Irresistible German Chocolate Cake Caramel Drizzle Recipe

Sweet tooths will adore this decadent German chocolate cake that promises layers of pure indulgence.

Coconut and pecans dance together in a rich, creamy frosting that melts seamlessly between each tender cake layer.

chocolate lovers recognize this classic dessert as a true Southern delicacy with deep, complex flavors.

Silky caramel drizzle adds an unexpected twist that transforms an already spectacular treat.

Every bite tells a story of comfort and tradition, blending nostalgic tastes with modern sophistication.

Careful preparation ensures each slice delivers maximum deliciousness that will make you the star of any gathering.

Let’s create a masterpiece that celebrates the art of baking with passion and precision.

German Chocolate Cake Perks

• Create Show-Stopping Dessert: This German chocolate cake transforms an ordinary treat into a spectacular centerpiece that will wow guests at any gathering.
• Master Complex Baking with Ease: Despite multiple steps, the recipe breaks down each stage clearly, making it accessible for bakers of different skill levels who want to challenge themselves.
• Indulge in Rich Flavor Combinations: The delightful blend of chocolate, coconut, pecans, and caramel creates a multi-layered taste experience that satisfies sweet cravings with incredible depth and complexity.
• Customize for Special Moments: Perfect for birthdays, anniversaries, holiday celebrations, or as a decadent weekend dessert that makes ordinary days feel extraordinary.

What’s Needed For German Chocolate Cake

• All-Purpose Flour: A key component that provides structure to the rich chocolate cake.
• Granulated Sugar: Adds sweetness and helps create a tender cake texture.
• Cocoa Powder: Delivers deep chocolate flavor and dark color to the cake.
• Baking Soda, Baking Powder: Essential leavening agents that help the cake rise and become light.
• Salt: Enhances the overall flavor profile of the cake.

• Eggs: Bind the ingredients and provide moisture to the cake.
• Buttermilk: Creates a tender crumb and adds subtle tanginess.
• Vegetable Oil: Ensures a moist and soft cake texture.
• Vanilla Extract: Adds depth and rounds out the chocolate flavor.
• Boiling Water: Helps to bloom the cocoa and create a smooth, thin batter.

• Brown Sugar, Granulated Sugar: Provide sweetness and caramel notes to the filling.
• Butter: Adds richness and helps create a smooth filling.
• Egg Yolks: Contribute to the creamy texture of the filling.
• Evaporated Milk: Creates a rich and smooth filling consistency.
• Shredded Coconut, Chopped Pecans: Add texture and traditional German chocolate cake flavor.
• Heavy Cream: Helps create a smooth and creamy caramel sauce.

Steps To Cake Success

Step 1: Prep the Oven

Crank up your oven to 350F.

Grab two 9-inch round cake pans and give them a generous coating of grease and flour to prevent sticking.

Step 2: Create Dry Base

• All-purpose flour
• Granulated sugar
• Cocoa powder
• Baking soda
• Baking powder
• Salt

Whisk these ingredients until they’re perfectly blended.

Step 3: Introduce Wet Ingredients

• Egg
• Buttermilk
• Vegetable oil
• Vanilla extract

Blend everything until the mixture looks smooth and silky.

Step 4: Add Liquid Magic

Splash in boiling water and stir thoroughly.

Don’t worry if the batter looks super thin – that’s exactly how it should be!

Step 5: Bake to Perfection

Divide the batter between your prepared pans.

Slide them into the preheated oven and bake for 25-30 minutes.

Check doneness by inserting a toothpick – it should come out clean.

Let cakes rest in pans for 10 minutes, then transfer to wire racks to cool completely.

Step 6: Craft Coconut Pecan Filling

• Granulated sugar
• Brown sugar
• Butter
• Egg yolks
• Evaporated milk

Cook while stirring constantly for about 12 minutes until the mixture thickens and bubbles.

Step 7: Finish Filling

• Vanilla extract
• Shredded coconut
• Chopped pecans

Allow the filling to cool down completely.

Step 8: Create Caramel Drizzle

Melt sugar in a saucepan over medium heat, stirring until it turns deep amber.

