Description
This classic German Chocolate Cake features moist chocolate layers paired with a rich, homemade coconut-pecan frosting and a silky chocolate buttercream. Perfectly balanced sweetness and texture make this cake a favorite for celebrations or indulgent dessert cravings.
Ingredients
Scale
Cake:
- 2 cups granulated sugar (400 g)
- 1 3/4 cups all-purpose flour (210 g)
- 3/4 cup unsweetened cocoa powder (75 g)
- 1 1/2 teaspoons baking powder (6 g)
- 1 1/2 teaspoons baking soda (7.5 g)
- 1 teaspoon salt (5 g)
- 2 large eggs
- 1 cup buttermilk (240 ml)
- 1/2 cup oil (vegetable or canola, 120 ml)
- 2 teaspoons vanilla extract (10 ml)
- 1 cup boiling water (240 ml)
German Chocolate Frosting:
- 1/2 cup light brown sugar (100 g)
- 1/2 cup granulated sugar (100 g)
- 1/2 cup butter (115 g)
- 3 large egg yolks
- 3/4 cup evaporated milk (180 ml)
- 1 tablespoon vanilla extract (15 ml)
- 1 cup chopped pecans (120 g)
- 1 cup shredded sweetened coconut (80 g)
Chocolate Buttercream Frosting:
- 1/2 cup butter (115 g)
- 2/3 cup unsweetened cocoa powder (65 g)
- 3 cups powdered sugar (360 g)
- 1/3 cup evaporated milk (80 ml)
- 1 teaspoon vanilla extract (5 ml)
Instructions
- Prepare pans: Heat the oven to 375°F (190°C). Grease two 8 or 9-inch round baking pans and optionally line the bottoms with parchment or wax paper for easy cake removal.
- Mix dry ingredients: In a large bowl, stir together granulated sugar, flour, cocoa powder, baking powder, baking soda, and salt until evenly combined.
- Combine wet ingredients: In a separate bowl, whisk together eggs, buttermilk, oil, and vanilla extract thoroughly.
- Make cake batter: Add the wet ingredients to the dry mixture and mix just until combined. Carefully stir in the boiling water—the batter will be thin; this is normal.
- Bake cake layers: Pour the batter evenly into the prepared pans. Bake for 25 to 35 minutes, depending on pan size; a 9-inch pan requires less time. Test doneness by inserting a toothpick in the center; it should come out clean or with few crumbs. Cool in pans 5 minutes, then invert onto wire racks to cool completely.
- Prepare German chocolate frosting: In a medium saucepan, combine brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Cook over medium heat, stirring constantly, until the mixture reaches a low boil and thickens slightly, around several minutes.
- Finish coconut-pecan frosting: Remove from heat, stir in vanilla extract, chopped pecans, and shredded coconut. Let cool completely before assembling.
- Make chocolate buttercream frosting: Melt butter in a bowl. Stir in cocoa powder. Gradually add powdered sugar alternated with evaporated milk while beating to smooth spreading consistency. Adjust with extra milk or powdered sugar as needed. Stir in vanilla extract.
- Assemble cake: Place one cake layer on serving plate. Spread a thin layer of chocolate buttercream frosting over it.
- Layer coconut frosting: Spoon half of the coconut-pecan frosting over the chocolate layer, spreading evenly and leaving about 1/2 inch border from edges.
- Add second layer: Place the second cake round on top. Cover the entire cake with the remaining chocolate buttercream frosting smoothly.
- Top with coconut frosting: Spoon the remaining coconut frosting over the top of the cake, spreading it evenly. Allow to set before serving.
Notes
- Using parchment paper at the bottom of pans ensures easy removal of cake layers without sticking.
- The cake batter is thin due to boiling water; this helps produce a moist cake.
- Make sure to stir the coconut-pecan frosting constantly while cooking to avoid curdling.
- The chocolate buttercream can be adjusted in thickness with milk or powdered sugar depending on desired frosting consistency.
- This cake is best served at room temperature and can be stored covered in the refrigerator for up to 3 days.
- Allow each frosting to cool before assembling to prevent melting or sliding.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German-American
Keywords: German Chocolate Cake, chocolate cake, coconut frosting, pecan frosting, homemade cake, classic dessert
