Description

This classic German Chocolate Cake features rich, moist chocolate cake layers filled and topped with a luscious coconut-pecan frosting. It’s a show-stopping dessert perfect for birthdays, holidays, or any special celebration. Each bite delivers a perfect harmony of chocolate, coconut, and crunchy pecans.

Ingredients

Scale

For the cake:
2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 cups granulated sugar
1 cup (2 sticks) unsalted butter, softened
4 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1 cup hot water
For the coconut-pecan frosting:
1 cup evaporated milk
1 cup granulated sugar
3 large egg yolks
1/2 cup (1 stick) unsalted butter
1 teaspoon vanilla extract
1 1/3 cups sweetened shredded coconut
1 cup chopped pecans

Instructions

Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Gradually add the dry ingredients to the creamed mixture, alternating with buttermilk, beginning and ending with the dry mixture. Mix until just combined.
Stir in hot water until the batter is smooth. Divide the batter evenly between the prepared pans.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
To make the frosting, combine evaporated milk, sugar, egg yolks, and butter in a medium saucepan. Cook over medium heat, stirring constantly, until thickened, about 10–12 minutes.
Remove from heat and stir in vanilla extract, coconut, and chopped pecans. Let cool to room temperature.
Assemble the cake by placing one layer on a serving plate. Spread frosting over the top. Repeat with remaining layers, frosting the top and sides.

Notes

You can make the cake layers a day in advance and frost the next day.
Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
For a more intense chocolate flavor, add 1/2 teaspoon espresso powder to the batter.
Use room temperature ingredients for best results.

Prep Time: 30 mins
Cook Time: 30 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 520 kcal
Sugar: 48 g
Sodium: 220 mg
Fat: 28 g
Saturated Fat: 16 g
Unsaturated Fat: 10 g
Trans Fat: 0.5 g
Carbohydrates: 65 g
Fiber: 3 g
Protein: 6 g
Cholesterol: 95 mg

Keywords: german chocolate cake, coconut pecan frosting, chocolate layer cake, classic chocolate cake, holiday dessert, birthday cake, layered cake