Venture into the world of decadent desserts with our roundup of 23 Delicious German Chocolate Cake Recipes! Whether you’re a seasoned baker or just starting out, these mouthwatering variations promise to satisfy your sweet tooth and impress at any gathering. From classic renditions to innovative twists, there’s a recipe here to spark joy in every home cook’s heart. Ready to discover your next baking adventure? Let’s dive in!
Classic German Chocolate Cake
Just when you thought chocolate cake couldn’t get any better, along comes the Classic German Chocolate Cake to prove you deliciously wrong. This isn’t just any cake—it’s a layers-of-love situation with a coconut-pecan frosting that’ll have you plotting how to get the last slice.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 4 oz German sweet chocolate, melted
- 1/2 cup boiling water
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, separated
- 1 tsp vanilla extract
- 1 cup buttermilk
- For the frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 tsp vanilla extract
- 1 1/3 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. Tip: Use parchment paper circles at the bottom for foolproof release.
- In a bowl, whisk together flour, baking soda, and salt. Set aside.
- Melt the German chocolate with boiling water, stirring until smooth. Let it cool slightly.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks one at a time, then stir in vanilla and the chocolate mixture.
- Alternately add the flour mixture and buttermilk to the creamed mixture, beginning and ending with flour. Tip: Mix just until combined to keep the cake tender.
- In another bowl, beat egg whites until stiff peaks form. Fold into the batter gently to maintain volume.
- Divide batter evenly among the prepared pans. Bake for 30 minutes or until a toothpick comes out clean. Tip: Rotate pans halfway through for even baking.
- For the frosting, combine evaporated milk, sugar, egg yolks, and butter in a saucepan. Cook over medium heat, stirring constantly, until thickened, about 12 minutes.
- Remove from heat; stir in vanilla, coconut, and pecans. Cool to spreading consistency.
- Assemble the cake by spreading frosting between layers and over the top and sides.
Lusciously moist with a rich chocolate flavor, this cake is a showstopper. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream to send it over the top.
German Chocolate Cake with Coconut Pecan Frosting
Ready to dive into a dessert that’s as fun to make as it is to eat? Let’s talk about a cake that’s not just a cake—it’s a celebration of chocolate, coconut, and pecans that’ll have you doing a happy dance with every bite.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- For the frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 tsp vanilla extract
- 1 1/3 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F and grease two 9-inch round cake pans. This ensures your cake doesn’t throw a tantrum and stick to the pan.
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt. This is your dry team, ready to bring structure to the party.
- In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, then vanilla. This is where the magic starts—fluffiness is key!
- Alternately add dry ingredients and buttermilk to the butter mixture, starting and ending with dry. Mix until just combined; overmixing is the enemy of tender cake.
- Divide batter between pans and bake for 30-35 minutes, or until a toothpick comes out clean. Let cakes cool before frosting—patience is a virtue here.
- For the frosting, combine evaporated milk, sugar, egg yolks, and butter in a saucepan. Cook over medium heat, stirring constantly, until thickened, about 12 minutes.
- Remove from heat; stir in vanilla, coconut, and pecans. Let cool slightly before spreading between layers and over the top of the cake.
Perfectly moist with a rich chocolate flavor, this cake is a textural dream with its creamy, nutty frosting. Serve it with a scoop of vanilla ice cream to take it over the top, or enjoy a slice with your morning coffee—no judgment here.
Easy German Chocolate Cake
Craving something decadently delicious that’ll make your taste buds do a happy dance? Look no further than this Easy German Chocolate Cake, a foolproof recipe that’s as fun to make as it is to eat. With its rich layers and gooey coconut-pecan frosting, this cake is a showstopper that doesn’t require a culinary degree to master.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- For the frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 tsp vanilla extract
- 1 1/3 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Tip: Lining the bottoms with parchment paper ensures easy removal.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. This ensures your dry ingredients are evenly distributed.
- In a large bowl, beat the softened butter and sugar until light and fluffy, about 3 minutes. Tip: Room temperature butter creams better, leading to a lighter cake.
