Description
This classic Homemade German Chocolate Cake features rich, moist chocolate layers complemented by a luscious coconut pecan frosting and a creamy chocolate frosting for the perfect indulgent dessert. Moist with a velvety texture, it’s a crowd-pleaser ideal for celebrations or any special occasion.
Ingredients
Scale
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
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
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 them with parchment paper to ensure easy removal of the cakes.
- Mix Dry Ingredients: In a large mixing bowl, whisk together granulated sugar, all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until fully combined. Set aside.
- Combine Wet Ingredients: In a separate bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla extract until smooth. Add this mixture to the dry ingredients and mix until just combined.
- Add Boiling Water: Slowly pour in the boiling water while stirring continuously. The batter will become thin, which is normal and results in a moist cake.
- Bake the Cake: Divide the batter evenly between the two prepared pans. Bake in the preheated oven for 25-35 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Let the cakes cool in their pans for 10 minutes before transferring them to wire racks to cool completely, ensuring they are at room temperature before frosting.
- Prepare Coconut Pecan Frosting: In a medium saucepan, combine brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Cook over medium heat, stirring constantly for 5-7 minutes until the mixture thickens.
- Add Flavor and Nuts: Remove the saucepan from heat, then stir in vanilla extract, chopped pecans, and shredded sweetened coconut. Allow this frosting to cool completely before using to prevent melting the cake.
- Make Chocolate Frosting: Melt butter in a saucepan, then stir in cocoa powder until combined. Alternate adding powdered sugar and evaporated milk, mixing thoroughly until smooth. Stir in vanilla extract for flavor.
- Assemble the Cake: Once the cakes are completely cooled, spread chocolate frosting over the first layer. Top it with half of the coconut pecan frosting. Add the second cake layer on top, then frost with the remaining chocolate and coconut pecan frostings evenly.
- Serve: Slice and enjoy your decadent Homemade German Chocolate Cake with friends and family!
Notes
- Ensure the cakes are fully cooled before frosting to prevent the frosting from melting.
- You can substitute evaporated milk with regular milk if preferred.
- For extra moistness, brush cake layers lightly with simple syrup before frosting.
- Store leftovers covered in the refrigerator for up to 4 days.
- This recipe yields two 8-inch cake layers suitable for a 12-serving cake.
