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Classic German Chocolate Cake Recipe

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5 from 97 reviews

Classic German Chocolate Cake is a rich, moist chocolate layer cake filled and topped with a decadent coconut-pecan frosting. This beloved dessert features a tender chocolate crumb paired with a sweet, gooey coconut frosting, making it perfect for celebrations or any special occasion.

Ingredients

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Chocolate Cake Batter

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk, room temperature
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup hot water or hot brewed coffee

Coconut-Pecan Frosting

  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 3 large egg yolks, beaten
  • 1/2 cup unsalted butter
  • 1 teaspoon vanilla extract
  • 1 1/3 cups shredded sweetened coconut
  • 1 cup chopped pecans

Instructions

  1. Prepare the Cake Batter: Preheat your oven to 350°F (175°C). In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. In another bowl, combine the buttermilk, vegetable oil, eggs, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until smooth. Slowly stir in the hot water or coffee to thin the batter.
  2. Bake the Cake Layers: Grease and flour three 9-inch round cake pans. Divide the batter evenly among the pans. Bake in the preheated oven 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 transfer to wire racks to cool completely.
  3. Make the Coconut-Pecan Frosting: In a medium saucepan, combine evaporated milk, sugar, egg yolks, butter, and vanilla. Cook over medium heat, stirring constantly, until the mixture thickens and turns golden brown, about 12 minutes. Remove from heat and stir in the shredded coconut and chopped pecans. Let cool to room temperature before use.
  4. Assemble the Cake: Place one cake layer on a serving plate. Spread a generous amount of the coconut-pecan frosting over the layer. Repeat with the second layer, then top with the third cake layer. Use the remaining frosting to cover the top and sides of the cake. Allow the frosting to set for about 30 minutes before serving.
  5. Serve and Enjoy: Slice the cake and serve as a delightful dessert for any occasion. Store leftovers covered at room temperature for up to 2 days or refrigerate for longer freshness.

Notes

  • Use hot brewed coffee instead of water to enhance the chocolate flavor.
  • Make sure the cake layers are completely cool before frosting to prevent melting.
  • Store the cake at room temperature if consumed within 2 days, otherwise refrigerate.
  • Chopping pecans fresh adds better texture and flavor compared to pre-chopped nuts.
  • For a dairy-free version, substitute evaporated milk and butter with plant-based alternatives.

Keywords: German Chocolate Cake, Coconut Pecan Frosting, Chocolate Layer Cake, Classic Cake Recipe, Moist Chocolate Cake, Traditional German Cake

Find it online: https://famdishes.com/classic-german-chocolate-cake-recipe/