Description

Homemade German chocolate cake is a rich and decadent dessert featuring moist layers of chocolate cake paired with sweet, nutty coconut-pecan frosting. With optional chocolate frosting for extra indulgence, it’s a classic show-stopper perfect for special occasions.

Ingredients

2 cups all-purpose flour

2 cups granulated sugar

3/4 cup unsweetened cocoa powder

2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 large eggs

1 cup buttermilk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water or hot coffee

3 large egg yolks

1 can (12 oz) evaporated milk

1 cup brown sugar

1/2 cup unsalted butter

1 teaspoon vanilla extract

1 1/2 cups sweetened shredded coconut

1 cup chopped pecans

1/2 cup unsalted butter (for chocolate frosting)

4 oz semi-sweet chocolate

2 cups powdered sugar

2–3 tablespoons heavy cream or milk

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Instructions

Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.
Add eggs, buttermilk, oil, and vanilla. Mix until smooth. Stir in hot water or coffee (batter will be thin).
Divide batter evenly into pans and bake for 25–30 minutes, or until a toothpick comes out clean. Cool completely.
For coconut-pecan frosting: In a saucepan over medium heat, whisk egg yolks, evaporated milk, brown sugar, and butter. Cook until thickened and golden, 10–12 minutes. Remove from heat, stir in vanilla, coconut, and pecans. Cool to spreading consistency.
For optional chocolate frosting: Melt butter and chocolate together. Whisk in powdered sugar and cream until smooth.
To assemble: Place one cake layer on a plate, spread with coconut-pecan frosting. Repeat with remaining layers. Frost sides with chocolate frosting if desired, and finish with more coconut-pecan frosting on top.

Notes

For a simpler version, bake in a 9×13 pan and frost only the top.

Add a drizzle of melted chocolate for extra indulgence.

Use almond extract in frosting for a twist.

Reduce sugar in frosting slightly for a lighter version.

Store at room temperature up to 2 days, or refrigerate up to 5 days. Freeze slices for up to 2 months.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 560
Sugar: 52g
Sodium: 420mg
Fat: 30g
Saturated Fat: 17g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 70g
Fiber: 4g
Protein: 7g
Cholesterol: 85mg