This incredible four-layer German chocolate cake is luscious, rich, satisfying and features two secret ingredients that make it extra special.
German chocolate cake is a beloved classic for a reason; the cake is top-tier. Known for its rich, moist chocolate layers, distinct icing, and decadent coconut-pecan filling, this dessert is a must-try for anyone with a sweet tooth. My version varies from the traditional recipe and is truly impressive (if I do say so myself). I incorporate pudding into the cake batter to enhance its moisture, density, and flavor. Additionally, I use buttermilk in the batter to tenderize the cake. I’ve also chosen to cover the cake with chocolate buttercream and top it with ganache. But the indulgence doesn’t stop there – the cake is finished with toasted shredded coconut and a drizzle of caramel sauce! Does that sound tempting or what?
Why You’ll Love German Chocolate Cake
Stunning presentation – This cake is a showstopper. A single glance will leave you craving a slice (or maybe three). It’s ideal for special occasions like birthdays, graduations, and any celebration that demands a visually striking dessert.
Multi-dimensional delight – While German chocolate cake is rich and chocolatey, it offers much more complexity. Subtle salty and vanilla notes, a hint of complementary bitterness, and the toasty nuttiness of coconut complement the chocolate and sugar.
Triple chocolate indulgence – Chocolate cake, buttercream, and ganache – this cake is a chocolate lover’s dream. Despite the trio of chocolate elements, the flavors are perfectly balanced and not overwhelming.
Varied textures – Tender, fudgy, sticky, creamy, gooey, chewy – German chocolate cake boasts exquisite textures. You’ll experience a delightful assortment, and it’s all incredibly delicious!
German Chocolate Cake Ingredients Notes
While this German chocolate cake requires a somewhat lengthy list of ingredients, the results are well worth it. Key components include:
- Flour: All-purpose flour works best for German chocolate cake, as its protein content is ideally suited.
- Granulated sugar: Granulated sugar is in the cake, frosting, and caramel sauce. It provides sweetness without overshadowing the other flavors (except in the caramel). Brown sugar isn’t necessary, given the cake’s complexity.
- Instant chocolate pudding: The pudding adds flavor and moisture, contributing to a denser, richer texture that elevates desserts, especially cake batters.
- Vegetable oil: The neutral oil ensures a tender, moist cake that retains its qualities even after refrigeration.
- Buttermilk: The slight acidity tenderizes the cake crumbs. While pudding lends density to the batter, buttermilk maintains the cake’s lightness.
- Unsalted butter: Butter is crucial in the frosting (hello, buttercream), imparting flavor and adding thickness and richness to the caramel.
- Shredded coconut: The crispy chew of shredded coconut introduces delightful textural contrast.
Find the complete list of ingredients in the recipe card below!
How to Make German Chocolate Cake
- Prepare the cake batter: Combine dry ingredients in a mixing bowl, followed by the wet ingredients. Beat on medium speed until thoroughly combined.
- Bake: Divide the German chocolate cake batter between two prepared cake pans. Bake until a toothpick inserted into the center comes out clean. Once baked, allow the cakes to cool for 10 minutes before transferring them to a cooling rack.
- Make the buttercream: Incorporate butter, powdered sugar, cocoa, vanilla, and heavy cream. Blend until the chocolate buttercream is velvety and ready for use.
- Craft the caramel: This step involves melting sugar in a saucepan until it achieves a deep amber hue. Incorporate butter, cream, vanilla, and salt to create a sumptuous caramel sauce. Remove from heat as soon as it’s ready and set it aside.
- Toast the coconut: Toast the tropical shreds under your oven’s broiler, keeping a watchful eye to prevent burning.
- Glorious ganache: Melt chocolate over a double boiler to create a smooth ganache.
- Assemble: Divide each cake into two layers, applying buttercream between each layer. Cover the German chocolate cake with buttercream, then follow with ganache, coconut, and a drizzle of caramel sauce.
Variations, Substitutions, and Cooking Tips
For easy cake release – Grease your cake pans with butter, place parchment rounds at the bottoms, and lightly dust the sides with flour. This ensures effortless cake removal every time.
