Homemade German Chocolate Cake
This Homemade German Chocolate Cake features rich chocolate layers complemented by a delightful coconut and pecan frosting. Perfect for celebrations or any special occasion, this cake is sure to impress with its moist texture and decadent flavors.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 65 minutes
- Yield: 12 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 cup boiling water
- 2 teaspoons vanilla extract
- 1/2 cup vegetable or canola oil
- 2 large eggs
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 2 cups granulated sugar
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup granulated sugar (for frosting)
- 1 tablespoon vanilla extract (for frosting)
- 1 cup shredded sweetened coconut
- 3 large egg yolks
- 1/2 cup light brown sugar
- 1 cup chopped pecans
- 3/4 cup evaporated milk (for frosting)
- 1/2 cup butter (for frosting)
- 1/3 cup evaporated milk (for chocolate frosting)
- 1/2 cup butter (for chocolate frosting)
- 2/3 cup unsweetened cocoa powder (for chocolate frosting)
- 1 teaspoon vanilla extract (for chocolate frosting)
- 3 cups powdered sugar
Instructions
- Preheat your oven to 375°F (190°C). Grease two 8 or 9-inch round baking pans and line the bottoms with wax or parchment paper.
- In a large bowl, sift together flour, cocoa powder, baking soda, baking powder, salt, and granulated sugar. In a separate bowl, mix eggs, buttermilk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until combined. Stir in boiling water. Divide the batter evenly between the prepared pans and bake for 25–35 minutes or until a toothpick comes out clean. Cool in the pans for 5 minutes, then transfer to wire racks to cool completely.
- In a saucepan, combine brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir and bring to a low boil over medium heat, continuously stirring until thickened. Remove from heat, then stir in vanilla extract, chopped pecans, and shredded coconut. Cool before using.
- Melt the butter for the chocolate frosting, then stir in cocoa powder. Alternately add powdered sugar and evaporated milk, beating until you reach a spreading consistency. Stir in vanilla extract.
- Assemble the cake by placing one layer on a serving stand, spreading a thin layer of chocolate frosting, then half of the coconut and pecan frosting. Place the second layer on top and cover the entire cake with the remaining chocolate frosting. Spoon the remaining coconut and pecan frosting over the top.
Nutrition
- Calories: 450
- Sugar: 49g
- Sodium: 300mg
- Fat: 23g
- Saturated Fat: 11g
- Carbohydrates: 59g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg