Homemade German Chocolate Cake Recipe

Description

This German Chocolate Cake combines moist chocolate layers with a caramelized coconut-pecan frosting and smooth chocolate buttercream. It’s a deliciously rich dessert with a variety of flavors and textures that’s sure to impress!

Perfect For

• Special occasions like birthdays and holidays.
• Lovers of classic chocolate and coconut flavors.
• Anyone who enjoys layered, indulgent cakes.

Ingredients

For the Chocolate Cake

• 2 cups granulated sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup buttermilk
• 1/2 cup oil (vegetable or canola)
• 2 tsp vanilla extract
• 1 cup boiling water

For the Coconut-Pecan Frosting

• 1/2 cup light brown sugar
• 1/2 cup granulated sugar
• 1/2 cup butter
• 3 large egg yolks
• 3/4 cup evaporated milk
• 1 Tbsp vanilla extract
• 1 cup chopped pecans
• 1 cup shredded sweetened coconut

For the Chocolate Buttercream Frosting

• 1/2 cup butter, melted
• 2/3 cup unsweetened cocoa powder
• 3 cups powdered sugar
• 1/3 cup evaporated milk
• 1 tsp vanilla extract

Instructions

Step 1: Prepare the Pans

1. Preheat oven to 375°F (190°C).
2. Grease two 8- or 9-inch round cake pans and line the bottoms with parchment paper.

Step 2: Make the Chocolate Cake

1. In a large mixing bowl, combine sugar, flour, cocoa, baking powder, baking soda, and salt.
2. In a separate bowl, whisk together eggs, buttermilk, oil, and vanilla until smooth.
3. Pour the wet mixture into the dry ingredients and mix well. Then, add the boiling water (the batter will be thin).
4. Pour the batter evenly into the prepared pans.
5. Bake for 25–35 minutes (9-inch pans may bake faster) until a toothpick inserted into the center comes out clean.
6. Cool the cakes in the pans for 5 minutes before transferring them to a wire rack to cool completely.

Step 3: Make the Coconut-Pecan Frosting

1. In a medium saucepan, combine brown sugar, granulated sugar, butter, egg yolks, and evaporated milk.
2. Stir constantly over medium heat, bringing the mixture to a low boil. Cook until it thickens, about 8–10 minutes.
3. Remove from heat and stir in vanilla, chopped pecans, and coconut. Let the frosting cool completely.

Step 4: Make the Chocolate Buttercream Frosting

1. In a mixing bowl, combine melted butter and cocoa powder.
2. Alternately add powdered sugar and evaporated milk, beating until smooth and spreadable. Adjust with additional milk or powdered sugar as needed for consistency.
3. Stir in vanilla extract.

Step 5: Assemble the Cake

1. Place one cake layer on a serving plate.
2. Spread a thin layer of chocolate buttercream over the cake, then add half of the coconut-pecan frosting, leaving a 1/2-inch border around the edges.
3. Place the second cake layer on top, then frost the entire cake with chocolate buttercream.
4. Spoon the remaining coconut-pecan frosting on top of the cake as a finishing layer.

Tips for Success

• Cooling the Frosting: Allow the coconut-pecan frosting to cool completely to prevent it from sliding off the cake.
• Extra Moisture: Brushing the cake layers with simple syrup can add extra moisture if desired.

Storage

• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Wrap slices individually and freeze for up to 2 months. Thaw in the refrigerator before serving.

Conclusion

This German Chocolate Cake is a timeless favorite, loved for its decadent layers and unique combination of flavors. Perfect for impressing guests, this homemade cake will quickly become a household tradition!