German Chocolate Cake – This German Chocolate Cake Recipe. Is a decadent dessert. Perfect for chocolate. And coconut lovers. Moist layers of rich chocolate cake. Are topped with a traditional coconut-pecan frosting. And smooth chocolate buttercream. For the ultimate indulgence. With ingredients like buttermilk, cocoa powder, sweetened coconut, and pecans. This classic cake. Is a must-try. For any celebration.
The first time I made this German Chocolate Cake. It was for my husband’s birthday. And it was an absolute hit. He’s a chocolate lover. But the combination of the sweet coconut-pecan frosting. With the rich chocolate buttercream. Brought him back for seconds (and thirds!). Even our child. Who is usually picky with desserts. Devoured a slice. And asked for more. This cake has since become. A family tradition. And every time I bake it. It reminds us. Of those sweet moments we shared.
What makes this German Chocolate Cake truly stands out?
This German Chocolate Cake stands out. Because it offers layers of complexity in flavor. And texture. The cake itself is rich, moist, and incredibly chocolatey. Thanks to the combination of cocoa powder. And buttermilk. The coconut-pecan frosting. Adds a sweet, nutty crunch. That perfectly complements the soft cake. The chocolate buttercream frosting ties it all together. With a smooth, creamy finish. It’s an all-in-one treat. That delights every taste bud!
What You Need To Make This German Chocolate Cake Recipe?
Granulated Sugar: The foundation of sweetness in the cake. Balances the rich cocoa. And provides structure.
All-purpose Flour: This is what gives your cake its body. And texture. For fluffier results. Sift the flour. To remove any lumps.
Unsweetened Cocoa Powder: The key ingredient. For that deep, chocolatey flavor. Make sure to use good-quality cocoa. For the best results!
Buttermilk: This helps keep the cake moist. And gives it that slightly tangy, tender crumb. If you don’t have any. Make your own. By adding 1 tablespoon of lemon juice. To 1 cup of milk.
Evaporated Milk: The star in both the coconut-pecan and chocolate frosting. Its creaminess adds richness. And helps thicken the frosting.
Steps To Make German Chocolate Cake:
Step 1: Prepare the Cake: Preheat your oven to 375°F. Grease two 8- or 9-inch round pans. And line the bottom. With parchment paper. For an easy release. In a large bowl. Combine the sugar. With flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl. Whisk the eggs. Buttermilk, oil, and vanilla. Slowly mix the wet ingredients. Into the dry ingredients. Until smooth. Lastly, stir in the boiling water — don’t worry. The batter will be thin! Pour evenly into the pans. And bake for 25-35 minutes. Let the cakes cool. Before frosting.
Step 2: Make the Coconut-Pecan Frosting: In a medium saucepan. Combine the brown sugar and granulated sugar. Butter, egg yolks, and evaporated milk. Stir constantly. Over medium heat. Until the mixture thickens (about 3-5 minutes). Remove from heat. And stir in the vanilla. Chopped pecans, and shredded coconut. Let it cool completely.
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Step 3: Prepare the Chocolate Frosting: Melt the butter. Then stir in cocoa powder. Gradually add powdered sugar. And evaporated milk. Alternating between the two. Until you reach a spreadable consistency. Stir in the vanilla extract.
Step 4: Assemble the Cake: Place one layer of cake. On a serving plate. Spread a thin layer of chocolate frosting. Then spoon half of the coconut frosting. On top. Leaving a slight border. Add the second cake layer. And spread chocolate frosting. All over the cake. Finish by spooning. The remaining coconut frosting. On top.
Tip:
For an extra layer of flavor. Toast the pecans and coconut. Before adding them to the frosting. Spread them out. On a baking sheet. And pop them in the oven at 350°F. For about 5-7 minutes. Until they’re fragrant. And lightly browned. This will enhance their nutty. And sweet flavors. Making every bite. Even more irresistible. And don’t skip the boiling water. In the batter—it’s what makes the cake so moist. And helps the cocoa bloom. For maximum flavor!
Frequently Asked Questions:
Can I make this cake ahead of time?
Yes! You can bake the cake layers. And store them in the fridge. For up to 2 days before assembling. Just make sure. To wrap them tightly in plastic wrap.
Can I substitute the buttermilk?
Yes. You can substitute it with 1 cup of milk mixed. With 1 tablespoon of lemon juice or vinegar. Let it sit. For 5 minutes before using.
How should I store leftovers?
Keep the cake covered. And refrigerated. It will stay fresh. For up to 5 days.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
German Chocolate Cake Recipe
Ingredients
For the Chocolate Cake:
- 2 c white sugar
- 1 3/4 c all-purpose flour
- 3/4 c cocoa powder unsweetened
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 c buttermilk
- 1/2 c vegetable oil or canola oil
- 2 tsp vanilla extract
- 1 c boiling water
For the Coconut-Pecan Frosting:
- 1/2 c brown sugar
- 1/2 c white sugar
- 1/2 c butter
- 3 large egg yolks
- 3/4 c evaporated milk
- 1 tbsp vanilla extract
- 1 c chopped pecans
- 1 c sweetened shredded coconut
For the Chocolate Buttercream Frosting:
- 1/2 c butter
- 2/3 c cocoa powder unsweetened
- 3 c powdered sugar
- 1/3 c evaporated milk
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 375°F. Grease two 8 or 9-inch. Round cake pans. And for an easier release. Line the bottoms. With a round piece of parchment. Or wax paper.
For the Cake:
- In a large mixing bowl. Whisk together the sugar. Flour, and cocoa powder. Baking powder, baking soda, and salt. In a separate bowl. Combine the eggs and buttermilk. Oil, and vanilla extract. Whisking until smooth. Add the wet mixture. To the dry ingredients. And mix. Until fully combined. Slowly stir in. The boiling water—the batter. Will be thin. Pour the batter evenly. Into the prepared pans.
- Bake for 25-35 minutes (less time for 9-inch pans). Or until a toothpick inserted. In the center. Comes out clean. Or with just a few crumbs. Let the cakes cool. In the pans. For about 5 minutes. Then carefully invert them. Onto wire racks. To cool completely.
For the Coconut-Pecan Frosting:
- In a medium saucepan. Combine brown sugar and white sugar. Butter, egg yolks, and evaporated milk. Cook over medium heat. Stirring constantly. Until it starts to bubble. And thicken. Which should take several minutes. Once thickened. Remove from heat. And stir in the vanilla. With chopped pecans, and shredded coconut. Allow the mixture. To cool completely. Before frosting the cake.
For the Chocolate Buttercream Frosting:
- Melt the butter. And mix in the cocoa powder. Until smooth. Gradually alternate adding powdered sugar. And evaporated milk. Beating until the frosting. Reaches a smooth, spreadable consistency. Add a bit more milk. If the frosting is too thick. Or more powdered sugar. If it's too thin. Stir in the vanilla extract.
Cake Assembly:
- Place the first cake layer. On your serving plate. Or stand. Spread a thin layer of chocolate buttercream. Over the cake. Then spoon half of the coconut-pecan frosting. Over the top. Spreading it evenly. Make sure to leave. About a 1/2-inch gap. Between the filling. And the edge of the cake.
- Place the second cake layer on top. And frost the entire cake. With chocolate buttercream. Finally, spoon the remaining coconut-pecan frosting. On top of the cake. Creating a beautiful textured finish.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
