Description
This classic German Chocolate Cake features a moist, chocolatey cake layered with a rich, creamy coconut-pecan frosting and a smooth chocolate buttercream. The cake is tender with a perfectly balanced cocoa flavor, complemented by the sweetness and texture of the traditional coconut and pecan filling. Ideal for celebrations or indulgent dessert moments, this cake impresses with its distinctive layers and decadent taste.
Ingredients
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)
German Chocolate 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)
Chocolate Buttercream Frosting:
- 1/2 cup butter (115 g)
- 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)
Instructions
- Preheat Oven and Prepare Pans: Heat oven to 375°F (190°C). Grease two 8 or 9-inch round baking pans and optionally line the bottom with parchment paper to ensure easy cake removal.
- Mix Dry Ingredients: In a large bowl, stir together granulated sugar, flour, cocoa powder, baking powder, baking soda, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk together eggs, buttermilk, vegetable oil, and vanilla extract thoroughly.
- Make Cake Batter: Add the wet ingredients to the dry ingredients and mix until just combined. Carefully stir in the boiling water; the batter will be thin and slightly runny.
- Bake the Cake: Pour the batter evenly into the prepared pans. Bake for 25 to 35 minutes, adjusting time depending on pan size (9-inch pans bake faster). Test doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs. Let the cakes cool in the pans for 5 minutes before inverting onto wire racks to cool completely.
- Prepare German Chocolate Frosting: In a medium saucepan, combine light brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir constantly over medium heat, bringing to a low boil and continuing to stir for several minutes until thickened. Remove from heat and stir in vanilla extract, chopped pecans, and shredded sweetened coconut. Allow this frosting to cool completely.
- Make Chocolate Buttercream Frosting: Melt the butter in a bowl. Stir in the cocoa powder until smooth. Gradually alternate adding powdered sugar and evaporated milk, beating until you reach a smooth, spreadable consistency. Add more milk or powdered sugar if needed for desired thickness. Stir in vanilla extract.
- Assemble Cake - Layer 1: Place one cake round on a serving plate. Spread a thin layer of the chocolate buttercream frosting evenly over the top.
- Assemble Cake - Layer 2: Spoon half of the German chocolate coconut-pecan frosting onto the chocolate buttercream layer, smoothing gently while leaving about a 1/2 inch border from the edge.
- Stack and Frost: Carefully place the second cake round on top. Spread chocolate buttercream frosting over the entire top and sides of the cake in a smooth layer.
- Top with Remaining Coconut Frosting: Spoon the remaining coconut-pecan frosting over the top of the cake, spreading evenly for a decorative and flavorful finish.
Notes
- Using parchment paper on the bottom of your cake pans helps prevent sticking and eases removal.
- The boiling water makes the cake batter thin but yields a moist cake texture.
- Constant stirring during the coconut-pecan frosting preparation prevents the eggs from scrambling and helps thicken the frosting properly.
- Chill the frosting slightly if it gets too runny before assembling the cake.
- This cake is best served at room temperature and can be stored covered in the refrigerator for up to 3 days.
- Allow the cake layers to cool completely before frosting to prevent melting or sliding layers.
