Description

This classic German Chocolate Cake features moist layers of rich chocolate cake paired with a decadent coconut-pecan frosting and a silky chocolate buttercream. Perfect for celebrations, this cake combines a tender crumb with a uniquely textured frosting that is both sweet and nutty.

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 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

Prepare the pans: Preheat your oven to 375°F (190°C). Grease two 8 or 9-inch round baking pans thoroughly and line the bottom with wax or parchment paper rounds to ensure easy cake release.
Make the cake batter: In a large bowl, whisk together granulated sugar, flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, beat the eggs, then add buttermilk, oil, and vanilla extract and mix well. Combine wet ingredients with the dry ingredients, stirring until just blended. Slowly add the boiling water, stirring until smooth. The batter will be thin.
Bake the cake: Pour the batter evenly into the prepared pans. Bake for 25 to 35 minutes, depending on pan size—9-inch pans bake faster. Test doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. Allow cakes to cool 5 minutes in pans, then invert onto wire racks to cool completely.
Prepare German chocolate frosting: In a medium saucepan, combine brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Cook over medium heat, stirring constantly until the mixture boils gently and thickens, about several minutes. Remove from heat and stir in vanilla extract, pecans, and shredded coconut. Let cool thoroughly before using.
Make chocolate buttercream frosting: Melt butter in a bowl. Whisk in cocoa powder. Alternately add powdered sugar and evaporated milk, beating until you achieve a smooth, spreadable consistency. Adjust consistency by adding more milk to thin or more powdered sugar to thicken. Stir in vanilla extract.
Assemble the cake: Place one cake layer on a serving plate. Spread a thin layer of chocolate buttercream across the top, then spoon half of the coconut-pecan frosting over it, spreading evenly but leaving about 1/2 inch from the edges. Place the second cake layer on top.
Finish frosting: Apply chocolate buttercream over the entire exterior of the stacked cake. Spoon the remaining coconut-pecan frosting on top to finish decoratively. Let the cake set before serving.

Notes

Use parchment paper to prevent cake from sticking and ensure clean removal from pans.
Be careful not to overbake the cake to keep it moist and tender.
Cooling the German chocolate frosting before spreading prevents it from melting into the cake layers.
Chilling the cake before serving can help set the frosting and make slicing easier.
Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.

Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 550 kcal
Sugar: 48 g
Sodium: 320 mg
Fat: 32 g
Saturated Fat: 12 g
Unsaturated Fat: 16 g
Trans Fat: 0.5 g
Carbohydrates: 62 g
Fiber: 4 g
Protein: 6 g
Cholesterol: 110 mg

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