- Add the eggs one at a time to the butter mixture, beating well after each addition, then stir in the vanilla.
- Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a dense cake, so stop as soon as the last streaks of flour disappear.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cakes cool, make the frosting: In a saucepan over medium heat, combine evaporated milk, sugar, egg yolks, and butter. Cook, stirring constantly, until thickened, about 12 minutes.
- Remove from heat and stir in vanilla, coconut, and pecans. Let cool to spreading consistency.
- Once the cakes are completely cool, spread the frosting between the layers and over the top of the cake.
Lusciously moist with a deep chocolate flavor, this cake is perfectly balanced by the sweet, nutty frosting. Serve it with a scoop of vanilla ice cream for an extra indulgent treat that’ll have everyone asking for seconds.
German Chocolate Cake from Scratch
Mmm, imagine diving fork-first into a slice of German Chocolate Cake that’s so decadent, it should probably come with a warning label. This isn’t just any cake—it’s a fluffy, chocolatey masterpiece with a coconut-pecan frosting that’ll have you plotting how to sneak seconds.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- For the frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 tsp vanilla extract
- 1 1/3 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Tip: Line the bottoms with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and sugar together until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure everything is evenly mixed.
- Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
- Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
- Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pans halfway through baking for even cooking.
- Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- For the frosting, combine the evaporated milk, sugar, egg yolks, and butter in a saucepan over medium heat. Cook, stirring constantly, until thickened, about 12 minutes.
- Remove from heat and stir in the vanilla extract, coconut, and pecans. Let cool to room temperature, stirring occasionally.
- Once the cakes and frosting are cooled, spread the frosting between the layers and over the top of the cake.
Delight in the rich, moist layers of chocolate cake paired with the sweet, nutty frosting that’s downright addictive. Serve this showstopper at your next gathering, or keep it all to yourself—we won’t judge.
German Chocolate Cake with Chocolate Ganache
Unbelievably decadent and devilishly delicious, this German Chocolate Cake with Chocolate Ganache is the stuff of dessert dreams. Perfect for when you want to impress or simply indulge, it’s a layered masterpiece that combines rich chocolate, coconut, and pecans in a way that’ll have you swooning.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- For the ganache:
- 1 cup heavy cream
- 8 oz semisweet chocolate, finely chopped
- For the topping:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 tsp vanilla extract
- 1 1/3 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C) and grease three 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then vanilla, mixing well after each addition.
- Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
- Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Tip: For an extra moist cake, brush each layer with simple syrup before assembling.
- For the ganache, heat heavy cream until just boiling. Pour over chopped chocolate, let sit for 2 minutes, then stir until smooth. Cool slightly until thickened.
- For the topping, combine evaporated milk, sugar, egg yolks, and butter in a saucepan. Cook over medium heat, stirring constantly, until thickened, about 12 minutes. Remove from heat, stir in vanilla, coconut, and pecans. Cool completely.
- Tip: Toasting the pecans beforehand adds a deeper flavor to the topping.
- Assemble the cake by spreading the coconut-pecan topping between layers. Pour ganache over the top, allowing it to drip down the sides.
- Tip: For a professional finish, use a piping bag to apply the ganache edges before pouring the rest.
This cake is a textural wonder, with the smooth ganache contrasting the crunchy pecans and chewy coconut. Serve it with a scoop of vanilla ice cream to cut through the richness, or enjoy a slice with your morning coffee—no judgment here.
German Chocolate Cupcakes
Hold onto your hats, cupcake lovers, because we’re about to dive into the decadent world of German Chocolate Cupcakes—where chocolate meets coconut and pecans in a party of flavors that’ll make your taste buds do the cha-cha.
Ingredients
- For the cupcakes:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- For the frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 tsp vanilla extract
- 1 1/3 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Tip: Sifting the dry ingredients ensures a smoother batter.
- In a large bowl, beat the sugar and butter until light and fluffy. Add the eggs one at a time, then stir in the vanilla.
- Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Tip: Don’t overmix—just until combined for the fluffiest cupcakes.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Tip: Rotate the pan halfway through for even baking.
- For the frosting, combine evaporated milk, sugar, egg yolks, and butter in a saucepan over medium heat. Cook, stirring constantly, until thickened, about 12 minutes.
- Remove from heat and stir in vanilla, coconut, and pecans. Let cool to room temperature before frosting the cupcakes.
Absolutely irresistible, these cupcakes boast a moist, chocolatey base topped with a rich, gooey frosting that’s packed with texture and flavor. Serve them at your next gathering and watch them disappear faster than you can say ‘more please!’
German Chocolate Cake with Cream Cheese Frosting
Dive into the decadent world of baking with this German Chocolate Cake that’s so rich, it might just propose to you. Perfect for those who believe chocolate is a food group, this cake pairs the deep flavors of cocoa with a tangy cream cheese frosting that’ll have you coming back for seconds (or thirds, no judgment here).
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- For the frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Tip: Lining the bottoms with parchment paper ensures your cakes will pop out perfectly.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. This ensures your dry ingredients are evenly distributed for a uniform cake texture.
- In a large bowl, beat the butter and sugar together until light and fluffy, about 3 minutes. Tip: Room temperature butter creams better, giving your cake a smoother texture.
- Add the eggs one at a time to the butter mixture, beating well after each addition, then stir in the vanilla.
- Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined to avoid overworking the batter.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate your pans halfway through baking for even cooking.
- Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- For the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla, beating until fluffy.
- Once the cakes are cool, spread a layer of frosting on top of one cake layer, then place the second layer on top and frost the top and sides of the cake.
This German Chocolate Cake is a showstopper with its moist, chocolatey layers and creamy frosting that strikes the perfect balance between sweet and tangy. Try serving it with a scoop of vanilla ice cream for an extra indulgent treat that’ll make any day feel special.
German Chocolate Cake with Caramel Drizzle
Mmm, imagine biting into a slice of heaven that’s a perfect blend of rich, chocolatey goodness with a sweet, gooey caramel drizzle. That’s right, we’re talking about a German Chocolate Cake that’s about to become your new best friend.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- For the caramel drizzle:
- 1 cup granulated sugar
- 6 tbsp unsalted butter
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 1/2 tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Tip: Lining the bottoms with parchment paper ensures easy removal.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and sugar together until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure everything is evenly mixed.
- Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
- Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a dense cake, so stop as soon as you no longer see streaks of flour.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cakes cool, make the caramel drizzle. In a medium saucepan over medium heat, melt the sugar, stirring constantly until it turns a deep amber color.
- Carefully whisk in the butter until melted, then gradually add the heavy cream. The mixture will bubble, so stand back! Stir in the vanilla and salt, then remove from heat and let cool slightly.
- Drizzle the warm caramel over the cooled cake. Serve immediately for a gooey treat or let it set for a firmer drizzle.
Who knew that combining chocolate and caramel could lead to such bliss? This cake is moist, rich, and perfectly sweet, with the caramel adding a luxurious touch. Try serving it with a scoop of vanilla ice cream for an extra decadent dessert.
German Chocolate Cake with Whipped Cream
Craving something decadently different? Let’s dive into the world of German Chocolate Cake with Whipped Cream, where chocolate meets coconut and pecans in a symphony of flavors that’ll make your taste buds dance. Perfect for those who believe more is more, especially when it comes to dessert.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 1/2 cups granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup boiling water
- For the whipped cream:
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Tip: Lining the bottoms with parchment paper ensures easy removal.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, and salt until well combined.
- Add buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix on medium speed until smooth.
- Carefully stir in the boiling water until the batter is thin. Tip: The hot water enhances the chocolate flavor, so don’t skip it!
- Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. Tip: Cooling the cakes prevents the whipped cream from melting when applied.
- While the cakes cool, make the whipped cream by beating heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Once the cakes are cool, spread a generous layer of whipped cream on top of one cake layer, then place the second layer on top and frost the entire cake with the remaining whipped cream.
