So Manservant recently requested I make the best German chocolate cake recipe I had. This moist chocolate cake with a gooey coconut cream frosting, loaded with toasted pecans, did not disappoint.
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Never having made a German chocolate cake except way back in high school, I quickly summoned Cheryl Day and her recipe did not disappoint.
It just so happened that Manservant's birthday fell on the first night of Rosh Hashanah.
From somewhere back in his past he requested this cake that I certainly have never made him.
It was in Dallas, Texas that this cake became famous after a recipe was published in The Dallas Morning News in 1957.
Perhaps his mother used to make it.
Generally I always make a traditional three layer chocolate cake for birthdays or Ilse's mocha nut cake, but he wanted something different.
So between honey cakes, I whipped up this beauty.
Table of Contents
Why This is The Best German Chocolate Cake Recipe
I mentioned Cheryl Day whose recipes I just love. They always come out great and are worth every step.
This chocolate cake is made in a 13 x 9 pan which means no worrying about layers.
That means it's quick and easy to frost and it feeds a crowd and is easy to transport.
Yes, those last two were important as I had to carry this cake to my friends' house and it had to feed a crowd!
This German chocolate cake is a tad bit different than the recipe on the back of the Baker's chocolate box.
No separating eggs. No melting butter.
There's so much to love about this German chocolate cake recipe.
And the frosting? If you love coconut and toasted pecans prepare to fall in love with this gooey coconut frosting made with cream of coconut instead of evaporated milk.
Ready To Make The Best German Chocolate Cake Recipe?
German Chocolate Cake Frosting Ingredients:
Toasted pecans - feel free to toast more than you think you will need. A few extra pecans can always be sprinkled on top and are just good to eat! Just be sure to toast so the nuts become more flavorful. I actually toast mine in the microwave on a paper plate for about 5 - 10 minutes at low power. When I smell them I know they are ready.
Whole milk
Cream of coconut, such as Coco López- This German chocolate cake frosting recipe differs from the original recipe. The original contains evaporated milk which is fine, but this adds more coconut flavor.
Unsalted butter
Pure vanilla extract
Egg yolks at room temperature- are used to thicken and add flavor to the coconut pecan frosting.
Granulated sugar
Cornstarch- helps to thicken the frosting.
Fine sea salt- just a touch of salt brings out the sweetness of the frosting.
Sweetened shredded coconut- I used more than what is called for.
A few tips on making coconut pecan frosting: This frosting requires a bit of whisking which helps to thicken it. Frankly, it never became very thick, but after chilling it was easier to spread on the cake. This German chocolate cake frosting drips down when the cake is cut and I found that quite appealing. If you want a thicker frosting, stir in more coconut and pecans and before pouring on the cake. Then chill the cake, but remember to bring to room temperature before serving.
The Best German Chocolate Cake Recipe Ingredients:
Unsweetened chocolate, chopped- The original German chocolate cake contained 1 ounce less chocolate. It also used sweet chocolate. A German chocolate cake is different than other chocolate cakes because it contains no cocoa.
Hot brewed coffee- It is the heat of the coffee that is used to melt the chocolate. Coffee also brings out the flavor of chocolate.
Vanilla extract
Cake flour (not self-rising)- Cake flour contains less protein which is why it makes a softer, more tender cake. Don't have cake flour? ¾ c all-purpose flour plus 2 T cornstarch approximates 1 cup of cake flour.
Granulated sugar
Baking soda- I used ½ t at our altitude.
Fine sea salt
Large eggs, at room temperature
Vegetable oil- because it is flavorless, but butter is used in the original
Sour cream, at room temperature-the original cake called for buttermilk
How To Make The Best German Chocolate Cake Recipe
Begin by toasting the pecans so they have a chance to cool.
Make the frosting so it has a chance to thicken and cool. Add more pecans and coconut after it has chilled it you want it thicker.
Prehat the oven to 350 with the rack in the lower middle position. Grease the baking dish or lie with parchment paper.
Chop the unsweetened chocolate and brew a hot cup of coffee. Pour it over the chocolate so it melts. Whisk until smooth.
In the bowl of a stand mixer combine the flour, sugar, baking soda and salt. Turn mixer on to low speed and allow the mixture to aerate for 2-3 minutes. You will be amazed how light and fluffy the mixture gets.
While the mixer is going, in a medium bowl, whisk the eggs and oil together until thick, satiny, and light in color. Whisk in the sour cream, being careful not to overmix; leave some visible streaks of white.
Pour in the melted chocolate, sour cream mixture and mix until just combined.
Turn the mixer up to medium speed and add ⅓ of the chocolate mixture at a time until well incorporated.
Remove the bowl from the mixer and using a rubber spatula make sure the bottom of the bowl is scraped well to incorporate any ingredients that might have sunk to the bottom.
Pour into the prepared baking dish and place in oven and bake for 35-40 minutes.
The edges of the cake should be pulling away from the pan and a toothpick or cake tester inserted in the middle should come out clean.
Let cool completely on a wire rack and then spread German chocolate cake frosting on top.
FAQ's
Who Invented German Chocolate Cake?
