German Chocolate Layer Cake

Introduction

The German Chocolate Layer Cake is a rich, decadent dessert that has become a beloved classic in American baking. Despite its name, this cake was actually invented by an American baker and named after Samuel German, the man who developed the type of sweet chocolate used in the recipe. Known for its distinctive coconut-pecan frosting and layers of moist chocolate cake, this dessert stands apart from other chocolate cakes with its unique flavor profile and texture. Perfect for celebrations or indulgent weekends, this cake brings together layers of deep chocolate with a creamy, slightly nutty topping that’s hard to resist.

The History

The origins of the German Chocolate Layer Cake trace back to 1852 when Samuel German, an American chocolate maker working for Baker’s Chocolate Company, created a new formulation of dark baking chocolate. This product, later named “German’s Sweet Chocolate,” became the base ingredient for what would soon become a famous cake recipe. The cake itself was not popularized until 1957, when a Texas homemaker submitted a recipe using the chocolate to a Dallas newspaper. The recipe went viral, and the cake became a staple at Southern gatherings, cookouts, and family dinners across the country.

Ingredients Breakdown

Cake: All-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, salt, buttermilk, vegetable oil, eggs, vanilla extract, hot water
Frosting: Egg yolks, granulated sugar, evaporated milk, butter, coconut flakes, chopped pecans, vanilla extract

Step-by-Step Recipe

Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
In a large bowl, sift together flour, cocoa powder, baking soda, and salt.
Add sugar to the dry ingredients and mix well.
In another bowl, whisk together buttermilk, oil, eggs, and vanilla extract.
Gradually add wet ingredients to the dry mixture, alternating with small additions of hot water. Mix until smooth.
Pour batter evenly into prepared pans and bake for 25–30 minutes or until a toothpick inserted comes out clean.
Allow cakes to cool completely in pans on wire racks before removing.
Prepare frosting: In a saucepan, combine egg yolks, sugar, evaporated milk, and butter. Cook over medium heat, stirring constantly, until thickened (about 10–12 minutes).
Remove from heat and stir in coconut, pecans, and vanilla extract.
Place one cake layer on a serving plate and spread a generous amount of frosting on top. Repeat with remaining layers.
Spread frosting over the top and sides of the assembled cake.
Let the cake set at room temperature for at least 1 hour before slicing.

Tips

Make sure all ingredients are at room temperature for smoother mixing and even baking.
Do not overmix the batter once you add the hot water—it can make the cake dense.
For easier slicing, refrigerate the cake for 20–30 minutes before cutting.
To avoid a runny frosting, ensure it cools slightly before spreading.
Use parchment paper around the edges of your cake pans to prevent sticking and ensure clean layers.

Variations and Customizations

Gluten-Free Option: Replace all-purpose flour with a gluten-free flour blend designed for baking.
Dairy-Free Version: Use almond or soy milk instead of buttermilk and substitute vegan butter in both the cake and frosting.
Chocolate Lovers’ Twist: Add chocolate chips or shavings into the batter or drizzle melted semi-sweet chocolate between the layers.
Nut-Free Alternative: Omit the pecans and use sunflower seeds or pumpkin seeds for a similar texture without nuts.
Alcohol Infusion: Brush each cake layer lightly with a rum or bourbon syrup for added depth of flavor.

Health Considerations and Nutritional Value

While German Chocolate Layer Cake is undeniably delicious, it is also high in calories, sugar, and saturated fats due to the butter, coconut, and pecans in the frosting. A typical slice can contain around 600–800 calories, depending on portion size and frosting thickness. To make a lighter version, consider substituting some of the sugar with natural sweeteners like honey or maple syrup, using low-fat buttermilk and reduced-fat butter, or reducing the amount of frosting per serving. However, moderation is key—this cake should be enjoyed as an occasional treat rather than a daily indulgence.

Ingredients

Cake:

2 cups all-purpose flour
1½ cups granulated sugar
¾ cup unsweetened cocoa powder
1½ tsp baking soda
1 tsp salt
1 cup buttermilk
½ cup vegetable oil
2 large eggs
1 tsp vanilla extract
1 cup hot water

Frosting:

3 large egg yolks
1½ cups granulated sugar
½ cup evaporated milk
½ cup (1 stick) unsalted butter, softened
1¼ cups sweetened shredded coconut
1 cup chopped pecans
1 tsp vanilla extract

Directions

Preheat oven to 350°F (175°C). Prepare three 9-inch round cake pans by greasing and dusting with flour.
In a large bowl, sift together flour, cocoa powder, baking soda, and salt.
Stir in sugar and mix until combined.
In a separate bowl, whisk together buttermilk, oil, eggs, and vanilla extract.
Gradually add the wet ingredients to the dry mixture, mixing gently.
Slowly pour in hot water while stirring until the batter becomes thin and smooth.
Distribute the batter evenly among the prepared pans and bake for 25–30 minutes or until a toothpick comes out clean.
Let cakes cool in pans for 10 minutes before transferring them to wire racks to cool completely.
For the frosting, combine egg yolks, sugar, evaporated milk, and butter in a saucepan. Cook over medium heat, stirring constantly, until thickened and bubbly (about 10–12 minutes).
Remove from heat and stir in coconut, pecans, and vanilla extract.
Layer the cooled cakes on a serving plate, spreading a generous amount of frosting between each layer.
Cover the top and sides with the remaining frosting.
Let the cake sit for at least an hour to allow flavors to meld and frosting to set before slicing and serving.

FAQ

Can I make this cake ahead of time?

Yes! You can bake the layers up to two days in advance and store them wrapped tightly at room temperature. Frost the cake just before serving for best results.

How long does German Chocolate Cake last?

Properly stored in an airtight container or covered with plastic wrap, the cake will stay fresh at room temperature for 2–3 days, or in the refrigerator for up to 5 days.

Can I freeze this cake?

Yes, the unfrosted cake layers can be frozen for up to 2 months. Wrap them well in plastic wrap and foil. Thaw at room temperature before frosting.

Is there a way to make the frosting less sweet?

You can reduce the sugar by ¼ to ½ cup in the frosting recipe, though this may affect the consistency slightly. Taste as you go and adjust accordingly.