Ina Garten German Chocolate Cake Recipe

This Ina Garten German Chocolate Cake Recipe is moist and decadent, which uses cocoa powder and a rich coconut-pecan filling. It’s a classic, foolproof recipe, ready in about 50 minutes.

Jump to Recipe

Ina Garten German Chocolate Cake Recipe Ingredients

For the Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

For the Coconut-Pecan Filling:

• 1 (14-ounce) can sweetened condensed milk
• 1/2 cup unsalted butter
• 3 large egg yolks
• 1 teaspoon vanilla extract
• 1 1/2 cups shredded coconut
• 1 cup chopped pecans

For the Chocolate Ganache:

• 1 1/2 cups semi-sweet chocolate chips
• 1 cup heavy cream
• 2 tablespoons unsalted butter

How To Make Ina Garten German Chocolate Cake

1. Prep the pans: Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or line with parchment.
2. Make the batter: In a large bowl, whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla; mix until smooth. Slowly stir in boiling water (batter will be thin).
3. Bake the cake layers: Divide batter among pans and bake for 30–35 minutes. Cool in pans 10 minutes, then transfer to a wire rack.
4. Cook the filling: In a saucepan, combine condensed milk, butter, and egg yolks. Cook over medium heat, stirring constantly, until thick (about 8–10 minutes). Stir in vanilla, coconut, and pecans. Cool to room temperature.
5. Prepare the ganache: Combine chocolate chips and cream in a heatproof bowl. Microwave in 30-second bursts, stirring until smooth. Add butter and stir until glossy. Let cool slightly to thicken.
6. Assemble the cake: Place one cake layer on a serving plate. Spread coconut-pecan filling over the top. Repeat with second layer. Add the third layer, then pour ganache over the top, letting it drip down the sides.
7. Garnish and serve: Sprinkle extra coconut and pecans on top if desired. Let set for 15–20 minutes before slicing.

Recipe Tips

• Can I make this cake ahead of time? Yes, all components can be made a day ahead. Store cake layers and filling separately, then assemble before serving.
• What type of cocoa is best? Use unsweetened natural cocoa for a deep chocolate flavor.
• How to make it nut-free: Omit the pecans and use more coconut or try toasted oats for texture.
• Can I freeze this cake? Yes, freeze the layers (unfrosted) for up to 1 month. Thaw before assembling.
• How to cut clean slices: Chill the cake slightly and use a warm, sharp knife for neat slices.

What To Serve With German Chocolate Cake

This rich cake pairs well with:

1. Hot coffee or espresso
2. Vanilla ice cream
3. Whipped cream
4. Fresh berries
5. A glass of milk or dessert wine

How To Store German Chocolate Cake

Room Temperature: Store covered at room temperature for up to 2 days.

Refrigerate: Keep in the fridge for up to 5 days. Bring to room temp before serving.

Freeze: Freeze individual slices or whole layers (wrapped tightly) for up to 1 month.

German Chocolate Cake Nutrition Facts

• Serving Size: 1 slice (1/12 of cake)
• Calories: ~550
• Carbs: ~65g
• Fat: ~30g
• Sugar: ~45g
• Protein: ~6g
• Sodium: ~300mg

Nutrition information is estimated and may vary based on ingredients and portion size.

FAQs

Can I use buttermilk instead of whole milk?
Yes, buttermilk adds a slight tang and works well in chocolate cakes.

Do I need to refrigerate leftovers?
Not right away, but after 2 days, refrigerate to keep the filling fresh.

Can I make this cake in a 9×13-inch pan?
Yes, but baking time may increase by 5–10 minutes. Check with a toothpick.

What if I don’t have three pans?
Bake in batches, letting pans cool between rounds or use a springform pan and slice layers after baking.

Try More Recipes:

• Ina Garten Chocolate Silk Pie Recipe
• Ina Garten Almond Cake Recipe
• Ina Garten Lemon Cake With Cream Cheese Frosting Recipe