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German Chocolate Cake Recipe

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This German Chocolate Cake recipe features layers of moist chocolate cake, filled and topped with a luscious coconut-pecan frosting. Known for its rich, caramelized flavor and smooth texture, this cake is a show-stopping dessert perfect for birthdays or special celebrations. Each bite combines chocolatey richness with the nutty sweetness of coconut and pecans, making it an unforgettable treat.

Ingredients

Scale

Chocolate Cake:

  • 1 3/4 cups all-purpose flour
  • 2 cups sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup boiling water

Coconut-Pecan Frosting:

  • 1 cup evaporated milk
  • 1 cup sugar
  • 3 large egg yolks, beaten
  • 1/2 cup unsalted butter
  • 1 tsp vanilla extract
  • 1 1/4 cups shredded coconut
  • 1 cup chopped pecans

 

Instructions

  • Make the Cake: Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  • In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  • Add eggs, buttermilk, oil, and vanilla to the dry ingredients and beat until smooth. Stir in boiling water (batter will be thin).
  • Pour batter into the prepared pans and bake for 30–35 minutes, until a toothpick inserted in the center comes out clean. Cool completely.
  • Make the Frosting: In a saucepan over medium heat, whisk together evaporated milk, sugar, egg yolks, butter, and vanilla. Cook until thickened, about 12 minutes, stirring constantly.
  • Remove from heat and stir in coconut and pecans. Let cool before spreading.
  • Assemble the Cake: Spread frosting between each cake layer, then on top. Garnish with extra pecans if desired.

Notes

  • Store leftovers in the refrigerator for up to 5 days.
  • Use room-temperature ingredients for a smoother batter.

Nutrition

Find it online: https://sandrarecipes.com/german-chocolate-cake-recipe/