Family German Chocolate Cake
\nWritten by admin Published on October 20, 2025 in Uncategorized
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\nThis German Chocolate Cake is a true showstopper, featuring rich, moist chocolate cake layers generously adorned with a sweet, gooey coconut-pecan frosting. It\u2019s a classic for a reason, offering a delightful balance of deep chocolate and caramelized nutty sweetness in every bite.<\/p>\n
German Chocolate Cake
\nIngredients:
\nFor the Cake
\nIngredient Quantity
\nAll-purpose flour 2 cups
\nGranulated sugar 2 cups
\nUnsweetened cocoa powder \u00be cup
\nBaking soda 2 tsp
\nBaking powder 1 tsp
\nSalt \u00bd tsp
\nButtermilk 1 cup
\nVegetable oil \u00bd cup
\nLarge eggs 2
\nVanilla extract 2 tsp
\nHot water (or hot coffee) 1 cup
\nFor the Coconut-Pecan Frosting
\nIngredient Quantity
\nEvaporated milk 1 cup
\nGranulated sugar 1 cup
\nLarge egg yolks 3
\nUnsalted butter \u00bd cup
\nVanilla extract 1 tsp
\nSweetened shredded coconut 1 \u00bd cups
\nChopped pecans 1 cup
\nInstructions:<\/p>\n
Prep Oven & Pans: Preheat your oven to 350\u00b0F (175\u00b0C). Grease and flour three 9-inch round cake pans thoroughly.
\nCombine Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
\nAdd Wet Ingredients: Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until the batter is smooth.
\nIncorporate Hot Water: Carefully stir in the hot water (or hot coffee for a richer chocolate flavor). The batter will be thin, which is normal for this cake.
\nBake: Divide the batter evenly between the three prepared cake pans. Bake for 30\u201335 minutes, or until a toothpick inserted into the center of a cake layer comes out clean.
\nCool: Let the cake layers cool in their pans for 10 minutes before carefully inverting them onto wire racks to cool completely. Ensure they are fully cool before frosting.
\nMake the Frosting
\nCook Custard Base: In a medium saucepan over medium heat, whisk together the evaporated milk, granulated sugar, egg yolks, and unsalted butter.
\nThicken: Cook the mixture, stirring constantly with a whisk, for about 10\u201312 minutes, or until it thickens to a custard-like consistency. It should coat the back of a spoon.
\nFinish Frosting: Remove the saucepan from the heat. Stir in the vanilla extract, sweetened shredded coconut, and chopped pecans. Let the frosting cool to room temperature before assembling the cake. It will thicken further as it cools.
\nAssemble the Cake
\nLayer First: Place one cooled cake layer on your serving plate or cake stand. Spread about a third of the coconut-pecan frosting evenly over the top.
\nRepeat Layers: Carefully place the second cake layer on top, then spread another third of the frosting. Repeat with the third cake layer and the remaining frosting.
\nOptional Sides: Traditionally, German chocolate cake only has frosting between the layers and on top, leaving the sides exposed to reveal the rich chocolate cake. However, you can optionally leave the sides unfrosted, or if you prefer, cover them with any remaining frosting or a simple chocolate ganache for a different look.
\nEnjoy this decadent homemade German Chocolate Cake! It\u2019s perfect for special occasions or whenever you crave a truly indulgent dessert.<\/p>\n\n