Go Back

German Chocolate Cake

A moist and rich cake layered with a decadent coconut and pecan frosting, perfect for celebrations and family gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Cake, Dessert
Cuisine: German
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup buttermilk Can substitute with dairy-free milk or coconut milk.
  • 2 cups all-purpose flour For gluten-free option, use a 1:1 gluten-free flour blend.
  • 3/4 cup cocoa powder Use high-quality cocoa for best flavor.
  • 1 1/2 tsp baking powder Ensure freshness for best results.
  • 1 tsp baking soda Ensure freshness for best results.
  • 1/2 tsp salt
  • 2 cups granulated sugar
  • 3/4 cup unsalted butter, softened Can substitute with salted butter.
  • 4 large eggs Fresh eggs recommended.
  • 1 tsp vanilla extract
  • 1 cup boiling water Helps develop rich flavors.
For the Frosting
  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 3 large egg yolks
  • 1/2 cup unsalted butter
  • 1 tsp vanilla extract
  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans

Method
 

Cake Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until thoroughly combined.
  3. In a large bowl, cream together the sugar and butter until light and fluffy, about 3 to 5 minutes.
  4. Add the eggs one at a time, mixing well after each addition, and stir in the vanilla.
  5. Gradually add the dry ingredients to the butter-sugar mixture, alternating with the buttermilk, starting and ending with the dry mix.
  6. Stir in the boiling water until just combined.
  7. Divide the batter evenly among the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  8. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Frosting Preparation
  1. Combine milk, sugar, egg yolks, butter, and vanilla in a saucepan. Cook over medium heat, stirring constantly until thickened, about 10 minutes.
  2. Remove from heat and stir in coconut and pecans. Let cool to room temperature before frosting the cake layers.

Notes

For variations, consider adding spices for a kick or substituting ingredients for healthier options. Store leftovers in an airtight container in the refrigerator for up to 5 days.