Luxurious Barefoot Contessa’s German Chocolate Cake Recipe Delight

Decadent chocolate layers whisper sweet promises of indulgence in this German chocolate cake recipe that brings bakery-level magic straight to your kitchen.

Rich cocoa melts seamlessly with silky coconut-pecan frosting, creating a dessert that dances between classic comfort and gourmet elegance.

Every slice tells a story of tender crumb and luxurious texture that beckons dessert lovers.

Ina Garten’s touch infuses this recipe with approachable sophistication that feels both familiar and extraordinary.

Bakers of all skill levels can confidently create this showstopping cake that turns ordinary moments into delectable celebrations.

The combination of deep chocolate and nutty frosting promises a dessert that will have everyone asking for seconds.

Grab your mixing bowl and let’s make cake magic happen.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Calories: 580 kcal

Servings: 12

All the Good Stuff for German Chocolate Cake

• Flour: Provides structure and foundation for the cake's tender crumb.
• Sugar: Adds sweetness and helps create a soft, moist texture.
• Cocoa Powder: Delivers rich chocolate flavor and deep color.
• Baking Powder, Bicarbonate of Soda: Essential leavening agents for a light, fluffy cake.
• Salt: Enhances overall flavor and balances sweetness.

• Eggs: Bind ingredients and provide richness and structure.
• Buttermilk: Creates tender crumb and adds subtle tanginess.
• Vegetable Oil: Ensures moisture and softness of the cake.
• Vanilla Extract: Elevates and deepens the chocolate flavor.
• Boiling Water: Helps activate cocoa and create a smooth, thin batter.

• Brown Sugar, Granulated Sugar: Provide sweetness and caramel notes for coconut frosting.
• Butter: Adds richness and creamy texture to both frostings.
• Egg Yolks: Thickens coconut frosting and adds luxurious smoothness.
• Evaporated Milk: Creates silky consistency in frostings.
• Pecans, Coconut: Add crunch, texture, and classic German chocolate cake flavor.
• Icing Sugar: Sweetens and stabilizes chocolate buttercream.
• Cocoa Powder: Intensifies chocolate flavor in buttercream.

Kitchen Gear Checklist for German Chocolate Cake

• Stand mixer or hand mixer: Essential for blending cake batter and frostings smoothly.
• Large mixing bowls: Perfect for combining dry and wet cake ingredients.
• Whisk: Great for beating eggs and mixing wet ingredients thoroughly.
• Measuring cups and spoons: Critical for accurate ingredient measurements.
• 20cm or 23cm round cake tins: Necessary for baking cake layers.
• Parchment paper: Helps prevent cake from sticking to tin.
• Saucepan: Used for preparing coconut frosting.
• Wooden spoon or spatula: Helpful for stirring frostings and scraping bowls.
• Wire cooling rack: Allows cakes to cool evenly after baking.
• Skewer or toothpick: Useful for checking cake doneness.
• Serving plate: Needed for cake assembly and presentation.

German Chocolate Cake – Baking Instructions

• Oven Preparation

Warm up the kitchen appliance and set it to the right temperature. Grab two round baking pans and line them with parchment paper to prevent sticking.

• Batter Creation

Mix dry ingredients in one bowl – combining powdery elements with care. In another bowl, whisk together liquid components until smooth. Combine both mixtures, stirring gently. Add boiling water to create a silky, thin batter.

• Baking Process

Pour batter into prepared pans, spreading evenly. Slide into the heated oven and let magic happen. Watch for golden edges and a clean skewer test. Allow cakes to rest and cool completely before next steps.

• Coconut Topping

Create a rich, creamy mixture in a saucepan. Combine sugars, butter, and egg yolks over gentle heat. Stir continuously until the mixture transforms into a luscious, thickened sauce. Fold in pecans and coconut for extra texture.

• Chocolate Frosting

Melt butter and blend with deep cocoa powder. Gradually introduce powdered sugar, creating a smooth, glossy coating. Adjust consistency with small amounts of milk. Add a splash of vanilla for extra flavor depth.

• Cake Assembly

Place first cake layer on serving plate. Spread chocolate frosting as a delicate base. Layer coconut mixture generously. Carefully position second cake layer. Cover entire cake with remaining chocolate frosting. Decorate with remaining coconut mixture for a dramatic finish.

Expert Tips for German Chocolate Cake Magic

• Measure ingredients precisely and avoid overmixing the batter to ensure a moist, tender cake texture that melts in your mouth.
• Cool both cake layers and frostings completely before assembling to prevent melting and create clean, professional-looking layers.
• Swap pecans with toasted almonds or walnuts for a personalized crunch that adds depth to the traditional coconut frosting.
• Prepare cake layers and frostings a day in advance, storing them separately in airtight containers to save time on serving day.
• Sprinkle extra toasted coconut or chocolate shavings on top for a stunning presentation that elevates the cake's visual appeal.

Serving Style for German Chocolate Cake

• Pair with Sweet Companions: Serve alongside a scoop of vanilla ice cream or a dollop of whipped cream to enhance the cake's rich chocolate and coconut flavors.
• Create a Coffee Moment: Complement the cake's decadent taste with a hot espresso, strong black coffee, or a creamy latte to balance the sweetness.
• Elevate the Presentation: Garnish with extra toasted coconut flakes, chocolate shavings, or a light dusting of cocoa powder to make the cake look more appealing and add extra texture.
• Store with Care: Keep the cake covered at room temperature for up to 3 days, or refrigerate for longer freshness, allowing the flavors to meld and intensify.

