Easy Steps: Paula Deen German Chocolate Cake Recipe

Paula Deen’s German chocolate cake represents a decadent southern dessert that transforms ordinary baking into an extraordinary culinary experience.

Sweet chocolate layers whisper promises of rich, indulgent flavor with each slice.

Generations of home bakers have celebrated this classic treat as a centerpiece for special occasions.

Its luxurious texture comes from carefully balanced ingredients that create a memorable dessert.

Baking this cake feels like wrapping yourself in a warm, delicious embrace that connects family and tradition.

Subtle hints of coconut and pecans elevate the chocolate deep, complex profile.

Crafting this cake requires passion, patience, and a willingness to create something truly spectacular: prepare to delight your taste buds.

Ingredients You’ll Need for Paula Deen’s German Chocolate Cake

• Butter: Rich, creamy foundation for tender cake texture. Room temperature butter blends best.
• Sugar: Provides sweetness and helps create soft cake structure.
• Eggs: Adds moisture and helps bind ingredients together. Use large, fresh eggs.
• Sour Cream: Creates a moist, tender crumb with subtle tangy flavor.
• Vanilla Extract: Enhances overall flavor with warm, aromatic notes. Pure vanilla preferred.

• All-Purpose Flour: Main structural component of the cake. Ensure fresh and properly measured.
• Cocoa Powder: Delivers deep chocolate flavor. Dutch-processed cocoa recommended.
• Baking Soda: Helps cake rise and creates light texture.
• Salt: Balances sweetness and enhances overall flavor profile.

• Heavy Cream: Creates rich, smooth base for filling and ganache. High-fat content essential.
• Egg Yolks: Thickens filling and adds luxurious richness.
• Unsweetened Coconut: Provides texture and tropical flavor. Shredded or flaked works well.
• Pecans: Adds crunch and nutty depth to filling. Fresh, high-quality nuts preferred.
• Chocolate Bars: Creates smooth, glossy ganache frosting. Dark or semi-sweet chocolate recommended.
• Corn Syrup: Helps create smooth, shiny ganache with perfect consistency.

Step-by-Step Instructions for Paula Deen’s German Chocolate Cake

Step 1: Prepare the Oven and Baking Pans

Warm up the oven to 175°C (350°F). Grease and dust three 23cm (9-inch) cake pans with flour to prevent sticking.

Step 2: Cream Butter and Sugar

In a large mixing bowl, whip butter with sugar until the mixture becomes light, fluffy, and pale.

Step 3: Incorporate Wet Ingredients

• Sour cream
• Vanilla extract

Step 4: Combine Dry Ingredients

• Flour
• Cocoa powder
• Baking soda
• Salt

Gradually fold the dry ingredients into the butter mixture, alternating with buttermilk. Stir in melted chocolate until well combined.

Step 5: Bake the Cake Layers

Evenly distribute the batter among the prepared pans. Bake for 18-22 minutes, or until a skewer comes out clean. Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Step 6: Create Coconut-Pecan Filling

• Cream
• Sugar
• Egg yolks

• Butter
• Coconut
• Pecans

Let the filling cool to room temperature.

Step 7: Prepare Chocolate Ganache Frosting

• Chocolate
• Butter
• 1 corn syrup

Pour boiling cream over the mixture. Let sit for 1 minute, then stir until smooth. Chill for 30 minutes, stirring occasionally, until spreadable.

Step 8: Layer the Cake

Place one cake layer on a serving plate. Spread 2/3 of the Coconut-Pecan Filling between the layers. Freeze the assembled layers for 1 hour.

Step 9: Apply Frosting

Cover the top and sides of the cake with the chocolate ganache frosting. Drizzle the remaining 1/3 of Coconut-Pecan Filling over the top.

Step 10: Finish and Serve

Optional: Decorate with pecan halves and chocolate curls. Refrigerate the cake and let it reach room temperature before serving.

Tips for Perfection with Paula Deen’s German Chocolate Cake

• Temper Chocolate Gently: Melt chocolate slowly over low heat or in brief microwave bursts to prevent scorching, allowing it to cool slightly before incorporating into batter for optimal texture.
• Elevate Pecan Crunch: Roast pecans at 180°C (350°F) for 5-7 minutes to intensify their rich, nutty flavor and create a delightful crispy texture in the filling.
• Stabilize Cake Layers: Freeze assembled cake with filling for an hour, ensuring easy frosting and preventing layers from shifting during decoration.
• Perfect Ganache Consistency: Refrigerate ganache, stirring periodically to achieve a smooth, spreadable frosting that enhances the cake's overall presentation.
• Smooth Batter Technique: Bring butter, eggs, and sour cream to room temperature, enabling seamless blending and producing an incredibly light, airy cake texture.

How to Store Leftovers of Paula Deen’s German Chocolate Cake

Seal in Glass: Transfer leftover cake slices to clean glass containers with tight-fitting lids. Glass prevents flavor absorption and maintains cake’s moisture perfectly. Carefully stack slices with parchment paper between them to prevent sticking.

Vacuum Pack: Invest in a vacuum sealer for ultimate freshness preservation. Remove air completely from packaging to prevent freezer burn and extend cake’s lifespan. Vacuum-sealed German Chocolate Cake maintains its rich texture and taste for up to 4 months.

Room Temperature Shield: Place cake under a cake dome or large inverted bowl if consuming within 24 hours. Keep away from direct sunlight and heat sources. Cover loosely with a clean kitchen towel to prevent drying while allowing slight air circulation.

Creative Variations on Paula Deen’s German Chocolate Cake

• Tropical Coconut Lover's Cake: Replace pecans with macadamia nuts and add a layer of pineapple preserves between cake layers for a Hawaiian-inspired flavor profile.
• Dark Chocolate Espresso Edition: Incorporate strong espresso powder into the cake batter and ganache for a rich, intense coffee-chocolate experience that elevates the original recipe.
• Salted Caramel Chocolate Dream: Drizzle salted caramel sauce between layers and incorporate a light caramel buttercream alongside the traditional coconut-pecan filling for a decadent, complex dessert.
• Gluten-Free Chocolate Celebration: Swap wheat flour with almond flour and gluten-free flour blend, ensuring those with dietary restrictions can enjoy this classic cake without compromising taste or texture.

Final Words on Paula Deen’s German Chocolate Cake

Paula Deen’s German Chocolate Cake emerges as pure culinary magic, weaving rich chocolate layers with luxurious coconut-pecan filling.

Complex flavors dance through each delectable slice, promising an unforgettable dessert experience.

Silky ganache frosting embraces tender cake layers, creating a masterpiece that tantalizes taste buds.

Chocolate lovers will discover an irresistible symphony of textures and flavors in this classic recipe.

Intricate preparation rewards passionate bakers with a show-stopping centerpiece for any celebration.

Small gestures like sharing this recipe, clicking that like button, and commenting below can spread deliciousness far and wide – connecting hearts through sweet, delightful moments.

What Makes Paula Deen’s German Chocolate Cake Special

• Indulge in Layered Luxury: Paula Deen's German chocolate cake delivers an incredibly rich and decadent dessert experience with multiple flavor-packed layers that create a stunning visual and taste sensation.
• Master Complex Texture Combinations: The cake brilliantly balances soft chocolate cake layers with crunchy pecans, silky ganache frosting, and creamy coconut-pecan filling, providing an exciting textural journey in every single bite.
• Craft a Showstopping Dessert: Despite its complex appearance, this recipe transforms into an impressive centerpiece that looks professionally made but can be created by home bakers with moderate cooking skills, making it perfect for special celebrations like birthdays, holidays, or family gatherings.
• Elevate Your Baking Skills: The multi-step process teaches advanced baking techniques like making ganache, preparing custard-like fillings, and creating professional cake assembly methods that will dramatically improve your overall culinary expertise.

Paula Deen German Chocolate Cake Recipe

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4.6 from 19 reviews

• Total Time: 1 hour
• Yield: 12 1x

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Description

Paula Deen’s German Chocolate Cake delivers rich chocolate layers embraced by a legendary coconut-pecan frosting. Luxurious Southern baking meets classic German-inspired dessert craftsmanship, promising indulgent moments of pure chocolate bliss you’ll savor with each incredible bite.

