Description
This classic German Chocolate Cake recipe features a rich, moist chocolate cake layered with a decadent coconut-pecan frosting and a smooth chocolate buttercream. Perfectly balanced with the light tang of buttermilk and the hearty crunch of pecans, this cake is a timeless dessert that impresses at any celebration.
Ingredients
Scale
For the Chocolate 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)
For the Coconut 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)
For the Chocolate Frosting
- 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)
- 1/2 cup butter (115 g) (melted, included in instructions)
Instructions
- Preheat and Prepare Pans: Heat the oven to 375°F (190°C). Grease two 8 or 9-inch round baking pans thoroughly and line the bottoms with parchment or wax paper to ensure easy cake removal.
- Mix Dry Ingredients: In a large bowl, whisk together the granulated sugar, all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, beat the eggs, then mix in buttermilk, vegetable oil, and vanilla extract until smooth.
- Create Cake Batter: Pour the wet ingredients into the dry ingredients and stir just until incorporated. Carefully add the boiling water to the batter; it will be very thin, but this helps make the cake moist. Mix gently to combine.
- Bake the Cake: Divide batter evenly between prepared pans. Bake for 25 to 35 minutes depending on pan size (9-inch pans require less time). Test doneness by inserting a toothpick in the center – it should come out clean or with a few moist crumbs. Let cakes cool in pans for 5 minutes before transferring to wire racks to cool completely.
- Make Coconut Frosting: In a medium saucepan, combine light brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Cook over medium heat, stirring constantly until mixture reaches a low boil and thickens slightly. Remove from heat and stir in vanilla extract, chopped pecans, and shredded coconut. Allow mixture to cool completely before using.
- Prepare Chocolate Frosting: Melt butter in a bowl. Stir in unsweetened cocoa powder until smooth. Gradually beat in powdered sugar alternating with evaporated milk until a spreadable consistency is reached. Add vanilla extract and adjust thickness as needed with more milk or powdered sugar.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a thin layer of chocolate frosting over the cake, then spoon half of the coconut frosting over it, spreading to within about 1/2 inch of the edges.
- Stack and Frost: Place the second cake layer on top. Smooth the remaining chocolate frosting over the entire cake.
- Top with Coconut Frosting: Spoon the remaining coconut frosting onto the top of the cake and spread evenly. Allow frosting to set before serving.
Notes
- If baking at high altitude, add 3 tablespoons extra flour to the dry ingredients to compensate for lower air pressure.
- Both frostings can be made ahead and stored in covered containers in the refrigerator; coconut frosting keeps for 1-2 weeks and chocolate frosting for 2-3 weeks. Bring to room temperature before use for best spreading consistency.
- Use parchment paper in the cake pans to ensure easy removal and keep edges intact.
Keywords: German Chocolate Cake, chocolate cake, coconut pecan frosting, classic dessert, layered cake, homemade chocolate frosting