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German Chocolate Cake

German Chocolate Cake
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German Chocolate Cake is a rich, moist chocolate layer cake topped with a luscious, gooey coconut-pecan frosting. This classic Southern dessert combines the deep flavor of bittersweet cocoa with a caramelized coconut and pecan topping, creating a perfect balance of textures and flavors. Easy to bake and impressive to serve, this cake is perfect for celebrations or any time you crave a comforting, indulgent dessert.

Ingredients

Scale

Cake Ingredients

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

Frosting Ingredients

  • 1 cup evaporated milk
  • 1 cup sweetened condensed milk
  • 1/2 cup unsalted butter
  • 4 large egg yolks
  • 1 1/2 cups shredded sweetened coconut
  • 1 cup chopped pecans

Instructions

  1. Prepare the Cake Batter: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly combined. In another bowl, beat the sugar and eggs until light and fluffy. Stir in the buttermilk, vegetable oil, and vanilla extract. Gradually add the dry ingredients to the wet mixture, alternating with the boiling water, mixing to create a smooth, thin batter that ensures a moist cake.
  2. Bake the Cake Layers: Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely. Proper cooling is important for the frosting to set well.
  3. Prepare the Coconut-Pecan Frosting: In a medium saucepan, combine evaporated milk, sweetened condensed milk, unsalted butter, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens and turns a golden caramel color, about 10 minutes. Remove from heat, then fold in shredded coconut and chopped pecans. Let the frosting cool to room temperature before using.
  4. Assemble the German Chocolate Cake: Place one cake layer on a serving plate. Spread a generous amount of the coconut-pecan frosting over the top. Carefully place the second cake layer on top, then spread frosting over the top and sides of the cake. For a rustic look, leave the frosting slightly uneven to highlight its homemade charm.

Notes

  • Use a kitchen scale for dry ingredients to ensure consistent results.
  • Bring eggs, butter, and dairy to room temperature before mixing for smoother batter and frosting.
  • Mix ingredients just until combined to avoid tough cake texture.
  • Allow cake layers to cool completely before frosting to prevent melting.
  • Use fresh, toasted pecans for a richer nutty flavor in the frosting.
  • Cook frosting until thick yet spreadable so it clings nicely to the cake.

Nutrition

Keywords: German Chocolate Cake, chocolate cake, coconut pecan frosting, Southern dessert, layered cake, homemade cake, chocolate dessert

Find it online: https://homemademealz.com/german-chocolate-cake/