This German Chocolate Cake is a stunning dessert centerpiece. It features tender, chocolatey layers complemented by a rich, sticky coconut-pecan frosting. A time-honored favorite, it perfectly balances deep chocolate flavor with the sweet, nutty caramel notes in each bite.
German Chocolate Cake Recipe
Ingredients
For the Cake:
Ingredient Quantity
All-purpose flour 2 cups
Granulated sugar 2 cups
Unsweetened cocoa ¾ cup
Baking soda 2 tsp
Baking powder 1 tsp
Salt ½ tsp
Buttermilk 1 cup
Vegetable oil ½ cup
Large eggs 2
Vanilla extract 2 tsp
Hot water or coffee 1 cup
For the Coconut-Pecan Frosting:
Ingredient Quantity
Evaporated milk 1 cup
Granulated sugar 1 cup
Egg yolks 3 large
Unsalted butter ½ cup
Vanilla extract 1 tsp
Sweetened shredded coconut 1 ½ cups
Chopped pecans 1 cup
Instructions
To Make the Cake:
Prepare the Oven & Pans
Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
Mix Dry Ingredients
In a large mixing bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Add Wet Ingredients
Stir in the buttermilk, oil, eggs, and vanilla. Mix until the batter is smooth and well-combined.
Add Hot Liquid
Gradually stir in the hot water (or coffee for a deeper chocolate taste). The batter will be thin—this is expected.
Bake
Pour the batter evenly into the three pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Cool
Allow cakes to cool in the pans for 10 minutes before transferring them to wire racks. Let them cool completely before frosting.
To Make the Frosting:
Cook the Custard Base
In a medium saucepan over medium heat, whisk together evaporated milk, sugar, egg yolks, and butter.
Thicken the Mixture
Stir constantly for 10–12 minutes, or until it thickens into a custard that coats the back of a spoon.
Finish the Frosting
Remove from heat. Add vanilla extract, coconut, and chopped pecans. Let it cool to room temperature—it will continue to thicken.
To Assemble:
First Layer
Place one cake layer on a serving plate or stand. Spread one-third of the frosting over the top.
Add More Layers
Add the second cake layer and top with another third of the frosting. Repeat with the final layer and remaining frosting.
Optional Decoration
Traditionally, the sides of a German chocolate cake are left unfrosted, showing off the cake layers. However, feel free to frost the sides or cover them with chocolate ganache for a polished finish.
Savor every bite of this classic German Chocolate Cake—ideal for celebrations or whenever you’re in the mood for something richly satisfying.
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