Description
This Homemade German Chocolate Cake features moist chocolate layers with a rich, velvety texture and is beautifully complemented by a classic coconut-pecan frosting and a smooth chocolate frosting. Perfect for celebrations or a decadent treat, this recipe combines the perfect balance of chocolate and coconut flavors to delight your taste buds.
Ingredients
Scale
For the Cake:
- 400g (2 cups) granulated sugar
- 220g (1 3/4 cups) all-purpose flour
- 65g (3/4 cup) unsweetened cocoa powder
- 8g (1 1/2 teaspoons) baking powder
- 8g (1 1/2 teaspoons) baking soda
- 5g (1 teaspoon) salt
- 2 large eggs
- 240ml (1 cup) buttermilk
- 120ml (1/2 cup) vegetable oil
- 10ml (2 teaspoons) vanilla extract
- 240ml (1 cup) boiling water
For the Coconut Pecan Frosting:
- 110g (1/2 cup) light brown sugar
- 100g (1/2 cup) granulated sugar
- 115g (1/2 cup) butter
- 3 large egg yolks
- 180ml (3/4 cup) evaporated milk
- 15ml (1 tablespoon) vanilla extract
- 120g (1 cup) chopped pecans
- 80g (1 cup) shredded sweetened coconut
For the Chocolate Frosting:
- 115g (1/2 cup) butter
- 55g (2/3 cup) unsweetened cocoa powder
- 360g (3 cups) powdered sugar
- 80ml (1/3 cup) evaporated milk
- 5ml (1 teaspoon) vanilla extract
Instructions
- Preheat and Prepare Pans: Preheat your oven to 375°F (190°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper to ensure easy removal after baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the granulated sugar, all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined. Set this mixture aside.
- Combine Wet Ingredients: In a separate bowl, beat the eggs, buttermilk, vegetable oil, and vanilla extract until smooth. Pour this mixture into the bowl with the dry ingredients and mix until just combined.
- Add Boiling Water: Slowly stir in the boiling water. The batter will be thin, but this is normal and will help create a moist cake texture. Mix until smooth and uniform.
- Pour and Bake: Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 25-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool Cakes: Allow the cakes to cool in their pans for 10 minutes before transferring them to wire racks to cool completely, preventing sogginess and helping the cakes set properly.
- Make Coconut Pecan Frosting: In a medium saucepan, combine light brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Cook over medium heat, stirring constantly, until the mixture thickens, about 5-7 minutes. Remove from heat and stir in vanilla extract, chopped pecans, and shredded sweetened coconut. Let this frosting cool completely before using on the cake.
- Prepare Chocolate Frosting: Melt the butter in a saucepan over low heat. Stir in cocoa powder until smooth. Gradually add powdered sugar and evaporated milk alternately, beating well until a smooth and spreadable consistency is reached. Stir in vanilla extract.
- Assemble Cake: Once the cakes have fully cooled, spread a layer of chocolate frosting on the first cake layer. Spoon and evenly spread half of the coconut-pecan frosting over the chocolate frosting. Place the second cake layer on top, then frost with the remaining chocolate frosting followed by the remaining coconut-pecan frosting.
- Serve: Slice your homemade German Chocolate Cake and serve to enjoy a rich and decadent dessert perfect for any occasion!
Notes
- Ensure the cakes are completely cool before frosting to prevent frosting from melting.
- You can toast pecans lightly for an extra depth of flavor in the frosting.
- The batter will be thin due to boiling water — this is expected and results in a moist cake.
- Store the cake covered in the refrigerator for up to 4 days to keep the frosting fresh.
- Bring the cake to room temperature before serving for the best flavor and texture.
