Here’s a classic Homemade German Chocolate Cake—rich chocolate layers with the iconic coconut-pecan frosting 🍫🥥🌰
Homemade German Chocolate Cake
Ingredients
Chocolate Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup buttermilk, room temperature
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup hot coffee or hot water
Coconut-Pecan Frosting
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- ½ cup unsalted butter
- 1 tsp vanilla extract
- 1½ cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
Make the Cake
- Preheat oven to 350°F (175°C).
Grease and flour two 9-inch round pans. - In a large bowl, whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add buttermilk, oil, eggs, and vanilla. Mix until smooth.
- Stir in hot coffee (batter will be thin).
- Divide batter evenly between pans.
- Bake 30–35 minutes, or until a toothpick inserted comes out clean.
- Cool cakes in pans 10 minutes, then turn out onto wire racks to cool completely.
Make the Frosting
- In a saucepan over medium heat, whisk evaporated milk, sugar, egg yolks, and butter.
- Cook, stirring constantly, until thickened (about 10–12 minutes).
- Remove from heat; stir in vanilla, coconut, and pecans.
- Let cool to spreading consistency.
Assemble
- Place one cake layer on a plate.
- Spread half the frosting on top.
- Add second layer and spread remaining frosting on top only (traditional style).
Tips
- Authentic flavor: Use German’s Sweet Chocolate instead of cocoa (reduce sugar slightly).
- Extra moist: Brush layers with simple syrup or coffee.
- Make-ahead: Frosting can be made 1 day in advance.
If you’d like, I can also share a sheet-cake version, from-scratch German chocolate using sweet baking chocolate, or cupcakes 😊
