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German Chocolate Cake

This rich, chocolatey German chocolate cake is layered with creamy coconut-pecan frosting, making it the perfect indulgent dessert for any celebration.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Cake, Dessert
Cuisine: German
Calories: 420
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 cup buttermilk Opt for almond milk for a dairy-free version.
  • 2 cups all-purpose flour Can substitute gluten-free flour.
  • 3/4 cup cocoa powder Use high-quality cocoa for best flavor.
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 cups granulated sugar
  • 3/4 cup unsalted butter, softened Ensure butter is at room temperature.
  • 4 large eggs Room temperature eggs are preferred.
  • 1 tsp vanilla extract
  • 1 cup boiling water
Frosting Ingredients
  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 3 large egg yolks
  • 1/2 cup unsalted butter
  • 1 tsp vanilla extract
  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a larger bowl, cream the softened butter and granulated sugar until light and fluffy.
  4. Add the eggs one by one, mixing thoroughly after each addition.
  5. Gradually add the flour mixture to the creamed butter and sugar, alternating with buttermilk.
  6. Stir in the boiling water until just combined. The batter will be quite runny.
Baking
  1. Divide the batter between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  2. Let the cakes cool in the pans for about 10 minutes before transferring to a wire rack.
Frosting
  1. In a saucepan, combine the evaporated milk, sugar, egg yolks, butter, and vanilla. Cook over medium heat, stirring constantly until thickened.
  2. Remove from heat and stir in coconut and pecans. Let cool before spreading between layers and on top of the cake.

Notes

For a richer taste, try adding a pinch of cayenne pepper or substitute half the sugar with applesauce. Use room-temperature ingredients and avoid overmixing for best results.