Homemade German Chocolate Cake

There’s something undeniably comforting about a slice of homemade German Chocolate Cake. With its rich, moist chocolate layers and luscious coconut-pecan frosting, this classic dessert never fails to delight. Whether it’s for a birthday celebration, holiday gathering, or just because you’re in the mood for a decadent treat, this cake is sure to impress. Let’s dive into this comprehensive recipe for a truly memorable German Chocolate Cake.

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 oil)
2 teaspoons vanilla extract
1 cup boiling water

For the Coconut and Pecan 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

Step 1: Prepare the Chocolate Cake

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
Mix Dry Ingredients: In a large mixing bowl, combine 2 cups of granulated sugar, 1-3/4 cups of all-purpose flour, 3/4 cup of unsweetened cocoa powder, 1-1/2 teaspoons of baking powder, 1-1/2 teaspoons of baking soda, and 1 teaspoon of salt. Stir until well mixed.
Add Wet Ingredients: Add 2 large eggs, 1 cup of buttermilk, 1/2 cup of oil, and 2 teaspoons of vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes.
Incorporate Boiling Water: Stir in 1 cup of boiling water. The batter will be thin.
Bake: Pour the batter evenly into the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then remove them from the pans and let them cool completely on wire racks.

Step 2: Make the Coconut and Pecan Frosting

Combine Ingredients: In a medium saucepan, combine 1/2 cup light brown sugar, 1/2 cup granulated sugar, 1/2 cup butter, 3 large egg yolks, and 3/4 cup evaporated milk. Cook over medium heat, stirring constantly, until the mixture thickens and turns golden brown.
Add Vanilla, Pecans, and Coconut: Remove from heat and stir in 1 tablespoon of vanilla extract, 1 cup of chopped pecans, and 1 cup of shredded sweetened coconut. Allow the frosting to cool to room temperature before using.

Step 3: Make the Chocolate Frosting

Melt Butter: In a medium bowl, melt 1/2 cup of butter.
Mix in Cocoa: Stir in 2/3 cup of unsweetened cocoa powder until well combined.
Add Powdered Sugar and Milk: Alternately add 3 cups of powdered sugar and 1/3 cup of evaporated milk, beating to spreading consistency.
Add Vanilla: Stir in 1 teaspoon of vanilla extract.

Step 4: Assemble the Cake

First Layer: Place one cake layer on a serving plate. Spread half of the coconut-pecan frosting over the top.
Second Layer: Place the second cake layer on top of the first. Spread the remaining coconut-pecan frosting over the top.
Chocolate Frosting: Frost the sides of the cake with the chocolate frosting.

Cook Notes and Variations

Buttermilk Substitute: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
Nut Variations: For a twist, try using toasted walnuts or almonds in the frosting.
Chocolate Chips: Add a handful of mini chocolate chips to the batter for an extra chocolatey surprise.

Keto and Low-Carb Version

For those on a keto or low-carb diet, here’s how to modify the recipe:

Sugar Substitute: Use a low-carb sweetener such as erythritol or stevia.
Flour Substitute: Use almond flour or coconut flour instead of all-purpose flour.
Chocolate Substitute: Use sugar-free dark chocolate for the frosting.
Dairy Substitute: Use heavy cream instead of evaporated milk and coconut milk for the buttermilk.

Perfectly Decadent German Chocolate Cake

This Homemade German Chocolate Cake is a true classic that brings joy to any occasion. The rich chocolate layers combined with the heavenly coconut-pecan frosting and creamy chocolate frosting make it a show-stopping dessert. Whether you’re making it for a special event or simply to satisfy a sweet tooth, this cake is sure to impress.

Frequently Asked Questions (FAQs)

Q: Can I make this cake ahead of time? A: Yes, you can bake the cake layers a day in advance. Just wrap them tightly in plastic wrap and store at room temperature. The frosting can also be made ahead and stored in the refrigerator.

Q: How should I store leftovers? A: Store leftover cake covered in the refrigerator for up to 5 days. Bring it to room temperature before serving.

Q: Can I freeze this cake? A: Yes, you can freeze the unfrosted cake layers. Wrap them in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw in the refrigerator overnight before frosting and serving.

Q: What if I don’t have evaporated milk? A: You can substitute with regular milk, but the texture and flavor might slightly differ. For a closer substitute, use heavy cream.