Easy German Chocolate Cake(Makes 2 Layer Cake)
A rich, moist German Chocolate Cake featuring coconut, pecans, and a chocolate flavor, perfect for celebrations and chocolate lovers seeking a classic layered dessert.
Ingredients
- 1/2 cup butter or margarine ⓘ
- 2/3 cup packed brown sugar ⓘ
- 2/3 cup flaked coconut ⓘ
- 2/3 cup finely chopped pecans ⓘ
- 1 1/2 cups all-purpose flour ⓘ
- 1 1/3 cups granulated sugar ⓘ
- 1/4 cup cocoa ⓘ
- 1 1/2 teaspoons baking powder ⓘ
- 1 teaspoon salt ⓘ
- 1 cup milk ⓘ
- 2/3 cup shortening ⓘ
- 3 eggs ⓘ
- 1 teaspoon vanilla ⓘ
Instructions
- Cut wax paper to fit bottoms of two 9-inch round cake pans and line the bottoms.
- Place 1/4 cup butter in each lined pan.
- Microwave each pan at high for 45 seconds to 1 1/4 minutes or until butter is melted and bubbly.
- Mix 1/3 cup coconut and 1/3 cup pecans into the melted butter in each pan.
- Spread the coconut and pecan mixture into an even layer in each pan.
- Set the pans aside.
- In a large bowl, combine the remaining ingredients: flour, granulated sugar, cocoa, baking powder, salt, milk, shortening, eggs, and vanilla.
- Blend at low speed with an electric mixer, scraping the bowl constantly.
- Beat for 2 minutes at medium speed, scraping the bowl occasionally.
- Divide the batter evenly and spread into the prepared cake pans.
Tips & Substitutions
For an even richer flavor, consider using dark cocoa instead of regular cocoa powder. You can substitute the shortening with unsalted butter for a creamier texture. If you prefer a lighter cake, try using egg whites instead of whole eggs. Ensure all ingredients are at room temperature for better mixing. This cake can also be made with gluten-free flour for a delicious alternative.
Serving Suggestions
This German Chocolate Cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Serve with fresh fruit like strawberries or raspberries for a refreshing contrast. For a festive touch, drizzle with chocolate sauce or caramel. It also complements a cup of coffee or a glass of milk for a delightful dessert experience.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it, which can extend freshness to about a week. To reheat, place a slice in the microwave for 10-15 seconds or until warmed through. Avoid heating the entire cake to maintain its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Easy German Chocolate Cake(Makes 2 Layer Cake) contains roughly 687 calories, with 4g protein, 77g carbohydrates, and 38g fat. It is an excellent source of calcium (20% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 472mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can bake the layers in advance and store them wrapped in plastic wrap at room temperature for up to two days. For longer storage, freeze the layers, ensuring they are well wrapped. Thaw in the refrigerator before frosting and serving, allowing for an easy and convenient dessert option.
What can I use instead of pecans?
If you're looking for a nut-free option, you can simply omit the pecans altogether and still enjoy a delicious cake.
How do I make the frosting for this cake?
To make the traditional frosting, combine 1 cup of evaporated milk, 1 cup of granulated sugar, and 1 cup of shredded coconut with 1 cup of chopped pecans in a saucepan. Cook over medium heat, stirring constantly, until thickened. Remove from heat and add 1 teaspoon of vanilla extract. Allow it to cool before spreading on the cake layers.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).