German Chocolate Cake Recipe With Buttermilk

Oh. My. Goodness. So you’ve decided to venture into the wonderfully rich world of German Chocolate Cake, huh? Buckle up, buttercup! This isn’t your average chocolate cake – it’s that fancy-pants dessert that makes people think you spent all day slaving away when really you just followed this ridiculously easy recipe. The secret weapon? Buttermilk! That tangy little ingredient that makes everything mysteriously better. Let’s get this party started!

Why This Recipe is Awesome

First off, despite its name, German Chocolate Cake isn’t actually German. Mind blown, right? It’s named after Sam German, who developed a specific type of baking chocolate. But enough history – here’s why this recipe rocks:

It’s ridiculously moist thanks to our hero ingredient, buttermilk. The cake practically melts in your mouth while maintaining its dignity (unlike me after eating three slices).

That coconut-pecan frosting? It’s basically a socially acceptable way to eat candy for dinner. You’re welcome.

This recipe is what I call “impressively doable” – looks fancy enough for company but won’t have you throwing your mixer across the kitchen in frustration.

Ingredients You’ll Need

For the cake:

• 2 cups all-purpose flour (yes, the measuring cup needs to be level, don’t get creative here)
• 2 cups sugar (because we’re not pretending this is health food)
• ¾ cup unsweetened cocoa powder (the good stuff, not the weird dusty kind)
• 2 teaspoons baking soda (not baking powder – they’re different, trust me)
• 1 teaspoon salt (preferably not the road salt from your driveway)
• 1 cup buttermilk (the star of our show!)
• ½ cup vegetable oil (keeps things moist without showing off)
• 2 eggs (room temperature, like they’ve been chilling on the counter having their best life)
• 2 teaspoons vanilla extract (real vanilla, not that imitation nonsense)
• 1 cup hot coffee (gives chocolate major depth – and no, the cake won’t taste like your morning Starbucks run)

For that heavenly coconut-pecan frosting:

• 1 cup evaporated milk (not condensed milk, unless you want frosting that’s sweeter than your great-aunt’s compliments)
• 1 cup brown sugar (packed like you’re trying to fit too many clothes in a suitcase)
• 3 egg yolks (save those whites for your healthy omelet tomorrow to balance karma)
• ½ cup butter (the real deal, salted is fine)
• 1 teaspoon vanilla extract (again, the real stuff)
• 1⅓ cups shredded coconut (sweetened, because we’re going all in)
• 1 cup chopped pecans (toasted if you’re feeling fancy)

Step-by-Step Instructions

For the cake:

1. Preheat your oven to 350°F (175°C). Don’t skip this step! Grease and flour two 9-inch round cake pans, or use parchment paper if you’re fancy.
2. In a large bowl, whisk together flour, sugar, cocoa, baking soda, and salt. Try not to create a dust cloud that covers your entire kitchen.
3. Add buttermilk, oil, eggs, and vanilla. Beat with an electric mixer on medium speed for about 2 minutes. Your batter should look glossy and slightly thicker than chocolate soup.
4. Stir in the hot coffee. Don’t panic when the batter gets super thin – that’s supposed to happen! It’ll look concerningly liquidy, but that’s the secret to its moistness.
5. Pour batter evenly into your prepared pans. Tap them gently on the counter to pop any air bubbles (and to look like you know what you’re doing).
6. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. If it comes out with wet batter, keep baking. If it comes out clean, you might have gone too far (but it’ll still taste amazing, no judgment).
7. Cool in pans for 10 minutes, then remove to wire racks to cool completely. If you try to frost them while warm, you’ll have a delicious disaster on your hands.

For the frosting:

1. In a medium saucepan, combine evaporated milk, brown sugar, egg yolks, butter, and vanilla. Yes, it looks weird right now. Have faith.
2. Cook over medium heat, stirring constantly (and I mean CONSTANTLY – this is not the time to check Instagram) until mixture thickens, about 12 minutes.
3. Remove from heat and stir in coconut and pecans. Let cool until thick enough to spread, about 30 minutes. If you’re impatient like me, you can stick it in the fridge, but keep an eye on it.
4. Spread frosting between layers and on top of the cake. Traditionally, the sides are left naked – not because we’re lazy, but because it’s “authentic.” (Okay, maybe a little because we’re lazy.)

Common Mistakes to Avoid

Let’s keep you from some classic blunders:

Opening the oven too early. I know you want to peek, but resist! Opening the oven door before the cake sets can make it sink faster than my motivation on Monday mornings.

Using cold ingredients. Room temperature eggs and buttermilk blend better. Science or something.

Rushing the frosting. If you don’t cook it long enough, you’ll have coconut pecan soup instead of frosting. Patience, grasshopper.

Frosting a warm cake. Unless you want your frosting to slide off like it’s trying to escape, wait until the cake is completely cool. Like, completely-completely.

Alternatives & Substitutions

No buttermilk? No problem! Mix 1 tablespoon of lemon juice or vinegar with enough regular milk to make 1 cup. Let it sit for 5 minutes to get all curdled and weird-looking. Voilà – fake buttermilk!

Not a coffee fan? You can use hot water instead, but TBH you’re missing out on depth of flavor. FYI, the cake doesn’t taste like coffee at all – it just makes the chocolate taste more… chocolatey.

Pecans not your thing? Walnuts work too, though I might side-eye you a little for messing with perfection.

Need it dairy-free? Swap the buttermilk for a non-dairy milk + acid combo and use coconut oil instead of butter in the frosting. It’s not traditional, but it’s still delicious, and your lactose-intolerant friends will worship you.

FAQ (Frequently Asked Questions)

Can I make this as a sheet cake instead of layers?
Absolutely! Pour the batter into a 9×13 inch pan and bake for about 35-40 minutes. Less assembly, same deliciousness. Work smarter, not harder, right?

Why is my cake dry?
You probably over-baked it, you eager beaver. When in doubt, underbake slightly rather than overbake. Nobody ever complained about a cake being too moist.

Can I make the cake ahead of time?
For sure! The cake layers actually taste better the next day. You can also freeze them for up to a month. The frosting should be made fresh though – unless you enjoy sad, separated frosting.

Is German Chocolate Cake supposed to be refrigerated?
With that pecan-coconut frosting? Yes, after about 24 hours. But let’s be honest – when has a German Chocolate Cake ever lasted that long?

My frosting is too runny! Help!
You didn’t cook it long enough. Pop it in the fridge to firm up, or embrace the messiness and call it “rustic style.” Fancy people love that word.

Can I use Dutch-processed cocoa?
You can, but you’ll need to swap the baking soda for baking powder. Or just use regular unsweetened cocoa and save yourself the chemistry experiment.

Final Thoughts

There you have it – a German Chocolate Cake that’s going to make you look like a baking genius with minimal effort. The buttermilk makes this cake extra special, with a tenderness that’ll have people wondering if you secretly took pastry classes.

Remember, baking is supposed to be fun! If your cake doesn’t look Instagram-perfect, who cares? It’ll still taste amazing, and you can always strategically place forks or flowers to hide the evidence in photos.

Now go forth and create some chocolatey, coconutty, pecan-y goodness! And if anyone asks for the recipe, you can decide whether to share it or just smile mysteriously and say it’s an “old family secret.” I won’t tell if you don’t!