makes the process so much smoother. Let’s get ready to create some magic!
How to Prepare Instructions
Alright, let’s get started on making the best ever German chocolate cake! Follow these steps closely, and you’ll be rewarded with a luscious cake that’ll impress everyone.
- First, preheat your oven to 350°F (175°C). This ensures that your cake bakes evenly.
- Next, grease and flour two 9-inch round cake pans. This step is crucial to prevent sticking, so don’t skip it!
- In a large bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk them together until well mixed. The smell of cocoa will start to float up—yum!
- Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry mixture. Mix everything until it’s smooth and creamy. Don’t worry if it looks a little thick at this point.
- Now, carefully stir in the boiling water. This makes the batter thinner, but it’s what gives our cake that super moist texture. Trust me, it’s worth it!
- Evenly divide the batter between the two prepared pans. Give them a little shake to settle the batter down.
- Pop them in the oven and bake for 30 to 35 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean. Don’t open the oven too soon; we want to keep that heat in!
- Once baked, let the cakes cool in the pans for about 10 minutes. Then, carefully transfer them to wire racks to cool completely. This cooling time is crucial for frosting later, so be patient!
And there you have it! Your cake layers are ready for that delightful coconut pecan frosting. Can you smell the chocolate already? I can’t wait for you to taste it!
Why You’ll Love This Recipe
- Rich, chocolatey flavor that satisfies any sweet tooth
- Incredibly moist texture that melts in your mouth
- Quick to prepare, making it perfect for both busy days and special occasions
- Coconut pecan frosting adds a delightful crunch and sweetness
- Impressive enough for birthdays and celebrations, yet simple enough for a weekend treat
Trust me, once you try this cake, you’ll understand why it’s my absolute favorite!
Tips for Success
To make sure your best ever German chocolate cake turns out perfectly every time, here are some of my go-to tips! First off, use high-quality unsweetened cocoa powder—trust me, it elevates the chocolate flavor to another level. Also, make sure your ingredients are at room temperature before mixing; this helps everything blend smoothly and creates a nice, fluffy batter.
Cooling is key! Once your cakes are out of the oven, let them cool in the pans for about 10 minutes, then transfer them to wire racks. Allow them to cool completely before frosting—this prevents the frosting from melting off and ensures a beautiful finish. Lastly, don’t be shy with the coconut and pecans in your frosting; they add that delightful texture and flavor that make this cake so special. Happy baking!
Variations
If you’re feeling adventurous, there are so many fun ways to switch up the best ever German chocolate cake! For a twist on the classic, try using dark chocolate instead of milk chocolate in the cake batter. It adds a rich depth that chocolate lovers will adore!
You can also experiment with different nuts. Instead of pecans, why not try walnuts or even hazelnuts for a unique flavor? If you’re a coconut fan, add a bit more shredded coconut to the frosting or sprinkle some on top for extra texture.
Feeling fruity? Toss in some fresh raspberries or cherries between the layers for a pop of tartness that pairs beautifully with the sweetness of the frosting. And don’t forget about frosting options! A chocolate ganache or cream cheese frosting can elevate this cake to new heights. The possibilities are endless, so have fun with it!
Storage & Reheating Instructions
Now, if you happen to have leftovers of the best ever German chocolate cake (which is rare, I know!), here’s how to store them to keep that deliciousness intact. First things first, make sure the cake is completely cooled before storing it. This prevents moisture buildup, which can make the cake soggy.
Wrap the cake tightly in plastic wrap or place it in an airtight container. It’ll stay fresh in the refrigerator for about 4 to 5 days. If you want to keep it longer, you can freeze the cake! Just slice it into individual pieces, wrap each slice in plastic wrap, and then pop them into a freezer bag. It can last for up to 2 months in the freezer.
When you’re ready to enjoy a slice, simply thaw it in the fridge overnight. If you want to warm it up a bit, you can microwave it for about 10-15 seconds. This will make it taste just like it’s fresh out of the oven! Enjoy every last bite!
Nutritional Information
Here’s a quick look at the estimated nutritional information for each slice of the best ever German chocolate cake. Keep in mind that these values can vary based on the specific ingredients you use and portion sizes, but this gives you a good idea of what to expect!
- Calories: 450
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Cholesterol: 50mg
- Sodium: 300mg
- Carbohydrates: 60g
- Fiber: 3g
- Sugar: 35g
- Protein: 6g
This cake serves about 12 people, so it’s perfect for sharing with friends and family. Enjoy every delicious bite, and remember, everything in moderation!
FAQ Section
Got questions about the best ever German chocolate cake? I’ve got you covered!
Can I use regular milk instead of buttermilk?
Absolutely! If you don’t have buttermilk, you can make a quick substitute by mixing one cup of milk with a tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using.
How do I know when my cake is done?
A toothpick inserted in the center should come out clean or with just a few moist crumbs. Just be careful not to overbake—nobody wants a dry cake!
Can I make the cake ahead of time?
Yes, you can bake the cake a day in advance! Just keep it wrapped tightly at room temperature and frost it when you’re ready to serve.
What if I don’t like coconut?
No problem! You can either leave it out of the frosting or substitute it with something like crushed cookies or more chopped nuts for that delightful crunch.
How should I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 5 days, or freeze slices wrapped in plastic for later enjoyment!
best ever German chocolate cake: 7 divine secrets revealed
- Total Time: 55 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 soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a large bowl, mix flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add buttermilk, oil, eggs, and vanilla. Mix until smooth.
- Stir in boiling water until well combined.
- Divide batter between the prepared pans.
- Bake for 30 to 35 minutes or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- Prepare coconut pecan frosting by mixing coconut, pecans, and frosting ingredients.
- Spread frosting between the layers and on top of the cake.
Notes
- Use high-quality cocoa powder for best flavor.
- Let the cake cool completely before frosting.
- Store leftovers in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg
Keywords: best ever german chocolate cake, chocolate cake, german dessert
