Paula Deen’s Dreamy German Chocolate Cake Recipe – Home Magic!

Paula Deen’s German chocolate cake emerges as a southern culinary masterpiece that dances between decadence and nostalgia.

Layers of velvety chocolate whisper sweet promises of indulgence.

Generations have treasured this remarkable dessert as a symbol of love and celebration.

Every slice tells a story of carefully balanced flavors and cherished memories.

Coconut and pecans weave a magical texture that transforms simple ingredients into extraordinary delight.

The cake’s rich profile speaks to comfort and connection, inviting bakers to create something truly magical.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Calories: 720 kcal

Servings: 8

Inside the Ingredients of Paula Deen’s German Chocolate Cake

• Flour: Choose unbleached, all-purpose flour for best texture.
• Cocoa Powder: Select high-quality dark cocoa for rich chocolate flavor.
• Baking Soda: Fresh baking soda ensures proper cake rise.
• Salt: Fine sea salt enhances overall cake complexity.

• Butter, Eggs: Use room temperature for smooth blending.
• Sour Cream: Full-fat variety adds moisture and tenderness.
• Vanilla Extract: Pure extract delivers deeper aromatic notes.
• Buttermilk: Provides tangy richness and helps activate baking soda.
• Chocolate: Dark chocolate with 60-70% cocoa gives intense depth.

• Sugar: Granulated white sugar works best for consistent sweetness.
• Cream, Egg Yolks: Fresh, high-quality ingredients ensure smooth filling.
• Coconut: Unsweetened shredded coconut offers authentic texture.
• Pecans: Toasted pecans enhance nutty complexity.
• Corn Syrup: Helps create glossy, smooth chocolate ganache.
• Chocolate: Premium dark chocolate elevates frosting quality.

Kitchen Tools You’ll Need for Paula Deen’s German Chocolate Cake

• Mixing Bowls: Large, medium-sized for separating wet and dry ingredients.
• Electric Mixer: Handy for creaming butter and sugar to fluffy perfection.
• Whisk: Essential for blending dry ingredients smoothly.
• Cake Pans: Three 23cm (9-inch) round pans for even baking.
• Measuring Cups and Spoons: Precise measurements guarantee cake success.
• Saucepan: Medium-sized for cooking coconut-pecan filling.
• Wire Cooling Rack: Helps cakes cool evenly without soggy bottoms.
• Skewer or Toothpick: Checks cake doneness by testing for clean removal.
• Spatula: Great for folding ingredients and spreading frosting.
• Serving Plate: Displays the final beautiful cake.

How to Make Paula Deen’s German Chocolate Cake from Scratch

• Prep Your Baking Station

Get your oven warmed up to 175°C (350°F). Grab three cake pans and give them a quick spray with cooking oil, dusting them lightly with flour to keep things smooth.

• Whip Up the Base

Grab your mixer and cream together butter and sugar until they transform into a fluffy cloud of deliciousness. Drop in eggs one by one, blending smoothly with sour cream and a splash of vanilla.

• Mix Dry and Wet Ingredients

Separately combine your dry ingredients – flour, cocoa, baking soda, and a pinch of salt. Slowly fold these into your buttery mixture, alternating with buttermilk. Stir in melted chocolate until everything looks perfectly combined.

• Bake and Cool Cake Layers

Pour batter evenly into your prepared pans. Slide them into the oven and bake until a skewer comes out clean. Let the cakes rest briefly in their pans, then transfer to cooling racks.

• Create Decadent Filling

In a saucepan, cook together cream, sugar, and egg yolks over gentle heat. Stir constantly until the mixture thickens like a dreamy custard. Pull off the heat and fold in butter, coconut, and chopped pecans. Allow to cool completely.

• Craft Chocolate Ganache

Melt chocolate with butter and corn syrup. Pour boiling cream over the mixture, letting it sit briefly before stirring to silky perfection. Chill until spreadable.

• Assemble and Frost

Layer the cake, spreading most of the coconut-pecan mixture between each layer. Freeze briefly to set. Cover the entire cake with luxurious chocolate ganache. Drizzle remaining filling on top.

• Final Touches

Optional: Garnish with pecan halves and delicate chocolate curls. Let the cake sit at room temperature before serving to maximize flavor and texture.

Tips and Variations for Paula Deen’s German Chocolate Cake

• Boost Moisture Magic: Add a tablespoon of strong coffee to the chocolate batter for deeper, richer flavor that makes the cake incredibly moist and intensifies the chocolate taste.
• Make-Ahead Masterstroke: Wrap unfrosted cake layers in plastic wrap and freeze up to two weeks. Thaw at room temperature before assembling, ensuring maximum freshness and convenience.
• Nutty Alternatives: Swap pecans with walnuts or toasted almonds for a different crunch. Each nut brings a unique texture and subtle flavor profile that transforms the classic recipe.
• Dairy-Free Adaptation: Replace butter with coconut oil and use dairy-free milk alternatives. Select high-quality vegan chocolate to maintain the decadent taste while accommodating dietary restrictions.

