best ever German chocolate cake: 7 reasons to indulge

Name: best ever German chocolate cake: 7 reasons to indulge
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: German
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 sweetened shredded coconut; 1 cup chopped pecans; 1 cup brown sugar; 1/2 cup unsalted butter; 1 cup evaporated milk

octobre 6, 2025

By:

Julia marin

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Oh my goodness, let me tell you about my absolute favorite dessert: the best ever German chocolate cake! This cake is the epitome of rich and decadent—seriously, every bite feels like a little slice of heaven. I remember the first time I had a slice at a family gathering; it was love at first taste! The combination of that moist chocolate cake layered with the sweet, gooey coconut-pecan frosting—it just blew my mind! It’s one of those desserts that makes any occasion feel special, whether it’s a birthday, holiday, or just a Tuesday when you need a little pick-me-up.

What I love most about this cake is how the flavors come together; the bittersweet chocolate, the nutty pecans, and the sweetness of the coconut create a symphony of deliciousness! Trust me, this cake is not just a treat; it’s an experience. And, the best part? It’s surprisingly simple to make. I can’t wait for you to try it and share in the joy that every slice brings!

best ever german chocolate cake - detail 1

Ingredients List

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour – make sure it’s spooned into the measuring cup for accuracy!
2 cups granulated sugar – this adds that sweet touch to balance the chocolate.
3/4 cup unsweetened cocoa powder – I like to use high-quality cocoa for the richest flavor!
1 1/2 teaspoons baking powder – this helps the cake rise beautifully.
1 1/2 teaspoons baking soda – just a little extra lift for that moist texture.
1 teaspoon salt – don’t skip this! It enhances all the flavors.
2 large eggs – make sure they’re at room temperature for better mixing.
1 cup whole milk – adding richness and moisture to the cake.
1/2 cup vegetable oil – keeps the cake super moist and tender.
2 teaspoons vanilla extract – pure vanilla makes a world of difference!
1 cup boiling water – this might sound odd, but it intensifies the chocolate flavor.
1 cup sweetened shredded coconut – for that iconic coconut flavor and texture.
1 cup chopped pecans – adds a delightful crunch and nuttiness!
1 cup brown sugar – brings a deeper, caramel-like sweetness to the frosting.
1/2 cup unsalted butter – for the frosting, it needs to be softened to mix well.
1 cup evaporated milk – gives the frosting that creamy, dreamy texture.

How to Prepare the Best Ever German Chocolate Cake

Prepping the Cake Batter

Alright, let’s dive into making that dreamy cake batter! First things first, grab a large mixing bowl and combine the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. I like to whisk these together until they’re super well combined—this helps ensure an even rise. Now, add in those two large eggs, the milk, vegetable oil, and vanilla extract. Mix everything together until it’s nice and smooth. Don’t be shy; you can use a hand mixer or just a good old whisk. Now here comes the fun part: slowly stir in the boiling water. It’ll seem a bit thin, but trust me, this is what makes the cake so moist and chocolatey!

Baking the Cake

Now that your batter is all ready to go, it’s time to bake! Preheat your oven to 350°F (175°C) and make sure those three 9-inch round cake pans are greased and floured—this is crucial to ensure they come out easily. Pour the batter evenly into the prepared pans, and pop them in the oven. Bake for about 30 to 35 minutes. To check if they’re done, stick a toothpick in the center; if it comes out clean or with just a few crumbs, they’re ready! Once they’re baked, let them cool in the pans for about 10 minutes before transferring them to wire racks to cool completely. Patience is key here, but oh, the smell is heavenly!

Making the Coconut-Pecan Frosting

While those cakes are cooling, let’s whip up that luscious coconut-pecan frosting! In a medium saucepan, combine the brown sugar, unsalted butter, and evaporated milk. Cook this mixture over medium heat, stirring constantly until it thickens up—this should take about 10 minutes. Keep an eye on it, as you don’t want it to boil over! Once it’s nice and thick, remove it from the heat and stir in the sweetened shredded coconut and chopped pecans. Oh my gosh, the aroma of that frosting is just divine! Allow it to cool slightly before spreading it between the cake layers and on top.

Assembling the Cake

Now, it’s time to assemble your masterpiece! Start with one of the cake layers and place it on a serving plate. Spread a generous amount of that coconut-pecan frosting on top. Then, add the second layer and repeat the process. For the final layer, simply place it on top and spread the frosting all over the top and sides of the cake. Don’t worry about making it perfect—rustic is totally charming! Once it’s assembled, let it sit for a bit to allow the frosting to set and meld into the cake. Trust me, you’ll want to let it rest for at least 30 minutes before slicing into it. Now go ahead and grab that first slice; you’ve earned it!

Why You’ll Love This Recipe

Rich, decadent flavor that chocolate lovers dream of!
Perfectly moist cake layers that melt in your mouth.
Coconut-pecan frosting that adds a delightful texture and sweetness.
Easy to follow steps—no fancy techniques required!
A crowd-pleaser that’s perfect for any occasion, from birthdays to casual get-togethers.
Impressive enough to wow your guests, but simple enough for a weeknight treat.
Leftovers (if there are any!) taste even better after a day in the fridge.

