This past weekend was my mom’s birthday, and by request I made her a German chocolate cake! Everyone LOVED it, and now I’m pretty sure German chocolate cake will become the next go-to birthday cake in our family. And that’s just fine by me, this was hands down one of the best cakes I’ve ever had. (And believe me, I’ve had plenty.) I love the mix of frostings that go on German chocolate cake. It makes such a flavorful and delicious combination. So whether you’re celebrating a birthday or just in the mood for some cake, I hope you give this recipe a try…I know you’ll love it!
Baking the German Chocolate Cake
I make the cakes up in advance. The recipe for this batter is really easy to make and makes the perfect amount for 2 9-inch round baking pans. I like to make two layers for this cake. The extra height of two stacked layers makes for a pretty cake and even more importantly, that means there is a layer of coconut pecan frosting on the top AND in the middle!
Making the Frosting
And speaking of coconut pecan frosting! This frosting is such a wonderful, and truly unique blend. (Just like this frosting!) The coconut pecan frosting that really makes a German chocolate cake a German chocolate cake. It’s made by melting butter, evaporated milk, brown sugar and vanilla together.
Then, stirring in coconut and pecans. So good! Just make sure to allow your frosting plenty of time to cool. It’s not like other frostings that you can whip up and put on your cake right away. Since you bring the ingredients to a boil, they need to cool to room temperature before you can frost your cake.
I like to put the coconut pecan frosting in between the cake layers and on the top of the cake. That way, the chocolate frosting can be put on the sides and used in a piping bag for a nice completed look. Reversing the frostings just wouldn’t look the same.
The Right Tools For the Job!
I know some people don’t use chocolate frosting on their German chocolate cakes but in my opinion, it really enhances it. I used an icing spatula to transfer the icing onto the sides then used an icing smoother to smooth out the edges.These are really easy tools to use and make your cakes look so nice. Check out the link below for more details on
A rotating turntable helps even more so that you can easily turn the cake and smooth the icing at the same time. For the top border, I used a wilton decorating bag and a Wilton #32 tip. And if you use a coupler, you can easily switch the tip so that you can create a contrasting border for the bottom of the cake. I used a Wilton #5 tip to make a little dotted border and I think it turned out really nice.