Just when you thought chocolate cake couldn’t get any better, this version comes along with its fluffy whipped cream topping and rich, moist layers. Serve it chilled for a refreshing twist or at room temperature to fully appreciate its decadent texture.
German Chocolate Cake with Raspberry Filling
Ready to dive into a dessert that’s as fun to make as it is to eat? Our German Chocolate Cake with Raspberry Filling is a decadent twist on the classic, promising a rollercoaster of flavors that’ll have your taste buds throwing a party.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 1/2 cups granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup boiling water
- For the raspberry filling:
- 2 cups fresh raspberries
- 1/4 cup granulated sugar
- 1 tbsp cornstarch
- 1 tbsp water
- For the frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 tsp vanilla extract
- 1 1/3 cups 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, whisk together flour, cocoa powder, sugar, baking soda, and salt.
- Add buttermilk, oil, eggs, and vanilla to the dry ingredients. Beat on medium speed for 2 minutes.
- Stir in boiling water until the batter is smooth. It will be thin, but that’s perfect!
- Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the raspberry filling, combine raspberries and sugar in a saucepan over medium heat. Cook until the raspberries break down, about 5 minutes.
- Mix cornstarch and water, then stir into the raspberry mixture. Cook for another 2 minutes until thickened. Remove from heat and let cool.
- For the frosting, combine evaporated milk, sugar, egg yolks, and butter in a saucepan. Cook over medium heat, stirring constantly, until thickened, about 12 minutes.
- Remove from heat and stir in vanilla, coconut, and pecans. Let cool to spreadable consistency.
- To assemble, place one cake layer on a plate. Spread raspberry filling over the top. Top with the second cake layer and frost the top and sides with the coconut-pecan frosting.
Marvel at the masterpiece you’ve created! The cake is moist and rich, with the tart raspberry filling cutting through the sweetness beautifully. Serve it with a scoop of vanilla ice cream for an extra indulgent treat.
German Chocolate Cake with Espresso Buttercream
Y’all, buckle up for a flavor rollercoaster that’s about to take your taste buds on a joyride with this German Chocolate Cake slathered in Espresso Buttercream. It’s like your favorite coffee break and dessert had a delicious baby, and we’re all invited to the christening.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- For the espresso buttercream:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tbsp heavy cream
- 1 tbsp espresso powder
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Pro tip: Line the bottoms with parchment paper for an easy release.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. This ensures your cake is as fluffy as a cloud.
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, then stir in the vanilla.
- Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined to avoid a tough cake.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cakes cool, make the buttercream: Beat the butter until creamy, then gradually add the powdered sugar, heavy cream, espresso powder, and vanilla. Beat on high for 2 minutes until smooth and spreadable.
- Once the cakes are completely cool, frost the top of one layer, place the second layer on top, and frost the entire cake. For a professional look, use a piping bag for decorative touches.
Marvel at the masterpiece you’ve created—a cake that’s moist, rich, and perfectly balanced with the bold kick of espresso. Serve it with a side of bragging rights at your next gathering, or keep it all to yourself; we won’t judge.
German Chocolate Cake with Mocha Frosting
Feast your eyes (and eventually your mouth) on this decadent German Chocolate Cake with Mocha Frosting that’s about to become the star of your dessert table. It’s like a hug from your grandma, if your grandma was a world-class pastry chef with a penchant for coffee.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- For the frosting:
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup cocoa powder
- 2 tbsp strong brewed coffee, cooled
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Tip: Line the bottoms with parchment paper for an easy release.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and sugar together until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure everything is evenly mixed.
- Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
- Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a tough cake, so stop as soon as you no longer see streaks of flour.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- For the frosting, beat the butter until creamy. Gradually add the powdered sugar and cocoa powder, then the coffee and vanilla extract, beating until smooth and spreadable.
- Once the cakes are cool, spread the frosting between the layers and over the top and sides of the cake.
Zesty and rich, this cake pairs the deep flavors of chocolate and coffee in a way that’s nothing short of magical. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream to take it over the top.
