German Chocolate Cake Recipe: A Christmas Twist on a Classic Favorite

When you think of Christmas desserts, you might picture traditional cakes like fruitcake or gingerbread. But this holiday season, why not bring something a little different to the table? A German Chocolate Cake, with its rich layers of moist chocolate cake, sweet coconut-pecan frosting, and smooth chocolate layers, is the perfect dessert for those looking to mix things up.

This version of the beloved classic adds a festive twist by incorporating holiday flavors and colors, making it not only a delicious treat but also a beautiful centerpiece for your Christmas table. The German Chocolate Cake is rich, indulgent, and the ideal way to cap off a festive dinner with family and friends.

Let’s dive into this mouthwatering recipe and bring the sweet magic of German Chocolate Cake to your holiday celebration!

What Makes German Chocolate Cake Unique?

Despite the name, German Chocolate Cake doesn't actually hail from Germany. The cake is named after an American chocolate maker named Samuel German, who created a specific type of mild, dark baking chocolate that became popular in the 19th century. The cake’s signature feature is its decadent coconut-pecan frosting, which adds texture and flavor to the rich chocolate layers.

While the cake has become a classic in its own right, it’s especially fitting for Christmas due to its festive combination of coconut, chocolate, and nuts.

Ingredients:

For the Cake:

• 1 3/4 cups (220g) all-purpose flour

• 1 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp salt

• 1 cup (240ml) buttermilk, room temperature

• 1 tsp vanilla extract

• 1 cup (240ml) strong brewed coffee (cooled to room temperature)

• 1 cup (225g) unsalted butter, softened

• 1 1/2 cups (300g) granulated sugar

• 1 cup (200g) brown sugar, packed

• 4 large eggs, room temperature

• 1 1/2 cups (180g) German sweet chocolate (or a good quality semi-sweet chocolate)

• 1/2 cup (120ml) vegetable oil

For the Coconut-Pecan Frosting:

• 1 1/2 cups (150g) sweetened shredded coconut

• 1 1/2 cups (180g) chopped pecans

• 1 cup (240ml) heavy cream

• 1 cup (200g) granulated sugar

• 3 large egg yolks

• 1/4 cup (60g) unsalted butter

• 1 tsp vanilla extract

For the Chocolate Ganache (Optional for extra indulgence):

• 4 oz (120g) dark chocolate (or semi-sweet)

• 1/2 cup (120ml) heavy cream

Step-by-Step Instructions:

Step 1: Prepare the Cake Layers

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper circles.

2. Melt the chocolate: Chop the German chocolate (or semi-sweet chocolate) into small pieces and place it in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until fully melted and smooth. Set aside to cool.

3. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

4. Combine the wet ingredients: In a separate bowl, whisk together the buttermilk, vanilla extract, and brewed coffee. Set aside.

5. Cream the butter and sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 4 minutes. You can use an electric mixer on medium speed for this step.

6. Add eggs and chocolate: Add the eggs one at a time, beating well after each addition. Then add the melted chocolate and mix until combined.

7. Alternate adding dry ingredients and wet ingredients: Gradually add the dry ingredients in three parts, alternating with the buttermilk mixture, starting and ending with the dry ingredients. Mix until just combined. Be careful not to overmix.

8. Pour the batter into the pans: Divide the batter evenly between the prepared cake pans and smooth the tops.

9. Bake the cakes: Place the pans in the oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Once done, remove from the oven and allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

Step 2: Make the Coconut-Pecan Frosting

1. Combine the ingredients: In a medium saucepan, combine the heavy cream, sugar, egg yolks, and butter. Cook over medium heat, whisking constantly until the mixture thickens and begins to bubble, about 8-10 minutes.

2. Add coconut and pecans: Once thickened, remove the saucepan from the heat and stir in the shredded coconut, chopped pecans, and vanilla extract. Let the frosting cool completely before spreading it onto the cake.

Step 3: Make the Chocolate Ganache (Optional)

1. Heat the cream: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.

2. Pour over chocolate: Place the chopped dark chocolate in a heatproof bowl and pour the hot cream over it. Let it sit for a few minutes to melt the chocolate, then whisk until smooth.

3. Cool slightly: Let the ganache cool for 10 minutes before drizzling it over the frosted cake.

Step 4: Assemble the Cake

1. Level the cake layers: If necessary, trim the tops of the cooled cake layers to make them flat and even.

2. Spread frosting: Place one layer of the cake on a serving platter. Spread a generous amount of the coconut-pecan frosting on top.

3. Add second layer: Place the second layer of cake on top and frost the top and sides of the cake with the remaining coconut-pecan frosting.

4. Optional Ganache Drizzle: Drizzle the cooled chocolate ganache over the top of the frosted cake for an extra touch of indulgence. You can allow some ganache to drip down the sides for a beautiful effect.

Step 5: Serve and Enjoy

Let the cake set for about 30 minutes to allow the frosting to firm up before slicing. Serve it at room temperature with a cup of hot cocoa, eggnog, or your favorite holiday drink.

Tips and Variations:

• Coconut: For an even more festive touch, you can toast the coconut before mixing it into the frosting. This gives it a deeper flavor and a slightly crunchy texture.

• Add spice: To make the cake extra holiday-friendly, consider adding a teaspoon of cinnamon or nutmeg to the cake batter. It will pair perfectly with the chocolate and coconut flavors.

• Nuts: If you’re not a fan of pecans, you can substitute with walnuts or macadamia nuts, or even leave them out for a nut-free version.

• Cake ahead of time: You can make the cake layers a day or two in advance and store them wrapped tightly in plastic wrap at room temperature. Frost the cake just before serving.

Why German Chocolate Cake Is Perfect for Christmas

German Chocolate Cake, with its indulgent layers and sweet frosting, has all the rich flavors that feel at home on a holiday table. The combination of chocolate, coconut, and nuts has a luxurious feel that makes it special enough for a Christmas dessert. And, just like fruitcake, this cake tends to improve with age—so it’s the perfect make-ahead treat for your holiday gatherings.

This cake is a delightful twist on a traditional Christmas dessert. Whether you’re celebrating with family, friends, or both, the German Chocolate Cake will surely add a sweet and unforgettable touch to your holiday spread.

Happy Baking! May your holiday season be filled with joy, delicious desserts, and plenty of festive cheer!