This German Chocolate Cake is a classic dessert that’s as beautiful as it is delicious. Featuring moist chocolate cake layers, a rich coconut pecan filling, and silky chocolate buttercream frosting, it’s the perfect dessert for special occasions or any time you want to impress.
Why You’ll Love This Recipe
- A decadent combination of chocolate, coconut, and pecans.
- Moist, rich cake layers made with simple ingredients.
- Perfect for birthdays, holidays, or any celebration.
- A step-by-step process ensures professional-quality results.
Ingredients
For the Chocolate Cake:
- 2 cups granulated sugar
- 1¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable or canola oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Coconut Pecan Frosting:
- ½ cup light brown sugar
- ½ cup granulated sugar
- ½ cup butter
- 3 large egg yolks
- ¾ cup evaporated milk
- 1 tablespoon vanilla extract
- 1 cup chopped pecans
- 1 cup shredded sweetened coconut
For the Chocolate Buttercream Frosting:
- ½ cup butter
- ⅔ cup unsweetened cocoa powder
- 3 cups powdered sugar
- ⅓ cup evaporated milk (plus more if needed)
- 1 teaspoon vanilla extract
Step-by-Step Instructions
Prepare the Pans
- Preheat your oven to 375°F (190°C).
- Grease two 8- or 9-inch round cake pans. Line the bottoms with parchment or wax paper to ensure easy removal.
Make the Cake Batter
- In a large bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, combine the eggs, buttermilk, oil, and vanilla. Mix well.
- Add the wet ingredients to the dry ingredients and stir to combine.
- Slowly stir in the boiling water. The batter will be thin, but this ensures a moist cake.
- Divide the batter evenly between the prepared pans.
Bake the Cakes
- Bake for 25–35 minutes, depending on the size of your pans. The 9-inch pans will bake faster.
- The cakes are done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the cakes cool in the pans for 5 minutes before inverting them onto wire racks to cool completely.
Make the Coconut Pecan Frosting
- In a medium saucepan, combine the 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, about 5–7 minutes.
- Remove from heat and stir in the vanilla, chopped pecans, and coconut.
- Allow the frosting to cool completely before using.
Make the Chocolate Buttercream Frosting
- Melt the butter and stir in the cocoa powder.
- Alternately add the powdered sugar and evaporated milk, beating until you achieve a spreadable consistency.
- Adjust with additional milk or powdered sugar as needed. Stir in the vanilla.
Assemble the Cake
- Place one cake layer on a serving plate or cake stand. Spread a thin layer of chocolate buttercream over the top.
- Spoon half of the coconut pecan frosting over the chocolate layer, spreading it evenly and leaving about ½ inch of space around the edges.
- Top with the second cake layer. Smooth chocolate buttercream frosting over the entire cake, sealing the edges.
- Spoon the remaining coconut pecan frosting on top of the cake, spreading it evenly for a stunning finish.
Kitchen Equipment Needed
- Mixing bowls
- Whisk
- Medium saucepan
- Hand or stand mixer
- 8- or 9-inch round cake pans
- Parchment paper
- Spatula
- Wire racks
Serving and Storage Tips
- Serving: Serve at room temperature. For clean slices, chill the cake slightly and use a sharp knife wiped clean between cuts.
- Storage: Store in an airtight container at room temperature for 1–2 days or in the refrigerator for up to 5 days.
- Freezing: Freeze unfrosted cake layers wrapped tightly in plastic wrap for up to 2 months. Thaw before assembling.
Variations
- Nut-Free Option: Replace pecans with toasted sunflower seeds or omit them entirely.
- Dark Chocolate: Use dark cocoa powder in the cake batter and frosting for a deeper chocolate flavor.
- Extra Filling: Add a layer of whipped cream or ganache between the cake layers for more indulgence.
Helpful Notes
- Be patient with the coconut pecan frosting—it thickens as it cooks. Stir constantly to avoid scrambling the eggs.
- Use room-temperature ingredients for smoother batter and frosting.
- If your cakes dome during baking, level them with a serrated knife before stacking.
Frequently Asked Questions
1. Can I use a boxed cake mix?
Yes! A high-quality chocolate cake mix can save time, but the homemade version offers superior flavor and texture.
2. Can I make the frostings ahead of time?
Yes, both frostings can be prepared a day in advance. Store them in the refrigerator and let them come to room temperature before assembling the cake.
3. Can I substitute evaporated milk?
You can use heavy cream or half-and-half, but evaporated milk provides the best consistency for the frostings.
4. How do I keep the cake moist?
Wrap the cake layers tightly in plastic wrap while they cool to lock in moisture.
5. Can I make this cake gluten-free?
Yes, substitute the all-purpose flour with a gluten-free 1:1 baking mix.
This German Chocolate Cake is a timeless dessert that’s rich, decadent, and packed with irresistible flavors. A perfect centerpiece for your dessert table, it’s sure to become a favorite for years to come!