German Chocolate Cake with Dark Chocolate Glaze
Kickstart your baking adventure with this decadent German Chocolate Cake, a masterpiece that marries rich, dark chocolate glaze with the classic coconut-pecan filling. It’s the kind of dessert that whispers sweet nothings to your taste buds while boldly declaring its presence on the dessert table.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- For the filling:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 tsp vanilla extract
- 1 1/3 cups sweetened shredded coconut
- 1 cup chopped pecans
- For the glaze:
- 1/2 cup heavy cream
- 4 oz dark chocolate, chopped
- 1 tbsp light corn syrup
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Tip: Line the bottoms with parchment paper for easy removal.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then vanilla, mixing well after each addition.
- Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pans halfway through baking for even cooking.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the filling, combine evaporated milk, sugar, egg yolks, and butter in a saucepan. Cook over medium heat, stirring constantly, until thickened, about 10 minutes. Remove from heat, stir in vanilla, coconut, and pecans. Cool completely.
- For the glaze, heat cream until it simmers. Pour over chopped chocolate and corn syrup in a bowl. Let sit for 2 minutes, then stir until smooth.
- Assemble the cake by spreading the filling between the layers. Pour the glaze over the top, allowing it to drip down the sides. Tip: Use a spatula to smooth the glaze for a professional finish.
When you slice into this cake, you’ll find layers of moist chocolate cake, a gooey coconut-pecan filling, and a glossy dark chocolate glaze that’s as rich in flavor as it is in texture. Serve it with a scoop of vanilla ice cream to cut through the richness, or enjoy a slice with your morning coffee—no judgment here.
German Chocolate Cake with Toasted Coconut
Sweet mercy, have you ever had a cake so decadent it feels like a hug from your German grandma? Well, buckle up, buttercup, because this German Chocolate Cake with Toasted Coconut is about to take you on a flavor rollercoaster that’ll make your taste buds sing opera.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- For the frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 tsp vanilla extract
- 1 1/2 cups sweetened shredded coconut, toasted
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Tip: Lining the bottoms with parchment paper ensures your cakes won’t stick.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. This is your dry ingredient team, ready to bring the structure to your cake.
- In a large bowl, beat the softened butter and sugar together until light and fluffy. Tip: This should take about 3 minutes – patience here means a lighter cake!
- Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
- Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined – overmixing is the enemy of tender cakes.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cakes cool, make the frosting: In a saucepan over medium heat, combine evaporated milk, sugar, egg yolks, and butter. Cook, stirring constantly, until thickened, about 12 minutes. Remove from heat and stir in vanilla, toasted coconut, and pecans.
- Once the cakes are completely cool, spread the frosting between the layers and over the top of the cake. Tip: Toasting the coconut beforehand adds a nutty depth that’s downright addictive.
Oh, the glory of slicing into this masterpiece! The cake is moist and rich, with the frosting offering a chewy, nutty contrast that’s nothing short of heavenly. Serve it with a scoop of vanilla ice cream for a dessert that’ll have your guests plotting to steal the recipe.
German Chocolate Cake with Pecan Praline
Just when you thought chocolate cake couldn’t get any better, along comes this German Chocolate Cake with Pecan Praline to prove you wrong. It’s like the cake version of a standing ovation—decadent, dramatic, and downright delicious.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- For the pecan praline:
- 1 cup pecans, chopped
- 1/2 cup brown sugar
- 1/4 cup unsalted butter
- 1/4 cup heavy cream
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Tip: Lining the bottoms with parchment paper ensures easy removal.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and sugar until light and fluffy, about 3 minutes. Tip: Scrape the bowl’s sides to ensure even mixing.
- Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
- Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pans halfway through baking for even cooking.
- While the cakes cool, make the pecan praline. In a saucepan over medium heat, combine the pecans, brown sugar, butter, and heavy cream. Cook, stirring constantly, until the sugar dissolves and the mixture thickens, about 5 minutes. Remove from heat and stir in the vanilla extract.
- Spread the pecan praline over the top of one cake layer, then place the second layer on top. Serve immediately or store in an airtight container.
Yum doesn’t even begin to cover it—this cake is a textural masterpiece with its fluffy layers and crunchy praline topping. Try serving it with a scoop of vanilla ice cream for an extra indulgent twist.
