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Homemade German Chocolate Cake Recipe

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4.5 from 115 reviews

This classic Homemade German Chocolate Cake features rich, moist layers of chocolate cake paired with a decadent coconut pecan frosting and a smooth chocolate buttercream. Perfectly balanced between a tender crumb and luxurious frostings, this recipe captures the nostalgic flavors of the traditional Southern favorite with easy-to-follow steps and ingredients.

Ingredients

Scale

For the Chocolate Cake

  • 2 cups granulated sugar (400 g)
  • 1 ¾ cups all-purpose flour (210 g)
  • ¾ cup unsweetened cocoa powder (75 g)
  • 1 ½ teaspoons baking powder (6 g)
  • 1 ½ teaspoons baking soda (7.5 g)
  • 1 teaspoon salt (5 g)
  • 2 large eggs
  • 1 cup buttermilk (240 ml)
  • ½ cup oil (vegetable or canola oil) (120 ml)
  • 2 teaspoons vanilla extract (10 ml)
  • 1 cup boiling water (240 ml)

For the Coconut Pecan Frosting

  • ½ cup light brown sugar (100 g)
  • ½ cup granulated sugar (100 g)
  • ½ cup unsalted butter (115 g)
  • 3 large egg yolks
  • ¾ cup evaporated milk (180 ml)
  • 1 Tablespoon vanilla extract (15 ml)
  • 1 cup chopped pecans (120 g)
  • 1 cup shredded sweetened coconut (80 g)

For the Chocolate Buttercream Frosting

  • 1 cup unsalted butter, softened (226 g)
  • ⅔ cup unsweetened cocoa powder (65 g)
  • 3 cups powdered sugar (360 g)
  • ⅓ cup evaporated milk (80 ml)
  • 1 teaspoon vanilla extract (5 ml)

Instructions

  1. Prepare the Cake Pans: Preheat your oven to 375°F (190°C). Grease two 8 or 9-inch round baking pans generously. Line the bottoms with parchment paper rounds and grease the paper to ensure easy cake removal.
  2. Make the Chocolate Cake Batter: In a large bowl, whisk together sugar, flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk eggs, buttermilk, oil, and vanilla. Combine wet ingredients with dry on low speed until just mixed. Slowly pour in boiling water and stir gently until smooth. The batter will be thin.
  3. Bake the Cake: Divide batter evenly between pans. Bake for 30-35 minutes or until a toothpick comes out clean. Let cool in pans on a wire rack for 10-15 minutes, then invert onto wire racks to cool completely.
  4. Prepare the Coconut Pecan Frosting: In a medium saucepan, combine brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Cook over medium heat, whisking constantly until thickened (about 10-12 minutes). Bring to a gentle boil for 1 minute while stirring. Remove from heat, then stir in vanilla, pecans, and coconut. Cool completely before using.
  5. Prepare the Chocolate Buttercream Frosting: Beat softened butter with an electric mixer until creamy. Add cocoa powder and mix well. Gradually beat in powdered sugar alternating with evaporated milk until smooth and light. Adjust consistency as needed. Stir in vanilla extract.
  6. Assemble the German Chocolate Cake: Place one cake layer on a serving plate. Spread a thin layer of chocolate buttercream on top. Spoon half the coconut pecan frosting evenly over the buttercream. Top with second cake layer. Frost top and sides with remaining chocolate buttercream. Spoon the remaining coconut pecan frosting onto the top center and spread slightly for the signature look.

Notes

  • Ensure the cake layers are completely cool before frosting to prevent melting the frosting.
  • Use parchment paper in pans for easy cake removal without damage.
  • Stir frosting constantly when cooking to avoid curdling the egg yolks.
  • The coconut pecan frosting can be chilled slightly to thicken before spreading but should not be allowed to harden.
  • Adjust buttercream consistency with evaporated milk or powdered sugar based on your climate and preference.
  • Store the cake covered in the refrigerator for up to 3 days for freshness.

Keywords: German Chocolate Cake, Chocolate Cake, Coconut Pecan Frosting, Chocolate Buttercream, Classic Southern Dessert, Homemade Cake

Find it online: https://chefmilacook.com/homemade-german-chocolate-cake-recipe/