Introduction
For Ella Chef, baking has always been a way to tell stories. Her love for rich, comforting desserts led her to the classic German Chocolate Cake — a masterpiece of layered chocolate, coconut, and pecans. She first made it for her father’s birthday, and its aroma filled the house with joy. The silky frosting, sweet caramel notes, and moist texture became a family tradition. Every year since, Ella recreates it as a celebration of love, heritage, and the warmth of homemade sweetness. To her, this cake isn’t just dessert; it’s nostalgia baked into every slice.
German Chocolate Cake
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Grease and line two round cake pans with parchment paper.
- In a large bowl, mix flour, cocoa, sugar, baking soda, baking powder, and salt.
- Add eggs, buttermilk, oil, and vanilla. Beat until smooth, then stir in hot water to make a glossy batter.
- Pour the batter evenly into pans and bake for 30–35 minutes. Cool completely before frosting.
- To make frosting: combine evaporated milk, brown sugar, egg yolks, and butter in a saucepan. Cook over medium heat, stirring until thickened (about 10 minutes). Remove from heat, add vanilla, coconut, and pecans.
- Spread frosting between cake layers and on top. Decorate with extra pecans if desired.
Nutrition
Notes
How to Make the Recipe
To make a perfect German Chocolate Cake, start by preheating your oven to 350°F (175°C) and preparing two round cake pans with parchment paper. In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt. In another bowl, combine eggs, buttermilk, vegetable oil, and vanilla extract. Slowly pour the wet mixture into the dry ingredients, mixing until smooth and glossy. Finally, stir in hot water — this step helps bloom the cocoa and makes the batter beautifully rich and moist.
Divide the batter evenly between the pans and bake for 30–35 minutes. To check if it’s ready, insert a toothpick into the center — it should come out clean. Allow the cakes to cool completely before frosting.
While the cakes cool, prepare the coconut-pecan frosting. In a medium saucepan, mix evaporated milk, brown sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until the mixture thickens to a custard-like consistency — about 10 minutes. Remove from the heat and stir in vanilla, coconut, and chopped pecans. Let it cool slightly so it spreads smoothly.
Once the cakes are ready, spread a generous layer of frosting between them and over the top. You can decorate the sides with chocolate buttercream for extra richness, and top with whole pecans for a beautiful finish. The result is a luxurious dessert — deeply chocolatey, nutty, and irresistibly indulgent.
Conclusion
The German Chocolate Cake is more than a dessert; it’s a classic celebration of flavor and craftsmanship. For Ella Chef, it represents warmth, tradition, and the joy of sharing something special. With its moist chocolate layers, gooey coconut-pecan filling, and melt-in-your-mouth sweetness, this cake brings comfort with every bite. Whether baked for birthdays, holidays, or simple moments of love, it’s a timeless treat that turns any occasion into a delicious memory — one slice at a time.