German Chocolate Cake
Indulge in the rich, decadent flavors of a classic German Chocolate Cake, a timeless dessert that’s perfect for any celebration. This irresistible three-layer cake features moist, chocolate-infused sponge layers made with a hint of boiling water for exceptional softness. The real star, however, is the luscious coconut-pecan frosting, crafted from brown sugar, shredded coconut, chopped pecans, and creamy evaporated milk for a caramel-like texture with a nutty-sweet finish. Each bite is a harmonious blend of deep cocoa richness and tropical sweetness, making it an enduring favorite among chocolate lovers. Easy to prepare in under an hour, this show-stopping cake is ideal for birthdays, holidays, or any special occasion when only something extraordinary will do!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 cups Granulated sugar
- 0.75 cup Unsweetened cocoa powder
- 1.5 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 1 teaspoon Salt
- 2 large Eggs
- 1 cup Whole milk
- 0.5 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 1 cup Boiling water
- 0.5 cup Unsalted butter
- 1 cup Evaporated milk
- 1 cup (packed) Brown sugar
- 1 teaspoon Vanilla extract (for frosting)
- 1.5 cups Shredded sweetened coconut
- 1 cup Pecans (chopped)
Instructions
Preheat your oven to 350°F (175°C) and grease three 9-inch round cake pans. Line the bottom of each pan with parchment paper for easy removal.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined.
Slowly pour in the boiling water while mixing on low speed. The batter will be thin, but this is normal.
Evenly divide the batter among the prepared cake pans. Tap the pans gently on the counter to release any air bubbles.
Bake for 30 to 35 minutes, or until a toothpick inserted into the center of each cake comes out clean.
Cool the cakes in the pans for 10 minutes, then transfer them to wire racks to cool completely.
While the cakes are cooling, prepare the frosting. In a medium saucepan, combine the butter, evaporated milk, and brown sugar. Cook over medium heat, stirring constantly, until the mixture comes to a gentle boil.
Reduce the heat to low and simmer for 10-12 minutes, stirring occasionally, until thickened.
Remove the frosting from the heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let it cool to room temperature.
Place one cake layer on a serving platter. Spread one-third of the coconut-pecan frosting over the top.
Add the second cake layer and spread another one-third of the frosting over it.
Place the final cake layer on top and cover with the remaining frosting.
Optional: Garnish with additional pecans or coconut, if desired.
Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 59 mg | 20% | |
| Sodium | 444 mg | 19% | |
| Total Carbohydrate | 87.3 g | 32% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 60.9 g | ||
| Protein | 9.5 g | 19% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 127 mg | 10% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 412 mg | 9% | |
*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.