Tips for Success

Alright, my friends, let’s make sure your best ever German chocolate cake turns out absolutely perfect! Here are some of my top tips to help you nail it:

Room Temperature Ingredients: Make sure your eggs and milk are at room temperature before mixing. This helps everything blend together smoothly for a lovely batter.
Measure Carefully: Baking is a science! Be sure to spoon and level your flour for accuracy—too much flour can lead to a dry cake.
Don’t Overmix: Once you combine the wet and dry ingredients, mix just until everything is combined. Overmixing can make the cake dense instead of light and fluffy.
Check for Doneness: Remember, ovens can vary! Start checking your cakes a few minutes before the timer goes off. If a toothpick comes out with a few moist crumbs, that’s perfect!
Let It Cool: Don’t rush the cooling process. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks. This helps them set properly and reduces the chance of crumbling.
Chill the Frosting: If your coconut-pecan frosting is too runny, let it cool a bit longer before spreading it on the cake. It should be thick enough to hold its shape between layers.
Flavor Tweaks: Want to get adventurous? You can add a splash of rum or a bit of almond extract to the frosting for a unique twist!
Embrace Imperfection: If your cake layers aren’t perfectly even, don’t stress! A rustic look adds character, and once you frost it, no one will notice!

With these tips in your back pocket, you’ll be well on your way to creating the best ever German chocolate cake that’ll have everyone asking for seconds (or thirds!). Enjoy the process and happy baking!

Nutritional Information

Alright, let’s talk numbers! I know it’s not the most exciting part, but understanding the nutritional values can be super helpful, especially if you’re sharing this cake with friends or just keeping an eye on your diet. Here’s the typical nutritional breakdown for one slice of my best ever German chocolate cake:

Calories: 450
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Cholesterol: 60mg
Sodium: 200mg
Carbohydrates: 60g
Fiber: 2g
Sugar: 35g
Protein: 5g

Keep in mind that these values are estimates and can vary based on the specific ingredients you use and how generous you are with your slice! But hey, every bite of this cake is worth it, right? Enjoy every delicious moment!

FAQ Section

Can I make this cake ahead of time?

Absolutely! The best ever German chocolate cake actually tastes even better after a day in the fridge. You can make the cake layers a day in advance, just be sure to wrap them tightly in plastic wrap to keep them fresh. Frost the cake on the day you plan to serve it for the best flavor and texture!

What can I use instead of pecans?

If you’re not a fan of pecans or have a nut allergy, you can easily substitute walnuts! They’ll give you a similar crunch and flavor. Just chop them up and mix them in just like you would with pecans!

Can I use a different type of frosting?

Sure thing! While the coconut-pecan frosting is traditional, you can switch it up with a classic chocolate buttercream if you prefer. Just make sure to adjust the sweetness to your liking. You could even drizzle some chocolate ganache on top for an extra decadent touch!

How do I store leftovers?

To keep your cake fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it. Just make sure to let it come to room temperature before serving so it’s nice and moist!

Why does my cake sink in the middle?

Oh no! A sunken cake can happen for a few reasons. It might be due to underbaking or opening the oven door too soon. Make sure to bake until a toothpick comes out clean, and avoid peeking until the last few minutes. Also, ensure you’re measuring your ingredients accurately—those pesky baking ratios matter!

Storage & Reheating Instructions

Now that you’ve indulged in the deliciousness of your best ever German chocolate cake, let’s talk about how to keep those leftover slices fresh and fabulous! First off, if you have any leftovers (which is a big “if” because it’s just that good), you’ll want to store it properly to maintain that moist, rich flavor.

To store your cake, simply cover it with plastic wrap or place it in an airtight container. It’s best kept at room temperature for up to three days. If you think you won’t finish it within that time, go ahead and pop it in the fridge. Just remember, cold cake can be a little firm, so give it some time to warm up before serving—about 30 minutes on the counter should do the trick.

If you find yourself with more cake than you can handle (again, unlikely but possible), you can freeze it! Slice the cake first, then wrap each piece tightly in plastic wrap and place them in a freezer-safe container. It’ll stay good for about two months. When you’re ready to enjoy a slice, just take it out and let it thaw in the fridge overnight. No need to reheat—this cake is best enjoyed chilled or at room temperature, so just slice it and dig in!

Following these simple storage tips will ensure you get to savor every last crumb of your best ever German chocolate cake, even days later. Happy baking and happy storing!

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Sur moi

Bonjour, je m'appelle Julia, je suis le cœur de Vihaad Recettes et une passionnée de bonne cuisine. Mon amour pour la cuisine a commencé dans mon enfance, inspirée par les délicieux repas de ma grand-mère. Aujourd'hui, je partage des recettes savoureuses qui rassemblent les gens à travers le plaisir de manger ensemble.