Description
This homemade German Chocolate Cake is a show-stopper, with ultra-moist layers of rich chocolate cake, a gooey coconut-pecan filling, and a creamy chocolate frosting. It’s surprisingly easy to make and perfect for birthdays, special occasions, or those “just because” moments.
Ingredients
- For the Chocolate Cake
- 2 cups granulated sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup oil (vegetable or canola)
- 2 teaspoons vanilla extract
- 1 cup boiling water
- For the Coconut Frosting
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup butter
- 3 large egg yolks
- 3/4 cup evaporated milk
- 1 tablespoon vanilla extract
- 1 cup chopped pecans
- 1 cup shredded sweetened coconut
- For the Chocolate Frosting
- 1/2 cup butter
- 2/3 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1/3 cup evaporated milk
- 1 teaspoon vanilla extract
Instructions
Make the Cake Layers
Preheat oven to 350°F (175°C). Grease three 9-inch round cake pans and line bottoms with parchment paper. In a large bowl, whisk together sugar, flour, cocoa powder, baking powder, baking soda, and salt. Add eggs, buttermilk, oil, and vanilla; beat until smooth. Stir in boiling water—batter will be thin. Pour into pans and bake for 30–35 minutes. Cool completely.Make the Coconut Frosting
In a saucepan over medium heat, combine sugars, butter, egg yolks, and evaporated milk. Stir constantly until thickened (about 10–12 minutes). Remove from heat and stir in vanilla, pecans, and coconut. Cool completely.Make the Chocolate Frosting
Melt butter and whisk in cocoa. Alternate adding powdered sugar and evaporated milk, beating until thick and spreadable. Stir in vanilla.Assemble the Cake
Layer cakes with coconut frosting in between. Use chocolate frosting for the sides and top. Garnish with extra pecans or chocolate drizzle if desired.
Notes
- No buttermilk? Make your own: add 1 tablespoon vinegar or lemon juice to 1 cup milk, let sit 5 minutes.
Cake layers can be baked in advance and frozen for up to 2 months.
Use a serrated knife to level cakes for even stacking.
Store leftover cake in the fridge for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 570
- Sugar: 47g
- Sodium: 370mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 90mg
Keywords: German chocolate cake, chocolate layer cake, coconut pecan frosting, birthday cake, easy homemade cake