Samuel German, and English/American chocolate maker came up with a sweeter type of baking chocolate in 1852 for the Baker's chocolate company. Baker's named the chocolate German's sweet chocolate. In 1957, Mrs. George Clay sent her recipe to the Dallas paper where it was published and then became an instant hit and was published in newspapers around the country.
Is German Chocolate Cake from Germany?
German chocolate cake is not from Germany. The chocolate was named German's sweet chocolate in honor of the inventor but the 's was dropped and it became known as German chocolate-hence the confusion.
What makes German chocolate cake different?
Traditionally this cake uses a melted sweet chocolate instead of cocoa, and makes for a lighter chocolate flavor. Add in the coconut pecan frosting which is different than a chocolate fudge frosting, and you can easily see how both cakes are quite different than each other.
German chocolate cake with its very special coconut pecan frosting is so different than a traditional chocolate cake with chocolate frosting.
Does the best German chocolate cake recipe cake need to be served with ice cream?
Well, that's totally up to you, but I can tell you when it was served last Wednesday night no one asked for ice cream. It was more like pass the forks, please!
Manservant has been enjoying this German chocolate cake all week.
It can be kept lightly covered in the refrigerator for up to seven days. Be sure to bring to room temperature before serving.
Looking for ways to make birthdays extra special? Or just looking for the best German chocolate cake recipe?
If you love coconut, pecans and chocolate this is definitely the cake for you!
More Cake Recipes
Cheryl Day's Salted Caramel Cake
I'd love to hear if you make this recipe! Please share a review or rate the recipe,
and be sure to tag me on social!
Recipe Card
PrintRecipe
The Best German Chocolate Cake Recipe
- Prep Time: 30 Minutes
- Cook Time: 35 Minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 - 12 Servings 1x
- Category: Dessert
- Cuisine: American
Description
Want the best German chocolate cake recipe? This moist and tender chocolate cake is topped with a cream of coconut frosting that is loaded with roasted pecans!
Ingredients
Frosting:
1 c pecans
½ cup whole milk
1 cup cream of coconut, such as Coco López
4 T unsalted butter
1 t pure vanilla extract
3 large egg yolks at room temperature
½ cup granulated sugar
2 T cornstarch
½ t fine sea salt
1 ½ c sweetened shredded coconut
For the cake
5 oz unsweetened chocolate, chopped
1 c hot brewed coffee
2 t pure vanilla extract
1 ½ c cake flour (not self-rising)
2 c granulated sugar
¾ t baking soda
½ t fine sea salt
2 large eggs, at room temperature
½ c vegetable oil
½ c sour cream, at room temperature
Instructions
Frosting:
Preheat the oven to 350°F. Line a baking sheet with parchment.
Scatter the pecans evenly over the baking sheet and toast in oven for about 5 minutes, until lightly toasted and fragrant. Cool the nuts completely and chop.
In a medium saucepan, combine the milk, cream of coconut, and butter and cook over medium heat, stirring, until the butter is completely melted. Remove from the heat and stir in the vanilla.
In a medium bowl, whisk the egg yolks, sugar, cornstarch, and salt together until smooth. Slowly pour in about ¼ cup of the hot milk mixture to temper the eggs, so they won’t curdle, and then, whisking constantly, add the remainder of the milk in a steady stream. Continue to whisk until the mixture thickens, 10 to 12 minutes. Stir in the coconut and pecans.
Let cool completely before frosting the cake. The frosting can be made ahead and stored in an airtight container in the refrigerator for up to 1 week.
Make the cake
Position a rack in the lower third of the oven and preheat the oven to 350°F (175°C). Butter a 9-by-13-by-2-inch baking pan or coat with nonstick spray. Line the pan with parchment, leaving an overhang on two opposite sides. (I did not use parchment and served this cake directly from the baking dish.)
Put the chocolate in a medium bowl and pour in the hot coffee and vanilla. Let stand for about 2 minutes to melt the chocolate, then whisk until smooth.
While the chocolate is melting, in the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), combine the flour, sugar, baking soda, and salt. Let the mixer run on low speed for 2 to 3 minutes to aerate the flour.
In a medium bowl, whisk the eggs and oil together until thick, satiny, and light in color. Whisk in the sour cream, being careful not to overmix; leave some visible streaks of white.
Pour in the melted chocolate mixture and mix until just combined.
With the mixer on medium speed, add the chocolate–sour cream mixture to the dry ingredients in thirds, mixing until well blended. Remove the bowl from the mixer stand (if using) and, using a rubber spatula, incorporate any ingredients hiding at the bottom of the bowl, making sure the batter is completely mixed.
Scrape the batter into the prepared pan and smooth the top with a spatula being careful there are no air bubbles.
Bake for 35 to 40 minutes, until a cake tester inserted in the center of the cake comes out clean. Let the cake cool in the pan on a wire rack for about 20 minutes, or until cooled completely.
Frost the top of the cake with frosting.
The cake can be stored, loosely covered, in the refrigerator for up to 3 days. Bring to room temperature before serving.
Notes
Please see post for tips on making this cake.
Tamara says
Sorry, this is NOT German's Chocolate Cake.
Abbe says
You are right. Never said it was. You can look on the back of the German's chocolate box for that one. It's a good one, too!