Description
The Best German Chocolate Cake is a rich, moist chocolate layer cake filled and topped with a buttery coconut-pecan frosting. Despite its name, it’s an American classic and perfect for birthdays, holidays, or any special occasion.
Ingredients
- For the Cake:
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 3/4 cups granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot water or brewed coffee
- For the Coconut-Pecan Frosting:
- 1 (12 oz) can evaporated milk
- 4 large egg yolks
- 1 cup brown sugar, packed
- 3/4 cup unsalted butter
- 1 1/2 teaspoons vanilla extract
- 2 cups sweetened shredded coconut
- 1 1/2 cups chopped pecans
Instructions
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or line them with parchment paper.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat together granulated sugar, brown sugar, eggs, buttermilk, oil, and vanilla extract until well combined.
- Gradually add dry ingredients to the wet mixture, stirring just until combined.
- Stir in hot water or coffee to thin the batter—it will be loose.
- Divide batter evenly among the prepared pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- To make the frosting, combine evaporated milk, egg yolks, brown sugar, and butter in a medium saucepan over medium heat. Cook, stirring constantly, until thickened (about 10–12 minutes).
- Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans. Let cool to room temperature.
- Assemble the cake by placing one cooled cake layer on a serving plate. Spread a third of the frosting on top. Repeat with the remaining layers and frosting.
- Traditionally, only the tops of the layers are frosted—sides can remain unfrosted.
- Allow the cake to sit for 30 minutes before slicing to let the frosting set.
Notes
Use hot brewed coffee instead of water for a deeper chocolate flavor.For a sheet cake version, bake in a 9×13-inch pan and spread frosting on top.Add chocolate ganache between layers for an extra indulgent variation.Toasted coconut can add depth to the frosting flavor.Make the frosting ahead and refrigerate; bring to room temperature before spreading.
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 45g
- Sodium: 290mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 95mg
