Description
This German Chocolate Cake is a decadent delight that combines rich, moist layers of chocolate cake with creamy coconut frosting and smooth chocolate buttercream. Perfect for birthdays, holidays, or any occasion, this cake is as beautiful as it is delicious. It’s surprisingly simple to make, making it a perfect recipe for both novice and seasoned bakers. Impress your guests with this showstopper!
Ingredients
For the 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 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 Buttercream 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
Preheat your oven to 375°F (190°C). Grease two 8 or 9-inch round baking pans and line the bottoms with parchment paper. In a large bowl, whisk together the dry ingredients: sugar, flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk the eggs, buttermilk, oil, and vanilla extract until smooth. Combine the wet and dry ingredients, then slowly stir in the boiling water. The batter will be thin, which is perfectly fine. Pour it evenly into the prepared pans and bake for 25-35 minutes, or until a toothpick comes out clean. Allow the cakes to cool in the pans for 5 minutes before transferring them to wire racks to cool completely.
In a medium saucepan, combine the brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir to combine, then bring the mixture to a low boil over medium heat, stirring constantly. Let it cook for several minutes until it thickens. Remove from heat, then stir in the vanilla extract, chopped pecans, and shredded coconut. Allow the frosting to cool completely before using.
Melt the butter in a small saucepan or microwave, then stir in the cocoa powder. Gradually add powdered sugar and evaporated milk, alternating between the two, and beat until smooth. If needed, add a bit more milk to adjust consistency, or more powdered sugar if it’s too runny. Stir in the vanilla extract.
Place one cake layer on your serving plate. Spread a thin layer of chocolate frosting over it, followed by half of the coconut frosting. Top with the second cake layer, then cover the entire cake with the chocolate frosting. Spoon the remaining coconut frosting on top and smooth it out as needed.
Notes
- Don’t skip the parchment paper when preparing your cake pans to ensure the layers come out without sticking.
- Mix the wet and dry ingredients gently to avoid a dense cake.
- The coconut frosting must cool completely to the right texture before applying it to the cake layers.
- You can make the cake layers and frosting a day in advance and store them separately. Assemble the cake on the day you plan to serve it for the freshest results.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 435
- Sugar: 41g
- Sodium: 250mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg
Keywords: German Chocolate Cake, coconut frosting, chocolate cake, dessert recipe, cake with pecans