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 the 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
How to Make Homemade German Chocolate Cake
1. Prepare the Cake:
- Preheat the oven to 375°F. Grease two 8 or 9-inch round baking pans. For easy removal, place a round piece of wax or parchment paper at the bottom of each pan.
- In a large bowl, combine sugar, flour, cocoa, baking powder, baking soda, and salt. In a separate bowl, mix together the eggs, buttermilk, oil, and vanilla until well blended.
- Add the wet ingredients to the dry mixture, stirring until combined. Then, carefully stir in the boiling water (the batter will be thin).
- Divide the batter evenly between the prepared pans. Bake for 25–35 minutes (the 9-inch pans may require less time). Check doneness with a toothpick; it should come out clean or with a few moist crumbs.
- Let the cakes cool in the pans for 5 minutes before transferring them to wire racks to cool completely.
2. Make the Coconut and Pecan Frosting:
- In a medium saucepan, combine brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Cook over medium heat, stirring constantly until the mixture comes to a low boil and thickens.
- Remove from heat and stir in vanilla, pecans, and coconut. Allow the frosting to cool completely before spreading on the cake.
3. Prepare the Chocolate Buttercream Frosting:
- Melt the butter and mix in the cocoa powder. Gradually add powdered sugar and milk, beating until the frosting reaches a spreadable consistency. If needed, adjust by adding more milk to thin or more powdered sugar to thicken. Stir in the vanilla.
4. Assemble the Cake:
- Place one cooled cake layer on a serving plate. Spread a thin layer of chocolate frosting over it, followed by half of the coconut and pecan frosting, keeping about 1/2 inch from the edge.
- Place the second cake layer on top, and cover the entire cake with chocolate frosting.
- Finish by spooning the remaining coconut and pecan frosting onto the top of the cake.
Enjoy your homemade German chocolate cake!