Welcome to a delightful journey into the heart of my family’s kitchen, where my grandma’s German chocolate cake recipe reigns supreme.
This beloved recipe has been passed down through generations, each layer infused with love, laughter, and cherished memories.
With its rich, moist chocolate base and decadent coconut-pecan frosting, this cake is more than just a dessert; it’s a symbol of celebration and togetherness.
Every bite transports you to joyful gatherings filled with the warmth of family, where stories are shared and traditions are honored.
Join me as we uncover the secrets behind this timeless treat, ensuring that grandma’s legacy lives on in every scrumptious slice. Get ready to bake and create your own sweet memories!
How To Prepare Grandma’s German Chocolate Cake Recipe?
Preparation Time: 25 minutes
Cooking Time: 35 minutes
Total Time: 1 hour
Course: Dessert
Cuisine: German-American
Yield: 12 servings
Equipment Needed
- 2 round 9-inch cake pans
- Mixing bowls
- Hand or stand mixer
- Spatula
- Saucepan
- Whisk
Ingredients
For the Cake
- 1 cup buttermilk
- 4 oz German sweet chocolate, melted
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, separated
- 1 tsp vanilla extract
For the Coconut-Pecan Frosting
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 egg yolks
- 1/2 cup unsalted butter
- 1 tsp vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
1. Prepare the Cake Batter
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a bowl, whisk together the flour, baking soda, and salt. Set this aside.
In a separate bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the melted German chocolate and vanilla extract.
Add the flour mixture to the butter mixture alternately with the buttermilk, starting and ending with the flour mixture. In another bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter.
2. Bake the Cakes
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula and bake for 30 to 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 them to wire racks to cool completely.
3. Make the Coconut-Pecan Frosting
While the cakes cool, prepare the frosting. In a saucepan over medium heat, combine the evaporated milk, sugar, egg yolks, butter, and vanilla. Cook, stirring constantly, until the mixture thickens and turns a golden color (about 12 minutes). Remove from heat and stir in the coconut and pecans. Let the frosting cool to room temperature before spreading it on the cake.
4. Assemble the Cake
Place one cake layer on a serving plate. Spread a generous amount of the frosting over the top. Place the second layer on top and frost the top and sides with the remaining frosting. Serve the cake immediately, or store it in an airtight container for up to 3 days
Special Note
Grandma’s German Chocolate Cake Recipe has always been a crowd-pleaser at family gatherings. The combination of moist chocolate cake and the sweet, nutty frosting is simply unbeatable.
I love that this cake brings people together, sparking conversations, laughter, and warm memories. I hope it becomes a beloved tradition in your family as well.
Nutrition Facts Grandma’s German Chocolate Cake Recipe
Calories: 570
Fat: 35g
Carbohydrates: 63g
Protein: 7g
Sugars: 45g
Fiber: 2g
Serving Suggestions For Grandma’s German Chocolate Cake Recipe
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. If you’re feeling fancy, drizzle some melted chocolate over the top for an extra chocolaty experience.
Tips and Variations
1. Add a Twist:
You can add a handful of mini chocolate chips to the batter for extra richness or sprinkle toasted coconut over the top for added crunch.
2. Make It Gluten-Free:
Replace the all-purpose flour with a gluten-free baking mix. Ensure the rest of your ingredients are gluten-free too!
3. Substitute Pecans:
If you’re not a fan of pecans, you can easily swap them out for walnuts or almonds.
What’s In German Chocolate Cake?
German Chocolate Cake is a rich, layered dessert made with a chocolate cake base, typically featuring a sweet, creamy frosting made from coconut and pecans.
The cake is usually made with dark chocolate, which adds depth to the flavor. The frosting is cooked on the stovetop, combining ingredients like evaporated milk, sugar, and butter, and is then mixed with shredded coconut and chopped pecans for a delightful texture and taste.
Despite its name, the cake has no ties to Germany; it’s named after an American named Samuel German, who created a dark-baking chocolate in the 19th century.
How To Store German Chocolate Cake Overnight?
To store Grandma’s German chocolate cake recipe overnight, first allow it to cool completely if it’s freshly baked. Then, cover the cake with plastic wrap or aluminum foil to keep it moist.
If the cake has frosting, consider placing it in an airtight container to prevent it from drying out and to protect the frosting.
Banana Chocolate Chip Pancake Recipefridge. Enjoy your cake the next day!
Conclusion
Grandma’s German Chocolate Cake Recipe is more than just a dessert it’s a timeless recipe passed down through generations.
Every bite is a celebration of rich, moist chocolate cake layered with decadent coconut-pecan frosting. It’s a cake that never fails to impress and bring loved ones together.
Making it for a birthday, holiday, or simply to enjoy with friends, this recipe is sure to evoke fond memories and create new ones.
Baking this cake isn’t just about following a recipe, but about continuing a tradition of love and warmth in every slice.
Trust me, once you make it, it will become a family favorite that everyone will request time and time again!