Description
This classic German Chocolate Cake recipe features a rich, moist chocolate cake layered with a signature coconut-pecan frosting and a smooth chocolate buttercream frosting, creating a perfect balance of textures and flavors ideal for any celebration or indulgent dessert.
Ingredients
Scale
Cake:
- 2 cups granulated sugar (400 g)
- 1 3/4 cups all-purpose flour (210 g)
- 3/4 cup unsweetened cocoa powder (75 g)
- 1 1/2 teaspoons baking powder (6 g)
- 1 1/2 teaspoons baking soda (7.5 g)
- 1 teaspoon salt (5 g)
- 2 large eggs
- 1 cup buttermilk (240 ml)
- 1/2 cup oil (vegetable or canola oil) (120 ml)
- 2 teaspoons vanilla extract (10 ml)
- 1 cup boiling water (240 ml)
German Chocolate Frosting:
- 1/2 cup light brown sugar (100 g)
- 1/2 cup granulated sugar (100 g)
- 1/2 cup butter (115 g)
- 3 large egg yolks
- 3/4 cup evaporated milk (180 ml)
- 1 tablespoon vanilla extract (15 ml)
- 1 cup chopped pecans (120 g)
- 1 cup shredded sweetened coconut (80 g)
Chocolate Buttercream Frosting:
- 1/2 cup butter (115 g)
- 2/3 cup unsweetened cocoa powder (65 g)
- 3 cups powdered sugar (360 g)
- 1/3 cup evaporated milk (80 ml)
- 1 teaspoon vanilla extract (5 ml)
Instructions
- Preheat the Oven and Prepare Pans: Heat the oven to 375°F (190°C). Grease two 8 or 9-inch round baking pans thoroughly, and optionally line the bottom with a round piece of wax or parchment paper to ensure easy cake removal.
- Mix Dry Cake Ingredients: In a large bowl, stir together the granulated sugar, all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk the eggs, buttermilk, vegetable or canola oil, and vanilla extract until well mixed. Pour the wet mixture into the dry ingredients and mix until combined.
- Add Boiling Water: Carefully stir in the boiling water to the batter, which will be very thin. Mix until smooth and consistent.
- Pour and Bake: Divide the batter evenly between the prepared pans. Bake for 25 to 35 minutes depending on pan size; the 9-inch pans typically take less time. The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool Cakes: Allow cakes to cool in the pans for 5 minutes, then invert onto wire racks and let cool completely before frosting.
- Prepare German Chocolate Frosting: In a medium saucepan, combine the light brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir constantly over medium heat until the mixture reaches a low boil and thickens, approximately several minutes. Remove from heat and stir in vanilla extract, chopped pecans, and shredded coconut. Let cool completely before using.
- Make Chocolate Buttercream Frosting: Melt the butter and stir in unsweetened cocoa powder. Gradually add powdered sugar alternated with evaporated milk, beating until the frosting reaches a smooth, spreadable consistency. Adjust thickness by adding more milk or powdered sugar as needed. Stir in vanilla extract.
- Assemble Cake – First Layer: Place one cake round on a serving stand or plate. Spread a thin, even layer of the chocolate buttercream frosting on top of this layer.
- Add Coconut-Pecan Frosting: Spoon half of the cooled coconut-pecan frosting over the chocolate buttercream layer and spread smoothly, leaving about a 1/2 inch margin around the edge.
- Second Layer and Final Frosting: Place the second cake round on top. Cover the entire cake with an even layer of chocolate buttercream frosting.
- Top with Remaining Coconut Frosting: Spoon the remaining coconut-pecan frosting on top of the assembled cake as a garnish and finishing touch.
Notes
- Using parchment paper on the pan bottoms makes cake removal easier and prevents sticking.
- Boiling water in the batter helps to bloom the cocoa for a richer chocolate flavor and creates a moist cake texture.
- Ensure the coconut-pecan frosting cools completely before spreading to avoid melting the chocolate buttercream.
- The cake layers can be made a day ahead and stored wrapped tightly in plastic wrap at room temperature.
- Chill the assembled cake for at least an hour before serving to set the frostings.
- For a nut-free version, omit pecans or substitute with additional coconut.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: German Chocolate Cake, chocolate cake, coconut pecan frosting, classic dessert, layered cake, chocolate buttercream
