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German Chocolate Cake

Classic German Chocolate Cake

A rich, decadent, and traditional layer cake featuring moist chocolate buttermilk sponge layers filled and frosted with an iconic caramelized coconut-pecan frosting.
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Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings: 12
Course: CAKE, Dessert
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • Group: The Chocolate Cake Layers
  • 2 cups Granulated sugar
  • 1 ¾ cups All-purpose flour
  • ¾ cup Unsweetened cocoa powder
  • 1 ½ tsp Baking powder
  • 1 ½ tsp Baking soda
  • 1 tsp Salt
  • 2 large Eggs room temperature
  • 1 cup Buttermilk room temperature
  • ½ cup Vegetable oil
  • 2 tsp Pure vanilla extract
  • 1 cup Boiling water or hot brewed coffee
  • Group: Coconut-Pecan Frosting
  • 1 cup Evaporated milk
  • 1 cup Granulated sugar
  • 3 large Egg yolks beaten
  • ½ cup Unsalted butter cut into pieces
  • 1 tsp Pure vanilla extract
  • 1 ⅓ cups Sweetened shredded coconut
  • 1 cup Chopped pecans

Equipment

  • Three 9-inch round cake pans
  • Parchment paper
  • Stand mixer or hand mixer
  • Large mixing bowls
  • Measuring cups and spoons
  • Offset spatula
  • Saucepan (for frosting)

Method
 

  1. Group: 1. Prep & Mix Dry Ingredients
  2. Preheat your oven to 350°F (175°C). Grease three 9-inch round cake pans, line the bottoms with parchment paper, and lightly flour the sides.
  3. In a large mixing bowl, whisk together the granulated sugar, all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
  4. Group: 2. Add Wet Ingredients & Batter
  5. Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry mixture. Beat on medium speed for about 2 minutes until smooth.
  6. Stir in the boiling water or hot coffee by hand (the batter will be very thin, but this is essential for a moist texture).
  7. Divide the batter evenly among the three prepared cake pans.
  8. Group: 3. Bake & Cool
  9. Bake for 30 to 35 minutes, or until a wooden toothpick inserted into the center comes out clean.
  10. Remove from the oven and let the layers cool in the pans for 10 minutes, then invert them onto wire racks to cool completely.
  11. Group: 4. Make the Coconut-Pecan Frosting
  12. In a medium saucepan, combine the evaporated milk, granulated sugar, beaten egg yolks, unsalted butter, and vanilla extract.
  13. Cook over medium heat, stirring constantly, for about 10 to 12 minutes until the mixture thickens and turns golden brown.
  14. Remove from heat and stir in the sweetened shredded coconut and chopped pecans. Let it cool until thick enough to spread easily.
  15. Group: 5. Assemble & Frost
  16. Place the first cake layer on a serving plate, spread a generous amount of the coconut-pecan frosting on top, and repeat with the remaining layers.
  17. Frost the top of the cake, letting some of the rich filling drape down the sides naturally. Slice, serve, and enjoy!

Notes

Storage: Store leftover cake covered in the refrigerator for up to 4 days. Bring slices to room temperature before serving for the best texture and flavor.
Pro-Tip: Using hot coffee instead of boiling water does not make the cake taste like coffee; it simply intensifies and deepens the rich chocolate flavor.