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Ingredients

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Primary Ingredients:

• 4 large eggs
• 5 egg yolks
• 2 cups all purpose flour
• 2 cups sweetened flaked coconut
• 1 ½ cups plus 1 cup boiling heavy whipping cream (473 ml + 237 ml)
• 1 cup sour cream

Chocolate and Fat Components:

• 1 cup plus 6 tablespoons and ¼ cup, divided and softened butter (340 g)
• 1 (4 ounces) bar melted and cooled, plus 2 more bars, chopped sweet baking chocolate (113 g)
• 3 tablespoons unsweetened cocoa powder
• 2 cups plus 1 ½ cups granulated sugar (400 g + 300 g)

Supplementary Ingredients:

• ½ cup whole buttermilk (120 ml)
• 1 ½ cups toasted and chopped pecans
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 ½ tablespoons light corn syrup
• Pecan halves (for garnish)
• Chocolate curls (for garnish)

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Instructions

1. Prepare baking equipment by greasing and flouring three 23-centimeter (9-inch) cake pans. Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit).
2. In a large mixing bowl, cream 225 grams (1 cup) of butter with 400 grams (2 cups) of granulated sugar until the mixture becomes light and airy with a fluffy texture.
3. Incorporate eggs into the butter-sugar mixture one at a time, ensuring thorough mixing after each addition. Blend in 240 grams (1 cup) of sour cream and 1 teaspoon of pure vanilla extract until well combined.
4. Whisk together 250 grams (2 cups) of all-purpose flour, 15 grams (3 tablespoons) of unsweetened cocoa powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt in a separate bowl.
5. Gradually fold the dry ingredients into the wet mixture, alternating with 120 milliliters (1/2 cup) of buttermilk. Gently incorporate the melted chocolate into the batter until evenly distributed.
6. Evenly distribute the cake batter among the prepared pans. Bake for 18-22 minutes, checking doneness by inserting a skewer into the center – it should come out clean.
7. Allow cakes to cool in the pans for 10 minutes, then carefully transfer to wire cooling racks to reach room temperature completely.
8. Create the coconut-pecan filling by combining 360 milliliters (1 1/2 cups) of heavy cream, 300 grams (1 1/2 cups) of sugar, and 5 egg yolks in a medium saucepan.
9. Cook the filling over medium-low heat, stirring constantly until the mixture thickens and coats the back of a spoon (approximately 10 minutes). Remove from heat and stir in 85 grams (6 tablespoons) of butter, 150 grams (2 cups) of shredded coconut, and 150 grams (1 1/2 cups) of chopped pecans.
10. Prepare the ganache frosting by combining 230 grams (2 bars) of chocolate, 60 grams (1/4 cup) of butter, and 1 1/2 tablespoons of corn syrup in a medium bowl.
11. Pour 240 milliliters (1 cup) of boiling cream over the chocolate mixture. Let sit for 1 minute, then stir until smooth and glossy. Refrigerate for 30 minutes, stirring occasionally, until spreadable.
12. Assemble the cake by placing the first layer on a serving plate and spreading 2/3 of the coconut-pecan filling between the layers. Freeze the assembled layers for 1 hour to set.
13. Cover the entire cake with the prepared ganache frosting, ensuring an even coating on top and sides. Decorate the top with the remaining 1/3 of coconut-pecan filling.
14. Optional: Garnish with pecan halves and chocolate curls for an elegant finish. Refrigerate the cake and allow it to reach room temperature before serving to enhance flavor and texture.

Notes

• Gather ingredients at room temperature to ensure smooth mixing and optimal cake texture.
• Melt chocolate gently, avoiding high heat to prevent burning and maintain rich flavor.
• Enhance pecan flavor by toasting them briefly before adding to the filling.
• Chill ganache to achieve perfect spreading consistency for elegant frosting.
• Freeze cake layers temporarily to stabilize the assembly and prevent sliding.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 414
• Sugar: 37g
• Sodium: 151mg
• Fat: 24g
• Saturated Fat: 8.5g
• Carbohydrates: 49g
• Fiber: 1.9g
• Protein: 4.3g
• Cholesterol: 61mg