Description
- A classic German Chocolate Cake recipe featuring moist chocolate layers, rich coconut-pecan frosting, and silky chocolate buttercream. Perfect for celebrations or cozy weekends.
Ingredients
For the Chocolate 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)
For the Coconut 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)
For the Chocolate 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
- Preheat oven to 375°F (190°C). Grease two 8- or 9-inch round pans and line bottoms with parchment.
- In a large bowl, whisk sugar, flour, cocoa, baking powder, baking soda, and salt.
- In another bowl, whisk eggs, buttermilk, oil, and vanilla. Add to dry ingredients and mix until smooth.
- Slowly stir in boiling water. Batter will be thin. Pour evenly into prepared pans.
- Bake 25–35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on wire racks.
- In a saucepan, combine brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir constantly over medium heat until thickened and golden, about 10 minutes.
- Remove from heat and stir in vanilla, pecans, and coconut. Let cool completely.
- For chocolate frosting, melt butter, then stir in cocoa. Alternate adding powdered sugar and milk, beating until smooth and spreadable. Stir in vanilla.
- Place one cake layer on a serving plate. Spread a thin layer of chocolate frosting, then half of the coconut frosting.
- Add the second cake layer, frost sides with remaining chocolate frosting, and top with remaining coconut mixture.
- Chill 20–30 minutes before slicing for best presentation.
Notes
- Toast the pecans for extra flavor before adding them to the frosting.
- Store at room temperature for 2 days or refrigerate for up to 5.
- Perfect for birthdays, holidays, or make-ahead desserts.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American