Introduction
Despite the name, German Chocolate Cake isn’t from Germany. It actually comes from the United States and is named after Samuel German, who developed a type of dark baking chocolate for the Baker’s Chocolate Company in the 1800s. The cake became famous thanks to its rich chocolate layers and its signature coconut-pecan frosting.
Ingredients
For the chocolate cake
2 cups all-purpose flour
1 ¾ cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup buttermilk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup hot water
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
1 ⅓ cups shredded sweetened coconut
1 cup chopped pecans
For the chocolate frosting (optional for sides)
1 cup unsalted butter softened
3 ½ cups powdered sugar
½ cup cocoa powder
½ teaspoon salt
2 teaspoons vanilla extract
¼ cup milk
Instructions
Preheat your oven to 175°C (350°F). Grease and flour three 9-inch round cake pans or line them with parchment paper.
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add eggs, buttermilk, oil, and vanilla extract. Mix until smooth.
Slowly add hot water and mix well. The batter will be thin.
Divide the batter evenly between the pans. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
To make the coconut pecan frosting, combine evaporated milk, sugar, egg yolks, and butter in a saucepan over medium heat. Stir constantly until thickened, about 10 to 12 minutes.
Remove from heat and stir in vanilla, coconut, and pecans. Let it cool until spreadable.
For the chocolate frosting, beat butter until creamy. Add powdered sugar, cocoa powder, and salt. Mix well. Add vanilla and milk and beat until smooth and fluffy.
Assembly
Place one cake layer on a serving plate. Spread a generous layer of coconut pecan frosting on top.
Add the second layer and repeat. Place the final layer on top and spread more coconut pecan frosting.
Optionally frost the sides of the cake with chocolate frosting for a finished look.
Tips
Use room temperature ingredients for a smoother batter
Do not overbake to keep the cake moist
Toast the pecans lightly for extra flavor
Chill slightly before slicing for cleaner cuts
Conclusion
This German Chocolate Cake is rich, moist, and packed with flavor from the chocolate layers and the sweet, nutty coconut pecan frosting. It’s a classic dessert that always stands out and is perfect for celebrations or whenever you want something truly indulgent.