Mini German Chocolate Cake

Craving a sweet treat that’s rich, decadent, yet perfectly portioned? Let me introduce you to this Mini German Chocolate Cake recipe. Baked in a cozy 5×7 inch dish, it’s a delightful smaller rendition of the classic treat, featuring an exceptionally moist and dark chocolate cake as its base. This small German Chocolate cake combines the deep flavors of cocoa with a unique coconut-pecan frosting, making it a delightful dessert for any occasion. Whether you’re baking for a special celebration or just treating yourself, this mini cake recipe is sure to impress with its moist texture and irresistible topping.

this Recipe

Looking for more delightful mini cake recipes? Explore our rich Devil’s Food Cake, unique Hummingbird Cake, indulgent Texas Sheet Cake, timeless Pound Cake, and vibrant Red Velvet Cake.

What Is German Chocolate Cake?

The German Chocolate Cake in this recipe is a single-layer treat baked in a small dish, deviating from the traditional layered version. It is known for its rich, chocolatey base, topped with a unique coconut and pecan frosting. This cake is not originally from Germany, but rather named after an American baker, Samuel German, who developed the dark baking chocolate that gives this cake its distinctive flavor. Our adaptation simplifies the classic into a more manageable, yet equally delicious, single-layer format.

Ingredients

In this section, I’ll briefly explain why each ingredient is chosen for our easy German Chocolate Cake recipe. For detailed measurements and step-by-step instructions, please refer to the recipe card at the end of this post.

For the Cake

• Flour: The foundation of the cake, providing structure and a soft texture. All-purpose flour works best for its balance of protein content, ensuring the cake is neither too dense nor too fluffy. For a gluten-free German Chocolate Cake, use a gluten-free 1:1 flour blend.
• Baking Soda & Baking Powder: These are leavening agents that help the cake rise. Baking soda reacts with acidic ingredients (like sour cream) for lift, while baking powder adds volume.
• Salt: A pinch of salt is crucial to balance the sweetness and bring out the chocolate flavor.
• Butter: Adds richness and moisture to the cake. Butter’s creaminess contributes to the soft crumb of the cake. Use salted or unsalted butter.
• Sugar & Brown Sugar: Sugar sweetens the cake, while brown sugar adds a hint of molasses flavor and extra moisture, contributing to a tender crumb. If you don’t have any brown sugar, consider making a small batch of brown sugar with just molasses and granulated sugar.
• Egg: An egg binds the ingredients together and contributes to the cake’s structure and stability.
• Vegetable, Canola, or Avocado Oil: Oil keeps the cake moist. They’re neutral in flavor, ensuring the chocolate and coconut flavors shine. Use either type of oil.
• Vanilla Extract: Enhances the overall flavor of the cake, adding a subtle depth to the chocolate.
• Unsweetened Cocoa Powder: Provides the rich chocolate flavor essential to German Chocolate Cake. Unsweetened cocoa powder ensures the chocolate flavor is prominent without adding extra sugar. Extra cocoa powder can be used in a small batch of Chocolate Scones and Brownies.
• Hot Coffee: The heat from the coffee helps to bloom the cocoa powder, intensifying the chocolate flavor. Coffee also adds depth and complexity to the cake’s taste profile.
• Sour Cream: Adds moisture and a slight tanginess, balancing the sweetness. It also interacts with baking soda for a tender texture. If you have leftover sour cream, consider using it in a Chicken and Rice Casserole, a small batch of Corn Muffins, and in a creamy Hot Spinach Dip.

For the German Chocolate Cake Frosting

• Butter: Creates a smooth, rich base for the frosting.
• Brown Sugar: Gives the frosting a deep, caramel-like sweetness.
• Egg Yolk: Thickens the frosting and adds richness. Save the egg white to use in any of our egg white recipes like Coconut Macaroons and a mini Texas Sheet Cake.
• Heavy Cream: Provides creaminess and a smooth consistency to the frosting. Use any extra heavy cream in a Mini French Silk Pie, Tiramisu, or even Fettuccine Alfredo!
• Vanilla: Complements the sweet, nutty flavors of the frosting.
• Sweetened Shredded Coconut & Chopped Pecans: These are signature to German Chocolate Cake frosting, adding texture, nuttiness, and a sweet, tropical flavor. Coconut and pecans can also be found in our Ambrosia, Butter Pecan Granola, and Cowboy Cookies recipes.

If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder.

How To Make A German Chocolate Cake

These step-by-step photos and instructions help you visualize how to make this small German Chocolate Cake recipe. See the recipe box below for ingredient amounts and full recipe instructions.

1. Preparing the Cake: Begin by preheating your oven to 350 degrees F (177 degrees C). Lightly grease a 5×7-inch baking dish and put it aside.

2. Mixing Dry Ingredients: In a small bowl, sift the flour, baking soda, baking powder, and salt together. Keep this mixture aside for later use.

3. Creaming Butter and Sugars: In a medium-sized bowl, use a hand mixer to cream the butter and sugars on medium speed for 2 minutes, until the mixture becomes light and fluffy.

4. Adding Egg, Oil, and Vanilla: Switch the mixer to low speed and first add the egg, followed by the oil and vanilla, beating them until they are well incorporated.
5. Combining Cocoa and Coffee: In another small bowl, whisk the cocoa powder with hot coffee until you get a smooth mixture.

6. Mixing in Chocolate: On low speed, gradually mix the chocolate-coffee mixture into the batter.

7. Incorporating Flour and Sour Cream: Continue with the mixer on low, slowly add half of the flour mixture, then blend in the sour cream. Follow this by adding the remaining flour mixture, mixing until just combined.

8. Baking the Cake: Transfer the batter to the prepared baking dish.

9. Bake for 40-45 minutes, or until a toothpick or a sharp knife inserted into the center of the cake comes out clean.

10. Making the Frosting: While the cake cools, start preparing the frosting. Melt butter in a medium saucepan over medium heat. Stir in the brown sugar until it dissolves. Add the egg yolk and cream, constantly stirring until the mixture reaches a gentle boil. Continue whisking for about 5 minutes until the mixture thickens.

Pro Tip: If you see egg pieces in the frosting, stir vigorously until they dissolve.

11. Remove from heat, then stir in vanilla, toasted pecans, and coconut. Allow the frosting to cool completely; it will thicken further as it cools.

12. Frosting the Cake: Once the cake and frosting have cooled, evenly spread the coconut pecan filling over the top of the cake. You can garnish with extra toasted pecans and coconut if you like.

Serving Size and Portion Control: This mini cake is ideal for 4-6 servings, depending on portion size. If serving as part of a larger dessert spread, consider slicing smaller portions.

Expert Tips

• Read through the entire recipe and the Ingredient Notes section of the post and gather your ingredients. We provide a lot of information within the body of this recipe post to ensure that your German Chocolate Cake comes out perfectly every time. This cake comes together quickly so it’s a good idea to fully understand the recipe and have everything ready before beginning.
• Room Temperature Ingredients: Ensure ingredients like eggs and butter are at room temperature for better mixing.
• Don’t Overmix: Mix the batter just until ingredients are combined to keep the cake tender.
• Properly Measure Flour: Spoon flour into a measuring cup and level off with a knife for accuracy.
• Frosting Consistency: Cook the frosting until it thickens to ensure it spreads well and sets on the cake.

Frequently Asked Questions

If you’ve made this mini German Chocolate Cake recipe, I’d love to hear how it turned out for you. Please rate the recipe and share your thoughts in the comments below.

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