GERMAN CHOCOLATE CAKE
This German Chocolate Cake is a rich, moist chocolate cake layered with a sweet, nutty coconut-pecan frosting. The combination of deep chocolate flavor and caramelized topping makes it an irresistible classic.
Ingredients
For the Chocolate Cake:
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup hot water
For the Coconut-Pecan Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 egg yolks
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
- 1 cup shredded sweetened coconut
- 1 cup chopped pecans
For the Chocolate Frosting (Optional, for layering):
- ½ cup unsalted butter softened
- 2 cups powdered sugar
- ¼ cup cocoa powder
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk
Instructions
Step No.1: Preheat and Prepare the Cake Pans
- Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
Step No.2: Mix Dry Ingredients
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Step No.3: Combine Wet Ingredients
- Add buttermilk, vegetable oil, eggs, and vanilla to the dry ingredients. Mix well. Slowly stir in hot water, mixing until smooth.
Step No.4: Bake the Cakes
- Divide batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool completely before frosting.
Step No.5: Make the Coconut-Pecan Frosting
- In a saucepan over medium heat, combine evaporated milk, sugar, egg yolks, and butter. Stir constantly for 10 minutes until thickened. Remove from heat, add vanilla, coconut, and pecans, then let cool.
Step No.6: Make the Chocolate Frosting (Optional)
- Beat butter, powdered sugar, cocoa powder, vanilla, and milk until smooth.
Step No.7: Assemble the Cake
- Place one cake layer on a serving plate. Spread a layer of chocolate frosting (if using), followed by coconut-pecan frosting. Add the second cake layer and top with more coconut-pecan frosting.
Step No.8: Serve and Enjoy
- Slice and serve this decadent German Chocolate Cake with a glass of milk or coffee.
Notes
- Moist Cake Tip: Buttermilk and hot water ensure a super soft and tender crumb.
- Cooling Time: Allow the frosting to fully cool before spreading.
- Storage: Store at room temperature for 2 days or refrigerate for up to 5 days.
- Extra Chocolatey: Add chocolate chips to the batter for more richness.
- Nut-Free Version: Skip the pecans for a coconut-only frosting.
- Cupcakes: Make cupcakes instead—adjust the bake time to 18-20 minutes.