German Chocolate Cake with Vanilla Bean Frosting
Fancy a slice of heaven that’ll make your taste buds do a happy dance? Our German Chocolate Cake with Vanilla Bean Frosting is the diva of desserts, combining rich, chocolatey layers with a creamy, dreamy topping that’s anything but vanilla.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 1/2 cups granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup boiling water
- For the frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 vanilla bean, seeds scraped
- 2 tbsp heavy cream
Instructions
- Preheat your oven to 350°F and grease two 9-inch round cake pans. Tip: Line the bottoms with parchment paper for easy removal.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, and salt.
- Add buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a dense cake.
- Carefully stir in boiling water until the batter is smooth. The batter will be thin; that’s perfectly normal.
- Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. Tip: Cooling the cakes completely prevents the frosting from melting.
- For the frosting, beat the butter until creamy. Gradually add powdered sugar, vanilla bean seeds, and heavy cream, beating until light and fluffy.
- Once the cakes are cool, spread a layer of frosting on top of one cake, place the second cake on top, and frost the top and sides.
Unbelievably moist with a deep chocolate flavor, this cake is a showstopper. Serve it with a sprinkle of cocoa powder or fresh berries for an extra touch of elegance.
German Chocolate Cake with Salted Caramel
Ready to dive fork-first into a dessert that’s as indulgent as it is iconic? Our German Chocolate Cake with Salted Caramel is a decadent twist on the classic, promising layers of rich chocolate, gooey coconut-pecan filling, and a drizzle of salted caramel that’ll have you licking the plate.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 1/2 cups granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup boiling water
- For the filling:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 tsp vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
- For the salted caramel:
- 1 cup granulated sugar
- 6 tbsp unsalted butter
- 1/2 cup heavy cream
- 1 tsp sea salt
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Tip: Line the bottoms with parchment paper for easy removal.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, and salt.
- Add buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Beat on medium speed until well combined.
- Gradually add boiling water to the batter, mixing until smooth. The batter will be thin; that’s okay!
- Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pans halfway through baking for even cooking.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the filling, combine evaporated milk, sugar, egg yolks, and butter in a saucepan over medium heat. Cook, stirring constantly, until thickened, about 12 minutes.
- Remove from heat and stir in vanilla extract, coconut, and pecans. Let cool to room temperature.
- For the salted caramel, melt sugar in a saucepan over medium heat, stirring constantly until amber in color. Tip: Be patient—this can take about 10 minutes.
- Carefully whisk in butter until melted, then slowly pour in heavy cream. Stir in sea salt and let cool slightly.
- To assemble, place one cake layer on a serving plate. Spread the coconut-pecan filling evenly over the top. Top with the second cake layer and drizzle with salted caramel.
Brace yourself for a cake that’s a symphony of textures—moist, fluffy layers against the crunchy, nutty filling, all harmonized by the silky, salty-sweet caramel. Serve it with a scoop of vanilla ice cream for an encore that’ll steal the show.
German Chocolate Cake with Chocolate Chips
Venture into the realm of decadence with this German Chocolate Cake that’s not just a cake but a chocolate chip-studded celebration in every bite. Perfect for those who believe more chocolate is always the answer, this recipe promises to be the life of the party, or at least the highlight of your dessert table.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 cup semi-sweet chocolate chips
- For the frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 tsp vanilla extract
- 1 1/3 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Tip: Lining the bottoms with parchment paper ensures easy removal.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. This ensures your dry ingredients are evenly distributed.
- In a large bowl, beat butter and sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to incorporate all the sugar.
- Add eggs one at a time to the butter mixture, beating well after each addition. Stir in vanilla extract.
- Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Fold in chocolate chips last.
- Divide batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Tip: Rotate pans halfway through baking for even cooking.
- For the frosting, combine evaporated milk, sugar, egg yolks, and butter in a saucepan. Cook over medium heat, stirring constantly, until thickened, about 12 minutes. Remove from heat and stir in vanilla, coconut, and pecans.
- Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely before frosting.
Unleash this masterpiece onto your guests and watch as the rich, moist layers paired with the nutty, coconut frosting create a symphony of flavors. Serve it with a scoop of vanilla ice cream to turn the indulgence up a notch.
German Chocolate Cake with Almond Flour
Unbelievably, this German Chocolate Cake with Almond Flour is here to make your dessert dreams come true without the guilt! Packed with rich flavors and a nutty twist, it’s a game-changer for your baking repertoire.
Ingredients
- For the cake:
- 2 cups almond flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3 large eggs
- 1 cup coconut sugar
- 1/2 cup melted coconut oil
- 1 tsp vanilla extract
- 1/2 cup almond milk
- For the frosting:
- 1 cup coconut milk
- 1 cup shredded coconut
- 1/2 cup chopped pecans
- 1/2 cup coconut sugar
- 1 egg yolk
- 2 tbsp butter
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F and grease two 9-inch cake pans. Tip: Lining the bottoms with parchment paper ensures easy removal.
- In a large bowl, whisk together almond flour, cocoa powder, baking soda, and salt until well combined.
- In another bowl, beat eggs, coconut sugar, melted coconut oil, vanilla extract, and almond milk until smooth. Tip: Room temperature eggs blend more easily.
- Gradually mix the dry ingredients into the wet ingredients until just combined. Avoid overmixing to keep the cake fluffy.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- While the cakes cool, prepare the frosting. In a saucepan over medium heat, combine coconut milk, shredded coconut, pecans, coconut sugar, egg yolk, butter, and vanilla extract. Cook for 10 minutes, stirring constantly until thickened. Tip: Keep the heat medium to prevent burning.
- Once the cakes are completely cool, spread the frosting evenly between the layers and over the top.
Marvel at the moist, dense texture and the rich, chocolatey flavor with a hint of coconut and pecans. Serve this masterpiece with a scoop of vanilla ice cream for an extra indulgent treat.
German Chocolate Cake with Hazelnut Spread
Hold onto your hats, dessert lovers, because we’re about to dive into a cake so decadent, it’ll make your taste buds throw a party. This German Chocolate Cake with Hazelnut Spread is the love child of classic comfort and nutty innovation, ready to steal the spotlight at any gathering.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- For the hazelnut spread frosting:
- 1 cup hazelnut spread
- 1/2 cup powdered sugar
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- For the coconut-pecan topping:
- 1 cup shredded coconut
- 1/2 cup chopped pecans
- 1/2 cup evaporated milk
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Tip: Lining the bottoms with parchment paper ensures easy removal.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pans halfway through baking for even cooking.
- Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- For the frosting, beat together the hazelnut spread, powdered sugar, heavy cream, and vanilla extract until smooth and spreadable.
- For the topping, combine the coconut, pecans, evaporated milk, sugar, and butter in a saucepan. Cook over medium heat, stirring constantly, until thickened, about 10 minutes. Remove from heat and stir in the vanilla extract.
- To assemble, spread half of the hazelnut frosting on one cake layer, top with the second layer, and spread the remaining frosting on top. Spoon the coconut-pecan topping over the frosting.
Voilà! You’ve just created a masterpiece that’s as visually stunning as it is delicious. The rich chocolate layers paired with the creamy hazelnut frosting and crunchy coconut-pecan topping offer a symphony of textures and flavors. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
German Chocolate Cake with Bourbon Soaked Raisins
Now, let’s dive into a dessert that’s as bold and adventurous as your Aunt Linda after two glasses of wine—this cake is a showstopper, blending the rich, nutty flavors of traditional German chocolate with a cheeky bourbon twist that’ll have you coming back for seconds (or thirds, no judgment here).
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- For the bourbon-soaked raisins:
- 1 cup raisins
- 1/4 cup bourbon
- For the frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 tsp vanilla extract
- 1 1/3 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Tip: Lining the bottoms with parchment paper ensures your cakes will pop out easier than a teenager sneaking out at midnight.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. This is your dry team—keep them close.
