German Cake
Indulge in the decadent richness of this German Cake, a timeless dessert that combines a moist chocolate cake base with a lusciously gooey coconut-pecan frosting. Featuring a blend of unsweetened cocoa, boiling water for extra moisture, and a hint of vanilla, the cake layers are soft, tender, and bursting with chocolatey goodness. The homemade frosting, cooked to perfection with butter, brown sugar, evaporated milk, and infused with sweetened shredded coconut and crunchy pecans, adds a nutty, caramel-like texture that’s simply irresistible. Perfect for special occasions or indulgent weekends, this show-stopping layer cake will impress your guests with its classic flavor and eye-catching presentation. Ready in just over an hour, this recipe is your gateway to the ultimate German Chocolate Cake experience!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 cups granulated sugar
- 0.75 cups unsweetened cocoa powder
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 0.5 cups vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup butter
- 1 cup evaporated milk
- 1 cup brown sugar
- 1.5 cups shredded sweetened coconut
- 1 cup chopped pecans
- 1.5 teaspoons vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour three 9-inch round cake pans.
In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk to evenly distribute the dry ingredients.
Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Mix until the batter is smooth and fully combined.
Stir in the boiling water slowly. The batter will be thin, but this creates a moist cake. Divide the batter evenly among the prepared pans.
Bake the cakes for 30–35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to wire racks to cool completely.
To prepare the coconut-pecan frosting, melt the butter in a medium saucepan over medium heat. Add the evaporated milk, brown sugar, and vanilla extract. Whisk until smooth.
Bring the mixture to a gentle boil and cook for 3–5 minutes while stirring constantly until it thickens slightly.
Remove the saucepan from the heat. Stir in the shredded coconut and chopped pecans. Let the frosting cool completely until it reaches a spreadable consistency.
Place one cake layer on a serving plate. Spread a generous amount of frosting over the top. Repeat with the second and third layers, covering the top and sides of the entire cake with frosting.
Slice, serve, and enjoy your homemade German Chocolate Cake!
Nutrition Facts
Calories |
9230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 503.5 g | 646% | |
| Saturated Fat | 222.0 g | 1110% | |
| Polyunsaturated Fat | 73.1 g | ||
| Cholesterol | 938 mg | 313% | |
| Sodium | 7017 mg | 305% | |
| Total Carbohydrate | 1194.3 g | 434% | |
| Dietary Fiber | 108.2 g | 386% | |
| Total Sugars | 768.2 g | ||
| Protein | 131.1 g | 262% | |
| Vitamin D | 10.7 mcg | 53% | |
| Calcium | 1641 mg | 126% | |
| Iron | 51.4 mg | 286% | |
| Potassium | 5862 mg | 125% | |
*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.