Make-Ahead & Store the German Chocolate Cake Like a Pro

• Store Smartly: Keep the fully assembled cake in an airtight container at room temperature for 2-3 days. Refrigeration can extend shelf life to 5 days.
• Freeze for Future Feasts: Wrap individual cake layers tightly in plastic wrap and aluminum foil. Freeze up to 3 months. Thaw overnight in the refrigerator before frosting.
• Coconut Frosting Care: Store leftover frosting in a sealed container in the refrigerator for up to 1 week. Bring to room temperature and stir before reusing.
• Slice and Serve Strategy: Cut clean slices by using a sharp knife dipped in hot water. Wipe the blade between each cut for picture-perfect servings.

Sumptuous Barefoot Contessa German Chocolate Cake Recipe

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4.6 from 31 reviews

• Total Time: 50 minutes
• Yield: 12 1x

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Description

Ina Garten’s German chocolate cake blends rich chocolate layers with coconut-pecan frosting, creating a luxurious dessert. Home bakers can craft this classic Southern-style cake to impress guests with its deep, indulgent flavors.

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Ingredients

Scale 1x2x3x

• 240 mL (8.12 fl oz) boiling water
• 240 mL (8.12 fl oz) buttermilk
• 120 mL (4.06 fl oz) vegetable or sunflower oil
• 400 g (14.11 oz) granulated sugar
• 2 large eggs
• 220 g (7.76 oz) plain flour
• 75 g (2.65 oz) unsweetened cocoa powder
• 2 tsp vanilla extract
• 1.5 tsp baking powder
• 1.5 tsp bicarbonate of soda
• 1 tsp salt
• 115 g (4.06 oz) unsalted butter
• 180 mL (6.09 fl oz) evaporated milk
• 100 g (3.53 oz) light brown sugar
• 3 large egg yolks
• 1 tbsp vanilla extract
• 100 g (3.53 oz) chopped pecans
• 100 g (3.53 oz) shredded sweetened coconut
• 115 g (4.06 oz) unsalted butter
• 75 g (2.65 oz) unsweetened cocoa powder

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Instructions

1. Preparation: Preheat oven to 190°C (170°C fan)/375°F. Grease two round cake pans and line with parchment paper, ensuring complete coverage.
2. Batter Creation: Whisk dry ingredients (sugar, flour, cocoa powder, baking powder, bicarbonate of soda, salt) in large mixing bowl. In separate bowl, combine eggs, buttermilk, vegetable oil, and vanilla extract until perfectly blended.
3. Mixing Process: Pour liquid ingredients into dry mixture, folding gently until fully incorporated. Carefully introduce boiling water, creating a thin, smooth batter with consistent texture.
4. Baking Stage: Evenly distribute batter between prepared pans. Bake for 25-35 minutes, monitoring doneness by inserting skewer – minimal moist crumbs indicate perfect baking point.
5. Cooling and Frosting Preparation: Rest cakes in pans for 5 minutes, then transfer to wire rack. Simultaneously, craft coconut frosting by combining brown sugar, granulated sugar, butter, egg yolks, and evaporated milk in saucepan.
6. Frosting Development: Simmer mixture over medium heat, stirring constantly until gently boiling. Continue cooking until mixture thickens substantially. Remove from heat and incorporate vanilla extract, pecans, and shredded coconut.
7. Chocolate Buttercream: Melt butter and blend with cocoa powder. Gradually add powdered sugar and evaporated milk, creating silky smooth consistency. Adjust with small milk additions if needed.
8. Cake Assembly: Position first cake layer on serving plate. Apply thin chocolate frosting layer, then distribute half of coconut mixture, maintaining neat border.
9. Final Touches: Carefully place second cake layer. Completely cover cake with remaining chocolate buttercream. Elegantly spoon remaining coconut frosting over top, creating sophisticated presentation.
10. Serving Suggestion: Allow cake to reach room temperature before slicing and serving, complementing with preferred beverage for ultimate culinary enjoyment.

Notes

• Ingredient Temperature Matters: Ensure all ingredients, especially eggs and buttermilk, are at room temperature for smoother batter and even cake texture.
• Boiling Water Secret: Adding boiling water creates an exceptionally thin batter, which surprisingly results in an incredibly moist and tender chocolate cake.
• Frosting Consistency Check: Cook coconut frosting until it thickens enough to coat the back of a spoon, preventing runny or overly liquid topping.
• Cooling Technique Critical: Let cakes rest in pans for exactly 5 minutes before transferring to wire rack to prevent breaking or crumbling during removal.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Desserts, Snacks, Drinks
• Method: Baking
• Cuisine: German

Nutrition

• Serving Size: 12
• Calories: 580
• Sugar: 68 g
• Sodium: 320 mg
• Fat: 30 g
• Saturated Fat: 15 g
• Unsaturated Fat: 12 g
• Trans Fat: 1 g
• Carbohydrates: 70 g
• Fiber: 3 g
• Protein: 6 g
• Cholesterol: 100 mg