German Chocolate Cake

German Chocolate Cake

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

 

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

 

German Chocolate Cake

 

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.

 

German Chocolate Cake

 

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.

 

German Chocolate 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.

 

German Chocolate Cake

 

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.

Just make sure you put the actual cake onto a cake circle first so that you can transfer the cake from the decorating turntable onto a decorative cake stand for serving.



German Chocolate Cake




SaveSave

SaveSave

SaveSave

SaveSave

German Chocolate Cake
German Chocolate Cake
Print Recipe
Print Recipe
German Chocolate Cake
German Chocolate Cake
Rating
Votes: 0
Rating: 0
Rate this recipe!
Servings 1Double Layer Cake
Cook Time 35Minutes
Ingredients
  • Chocolate Cake
  • 1 Cup Butter (softened)
  • 2 Cups granulated sugar
  • 1 1/2 Cups milk
  • 1 Tsp. vanilla
  • 4 Eggs Or 4 Tbsp. Cornstarch and 3/4 cup water for egg-free version
  • 3 Cups All Purpose Flour
  • 1/2 Cup Cocoa Powder
  • 1 Tbsp. baking powder
  • 1 Tsp. salt
  • Coconut Pecan Frosting
  • 1 Cup Evaporated Milk
  • 1/2 Cup butter
  • 1 Cup Light Brown Sugar
  • 1 Tsp. vanilla
  • 1 1/2 Cups Shredded Coconut (sweetened)
  • 1 1/2 Cups Pecans
  • Chocolate Frosting
  • 1/2 Cup butter
  • 3 Cups powdered sugar
  • 1/2 Cup Cocoa Powder
  • 6 Tbsp. Evaporated Milk
  • 1 Tsp. vanilla
Servings: Double Layer Cake
Units:
Ingredients
  • Chocolate Cake
  • 1 Cup Butter (softened)
  • 2 Cups granulated sugar
  • 1 1/2 Cups milk
  • 1 Tsp. vanilla
  • 4 Eggs Or 4 Tbsp. Cornstarch and 3/4 cup water for egg-free version
  • 3 Cups All Purpose Flour
  • 1/2 Cup Cocoa Powder
  • 1 Tbsp. baking powder
  • 1 Tsp. salt
  • Coconut Pecan Frosting
  • 1 Cup Evaporated Milk
  • 1/2 Cup butter
  • 1 Cup Light Brown Sugar
  • 1 Tsp. vanilla
  • 1 1/2 Cups Shredded Coconut (sweetened)
  • 1 1/2 Cups Pecans
  • Chocolate Frosting
  • 1/2 Cup butter
  • 3 Cups powdered sugar
  • 1/2 Cup Cocoa Powder
  • 6 Tbsp. Evaporated Milk
  • 1 Tsp. vanilla
Servings: Double Layer Cake
Units:
Rating
Votes: 0
Rating: 0
Rate this recipe!
Servings 1Double Layer Cake
Cook Time 35Minutes
Instructions
    For the Cakes
    1. Preheat oven to 375 F. Grease 2 9-inch round cake pans.
    2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar. Slowly stir in the milk, vanilla and eggs (or cornstarch and water)
    3. In a separate bowl, combine the flour, cocoa powder, baking powder and salt. Slowly sift into the rest of the ingredients. Stir until batter is smooth.
    4. Pour the batter into the prepared cake pans and bake in the preheated oven for 30-35 minutes or until a cake tester inserted in the center comes out clean. Let cool then remove from pans.
    For the Coconut Pecan Frosting
    1. In a small sauce pan, combine the evaporated milk, butter, brown sugar and vanilla. Bring to a boil, stirring occasionally. Remove from heat and stir in the coconut and pecans.
    2. Let cool completely. Then spread half of the frosting onto the top of the first cake , place the second cake on the first and spread the remaining frosting on the top.
    For the Chocolate Frosting
    1. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, powdered sugar and cocoa powder.
    2. Slowly add in the evaporated milk and vanilla and stir until fully incorporated.
    3. Spread the icing on the sides of the cake with an icing spatula. Use an icing smoother to get a smooth edge.
    4. Place remaining icing into a decorating bag fitted with a coupler a wilton #32 tip and pipe border along the top. Then switch to a #5 tip to pipe a smaller border around the bottom.
    Recipe Notes


    SaveSave

    SaveSave

    SaveSave

    Share This Recipe!



    Leave a Reply

    Your email address will not be published. Required fields are marked *