Description
German Chocolate Cake brings rich cocoa layers bathed in silky coconut-pecan frosting, creating a luxurious dessert straight from Bavaria’s sweetest traditions. Chocolate lovers will find pure indulgence in this classic cake that balances deep chocolate depth with nutty, caramel-like frosting.
Ingredients
Scale
Main Dry Ingredients:
- 1.75 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
Wet and Liquid Ingredients:
- 2 large eggs
- 1 cup buttermilk
- 0.5 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Frosting and Filling Ingredients:
- 0.75 cup evaporated milk
- 0.5 cup granulated sugar
- 0.5 cup light brown sugar
- 0.5 cup butter
- 3 large egg yolks
- 1 tablespoon vanilla extract
- 1 cup shredded sweetened coconut
- 1 cup chopped pecans
- 0.5 cup butter
- 0.67 cup unsweetened cocoa powder
- 0.33 cup evaporated milk
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease two 9-inch (23-centimeter) round cake pans, then dust with flour or line with parchment paper to prevent sticking.
- Sift together flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt in a large mixing bowl, ensuring a uniform dry ingredient mixture.
- In a separate bowl, whisk eggs, buttermilk, vegetable oil, and vanilla extract until smooth and fully integrated. Gradually fold the wet ingredients into the dry mixture, stirring gently to prevent overmixing. Carefully pour in boiling water and mix until a consistent batter forms.
- Divide the batter evenly between the prepared cake pans, using a spatula to spread smoothly. Transfer pans to the preheated oven and bake for 30-35 minutes, checking doneness by inserting a toothpick into the center – it should come out clean.
- Remove cakes from the oven and let them rest in the pans for 10 minutes. Carefully transfer to a wire cooling rack and allow to cool completely to room temperature.
- Prepare the coconut-pecan frosting by combining evaporated milk, granulated sugar, brown sugar, unsalted butter, and egg yolks in a saucepan. Cook over medium heat, stirring continuously for 10-12 minutes until the mixture thickens and reaches a rich, caramel-like consistency.
- Remove frosting from heat and stir in vanilla extract. Fold in shredded coconut and chopped pecans, then set aside to cool and slightly solidify.
- For the chocolate frosting, cream softened butter until smooth. Gradually incorporate cocoa powder and evaporated milk. Slowly add powdered sugar and vanilla extract, beating until the frosting reaches a spreadable consistency.
- Place the first cake layer on a serving plate and generously spread half the coconut-pecan frosting. Carefully position the second cake layer on top.
- Cover the entire cake with chocolate frosting, ensuring even coverage on top and sides. Decorate the edges with additional toasted coconut flakes or chopped pecans for a professional finish.
Notes
- This decadent dessert combines rich chocolate layers with a luxurious coconut-pecan frosting that transforms an ordinary cake into a legendary German chocolate masterpiece.
- Preparing this cake requires patience and precision, but the delightful result will have everyone asking for seconds and praising your baking skills.
- Ensure all ingredients are at room temperature before starting to guarantee smooth mixing and perfect texture throughout the cake layers.
- Cooling the cake completely before frosting prevents melting and helps create those picture-perfect, stable cake layers that hold their shape beautifully.
- Storing this cake in an airtight container at room temperature keeps it fresh for up to 3-4 days, though it’s unlikely to last that long with hungry dessert lovers around.
- Pro bakers recommend using fresh ingredients, especially buttermilk and eggs, to elevate the cake’s flavor and achieve that moist, tender crumb everyone craves.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 590 kcal
- Sugar: 66g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0.5g
- Carbohydrates: 78g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 70mg