Description
This German Chocolate Cake features rich, moist chocolate layers and a signature coconut-pecan frosting. Known for its unique flavor, the cake uses milder German’s Sweet Chocolate combined with coconut and pecans in the frosting, making it a delightful and indulgent treat. Perfect for special occasions, it’s a crowd favorite that never disappoints!
Ingredients
Scale
- 400g (2 cups) granulated sugar
- 220g (1 3/4 cups) all-purpose flour
- 65g (3/4 cup) unsweetened cocoa powder
- 8g (1 1/2 teaspoons) baking powder
- 8g (1 1/2 teaspoons) baking soda
- 5g (1 teaspoon) salt
- 2 large eggs
- 240ml (1 cup) buttermilk
- 120ml (1/2 cup) vegetable oil
- 10ml (2 teaspoons) vanilla extract
- 240ml (1 cup) boiling water
- For the Coconut Pecan Frosting:
- 110g (1/2 cup) light brown sugar
- 100g (1/2 cup) granulated sugar
- 115g (1/2 cup) butter
- 3 large egg yolks
- 180ml (3/4 cup) evaporated milk
- 15ml (1 tablespoon) vanilla extract
- 120g (1 cup) chopped pecans
- 80g (1 cup) shredded sweetened coconut
- For the Chocolate Frosting:
- 115g (1/2 cup) butter
- 55g (2/3 cup) unsweetened cocoa powder
- 360g (3 cups) powdered sugar
- 80ml (1/3 cup) evaporated milk
- 5ml (1 teaspoon) vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Grease two 8-inch round cake pans and line with parchment paper.
- In a large mixing bowl, whisk together sugar, flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, whisk together eggs, buttermilk, vegetable oil, and vanilla. Add to the dry ingredients and mix until combined.
- Slowly pour in the boiling water, mixing until smooth. The batter will be thin, which is normal.
- Divide the batter evenly between the prepared pans. Bake for 25-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, combine brown sugar, granulated sugar, butter, egg yolks, and evaporated milk in a medium saucepan. Cook over medium heat, stirring constantly until the mixture thickens (about 5-7 minutes).
- Remove from heat, then stir in vanilla, chopped pecans, and shredded coconut. Allow the frosting to cool completely before using it on the cake.
- For the chocolate frosting, melt the butter in a saucepan, then stir in cocoa powder. Alternate adding powdered sugar and evaporated milk, mixing until smooth. Stir in vanilla extract.
- Once the cakes are completely cooled, frost the first layer with chocolate frosting. Top with half of the coconut-pecan frosting. Add the second layer of cake, then frost with the remaining chocolate and coconut-pecan frosting.
- Serve and enjoy your German chocolate cake!
Notes
- To make the cake even more decadent, add a layer of chocolate ganache between the cake layers.
- If you prefer a nuttier frosting, feel free to add more chopped pecans.
- The coconut-pecan frosting can be made a day ahead. Just store it in an airtight container in the fridge, and allow it to come to room temperature before using it.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 591
- Sugar: 69g
- Sodium: 440mg
- Fat: 31g
- Saturated Fat: 12g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 77g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 100mg
Keywords: German Chocolate Cake, Coconut Pecan Cake, Chocolate Coconut Cake, Best German Chocolate Cake, Homemade German Chocolate Cake, Classic Chocolate Cake, Moist Chocolate Cake
