Description
This homemade German Chocolate Cake is a rich, moist dessert with a mild chocolate flavor, topped with a decadent coconut-pecan frosting. Perfect for special occasions, this classic recipe will impress every guest!
Ingredients
Scale
- For the Cake:
- 1¾ cups (219g) all-purpose flour
- ¾ cup (62g) unsweetened cocoa powder
- 1¾ cups (350g) granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 teaspoons optional espresso powder
- 3 large eggs
- 1 cup buttermilk
- ½ cup (115g) unsalted butter, melted
- 4 ounces German baking chocolate, melted
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- For the Coconut-Pecan Frosting:
- 1 cup (200g) brown sugar
- 1 can (12 oz; 354ml) evaporated milk
- ½ cup (115g) unsalted butter
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 2 cups sweetened shredded coconut
- 1 cup (125g) chopped pecans
Instructions
- Prepare Cake Pans:
- Preheat the oven to 350°F (175°C). Grease and line three 9-inch round pans with parchment paper.
- Mix Dry Ingredients:
- In a medium bowl, sift together flour, cocoa powder, baking soda, baking powder, and optional espresso powder.
- Combine Wet Ingredients:
- In a large mixing bowl, beat sugar and eggs until light. Add buttermilk, melted butter, melted chocolate, and vanilla. Mix well.
- Combine and Bake:
- Gradually add the dry ingredients to the wet mixture. Divide batter evenly between prepared pans and bake for 28–35 minutes. Let cool completely.
- Prepare Frosting:
- Heat brown sugar, evaporated milk, butter, and egg yolks in a saucepan over medium heat. Stir constantly for 12 minutes or until thickened. Remove from heat, then mix in vanilla, coconut, and pecans. Cool to room temperature.
- Assemble the Cake:
- Layer cake rounds with frosting between each layer and on top. Spread remaining frosting around the sides.
- Prep Time: 30 minutes
- Cook Time: 28-35 minutes
- Category: Cakes
- Cuisine: American
Keywords: German Chocolate Cake