Easy German Chocolate Cake
Indulge in the decadent charm of this Easy German Chocolate Cake, a perfect combination of rich, moist chocolate cake layers and a luscious coconut-pecan frosting. Made with pantry staples like cocoa powder, buttermilk, and brown sugar, this recipe comes together effortlessly in just over an hour. The signature homemade topping, crafted from buttery caramelized sugar, shredded sweetened coconut, and crunchy pecans, takes this classic dessert to showstopping heights. Whether you're celebrating a special occasion or simply treating yourself, this from-scratch German Chocolate Cake is guaranteed to impress with its irresistible flavors and elegant presentation. Perfectly balanced and utterly delicious, it's a slice of heaven that you'll want to make again and again!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 cups granulated sugar
- 0.75 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 0.5 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 0.5 cup unsalted butter
- 1 cup evaporated milk
- 3 egg yolks
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 1.5 cups shredded sweetened coconut
- 1 cup chopped pecans
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Set aside.
In a large mixing bowl, sift together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until well combined.
Gradually stir in the boiling water (the batter will be thin).
Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cakes in the pans for 10 minutes, then remove them from the pans and cool completely on wire racks.
While the cakes are cooling, prepare the coconut-pecan frosting. In a medium saucepan, combine the butter, evaporated milk, egg yolks, and brown sugar. Cook over medium heat, stirring constantly, until thickened (approximately 12-15 minutes).
Remove the saucepan from heat and stir in the vanilla extract, coconut, and pecans. Allow the frosting to cool to room temperature.
Once the cakes are completely cool, place one cake layer on a serving plate or cake stand. Spread a generous amount of the coconut-pecan frosting over the top.
Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.
Slice and serve. Store any leftover cake in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
8131 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 381.7 g | 489% | |
| Saturated Fat | 152.6 g | 763% | |
| Polyunsaturated Fat | 67.7 g | ||
| Cholesterol | 1086 mg | 362% | |
| Sodium | 6036 mg | 262% | |
| Total Carbohydrate | 1197.6 g | 435% | |
| Dietary Fiber | 108.2 g | 386% | |
| Total Sugars | 766.8 g | ||
| Protein | 137.0 g | 274% | |
| Vitamin D | 11.6 mcg | 58% | |
| Calcium | 1655 mg | 127% | |
| Iron | 53.0 mg | 294% | |
| Potassium | 5841 mg | 124% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
