Name: Best Ever German Chocolate Cake: 5 Tips for Perfection
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: German
Ingredients: 2 cups all-purpose flour; 2 cups granulated sugar; 1 cup unsweetened cocoa powder; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 1 cup buttermilk; 1 cup vegetable oil; 4 large eggs; 2 teaspoons vanilla extract; 1 cup boiling water; 1 cup shredded coconut; 1 cup chopped pecans

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Oh my goodness, let me tell you about the best ever German chocolate cake! It’s rich, moist, and the layers of chocolate and coconut just sing together in perfect harmony. I remember the first time I made this cake for my friend’s birthday—it was a huge hit! The combination of the sweet coconut and crunchy pecans in the frosting is simply irresistible. Every bite takes you on a little journey, and trust me, you won’t want to stop at just one slice. This cake is perfect for celebrations or just a cozy night in when you need a little sweetness in your life. Let’s dive into how to create this masterpiece!

best ever german chocolate cake - detail 1

Ingredients List

2 cups all-purpose flour
2 cups granulated sugar
1 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
1 cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
1 cup boiling water
1 cup shredded coconut
1 cup chopped pecans

How to Prepare Instructions

Preheat and Prepare

First things first—preheat your oven to 350°F (175°C). While that’s warming up, grab your two 9-inch round cake pans and grease them up with butter or non-stick spray. Dust them with a little flour to ensure your cakes slide out easily later. Trust me, this step is crucial!

Mixing Ingredients

In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Give it a good whisk to make sure everything is blended. Next, add the buttermilk, vegetable oil, eggs, and vanilla extract. Beat this mixture on medium speed for about 2 minutes until it’s nice and smooth. Now, carefully stir in the boiling water—this will make your batter super thin, but don’t worry! It’s all part of the magic. Make sure everything is well combined before moving on!

Baking the Cake

Pour that luscious batter evenly into your prepared pans. Pop them in the oven and bake for 30 to 35 minutes. Here’s a little tip: check for doneness by inserting a toothpick into the center—if it comes out clean, you’re golden! If not, give it a few more minutes, but keep an eye on them!

Cooling and Frosting

Once your cakes are baked to perfection, let them cool in the pans for about 10 minutes. Then, gently transfer them to wire racks to cool completely. This step is super important—don’t rush it! Frost your cakes only when they’re completely cool to avoid a melty mess. Once frosted, get ready for the oohs and aahs!

Why You’ll Love This Recipe

It’s quick to prepare, making it perfect for last-minute celebrations or cravings.
Incredibly flavorful with the perfect balance of rich chocolate, sweet coconut, and crunchy pecans.
Moist and decadent—each slice feels like a little piece of heaven.
Perfect for any occasion, from birthdays to family gatherings or just a cozy night in.
Impressive enough to wow your friends, yet simple enough for any home cook to master.

Tips for Success

To ensure your best ever German chocolate cake turns out perfectly, here are some of my top tips! First, use high-quality cocoa powder; it makes a world of difference in flavor. Make sure your ingredients are at room temperature for better mixing—especially the eggs and buttermilk. When you’re mixing, don’t overmix the batter; just blend until everything is combined for a light, fluffy texture. Also, I recommend checking your oven temperature with an oven thermometer since ovens can be tricky! Lastly, let the cake layers cool completely before frosting to avoid any melting mishaps. Trust me, these little tips will elevate your cake game!

Nutritional Information

Here’s an estimated breakdown of the nutritional values for a slice of the best ever German chocolate cake. Keep in mind that these values can vary based on specific ingredients used and portion sizes:

Calories: 450
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 3g
Sugar: 35g
Protein: 6g
Cholesterol: 60mg
Sodium: 250mg

These numbers give you a general idea of what to expect when you indulge in this delightful dessert. Enjoy every bite, knowing it’s a treat worth savoring!

FAQ Section

Can I use different nuts?

Absolutely! If you’re not a fan of pecans or just want to switch things up, you can use walnuts or even almonds. Just make sure to chop them up so they blend nicely into the frosting. It’s all about what you love!

How do I store leftovers?

Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want it to last longer, you can refrigerate it, but let it come to room temperature before serving for the best taste. Trust me, it’s hard to resist!

Can I make this cake ahead of time?

You can definitely make this cake ahead of time! Just bake the layers, let them cool completely, and then wrap them tightly in plastic wrap. They’ll stay fresh in the fridge for up to 3 days or can be frozen for up to a month. Just frost it before serving!

For more tips on baking cakes, check out this cake baking guide from King Arthur Baking.

If you’re looking for more delicious recipes, you might enjoy this strawberry cheesecake recipe or this Black Forest cake recipe.

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Best Ever German Chocolate Cake: 5 Tips for Perfection

Autor: Julia marin
Gesamtzeit: 1 hour 5 minutes
Ertrag: 12 servings 1x
Ernährung: Vegetarisch

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Beschreibung

This is the best ever German chocolate cake, rich and moist with layers of chocolate and coconut.

Anweisungen

Preheat oven to 350°F (175°C).
Grease and flour two 9-inch round cake pans.
In a large bowl, mix flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Add buttermilk, oil, eggs, and vanilla. Beat on medium speed for 2 minutes.
Stir in boiling water until well combined.
Pour batter into prepared pans.
Bake for 30-35 minutes or until a toothpick comes out clean.
Let cakes cool in pans for 10 minutes, then transfer to wire racks.
Prepare frosting with coconut and pecans.
Frost the cooled cakes and serve.