Description
This Classic German Chocolate Cake is a rich and indulgent dessert featuring moist chocolate layers and gooey coconut-pecan frosting. A timeless treat perfect for celebrations, it’s a showstopper that’s as nostalgic as it is delicious.
Ingredients
For the Cake Layers:
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk, room temperature
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Coconut-Pecan Frosting:
- 1 cup granulated sugar
- 1 cup evaporated milk
- 3 large egg yolks
- 1/2 cup unsalted butter, cut into pieces
- 1 teaspoon vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Prepare the Cake Pans
- Preheat your oven to 350°F (175°C).
- Grease and flour three 9-inch round cake pans or line the bottoms with parchment paper.
- Mix the Dry Ingredients
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Combine the Wet Ingredients
- Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients.
- Use a hand mixer or stand mixer to blend until smooth.
- Incorporate the Boiling Water
- Gradually stir in the boiling water. The batter will be thin—this ensures a moist cake.
- Bake the Cake Layers
- Divide the batter evenly among the prepared pans.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in their pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Make the Coconut-Pecan Frosting
- In a medium saucepan, combine the sugar, evaporated milk, egg yolks, and butter.
- Cook over medium heat, stirring constantly, for 10–12 minutes until thickened.
- Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans.
- Let the frosting cool to room temperature.
- Assemble the Cake
- Place one cake layer on a serving plate and spread a generous amount of coconut-pecan frosting on top.
- Repeat with the second layer, frosting the top.
- Place the third layer on top and spread the remaining frosting over the top of the cake.
- Serve and Enjoy
- Slice and serve. For added flair, garnish with extra shredded coconut or pecan halves.
Notes
- Use room temperature ingredients for the best results.
- Allow the cake layers to cool completely before frosting to avoid melting.
- Traditional German chocolate cake does not frost the sides, but you can use chocolate buttercream for a fully frosted look.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American