Here’s a classic German Chocolate Cake—moist chocolate cake layers with that rich coconut-pecan frosting everyone loves 🍫🥥🌰
🍰 German Chocolate Cake
Ingredients
Chocolate Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup hot coffee or hot water
Coconut-Pecan Frosting
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 egg yolks
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
- 1½ cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
Make the Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round pans.
- In a large bowl, whisk flour, sugar, cocoa, baking soda, baking powder, and salt.
- Add buttermilk, oil, eggs, and vanilla. Mix until combined.
- Stir in hot coffee (batter will be thin).
- Divide batter evenly between pans.
- Bake 30–35 minutes, until a toothpick comes out clean.
- Cool in pans 10 minutes, then remove and cool completely.
Make the Frosting
- In a saucepan over medium heat, whisk evaporated milk, sugar, egg yolks, and butter.
- Cook, stirring constantly, until thickened (about 10–12 minutes).
- Remove from heat and stir in vanilla, coconut, and pecans.
- Let frosting cool to spreadable consistency.
Assemble
- Spread frosting between layers and on top of cake.
- Traditionally, sides are left unfrosted, but that’s optional.
🌟 Tips & Variations
- Use German’s Sweet Chocolate instead of cocoa for a more traditional flavor
- Add a chocolate buttercream on the sides for extra richness
- Cake tastes even better the next day
- Store covered at room temperature or refrigerate for longer keeping
If you want, I can also share a German chocolate pound cake, sheet cake version, or a shortcut cake-mix version 😊
