Family German Chocolate Cake

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Step-by-Step Instructions

1. Preheat Oven & Prep Pans

  • Preheat oven to 350°F (175°C).
  • Grease and flour three 9-inch round cake pans (or two)—bottoms and sides. For extra insurance, line bottoms with parchment paper.

2. Mix Dry Ingredients

In a large bowl:

  • Whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt until no lumps remain.

3. Add Wet Ingredients

  • Make a well in the center and add buttermilk, oil, eggs, and vanilla.
  • Beat with a hand mixer or whisk 1–2 minutes, until smooth and combined.

4. Stir in Hot Liquid

  • Gradually stir in hot water or coffee.
  • Batter will be thin—this is normal! It creates a moist crumb.

5. Bake the Layers

  • Divide batter evenly among prepared pans.
  • Bake 30–35 minutes, until:
    • Tops spring back when touched
    • A toothpick inserted in the center comes out clean

6. Cool Properly

  • Let cool in pans 10 minutes, then run a knife around edges.
  • Invert onto wire racks, peel off parchment if used, and flip right-side-up.
  • Cool completely before frosting—warm cakes will melt the filling.

7. Make the Custard Frosting

In a medium saucepan over medium heat:

  • Whisk together evaporated milk, sugar, egg yolks, and butter.
  • Cook 10–12 minutes, stirring constantly with a wooden spoon or heatproof spatula, until thickened and coats the back of a spoon.

Remove from heat and stir in vanilla, coconut, and pecans.
Let cool to room temperature, stirring occasionally—it will thicken as it cools.

8. Assemble the Cake

On a serving plate or cake stand:

  1. Place first cooled layer.
  2. Spread ⅓ of frosting evenly over the top.
  3. Repeat with second layer and another ⅓ frosting.
  4. Top with third layer and remaining frosting.

9. Serve & Savor

  • Let sit 15–30 minutes—this helps the frosting set slightly.
  • Slice with a sharp knife dipped in hot water for clean cuts.

Serve at room temperature.

You Must Know

  • Hot liquid activates cocoa —don’t skip the hot water/coffee step.
  • Cool frosting fully —warm filling will slide off.
  • Toast the pecans —deepens flavor and adds crunch.
  • Tastes better the next day! Flavors meld and texture firms up.
  • Freezer-friendly —cool completely and freeze unfrosted layers up to 3 months.

Storage Tips

  • Store at room temperature in an airtight container for up to 4 days.
  • Refrigerate only if your kitchen is very warm—the fridge can dry it out.
  • Freeze unfrosted layers wrapped tightly; thaw before assembling.

Ingredient Substitutions
Buttermilk
Milk + 1 tbsp lemon juice (let sit 5 mins)
DIY version
Vegetable oil
Melted coconut oil or butter
Slight flavor change
Evaporated milk
Whole milk + simmered down by ⅓
Homemade alternative
Pecans
Walnuts or almonds
For different nutty notes
Eggs
Not easily substitutable in custard
Best kept traditional

Serving Suggestions

  • Serve family-style on a cake stand with candles.
  • Great for potlucks—bring the whole tiered tray!
  • Double the batch and freeze half for future celebrations.
  • Pair with coffee, tea, or cold milk.

Cultural Context

Despite its name, German Chocolate Cake is proudly American—born in Dallas, popularized by home bakers, and now a staple at Southern tables and nationwide celebrations alike. Found at graduations, weddings, and Sunday suppers, it honors how one woman’s recipe—and a brand’s name—created something timeless.

Pro Tips

  • Double the recipe? Yes—perfect for feeding a crowd.
  • Want more coconut? Add an extra ½ cup.
  • Make ahead: Bake layers 1–2 days ahead. Frost day-of.
  • Label your dish: People will ask for the recipe.
  • Say “ready?” before serving —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use sweetened condensed milk instead of evaporated milk?
A: No—they’re different! Condensed milk is sweetened and thicker. Use evaporated milk for proper texture.

Q: Why did my frosting curdle?
A: Likely cooked too fast or too hot. Keep heat medium-low and stir constantly.

Q: Is this gluten-free?
A: Only if using certified GF flour blend.

Q: Can I make cupcakes?
A: Absolutely! Fill lined tins ⅔ full. Bake at 350°F for 18–22 mins. Frost with cooled custard.

Q: Can I air fry leftovers?
A: No—but reheat slices at 350°F for 6–8 mins to restore warmth.

Allergy Information

Contains: dairy (buttermilk, butter, evaporated milk), eggs, wheat, tree nuts (pecans).
Gluten-free option: Use certified GF flour.
Nut-free: Omit pecans or replace with seeds.
Always check labels—especially on processed ingredients and extracts.

Nutrition Facts (Per Slice – Approximate)

Based on 12 servings

  • Calories: 480
  • Fat: 24g
  • Saturated Fat: 10g
  • Carbohydrates: 64g
  • Fiber: 2g
  • Sugar: 42g
  • Protein: 6g
  • Sodium: 380mg

This cake doesn’t shout. It emerges golden from the oven, fragrant and inviting, saying everything a great dessert should: “Slice me slow. Share me. This is good.” That’s how the best ones begin—not with silence, but with chocolate, care, and someone who says, “Let’s make it together.”

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