Add butter and stir until melted.

Carefully pour in heavy cream and vanilla extract, mixing until silky smooth.

Set aside to cool slightly.

Step 9: Build Your Cake

Place first cake layer on a serving plate.

Spread half the coconut pecan filling across the top.

Step 10: Complete Cake Construction

Position the second cake layer.

Cover with remaining filling.

Step 11: Final Flourish

Drizzle caramel sauce over the entire cake, letting it cascade down the sides.

Allow the cake to set for a few minutes before slicing and serving.

Tips For Baking With Caramel Drizzle

• Add boiling water to thin the batter, ensuring a rich, moist chocolate cake that stays soft and tender after baking.
• Toast pecans before chopping to enhance their nutty flavor and add depth to the coconut-pecan filling.
• Watch sugar closely when making caramel drizzle, stirring consistently to prevent burning and achieve a smooth, golden color.
• Refrigerate cake layers for 30 minutes before assembling to make them more stable and easier to handle without crumbling.
• Insert a toothpick at a 45-degree angle into cake's center; if it comes out with just a few moist crumbs, the cake is perfectly baked.

Cake Flavor Variations

• Vegan Chocolate Delight: Replace eggs with flax eggs, use coconut milk instead of buttermilk, swap butter with coconut oil, and choose dairy-free chocolate for a plant-based version of the classic cake.
• Gluten-Free German Chocolate: Substitute all-purpose flour with almond flour or gluten-free flour blend, ensuring all other ingredients are certified gluten-free for celiac-friendly enjoyment.
• Low-Sugar Chocolate Option: Use sugar substitutes like stevia or monk fruit sweetener, reduce overall sugar content, and incorporate sugar-free caramel sauce for a diabetic-friendly alternative.
• Nutless Variation: Remove pecans from the filling, replace with toasted coconut flakes or sunflower seeds for those with nut allergies, maintaining the cake's rich texture and flavor profile.

Serving German Chocolate Cake

• Sweet Celebration Centerpiece: Make this German chocolate cake the star of birthday parties, family gatherings, or special anniversary dinners. Its rich layers and caramel drizzle create a stunning dessert that will wow guests.
• Decadent Dessert Pairing: Serve alongside a scoop of vanilla bean ice cream or a dollop of fresh whipped cream to enhance the cake's chocolate and caramel flavors. A hot cup of coffee or espresso complements the sweetness perfectly.
• Elegant Slice Presentation: Cut generous wedges and plate individually with a light dusting of cocoa powder or sprinkle of toasted pecans. Add a small mint leaf for a touch of color and freshness that makes each slice look professionally prepared.

Storing Chocolate Cake

• Store the German Chocolate Cake in an airtight container or wrapped tightly with plastic wrap in the refrigerator for up to 5 days. Keep the cake away from strong-smelling foods to prevent flavor absorption.
• Wrap the entire unfrosted cake layers separately in plastic wrap, then in aluminum foil. Place in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before assembling and serving.
• Cut individual cake slices, wrap each tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw individual slices at room temperature for 1-2 hours before enjoying.

FAQs

• What makes German chocolate cake different from regular chocolate cake?

German chocolate cake uses a lighter, sweeter chocolate and includes a unique coconut-pecan filling, which sets it apart from traditional chocolate cakes that typically have buttercream or ganache frosting.

• Is German chocolate cake actually from Germany?

No, the cake is named after Samuel German, an American baker who created a specific type of dark baking chocolate for Baker’s Chocolate Company in 1852, not because of German origins.

• Can I make this cake without buttermilk?

You can substitute buttermilk with regular milk mixed with a tablespoon of vinegar or lemon juice. Let the mixture sit for 5 minutes before using to create a similar tangy, acidic effect that helps activate the baking soda.

German Chocolate Cake Caramel Drizzle Recipe

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• Total Time: 1 hour 10 minutes
• Yield: 12 1x

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Description

Indulgent German chocolate cake with caramel drizzle brings rich cocoa layers and creamy coconut frosting together in sweet harmony. Chocolate lovers will savor each decadent bite of this classic dessert that celebrates traditional German baking with a luxurious modern twist.

