German Chocolate Cake Caramel Drizzle

German Chocolate Cake Caramel Drizzle

So let me tell you—this German Chocolate Cake with Caramel Drizzle is something else. It’s rich, chocolatey, and that gooey coconut-pecan topping? Just perfect. But then… we add caramel. Yep, it takes it over the top.

Keto Sweets Treats

I made it for a birthday once, and everyone went quiet after the first bite. That’s how you know it’s good. The caramel melts into the cake and makes every bite extra sweet and soft.

It might look fancy, but don’t stress. We’ll take it one step at a time. Ready? Let’s bake something amazing together.

Why You’ll Love This Recipe

  • Layered Flavor and Texture: It’s not just sweet—it’s complex. You get tender chocolate cake, a gooey nutty filling, and a caramel topping that ties everything together.
  • Homemade from Start to Finish: No shortcuts here. You’ll cook the filling and drizzle yourself, which gives the cake an authentic, bakery-style taste.
  • Celebration-Worthy: It’s the kind of cake people talk about after the party. Perfect for birthdays, holidays, and special dinners.
  • Shelf-Friendly: This cake holds up well at room temperature for a couple of days. The flavors even deepen the next day.

What You Need to Know Before You Start

Prep Time & Cook Time

  • Prep Time: About 30 minutes to gather and mix ingredients
  • Bake Time: 40–45 minutes for the cake layers
  • Filling Time: 10–15 minutes to cook and cool the coconut-pecan layer
  • Caramel Time: 10 minutes to make the drizzle
  • Assembly: Another 20–30 minutes
  • Total Time: Around 2 hours 15 minutes, start to finish

It’s a multi-step process, but each stage is straightforward. Read everything before you start to make the process smooth and stress-free.

Servings

  • One 2-layer, 9-inch round cake
  • Makes 10 to 12 generous slices

You can double the recipe for a party-size cake or bake it in a 9×13-inch pan if you prefer a sheet cake version.

Difficulty

Intermediate.
This recipe isn’t hard, but it does have multiple stages that require attention—especially the stovetop fillings. You’ll want to stay focused while cooking the filling and caramel to prevent scorching.

If you’ve baked a layer cake before, you’ll feel right at home. If this is your first, go slowly and follow the steps closely—you’ll still nail it.

Required Kitchen Tools

Here’s what we recommend:

  • 2 (9-inch) Round Cake Pans: Grease and line them with parchment paper for easy removal.
  • Mixing Bowls: You’ll need a few for wet and dry ingredients.
  • Electric Mixer: A handheld or stand mixer will help cream and blend ingredients efficiently.
  • Heavy-Bottomed Saucepan: Ideal for cooking the filling and caramel without burning.
  • Rubber Spatula: For scraping bowls clean and folding ingredients.
  • Whisk: To incorporate the dry ingredients evenly.
  • Wire Rack: To cool your cakes properly and prevent sogginess.
  • Offset Spatula or Butter Knife: Useful for spreading frosting smoothly.

Ingredients for the Cake, Filling, and Caramel Drizzle

Each component brings something essential to the final cake. Here’s a breakdown of what you’ll need and why it matters:

Chocolate Cake Ingredients

  • All-Purpose Flour (1 cup): Forms the structure of the cake. Spoon and level it into your measuring cup to avoid using too much.
  • Granulated Sugar (1 cup): Sweetens and helps the cake retain moisture.
  • Unsweetened Cocoa Powder (½ cup): Gives the cake a rich chocolate flavor. Use a good-quality cocoa powder for depth.
  • Baking Soda (1 tsp) & Baking Powder (½ tsp): These work together to help the cake rise.
  • Salt (½ tsp): Essential to balance sweetness and enhance chocolate flavor.
  • Large Egg (1): Binds the ingredients and adds richness.
  • Buttermilk (½ cup): Makes the cake moist and tender while adding a slight tang that complements the sweet filling.
  • Vegetable Oil (½ cup): Keeps the cake soft and moist—oil gives a better texture than butter here.
  • Vanilla Extract (1 tsp): Boosts the chocolate and coconut flavors.
  • Boiling Water (½ cup): “Blooms” the cocoa powder and intensifies the chocolate taste.

Tip: Don’t skip the boiling water—it helps the cake stay moist and enhances the flavor dramatically.

