Homemade German Chocolate Cake

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This Homemade German Chocolate Cake is a rich and decadent dessert featuring layers of moist chocolate cake, coconut-pecan frosting, and a smooth chocolate buttercream. Perfect for special occasions or when you’re craving a delicious treat, this cake is sure to impress!

Ingredients

For the Chocolate Cake:

  • 2 cups granulated sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable or canola oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

For Coconut and Pecan Frosting:

  • 1/2 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup butter
  • 3 large egg yolks
  • 3/4 cup evaporated milk
  • 1 tablespoon vanilla extract
  • 1 cup chopped pecans
  • 1 cup shredded sweetened coconut

For the Chocolate Frosting:

  • 1/2 cup butter
  • 2/3 cup unsweetened cocoa powder
  • 3 cups powdered sugar
  • 1/3 cup evaporated milk
  • 1 teaspoon vanilla extract

Instructions

Prepare the Cake:

  1. Preheat your oven to 375°F (190°C). Grease two 8-inch or 9-inch round baking pans. For easier removal, line the bottom of each pan with a round piece of wax or parchment paper.
  2. In a large bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, combine the eggs, buttermilk, oil, and vanilla extract. Mix well.
  4. Gradually add the wet ingredients to the dry ingredients and mix until just combined.
  5. Stir in the boiling water (the batter will be thin).
  6. Pour the batter evenly into the prepared pans.
  7. Bake for 25-35 minutes (baking time may vary depending on pan size; a 9-inch pan will bake faster). The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool the cakes in the pans for 5 minutes before inverting onto wire racks to cool completely.

Prepare the Coconut and Pecan Frosting:

  1. In a medium saucepan, combine the brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir to combine and bring the mixture to a low boil over medium heat.
  2. Stir constantly for several minutes until the mixture thickens.
  3. Remove from heat and stir in the vanilla extract, chopped pecans, and shredded coconut.
  4. Let the frosting cool completely before applying it to the cake.

Prepare the Chocolate Buttercream Frosting:

  1. Melt the butter in a saucepan or microwave.
  2. Stir in the cocoa powder until well combined.
  3. Gradually add the powdered sugar and evaporated milk, beating the mixture until it reaches a spreading consistency. If needed, add more milk to thin the frosting or more powdered sugar to thicken it.
  4. Stir in the vanilla extract.

Assemble the Cake:

  1. Place one of the cooled cake rounds on a serving plate or cake stand.
  2. Spread a thin layer of chocolate buttercream frosting over the first cake layer.
  3. Spoon half of the coconut-pecan frosting onto the cake and spread it evenly, leaving about a 1/2-inch border around the edges.
  4. Place the second cake layer on top.
  5. Spread the remaining chocolate frosting over the entire cake.
  6. Spoon the remaining coconut-pecan frosting on top of the cake, spreading it evenly.

Enjoy your homemade German Chocolate Cake! The combination of moist chocolate cake, creamy chocolate frosting, and the rich coconut-pecan topping makes this dessert a true crowd-pleaser.

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