- In a large bowl, beat the butter and sugar until lighter than your bank account after holiday shopping. Add eggs one at a time, then stir in vanilla.
- Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined—overmixing is the enemy of fluffy cakes.
- Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted comes out cleaner than your conscience after apologizing for eating the last slice.
- While the cakes bake, soak the raisins in bourbon. Let them sit until they’re plump and happy, about 20 minutes.
- For the frosting, combine evaporated milk, sugar, egg yolks, and butter in a saucepan over medium heat. Stir constantly until thickened, about 12 minutes. Remove from heat, stir in vanilla, coconut, pecans, and the bourbon-soaked raisins.
- Once cakes are cooled, spread frosting between layers and over the top and sides. Tip: For a rustic look, leave the sides bare—it’s like the cake version of a mullet, business in the front, party on top.
Serve this masterpiece at room temperature to let all those flavors mingle like guests at a well-hosted party. The cake is moist, the frosting is rich with a boozy kick, and the texture? A delightful crunch from the pecans against the soft chew of coconut and raisins. Slice it thick—this is a cake that demands attention.
German Chocolate Cake with Orange Zest
Let’s face it, the only thing better than a classic German Chocolate Cake is one that’s been zested up with a burst of orange, turning the decadent into the unforgettable. This twist on the beloved dessert is like giving your taste buds a surprise party where everyone’s invited—especially the chocolate and orange, who are clearly the life of the party.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- Zest of 1 orange
- For the frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 tsp vanilla extract
- 1 1/3 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Tip: Lining the bottoms with parchment paper ensures your cakes will pop out perfectly.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. This is your dry team, ready to bring structure to the party.
- In a large bowl, beat the butter and sugar until fluffy, about 3 minutes. Add the eggs one at a time, then stir in the vanilla and orange zest. Tip: Zesting the orange directly over the bowl catches all those flavorful oils.
- Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined—overmixing is the enemy of fluffy cakes.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick comes out clean. Tip: Rotate the pans halfway through for even baking.
- While the cakes cool, make the frosting. In a saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until thickened, about 12 minutes. Remove from heat, stir in vanilla, coconut, and pecans.
- Once the cakes are completely cool, spread the frosting between the layers and over the top. Why not the sides? Because the naked cake look is totally in, and it’s all about that coconut-pecan crown.
What you’ve got here is a cake that’s moist, rich, and with just the right zing from the orange zest to keep things interesting. Serve it with a scoop of vanilla ice cream for a contrast that’ll make your spoon do a happy dance.
German Chocolate Cake with Spiced Rum Glaze
Dive into the decadent world of baking with this German Chocolate Cake that’s been jazzed up with a spiced rum glaze, because why should the holidays have all the fun? This cake is a showstopper that promises to be the life of any party, blending rich chocolate with a kick of rum for a dessert that’s anything but ordinary.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- For the spiced rum glaze:
- 1/2 cup spiced rum
- 1 cup powdered sugar
- 2 tbsp unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Tip: Lining the bottoms with parchment paper ensures easy removal.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. This ensures your dry ingredients are evenly distributed.
- In a large bowl, beat the butter and sugar together until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to incorporate all the sugar.
- Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
- Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a dense cake.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cakes cool, prepare the glaze by whisking together the spiced rum, powdered sugar, and melted butter until smooth.
- Once the cakes are completely cool, drizzle the spiced rum glaze over the top. Allow it to set for a few minutes before serving.
Crave-worthy doesn’t even begin to describe this cake. The spiced rum glaze adds a warm, boozy note that perfectly complements the rich chocolate, creating a dessert that’s as indulgent as it is unforgettable. Serve it with a scoop of vanilla ice cream to take it over the top.
Conclusion
These 23 Delicious German Chocolate Cake Recipes offer a treasure trove of sweetness for every home cook. Whether you’re a baking novice or a seasoned pro, there’s a recipe here to spark your joy. We’d love to hear which one becomes your favorite—drop us a comment below! And if you’ve enjoyed this roundup, don’t forget to share the love on Pinterest. Happy baking!
