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German Chocolate Cake Recipe

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★★★★★

4.9 from 112 reviews

This classic German Chocolate Cake recipe features moist, rich chocolate layers paired with a luscious coconut-pecan frosting and smooth chocolate buttercream. The cake is perfect for celebrations and will delight lovers of traditional Southern desserts with its distinct combination of chocolate and caramelized coconut flavors.

Ingredients

Scale

For the Chocolate 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)

For the Coconut 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)

For the Chocolate Buttercream Frosting:

  • 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)
  • 1/2 cup butter, melted (115 g)

Instructions

  1. Preheat Oven and Prepare Pans: Heat your oven to 375°F (190°C). Grease two 8 or 9-inch round cake pans carefully. For easy cake removal, cut circular pieces of wax or parchment paper to line the bottoms of the pans.
  2. Mix Dry Ingredients for Cake: In a large bowl, stir together the granulated sugar, flour, cocoa powder, baking powder, baking soda, and salt until well combined. This evenly distributes the leavening agents and cocoa for a consistent cake texture and flavor.
  3. Combine Wet Ingredients and Blend Batter: In a separate bowl, whisk the eggs, buttermilk, oil, and vanilla extract until smooth. Gradually add this mixture to the dry ingredients and mix until just incorporated. Next, carefully stir in boiling water; the batter will be thin, but this ensures a moist cake.
  4. Bake the Cake Layers: Pour the batter evenly into the prepared pans. Bake for 25 to 35 minutes, depending on pan size (9-inch pans bake faster). Test doneness with a toothpick inserted in the center—it should come out clean or with a few moist crumbs. Cool cakes in pans for 5 minutes, then invert onto wire racks to cool completely.
  5. Prepare Coconut Frosting: In a medium saucepan, combine brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir constantly over medium heat, bringing the mixture to a low boil. Continue stirring for several minutes until thickened. Remove from heat and mix in vanilla extract, chopped pecans, and shredded coconut. Allow this frosting to cool completely before use.
  6. Make Chocolate Buttercream Frosting: Melt the butter in a bowl. Stir in cocoa powder until smooth. Alternately add powdered sugar and evaporated milk, beating the mixture to a spreadable consistency. Adjust thickness by adding more milk or powdered sugar as needed. Stir in vanilla extract to finish.
  7. Assemble the Cake: Place one cooled cake round on your serving plate or stand. Spread a thin layer of chocolate buttercream over the top, then spoon half of the coconut frosting on top, smoothing it evenly while leaving about a ½ inch border from the edges.
  8. Add Second Layer and Finish Frosting: Place the second cake layer on top. Smooth chocolate buttercream frosting over the entire cake surface and sides. Finally, spoon the remaining coconut frosting on top of the cake as a finishing touch.

Notes

  • If baking at high altitude, add 3 tablespoons extra flour to the cake batter to maintain structure.
  • Both frostings can be made in advance and stored covered in the refrigerator. Coconut frosting keeps 1-2 weeks depending on ingredient freshness; chocolate frosting keeps 2-3 weeks.
  • Remove frostings from the fridge about an hour before frosting the cake to allow them to come to room temperature for easier spreading.

Keywords: German Chocolate Cake, Coconut Pecan Frosting, Chocolate Buttercream, Classic Southern Dessert, Layer Cake

Find it online: https://mjrecipe.com/german-chocolate-cake-recipe/