Homemade German Chocolate Cake

Posted on By Admin

Rich and Decadent
This cake is a chocolate lover’s dream, combining moist chocolate cake with layers of creamy coconut and pecan frosting, and a smooth chocolate buttercream.

Perfect for Special Occasions
With its beautiful layers and rich flavors, this cake is perfect for birthdays, holidays, and any celebration that calls for an impressive dessert.

Timeless Classic
The combination of chocolate, coconut, and pecans is a timeless favorite that never fails to impress and satisfy.

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 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup oil (vegetable or canola oil)
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

For the Coconut 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 tablespoon vanilla extract
  • 1 cup chopped pecans
  • 1 cup shredded sweetened coconut

For the Chocolate Frosting:

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

Instructions

Heat Oven:

  • Preheat the oven to 375°F (190°C).
  • Grease two 8 or 9-inch round baking pans. Line the bottom of the pans with a round piece of wax or parchment paper to ensure the cakes come out easily.

For the Cake:

  1. Mix Dry Ingredients:
    • In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda, and salt.
  2. Mix Wet Ingredients:
    • In a separate bowl, combine the eggs, buttermilk, oil, and vanilla extract. Mix well.
  3. Combine and Add Water:
    • Add the wet ingredients to the dry ingredients and mix to combine.
    • Stir in the boiling water. The batter will be very thin.
  4. Bake:
    • Pour the batter into the prepared pans.
    • Bake for 25-35 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs.
    • Cool for 5 minutes in the pans, then invert onto wire racks to cool completely.

For the Coconut Frosting:

  1. Cook Frosting:
    • In a medium saucepan, combine the brown sugar, granulated sugar, butter, egg yolks, and evaporated milk.
    • Stir constantly over medium heat until the mixture begins to thicken and comes to a low boil.
  2. Finish Frosting:
    • Remove from heat and stir in the vanilla extract, chopped pecans, and shredded coconut.
    • Allow to cool completely before using it to layer the cake.

For the Chocolate Buttercream Frosting:

  1. Make Frosting:
    • Melt the butter and stir in the cocoa powder.
    • Alternately add the powdered sugar and evaporated milk, beating to a spreading consistency.
    • Add a small amount of additional milk if needed to thin the frosting, or extra powdered sugar to thicken.
    • Stir in the vanilla extract.

Cake Assembly:

  1. First Layer:
    • Place one of the cake rounds on your serving stand or plate.
    • Smooth a thin layer of chocolate frosting over the cake layer.
    • Spoon half of the coconut frosting on top, spreading it into a smooth layer. Leave about 1/2 inch between the filling and the edge of the cake.
  2. Second Layer:
    • Stack the second cake round on top.
    • Smooth chocolate frosting over the entire cake.
  3. Top with Coconut Frosting:
    • Spoon the remaining coconut frosting on top of the cake.

Enjoy this rich and indulgent German Chocolate Cake for your next special occasion!

Recipes