Homemade German Chocolate Cake
A delightful dessert featuring layers of rich chocolate cake and a creamy coconut and pecan frosting, perfect for special occasions and family gatherings.
Servings: 12 servings
Calories: 350kcal
Ingredients
Cake Ingredients
- 1 3/4 cups all-purpose flour for a tender cake texture
- 3/4 cup unsweetened cocoa powder offering deep chocolate richness
- 2 cups granulated sugar the sweetener that balances flavors
- 1 1/2 tsp baking powder ensuring a delightful rise
- 1 1/2 tsp baking soda working in tandem with the baking powder
- 1 tsp salt enhancing the cake’s taste
- 2 large eggs providing structure and moisture
- 1 cup buttermilk adding a slight tang for flavor depth
- 1/2 cup vegetable oil or canola oil for a luscious moist crumb
- 2 tsp vanilla extract infusing the cake with warmth
- 1 cup boiling water bringing the batter together for a perfect consistency
Coconut-Pecan Frosting Ingredients
- 3/4 cup evaporated milk for creaminess
- 1/2 cup granulated sugar balancing the flavors
- 1/2 cup light brown sugar adding a hint of caramel flavor
- 1/2 cup butter enriching the frosting
- 3 large egg yolks thickening and enriching the frosting
- 1 tbsp vanilla extract enhancing the overall aroma
- 1 cup shredded sweetened coconut creating irresistible texture
- 1 cup chopped pecans adding a delightful crunch
Chocolate Frosting Ingredients
- 1/2 cup butter forming a rich base for the frosting
- 2/3 cup unsweetened cocoa powder reinforcing the chocolate flavor
- 1/3 cup evaporated milk ensuring smoothness
- 3 cups powdered sugar contributing excellent sweetness
- 1 tsp vanilla extract rounding out the frosting flavor
Instructions
Prepare the Cake
- Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and lightly flouring them.
- In a large bowl, mix together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt.
Wet Mix
- Beat in the eggs, buttermilk, vegetable oil, and vanilla extract.
- Carefully stir in the boiling water to create a silky batter.
Bake
- Divide the batter evenly between the prepared cake pans.
- Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Coconut-Pecan Frosting
- Combine evaporated milk, granulated sugar, brown sugar, and butter in a medium saucepan.
- Cook over medium heat until the mixture thickens, stirring constantly.
- Remove from heat and whisk in the egg yolks and vanilla extract.
- Stir in the shredded coconut and chopped pecans.
- Allow the frosting to cool slightly.
Chocolate Frosting
- In another bowl, cream together the butter and cocoa powder.
- Gradually add evaporated milk and powdered sugar until you achieve a smooth consistency.
- Finish by mixing in the vanilla extract.
Assemble
- Once the cakes are completely cool, place one layer on a serving platter.
- Spread a generous layer of the coconut-pecan frosting between the layers, and then top the second layer.
- Finish by covering the top and sides of the cake with the chocolate frosting.
Notes
For Extra Moisture: Consider replacing vegetable oil with melted coconut oil for a unique flavor twist. Egg Substitution: Substitute each large egg with 1/4 cup of unsweetened applesauce for an egg-free option. Frosting Fix: If your frosting is too thick, add a splash of evaporated milk to loosen it. Layering: Use a serrated knife to level the cakes before stacking for a neat appearance. Make It Ahead: Prepare frosting a day in advance and store in the refrigerator, bringing it to room temperature before using.