Serving Ideas for Paula Deen’s German Chocolate Cake

• Elevate Party Presentation: Serve this decadent cake on an elegant cake stand to create a stunning centerpiece that impresses guests instantly.
• Pair with Complementary Drinks: Complement the rich chocolate flavors with a bold espresso, sweet dessert wine, or creamy milk to enhance the overall tasting experience.
• Enhance Texture and Garnish: Sprinkle extra toasted pecans and coconut flakes around the cake's base or on top for added crunch and visual appeal that makes the dessert look professionally crafted.
• Create Perfect Slice Experience: Use a warm, clean knife to cut precise slices, ensuring each serving showcases beautiful layers of chocolate, filling, and frosting for maximum visual and taste enjoyment.

Make-Ahead and Storage Tips for Paula Deen’s German Chocolate Cake

• Advance Prep: Make cake layers and frosting 1-2 days before serving, storing each component separately in airtight containers at room temperature.
• Refrigeration Strategy: Store finished cake in sealed container for up to 5 days, ensuring consistent cool temperature to maintain moisture and texture.
• Freezing Option: Wrap individual cake layers in plastic wrap and aluminum foil, storing flat in freezer for up to 3 months; thaw overnight in refrigerator before assembling.
• Slice Preservation: Keep leftover cake slices in sealed container with wax paper between layers to prevent sticking and maintain freshness.

Rich Paula Deen German Chocolate Cake Recipe

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4.6 from 15 reviews

• Total Time: 1 hour
• Yield: 8 1x

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Description

German chocolate cake from Paula Deen celebrates rich chocolate layers with signature coconut-pecan frosting, creating a classic Southern dessert. Creamy textures and deep flavors make this Paula Deen recipe a memorable sweet indulgence you’ll savor.

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Ingredients

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• 4 large eggs
• 5 egg yolks
• 2 cups (473 ml) all purpose flour
• 2 cups sweetened flaked coconut
• 1 ½ cups (357 ml) plus 1 cup (237 ml) boiling heavy whipping cream
• 1 cup sour cream
• 1 cup (340 g) plus 6 tbsps and ¼ cup, divided and softened butter
• 1 (4 oz/113 g) bar melted and cooled, plus 2 more bars, chopped sweet baking chocolate
• 3 tbsps unsweetened cocoa powder
• 2 cups (400 g) plus 1 ½ cups (300 g) granulated sugar
• ½ cup (120 ml) whole buttermilk
• 1 ½ cups toasted and chopped pecans
• 1 tsp vanilla extract
• ½ tsp baking soda
• ½ tsp salt
• 1 ½ tbsps light corn syrup
• Pecan halves (for garnish)
• Chocolate curls (for garnish)

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Instructions

1. Preparation: Grease and flour three 23-centimeter cake pans. Preheat oven to 175 degrees Celsius.
2. Creaming: Blend butter and sugar until light and fluffy. Gradually incorporate eggs, sour cream, and vanilla extract, mixing thoroughly between additions.
3. Dry Ingredient Mixture: Whisk together flour, cocoa powder, baking soda, and salt in a separate bowl.
4. Batter Assembly: Fold dry ingredients into wet mixture, alternating with buttermilk. Gently integrate melted chocolate until evenly distributed.
5. Baking Process: Divide batter equally among prepared pans. Bake for 18-22 minutes, verifying doneness with a clean skewer test.
6. Cooling Stage: Rest cakes in pans for 10 minutes, then transfer to wire racks until completely cooled.
7. Coconut-Pecan Filling: Combine heavy cream, sugar, and egg yolks in a saucepan. Cook over medium-low heat, stirring constantly until thickened. Remove from heat and fold in butter, shredded coconut, and chopped pecans.
8. Ganache Preparation: Melt chocolate, butter, and corn syrup. Pour boiling cream over mixture, let sit briefly, then stir until smooth. Refrigerate for 30 minutes, stirring occasionally.
9. Cake Assembly: Layer cake with coconut-pecan filling between each tier. Freeze assembled layers for 1 hour to set firmly.
10. Finishing Touch: Coat entire cake with ganache frosting. Decorate top with remaining coconut-pecan filling, optional pecan halves, and chocolate curls.
11. Serving Recommendation: Refrigerate cake, allowing it to reach room temperature before serving to optimize flavor and texture.

Notes

• Precise Ingredient Temperature: Ensure butter, eggs, and sour cream are at room temperature for smoother mixing and better cake texture.
• Gentle Mixing Technique: Fold dry ingredients and buttermilk carefully to prevent overmixing, which can result in a dense, tough cake.
• Cooling Critical Step: Allow cake layers to cool completely before frosting to prevent ganache from melting and ensure clean, smooth decoration.
• Filling Consistency Matters: Cook coconut-pecan filling until it thickens enough to coat a spoon, preventing runny or overly liquid filling between cake layers.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 720
• Sugar: 70 g
• Sodium: 320 mg
• Fat: 40 g
• Saturated Fat: 25 g
• Unsaturated Fat: 15 g
• Trans Fat: 1 g
• Carbohydrates: 81 g
• Fiber: 3 g
• Protein: 8 g
• Cholesterol: 210 mg