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German Chocolate Cake

German Chocolate Cake

A rich and indulgent German Chocolate Cake made with moist chocolate layers, a gooey coconut-pecan frosting, and a perfect balance of sweetness and crunch. This American classic is ideal for birthdays, holidays, and special occasions.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 10
Ingredients Method Notes

Ingredients
  

  • For the Cake Layers:
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • ¾ cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 cup hot water or brewed coffee
  • For the Coconut-Pecan Frosting:
  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 3 large egg yolks beaten
  • ½ cup unsalted butter
  • 1 ½ cups sweetened shredded coconut
  • 1 cup chopped pecans
  • 1 tsp vanilla extract

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line three 9-inch round cake pans.
  2. In a bowl, whisk together flour, cocoa, baking powder, baking soda, and salt.
  3. In a separate bowl, beat sugar, eggs, oil, buttermilk, and vanilla until smooth. Gradually mix in the dry ingredients.
  4. Stir in the hot water or coffee until well combined. The batter will be thin.
  5. Divide batter evenly into the prepared pans and bake for 25–30 minutes, or until a toothpick inserted comes out clean.
  6. Allow cakes to cool completely before frosting.
  7. For the frosting: In a saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until thickened (about 10–12 minutes).
  8. Remove from heat and stir in coconut, pecans, and vanilla. Let cool before using.
  9. Assemble the cake by layering coconut-pecan frosting between each cake layer and spreading it generously on top. Optionally frost the sides with chocolate buttercream.

Notes

 

  • Toasting pecans before adding them enhances the flavor and crunch.
  • Use brewed coffee instead of water for a deeper chocolate taste.
  • For a quicker version, try this as a poke cake recipe using a boxed mix.
  • Can be made ahead: bake the cake layers a day in advance and assemble later.