Few desserts feel as nostalgic and indulgent as German Chocolate Cake. With its rich layers of tender chocolate cake, luscious coconut-pecan filling, and silky chocolate frosting, this classic treat is a true celebration of flavor and texture. Despite its name, German Chocolate Cake isn’t actually from Germany—it was inspired by a type of sweet baking chocolate developed by Samuel German for the Baker's Chocolate Company in the 19th century.
Over time, this cake became a beloved American classic, known for its signature caramel-like coconut-pecan topping that sets it apart from traditional chocolate cakes. Each bite delivers a perfect balance of deep cocoa flavor, buttery sweetness, and a delightful crunch from toasted pecans.
Ingredients :
• Cooking spray
• 1 tablespoon cake flour
• ½ cup unsweetened cocoa
• 1 ounce sweet baking chocolate
• ½ cup boiling water
• 1 cup granulated sugar
• ¾ cup packed brown sugar
• 3 tablespoons butter or stick margarine, softened
• 2 tablespoons vegetable oil
• ¼ cup plain fat-free yogurt
• 2 ½ teaspoons vanilla extract
• ½ teaspoon coconut extract
• 2 large egg whites
• 2 ¼ cups sifted cake flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup low-fat buttermilk
• Coconut-Pecan Frosting
Directions :
✅ Step 1
Preheat oven to 350°.
✅ Step 2
Coat 3 (8-inch) round cake pans with cooking spray, and dust with 1 tablespoon flour.
✅ Step 3
Combine cocoa and chocolate in a small bowl; add boiling water, stirring until chocolate melts. Set aside.
✅ Step 4
Combine sugars, butter, and oil in a large bowl, and beat at medium speed of a mixer until well-blended (about 5 minutes). Add yogurt, extracts, and egg whites; beat well.
✅ Step 5
Lightly spoon sifted flour into dry measuring cups, and level with a knife. Combine sifted flour, baking powder, baking soda, and salt. Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Beat in cocoa mixture.
✅ Step 6
Pour cake batter into prepared pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes, and remove from pans. Cool completely on wire racks.
✅ Step 7
Place 1 cake layer on a plate; spread with 1/3 cup Coconut-Pecan Frosting, and top with another cake layer. Spread with 1/3 cup frosting, and top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in refrigerator.