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Ingredients

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Cake Ingredients:

• 1 cup (240 milliliters) all-purpose flour
• 1 cup (200 grams) granulated sugar
• 1/2 cup (50 grams) unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 large egg
• 1/2 cup (120 milliliters) buttermilk
• 1/2 cup (120 milliliters) vegetable oil
• 1 teaspoon vanilla extract
• 1/2 cup (120 milliliters) boiling water

Frosting Ingredients:

• 1/2 cup (100 grams) granulated sugar
• 1/2 cup (100 grams) brown sugar, packed
• 1/2 cup (113 grams) unsalted butter
• 3 large egg yolks
• 3/4 cup (180 milliliters) evaporated milk
• 1 teaspoon vanilla extract
• 1 cup (80 grams) sweetened shredded coconut
• 3/4 cup (85 grams) chopped pecans

Caramel Drizzle Ingredients:

• 1 cup (200 grams) granulated sugar
• 6 tablespoons (85 grams) unsalted butter (room temperature, cut into pieces)
• 1/2 cup (120 milliliters) heavy cream
• 1 teaspoon vanilla extract

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Instructions

1. Prepare the oven by heating to 350F (175C) and prepare two 9-inch round cake pans with grease and flour coating.
2. Combine all dry ingredients – flour, sugar, cocoa powder, baking soda, baking powder, and salt – in a large mixing bowl, whisking thoroughly to integrate evenly.
3. Incorporate wet ingredients into the dry mixture, adding egg, buttermilk, oil, and vanilla extract. Mix until the batter achieves a smooth, consistent texture.
4. Gradually introduce boiling water into the batter, stirring until completely blended. Note that the mixture will appear thin and liquid.
5. Distribute the batter equally between prepared cake pans and bake for 25-30 minutes. Verify doneness by inserting a toothpick into the center – it should emerge clean.
6. Allow cakes to rest in pans for 10 minutes, then transfer to wire cooling racks to reach room temperature.
7. Create the filling by combining granulated sugar, brown sugar, butter, egg yolks, and evaporated milk in a saucepan. Cook over medium heat, continuously stirring for approximately 12 minutes until the mixture thickens and becomes bubbly.
8. Remove filling from heat and fold in vanilla extract, shredded coconut, and chopped pecans. Set aside to cool completely.
9. Prepare caramel by melting sugar over medium heat, stirring until it transforms into a deep amber color. Introduce butter and stir until fully melted.
10. Carefully pour heavy cream and vanilla extract into the caramel, mixing until smooth and glossy. Remove from heat and allow to cool slightly.
11. Assemble the cake by placing the first layer on a serving plate and spreading half the coconut pecan filling across the surface.
12. Position the second cake layer on top and cover with remaining filling.
13. Elegantly drizzle caramel sauce over the cake, allowing it to cascade down the sides. Permit the cake to set for a few minutes before slicing and serving.

Notes

• Always use room temperature ingredients to ensure smooth mixing and even baking of the cake layers.
• For a richer chocolate flavor, opt for high-quality Dutch-processed cocoa powder instead of regular cocoa powder.
• When making the caramel, watch carefully and stir constantly to prevent burning, as sugar can quickly turn from golden to burnt.
• To make the cake gluten-free, substitute all-purpose flour with a gluten-free blend that includes xanthan gum for better texture.
• For a lighter version, replace some oil with unsweetened applesauce and use low-fat buttermilk to reduce overall calories.
• Toast pecans before chopping to enhance their nutty flavor and add extra depth to the coconut-pecan filling.
• If the caramel becomes too thick, gently reheat and thin with a little cream or milk before drizzling.

• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Category: Desserts
• Method: Baking
• Cuisine: German

Nutrition

• Serving Size: 12
• Calories: 394 kcal
• Sugar: 37 g
• Sodium: 157 mg
• Fat: 24 g
• Saturated Fat: 8 g
• Unsaturated Fat: 15 g
• Trans Fat: 0.3 g
• Carbohydrates: 45 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 85 mg