Name: German Chocolate Cake with Caramel Drizzle
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Cuisine: Dessert
Ingredients: 1 cup all-purpose flour.; 1 cup granulated sugar.; ½ cup unsweetened cocoa powder.; 1 teaspoon baking soda.; ½ teaspoon baking powder.; ½ teaspoon salt.; 1 large egg.; ½ cup buttermilk.; ½ cup vegetable oil.; 1 teaspoon vanilla extract.; ½ cup boiling water.; ½ cup granulated sugar.; ½ cup brown sugar, packed.; ½ cup unsalted butter.; 3 large egg yolks.; ¾ cup evaporated milk.; 1 teaspoon vanilla extract.; 1 cup sweetened shredded coconut.; ¾ cup chopped pecans.; 1 cup granulated sugar.; 6 tablespoons unsalted butter (room temperature, cut into pieces).; ½ cup heavy cream.; 1 teaspoon vanilla extract.

This German Chocolate Cake with Caramel Drizzle is a rich, moist chocolate cake that features layers of decadent coconut pecan filling and is finished with a sweet caramel drizzle. Perfect for any special occasion or whenever you’re craving a truly indulgent dessert, this cake combines deep chocolate flavor with the satisfying crunch of pecans and the sweetness of coconut. The caramel drizzle on top takes it to the next level, making this cake a crowd-pleaser for chocolate lovers!

This German Chocolate Cake with Caramel Drizzle takes the classic dessert to a whole new level of indulgence. With its rich chocolate cake layers, sweet coconut pecan filling, and the addition of a luxurious caramel drizzle, it’s the perfect dessert for any celebration or special occasion. The combination of moist cake, creamy filling, and gooey caramel makes it a must-try for chocolate lovers!

INGREDIENTS

All-purpose flour: 1 cup, for the base of the cake.
Granulated sugar: 1 cup, to sweeten the cake layers.
Cocoa powder: ½ cup unsweetened, for a rich chocolate flavor.
Baking soda: 1 teaspoon, to help the cake rise.
Baking powder: ½ teaspoon, to ensure the cake is light and fluffy.
Salt: ½ teaspoon, to balance the sweetness of the cake.
Egg: 1 large, for structure and moisture in the cake.
Buttermilk: ½ cup, to add moisture and a slight tangy flavor.
Vegetable oil: ½ cup, for moisture and richness in the cake batter.
Vanilla extract: 1 teaspoon, for added flavor.
Boiling water: ½ cup, to thin the batter and enhance the cocoa flavor.
Granulated sugar: ½ cup, for the coconut pecan filling.
Brown sugar: ½ cup packed, for extra sweetness and richness in the filling.
Unsalted butter: ½ cup, for creaminess in the filling.
Egg yolks: 3 large, to thicken the filling.
Evaporated milk: ¾ cup, for creaminess in the filling.
Vanilla extract: 1 teaspoon, for flavor in the filling.
Shredded coconut: 1 cup sweetened, for texture and flavor in the filling.
Pecans: ¾ cup chopped, for crunch and flavor in the filling.
Granulated sugar: 1 cup, for the caramel drizzle.
Unsalted butter: 6 tablespoons room temperature, to add richness to the caramel sauce.
Heavy cream: ½ cup, to make the caramel sauce smooth and creamy.
Vanilla extract: 1 teaspoon, to flavor the caramel sauce.

INSTRUCTIONS

Step 1:: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Step 2:: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Step 3:: Add egg, buttermilk, oil, and vanilla extract. Mix until smooth.
Step 4:: Stir in boiling water until well combined (batter will be thin).
Step 5:: Divide the batter between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Step 6:: In a medium saucepan over medium heat, combine granulated sugar, brown sugar, butter, egg yolks, and evaporated milk. Cook, stirring constantly, for about 12 minutes, until thickened and bubbly.
Step 7:: Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans. Let cool completely.
Step 8:: In a saucepan, melt sugar over medium heat, stirring constantly until it turns a deep amber color. Add butter and stir until melted. Carefully pour in heavy cream and vanilla extract, stirring until smooth. Remove from heat and let cool slightly.
Step 9:: Place one layer of the cake on a serving plate. Spread half of the coconut pecan filling over the top.
Step 10:: Place the second layer on top and spread the remaining filling over it.
Step 11:: Drizzle caramel sauce over the cake, allowing it to drip down the sides. Let the cake set for a few minutes before slicing. Enjoy!

Serving and Storage Tips

This cake is best served fresh, but you can store it in the refrigerator for up to 3 days. Make sure to cover it tightly to prevent it from drying out.
If you want to make the cake ahead, you can bake the cake layers a day in advance and store them in plastic wrap until you’re ready to assemble the cake.

Helpful Notes

For a deeper caramel flavor, let the sugar melt slowly over low heat when making the caramel sauce. Be careful not to burn it!

Tips from Well-Known Chefs

Many pastry chefs recommend using a digital thermometer to monitor the temperature when making caramel. Aim for around 350°F to achieve the perfect color and flavor.

Why You’ll Love This German Chocolate Cake with Caramel Drizzle

This German Chocolate Cake is a step up from the classic with its caramel drizzle. The rich chocolate cake layers, combined with the sweet coconut pecan filling and caramel topping, make it an unforgettable dessert. Whether you’re celebrating a special occasion or just treating yourself, this cake is sure to impress with its indulgent flavors and beautiful presentation.

Creative Variations for Your German Chocolate Cake

If you’re looking to mix things up, you can try adding a layer of chocolate ganache between the cake layers for an extra chocolatey experience. You can also add a drizzle of salted caramel sauce for a sweet and salty twist, or sprinkle toasted coconut on top for even more texture and flavor.

FAQs

Can I make this cake ahead of time?

Yes! You can bake the cake layers and make the coconut pecan filling a day in advance. Assemble the cake and add the caramel drizzle just before serving.

Can I use a different type of frosting?

Yes, you can use chocolate buttercream or even cream cheese frosting if you prefer. The coconut pecan filling pairs well with a variety of frostings.

Can I freeze this cake?

You can freeze the cake layers before assembling, but it’s best not to freeze the assembled cake as the caramel drizzle and coconut pecan filling may not hold up well after thawing.

Can I make the caramel sauce ahead of time?

Yes, you can make the caramel sauce ahead of time and store it in the refrigerator for up to a week. Just reheat it gently before drizzling it over the cake.

Summary

This German Chocolate Cake with Caramel Drizzle is a truly indulgent dessert, combining moist chocolate cake, coconut pecan filling, and a caramel drizzle. The combination of flavors and textures makes it a decadent treat perfect for any celebration!