Coconut-Pecan Filling Ingredients

  • Granulated Sugar (½ cup) + Brown Sugar (½ cup): A mix of both gives sweetness and a touch of molasses depth.
  • Unsalted Butter (½ cup): Adds richness and helps thicken the filling.
  • Egg Yolks (3): Cooked gently to thicken the filling and make it creamy.
  • Evaporated Milk (¾ cup): Creamy and thick, it creates the right consistency.
  • Vanilla Extract (1 tsp): Rounds out the flavor.
  • Sweetened Shredded Coconut (1 cup): Adds chew and natural sweetness.
  • Chopped Pecans (¾ cup): Provide crunch and that signature nutty texture.
See also  Butterfinger Cheesecake With Caramel Drizzle

Caramel Drizzle Ingredients

  • Granulated Sugar (1 cup): Base of the caramel. Needs close attention while melting.
  • Unsalted Butter (6 tbsp): Melts into the sugar for that signature smoothness.
  • Heavy Cream (½ cup): Adds silkiness and richness. Must be room temp to prevent seizing.
  • Vanilla Extract (1 tsp): Balances and warms the caramel flavor.

Tip: Be careful with hot sugar—it heats quickly and can burn. Keep all ingredients ready and pour slowly.

Variations for German Chocolate Cake

Even though the original version is a classic, you can tailor it to fit your taste or what you have in your pantry. Here are a few thoughtful variations that still preserve the heart of the recipe:

  • Make it Nut-Free: Omit pecans for a smoother filling. Add more coconut or finely chopped sunflower seeds for texture.
  • Chocolate Ganache Instead of Caramel: Replace the caramel drizzle with a glossy ganache if you prefer a double-chocolate finish.
  • Cupcake Version: Bake the batter in lined cupcake tins (about 18–20 minutes at 350°F) and top each with a spoonful of coconut filling and caramel.
  • Sheet Cake Style: Use a 9×13-inch pan instead of layers. Spread the filling on top, then drizzle with caramel for easier serving.
  • Add Espresso Powder: For deeper chocolate flavor, stir 1 teaspoon instant espresso powder into the boiling water before adding to the batter.

How to Make German Chocolate Cake with Caramel Drizzle: Step-by-Step Instructions

1. Prepare the Cake Pans

Grease two 9-inch round cake pans. Line the bottoms with parchment paper. Lightly flour the sides.

Pro Tip: This helps prevent sticking and ensures your cake layers release easily.

2. Make the Chocolate Cake Batter

  1. Mix Dry Ingredients:
    In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
  2. Combine Wet Ingredients:
    In another bowl, whisk the egg, buttermilk, oil, and vanilla until fully blended.
  3. Add Wet to Dry:
    Pour the wet mixture into the dry ingredients. Mix until mostly combined—don’t overmix.
  4. Add Boiling Water:
    Carefully pour in the boiling water and stir until the batter is smooth. It will be thin, and that’s okay.

Pro Tip: Boiling water helps dissolve the cocoa for a rich flavor and light texture.

3. Bake the Cake Layers

  • Divide the batter evenly between the two prepared pans.
  • Bake in a preheated oven at 350°F (177°C) for 30–35 minutes, or until a toothpick comes out clean.
  • Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Don’t frost warm cakes. Let them cool fully before assembly, or the filling and caramel will melt and slide.

4. Make the Coconut-Pecan Filling

  1. In a medium saucepan, combine both sugars, butter, egg yolks, and evaporated milk.
  2. Cook over medium heat, whisking constantly, until the mixture thickens—about 10–12 minutes.
  3. Remove from heat and stir in vanilla, coconut, and pecans.
  4. Let the filling cool until spreadable. It will thicken further as it cools.

Watch closely. Don’t let the mixture boil or it may curdle or scorch.

5. Make the Caramel Drizzle

  1. In a heavy-bottomed saucepan, heat the sugar over medium heat, stirring often until it melts into a golden liquid. Be patient—it takes a few minutes.
  2. Once fully melted, reduce heat to low and whisk in the butter. Stir until fully combined.
  3. Slowly pour in the cream (it may bubble up). Stir constantly.
  4. Let the caramel simmer for 1–2 minutes, then remove from heat and stir in vanilla.
  5. Cool slightly. It should be pourable but not too thin.

Safety Tip: Hot sugar is extremely hot—handle carefully and keep kids away during this step.

6. Assemble the Cake

  1. Place one cake layer on a serving plate or cake stand.
  2. Spread half the coconut-pecan filling evenly over the top.
  3. Add the second cake layer on top and gently press down.
  4. Spread the remaining filling on the top layer, leaving a border if desired.
  5. Drizzle warm caramel over the top, letting it drip slightly over the edges.

Optional: Sprinkle extra chopped pecans or toasted coconut flakes over the caramel for a finishing touch.

How to Serve German Chocolate Cake

This cake is a showstopper and best served slightly chilled or at room temperature. Here’s how to make the most of your hard work:

  • Sliced Thick or Thin: It’s rich, so smaller slices are plenty satisfying. Use a sharp serrated knife for neat layers.
  • Optional Garnishes: A few toasted coconut flakes or extra pecans on top enhance the look and flavor.
  • With Ice Cream: Pair with a scoop of vanilla or butter pecan ice cream for a more decadent dessert plate.
  • For Parties: Serve with a drizzle of warm leftover caramel just before slicing.

