German Chocolate Cake

German Chocolate Cake

German Chocolate Cake is a classic layered dessert known for its rich chocolate cake and signature coconut-pecan frosting. The cake is moist and tender, while the frosting is sweet, nutty, and slightly caramel-like, making this dessert a longtime favorite for birthdays, holidays, and special occasions.

Ingredients for the cake: 2 cups all-purpose flour, 2 cups granulated sugar, ¾ cup unsweetened cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt, 1 cup buttermilk, ½ cup vegetable oil, 2 large eggs, 2 teaspoons vanilla extract, and 1 cup hot water.

Ingredients for the coconut-pecan frosting: 1 cup evaporated milk, 1 cup granulated sugar, 3 large egg yolks, ½ cup unsalted butter, 1 teaspoon vanilla extract, 1½ cups sweetened shredded coconut, and 1 cup chopped pecans.

To prepare the cake, preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add the buttermilk, vegetable oil, eggs, vanilla extract, and hot water. Mix until smooth and well combined.

Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

To make the frosting, combine the evaporated milk, sugar, egg yolks, and butter in a saucepan over medium heat. Cook, stirring constantly, until the mixture thickens, about 10–12 minutes. Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Allow the frosting to cool until spreadable.

To assemble the cake, place one cake layer on a serving plate and spread half of the coconut-pecan frosting on top. Place the second cake layer over the frosting and spread the remaining frosting evenly over the top. Serve at room temperature.