Consider pan color – Dark-colored pans expedite the cake-cooking process due to their heat-absorption properties. Conversely, light-colored pans reflect heat. One isn’t better than the other. However, if you use dark cake pans, the cakes will cook more quickly; therefore, keep an eye on them to prevent overbaking.
Use a serrated knife – Employ a serrated knife when dividing the cakes for the cleanest cuts. Slowly rotate the cake while cutting for even halves. More importantly, don’t worry about making a mistake. I find that I’m less prone to errors when I relax and go in with enthusiasm to complete the task at hand. Also, if the layers aren’t perfectly even, it is not the end of the world.
Incorporate pecans – If you like pecans, consider adding them to the coconut toppings. After all, this is your cake – customize it to your liking!
German Chocolate Cake
This incredible four-layer German chocolate cake is luscious, rich, satisfying and features two secret ingredients that make it extra special.
Ingredients
Chocolate Cake
- 2 cups granulated sugar
- 1 3/4 cups all-purpose flour
- 1 cup unsweetened cocoa powder (I used Ghirardelli)
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp kosher salt
- 2 eggs
- 2 cups buttermilk
- 3.9 oz instant chocolate pudding (1 packet)
- 1/2 cup vegetable oil
- 3 tsp vanilla extract
Chocolate Buttercream Frosting
- 1 cup unsalted butter (2 sticks), room temperature
- 3 1/4 cups powdered sugar
- 1/4 cup cocoa powder (Again, I used Ghirardelli)
- 1 tsp vanilla extract
- 4 tbs heavy Cream
Caramel Sauce
- 1 cup sugar
- 4 tbs unsalted butter
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- 1 tsp sea salt
Toasted Coconut
- 2 cups shredded coconut
Chocolate Ganache
- 8 oz Ghirardelli Dark Chocolate
Instructions
Chocolate Cake
- Pre-Heat oven to 350°F.
- Grease and flour two 9-inch round baking pans (I used two spring-form pans). Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, combine the sugar, flour, cocoa, baking soda, baking powder and salt.
- Mix on low until dry ingredients are thoroughly combined.
- Add eggs, buttermilk, pudding, oil and vanilla extract.
- Beat on medium speed for about two minutes; the batter will be thin.
- Pour batter evenly into prepared pans.
- Bake in preheated oven for 30 to 35 minutes for round pans, or until wooden toothpick inserted in center comes out clean.
- Once ready, remove and allow to cool for 10 minutes before carefully placing onto wire racks to cool completely.
Buttercream Frosting
- In a separate bowl, cream (soften) the butter for 2-3 minutes at a moderate mixer speed.
- In a separate bowl sift together the powdered sugar and cocoa powder and SLOWLY add to the butter.
- Add vanilla and heavy cream and mix until well combined.
- To frost, slice each cake in half to form a four-layer cake. Then, using a frosting spatula, frost each layer cut-side-down then frost the outside of the entire cake.
Caramel Sauce
- To make the caramel sauce, first add the sugar to a small sauce-pan over a medium-high heat, stirring continuously.
- Be sure to keep an eye on the sugar as it will melt quickly. Once all the clumps have melted and the sugar looks like a syrup, stop stirring and allow to sit over the heat.
- Once the mixture turns a dark amber color (but before it starts smoking), remove from the heat and immediately add the butter, heavy cream, vanilla extract and salt. \
- Don't worry if your caramel is looking scary at this point. It just needs stirring! Keep stirring until the mixture is smooth and creamy. Set aside.
Toasted Coconut
- Preheat the oven to "Broil".
- Be sure sure to keep a close eye on the oven because the coconut can go from a beautiful toasted brown, to burnt in seconds. It should only take a few minutes before its ready!
Ganache
- Add a 1/2 cup of water to a small pot over a medium-heat and bring to a boil.
- Once heated, using a heat-proof bowl that can fit on top, add 1 bag of dark chocolate pieces to the bowl. Allow to melt, stirring consistently, until there are a just a few pieces of unmelted chocolate left.
- Then, remove from the heat and stir until all of the chocolate has melted.
Decorate
- To decorate, simply combine all of the components as you see fit!
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