Description
Indulge in the rich and decadent flavors of a classic Homemade German Chocolate Cake. This recipe features moist chocolate layers complemented by a luscious coconut pecan frosting, creating a perfect balance of texture and taste that’s sure to impress at any celebration.
Ingredients
Scale
Cake 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
- 1 cup brown sugar, packed
- ¾ cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup boiling water
Frosting Ingredients
- 1 cup granulated sugar
- ½ cup evaporated milk
- ½ cup unsalted butter
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
Instructions
- Preparation: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and unsweetened cocoa powder until well combined.
- Cream Butter and Sugars: In another bowl, beat the softened unsalted butter along with granulated sugar and brown sugar until the mixture is creamy and smooth.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter-sugar mixture, beating well after each addition. Stir in the vanilla extract.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture and buttermilk alternately to the wet ingredients, mixing until smooth. Then stir in the boiling water carefully until the batter is well blended.
- Baking: Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Make Frosting: In a medium saucepan, combine granulated sugar, evaporated milk, and unsalted butter. Cook over medium heat, stirring frequently, for about 10 minutes or until thickened. Remove from heat and stir in shredded coconut, chopped pecans, and vanilla extract.
- Assemble Cake: When the cakes are fully cooled, place one cake layer on a serving platter. Spread a generous amount of the coconut pecan frosting over the top. Place the second layer on top, then frost the top and sides with the remaining frosting.
- Serve: Slice the cake and serve to enjoy the rich, classic flavors of this homemade German chocolate cake.
Notes
- Be sure to let the cakes cool completely before frosting to prevent the frosting from melting.
- You can toast the pecans lightly for enhanced flavor before adding to the frosting.
- Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- For a more intense chocolate flavor, use Dutch-processed cocoa powder.
- If buttermilk is unavailable, make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk; let it sit for 5 minutes.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German-American
Keywords: German Chocolate Cake, homemade chocolate cake, coconut pecan frosting, classic dessert, chocolate layer cake
