Homemade German Chocolate Cake Recipe
There’s nothing more satisfying than a slice of German chocolate cake. Rich chocolate layers paired with coconut-pecan frosting is pure bliss.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 tsp baking powder
- 2 tsp baking soda
- ½ tsp salt
- 1 cup buttermilk
- 1 cup hot water
- ½ cup vegetable oil
- 3 large eggs
- 2 tsp vanilla extract
For the Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- ½ cup unsalted butter
- 1 tsp vanilla extract
- 1 ½ cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F.
- Grease pans. Line with parchment paper.
- Mix flour, cocoa, sugar, powder, soda, and salt.
- Add eggs, oil, buttermilk, and vanilla. Mix well.
- Slowly add hot water. Stir until smooth.
- Pour batter evenly into prepared pans.
- Bake 30–35 minutes. Insert toothpick to check.
- Cool cakes on a rack for 10 minutes.
- Remove cakes and cool completely.
- For frosting, combine milk, sugar, yolks, and butter.
- Cook over medium heat, stirring constantly, 12 minutes.
- Remove from heat. Stir in coconut, pecans, and vanilla.
- Let frosting cool until thickened but spreadable.
- Level cakes if needed. Stack and frost layers.
- Use extra frosting to cover top and sides.
- Chill before slicing for neat, clean cuts.
Notes
- Use room temperature eggs for better mixing.
- Don’t overmix the batter. Mix until just combined.
- Let the cake cool fully before frosting.
- Toast the pecans for extra nutty flavor.
- Store cake in an airtight container to keep moist.