Ah, *German chocolate cake*! This rich, decadent treat has been a beloved staple in my family for as long as I can remember. I still recall the first time I made it—there was chocolate batter splattered everywhere, and the smell of warm cocoa filled the kitchen. What sets this cake apart is its luscious layers of coconut and pecan frosting that just scream indulgence. Every bite is a celebration, perfect for birthdays or just because. Trust me, once you try this recipe, it’ll become a family favorite in your home too!
Ingredients List
To whip up this delicious *German chocolate cake*, you’ll need the following ingredients:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1 cup evaporated milk
- 1 cup packed brown sugar
- 1/2 cup butter
- 3 egg yolks
- 1 teaspoon vanilla extract (for frosting)
It’s essential to use unsweetened cocoa powder for that rich chocolate flavor, and don’t skimp on the coconut and pecans—these add that signature texture and taste we all love!
How to Prepare Instructions
Making this *German chocolate cake* is a delightful experience, and I promise it’s easier than it sounds! Let’s break it down step by step.
Prepping the Cake
First things first, preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans. In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt until combined. Then, add in the eggs, buttermilk, vegetable oil, and vanilla extract. Mix until smooth—don’t worry about being too perfect! Finally, carefully stir in the boiling water. This step adds moisture, and trust me, it makes a difference! Pour the batter evenly into your prepared pans.
Baking the Cake
Now, pop those pans into the preheated oven and bake for about 30-35 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean. Once baked, let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely. This cooling time is crucial—you want to avoid melting your frosting!
Making the Frosting
For that scrumptious coconut and pecan frosting, combine the evaporated milk, brown sugar, butter, and egg yolks in a saucepan over medium heat. Stir constantly until the mixture thickens—it should take about 10 minutes. Once thickened, remove it from the heat and stir in the shredded coconut and chopped pecans. Oh wow, the smell is heavenly!
Assembling the Cake
Once your cakes are cool, it’s time to assemble! Place one cake layer on a serving platter, spread a generous amount of frosting on top, then carefully place the second layer on top. Finish by spreading the remaining frosting evenly over the top and sides of the cake. Make it look as beautiful as it tastes!
Why You’ll Love This Recipe
This *German chocolate cake* is not just any dessert; it’s a true showstopper! Here’s why you’ll adore making this recipe:
- Rich, chocolatey goodness that satisfies any sweet tooth.
- Layers of creamy coconut and crunchy pecans create a delightful texture.
- Perfect for special occasions like birthdays or holidays—or just because you deserve a treat!
- Relatively easy to make, even for novice bakers.
- It looks stunning on any dessert table, making it a real crowd-pleaser.
- Leftovers (if there are any!) stay moist and delicious for days.
Trust me, once you dive into this cake, you’ll understand why it’s a family favorite!
Tips for Success
For the best *German chocolate cake*, quality ingredients make a huge difference! Always use fresh, unsweetened cocoa powder for that deep chocolate flavor. When measuring flour, spoon it into the measuring cup and level it off for accuracy—no packing! Don’t skip the boiling water; it really enhances the cake’s moisture. And remember, patience is key—let your cakes cool completely before frosting to avoid a melty mess. Trust me, these little tips will take your cake to the next level!
FAQ Section
Got questions about making the perfect *German chocolate cake*? I’ve got you covered!
How do I store the cake? Keep it in an airtight container at room temperature for up to 3 days. If you want it to last longer, refrigerate it for up to a week!
Can I substitute coconut milk for evaporated milk? Yes, you can! It will give it a slightly different flavor but still delicious.
What if I don’t have buttermilk? No worries! You can make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for about 5 minutes.
Can I freeze the cake? Absolutely! Just wrap it tightly in plastic wrap and then foil before freezing. It should keep well for up to 2 months.
Nutritional Information Section
Each slice of this delightful *German chocolate cake* packs a punch with approximately 450 calories. You’ll find 20 grams of fat, including 10 grams of saturated fat, along with 6 grams of protein. As for carbohydrates, it has around 60 grams, with 35 grams of sugar and 3 grams of fiber. Keep in mind that these values can vary based on the specific ingredients you use, but trust me, every bite is worth it!
Print
German chocolate cake: 7 Irresistible Reasons to Indulge
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A rich chocolate cake layered with coconut and pecan frosting.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1 cup evaporated milk
- 1 cup brown sugar
- 1/2 cup butter
- 3 egg yolks
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat the oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a large bowl, mix flour, sugar, cocoa, baking soda, baking powder, and salt.
- Add eggs, buttermilk, oil, and vanilla; mix until smooth.
- Stir in boiling water until well combined.
- Pour batter into prepared pans.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let cakes cool completely in the pans.
- For the frosting, combine evaporated milk, brown sugar, butter, and egg yolks in a saucepan.
- Cook over medium heat, stirring constantly until thickened.
- Remove from heat and stir in coconut and pecans.
- Spread frosting between layers and on top of the cake.
Notes
- Store the cake in an airtight container.
- This cake can be made a day ahead.
- Use unsweetened cocoa for best results.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg
Keywords: german chocolate cake, chocolate cake, dessert
