Ingredients

1 ¾ cups all-purpose flour

1 ½ teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

1 cup unsweetened cocoa powder

1 cup granulated sugar (for the cake batter)

1 cup brown sugar, packed

¾ cup unsalted butter, softened

3 large eggs

1 teaspoon vanilla extract (for the batter)

1 cup buttermilk

1 cup boiling water

1 cup granulated sugar (for the frosting)

½ cup evaporated milk

½ cup unsalted butter (for the frosting)

1 cup sweetened shredded coconut

1 cup chopped pecans

1 teaspoon vanilla extract (for the frosting)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.

Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder until combined.

Step 3: In another bowl, beat the softened butter, granulated sugar, and brown sugar until the mixture is creamy and smooth.

Step 4: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Then stir in the vanilla extract.

Step 5: Gradually add the dry ingredients alternately with the buttermilk to the wet ingredients, mixing until smooth. Stir in the boiling water carefully until fully incorporated. The batter will be thin.

Step 6: Pour the batter evenly into the prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.

Step 7: While the cakes bake, prepare the frosting. In a saucepan over medium heat, combine the sugar, evaporated milk, and butter. Cook and stir constantly until the mixture thickens, about 10 minutes.

Step 8: Remove the frosting from heat and stir in the shredded coconut, chopped pecans, and vanilla extract. Let it cool slightly before spreading.

Step 9: Once the cakes are completely cool, place one layer on your serving plate. Spread a generous layer of the coconut pecan frosting over it.

Step 10: Place the second cake layer on top and use the remaining frosting to cover the top and sides of the cake.

Step 11: Slice and serve your homemade German Chocolate Cake, and enjoy the delicious blend of chocolate and coconut pecan flavors.

Tips & Variations

Use fresh or frozen pecans; toasting them lightly enhances their flavor and adds extra crunch.

For a richer cake, substitute whole milk for buttermilk and add an extra egg yolk.

If you prefer a less sweet frosting, reduce the sugar slightly or balance it with a touch of cream cheese.

Make the frosting ahead and refrigerate; bring it back to room temperature before frosting the cake for easier spreading.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute regular milk mixed with 1 tablespoon of vinegar or lemon juice per cup. Let it sit for 5 minutes to curdle before using. This mimics buttermilk’s acidity, helping the cake rise.

How do I know when the cake is done baking?

The best way to check is by inserting a toothpick or cake tester into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done. Avoid opening the oven too early to prevent sinking.