Tip: If you’re transporting this cake, chill it first so the filling and caramel set slightly. This helps hold it together in transit.

Storing German Chocolate Cake

  • Room Temperature: Can sit out for up to 24 hours if your kitchen is cool and dry.
  • Refrigerator: Store tightly covered for up to 5 days. Let slices come to room temp before eating for best texture.
  • Freezing: Freeze individual slices (wrapped tightly) for up to 2 months. Thaw overnight in the fridge, then let sit at room temp before serving.

Avoid freezing the full assembled cake—the filling and caramel don’t freeze evenly and may separate.

Tips and Tricks for Success

  • Use Room Temperature Ingredients: This helps batter mix evenly and creates better cake texture.
  • Don’t Rush the Caramel: Watch the sugar melt carefully—burnt caramel is bitter and can’t be fixed.
  • Line Cake Pans with Parchment: Prevents sticking and guarantees clean cake release.
  • Use Fresh Pecans and Coconut: Stale nuts and coconut can ruin the cake’s texture. Always taste before using.
  • Cool Before Assembling: Patience pays off. Let everything come to room temp so your cake layers stay firm and pretty.
See also  Pecan Praline Cheesecake

Nutrition (Estimated Per Slice)

ComponentAmount
Calories520
Total Fat32g
Saturated Fat14g
Cholesterol90mg
Sodium270mg
Total Carbohydrates54g
Dietary Fiber3g
Sugars42g
Protein6g

Note: Values will vary slightly depending on brands and portion sizes.

German Chocolate Cake Caramel Drizzle

Recipe by Jordi RocaCourse: Cake Recipes
Servings

1012

servings
Prep time

30

minutes
Cooking time

35

minutes
Calories

520

kcal
Filling + Caramel Cook Time:

25

miniutes

Ingredients

  • For the Chocolate Cake
  • 1 cup all-purpose flour

  • 1 cup granulated sugar

  • ½ cup unsweetened cocoa powder

  • 1 tsp baking soda

  • ½ tsp baking powder

  • ½ tsp salt

  • 1 large egg

  • ½ cup buttermilk

  • ½ cup vegetable oil

  • 1 tsp vanilla extract

  • ½ cup boiling water

  • For the Coconut-Pecan Filling
  • ½ cup granulated sugar

  • ½ cup packed brown sugar

  • ½ cup unsalted butter

  • 3 large egg yolks

  • ¾ cup evaporated milk

  • 1 tsp vanilla extract

  • 1 cup sweetened shredded coconut

  • ¾ cup chopped pecans

  • For the Caramel Drizzle
  • 1 cup granulated sugar

  • 6 tbsp unsalted butter (room temp, cut into pieces)

  • ½ cup heavy cream

  • 1 tsp vanilla extract

Directions

  • Prep Cake Pans: Grease and line two 9-inch round pans with parchment paper.
  • Make Cake Batter:
    In one bowl, whisk flour, sugar, cocoa, baking soda, baking powder, and salt.
    In another bowl, whisk egg, buttermilk, oil, and vanilla. Mix wet into dry, then add boiling water and stir until smooth.
  • Bake:
    Divide batter between pans. Bake at 350°F (177°C) for 30–35 minutes. Cool completely on wire racks.
  • Make Filling:
    In a saucepan, combine both sugars, butter, yolks, and evaporated milk. Cook over medium heat, stirring constantly until thickened (10–12 min).
    Remove from heat. Stir in vanilla, coconut, and pecans. Cool to spreadable consistency.
  • Make Caramel:
    Heat sugar in a clean saucepan over medium, stirring often until fully melted and amber-colored.
    Lower heat, add butter, then slowly add cream while stirring. Finish with vanilla. Let cool slightly before drizzling.
  • Assemble:
    Layer one cake with half the coconut filling. Add second layer and top with remaining filling.
    Drizzle warm caramel over the top and allow it to drip slightly down the sides.
See also  Butterfinger Cheesecake With Caramel Drizzle

FAQs

Q: Can I use sweetened condensed milk instead of evaporated milk?
A: No, they’re very different. Use evaporated milk for the correct consistency and flavor.

Q: Why is my caramel grainy or hard?
A: Sugar might’ve crystallized or cooked too long. Keep stirring and watch carefully.

Q: Can I make the cake ahead of time?
A: Yes! You can bake the cake and prepare the fillings 1 day in advance. Assemble just before serving for best texture.

Conclusion

This German Chocolate Cake with Caramel Drizzle is a heartfelt, homemade dessert that combines tradition with a little twist. It’s not the fastest recipe—but each layer brings its own richness, texture, and reward. Whether it’s your first time making a layered cake or your fiftieth, this one’s worth every moment in the kitchen.

Let it sit a while before slicing, let the caramel settle in, and serve with a smile.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *