Homemade German Chocolate Cake Recipe
Ingredients
For the Chocolate Cake:
- 2 cups granulated sugar
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable or canola oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Coconut and Pecan Frosting:
- ½ cup light brown sugar
- ½ cup granulated sugar
- ½ cup butter
- 3 large egg yolks
- ¾ cup evaporated milk
- 1 tablespoon vanilla extract
- 1 cup chopped pecans
- 1 cup shredded sweetened coconut
For the Chocolate Buttercream Frosting:
- ½ cup butter
- ⅔ cup unsweetened cocoa powder
- 3 cups powdered sugar
- ⅓ cup evaporated milk
- 1 teaspoon vanilla extract
Instructions
Preparation:
Preheat your oven to 375°F (190°C). Grease two 8 or 9-inch round cake pans. For added ease, line the bottom of each pan with a round piece of wax or parchment paper.
Chocolate Cake:
In a large mixing bowl, sift together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, whisk together the eggs, buttermilk, oil, and vanilla extract until well combined.
Gradually add the wet mixture to the dry ingredients, mixing until just combined. Stir in the boiling water, which will result in a thin batter.
Pour the batter evenly into the prepared cake pans.
Bake for 25 to 35 minutes, depending on the size of your pans. A 9-inch pan will require less baking time. The cakes are done when a toothpick inserted into the center comes out clean or with just a few crumbs.
Allow the cakes to cool in the pans for 5 minutes before transferring them to wire racks to cool completely.
Coconut and Pecan Frosting:
In a medium saucepan, combine the brown sugar, granulated sugar, butter, egg yolks, and evaporated milk.
Cook the mixture over medium heat, stirring constantly, until it begins to thicken and reaches a gentle boil.
Remove from heat and stir in the vanilla extract, chopped pecans, and shredded coconut.
Allow the frosting to cool completely before using.
Chocolate Buttercream Frosting:
Melt the butter in a medium bowl. Stir in the cocoa powder.
Gradually add the powdered sugar and evaporated milk, alternating between the two, and beat until you achieve a smooth, spreadable consistency. If needed, adjust the consistency by adding a small amount of additional milk or powdered sugar.
Stir in the vanilla extract.
Assembling the Cake:
Place one of the cooled cake layers on your serving plate or cake stand.
Spread a thin layer of chocolate buttercream frosting over the top of the cake, followed by half of the coconut and pecan frosting. Smooth the coconut frosting into an even layer, leaving about ½ inch of space from the edge.
Place the second cake layer on top and frost the entire cake with the remaining chocolate buttercream.
Finally, spoon the remaining coconut and pecan frosting on top of the cake, spreading it to cover the surface.
Enjoy this decadent homemade German Chocolate Cake, a perfect treat for any occasion!