Homemade German Chocolate Cake

Indulge in the rich, decadent flavors of a classic homemade German Chocolate Cake. This recipe combines a moist, chocolatey cake with a luscious coconut and pecan frosting, finished off with a smooth chocolate buttercream.

Perfect for special occasions or when you just need a sweet treat, this cake is sure to impress. Let’s bake this delicious dessert! Enjoy your homemade German Chocolate Cake, a delicious and impressive dessert that’s perfect for any celebration!

Ingredients

For the Chocolate Cake

• 2 cups granulated sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup buttermilk
• 1/2 cup vegetable or canola oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

For the Coconut and Pecan Frosting

• 1/2 cup light brown sugar
• 1/2 cup granulated sugar
• 1/2 cup butter
• 3 large egg yolks
• 3/4 cup evaporated milk
• 1 tablespoon vanilla extract
• 1 cup chopped pecans
• 1 cup shredded sweetened coconut

For the Chocolate Frosting

• 1/2 cup butter
• 2/3 cup unsweetened cocoa powder
• 3 cups powdered sugar
• 1/3 cup evaporated milk
• 1 teaspoon vanilla extract

Instructions

Preheat and Prepare

1. Heat Oven: Preheat your oven to 375°F (190°C). Grease two 8 or 9-inch round baking pans. For easy removal, place a round piece of wax or parchment paper on the bottom of each pan.

For the Cake

1. Combine Dry Ingredients: In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda, and salt.
2. Combine Wet Ingredients: In a separate bowl, mix the eggs, buttermilk, oil, and vanilla extract.
3. Mix Batter: Add the wet ingredients to the dry ingredients and mix until well combined. Stir in the boiling water (the batter will be very thin).
4. Bake: Pour the batter evenly into the prepared pans. Bake for 25-35 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs. Cool the cakes in the pans for 5 minutes, then invert onto wire racks to cool completely.

For the Coconut and Pecan Frosting

1. Cook Frosting: In a medium saucepan, combine the brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir constantly over medium heat until the mixture begins to thicken and reaches a low boil.
2. Add Flavorings: Remove from heat and stir in the vanilla extract, chopped pecans, and shredded coconut. Allow the frosting to cool completely before using.

For the Chocolate Buttercream Frosting

1. Prepare Frosting: Melt the butter in a medium bowl. Stir in the cocoa powder. Alternately add the powdered sugar and evaporated milk, beating until you reach a spreading consistency. If needed, adjust the consistency with additional milk or powdered sugar. Stir in the vanilla extract.

Cake Assembly

1. First Layer: Place one cake round on your serving stand or plate. Spread a thin layer of chocolate frosting over the cake, then spoon half of the coconut and pecan frosting on top, spreading it out evenly but leaving about 1/2 inch from the edge.
2. Second Layer: Place the second cake round on top. Smooth the remaining chocolate frosting over the entire cake.
3. Top Layer: Spoon the remaining coconut and pecan frosting on top of the cake.