German Chocolate Cake High Altitude Recipe
Indulge in the decadence of this German Chocolate Cake High Altitude Recipe, perfectly calibrated to deliver moist, rich layers of chocolatey goodness even in high-elevation kitchens. This recipe balances the magic of fine-tuned adjustments—like reduced baking temperatures and a touch of boiling water in the batter—to ensure your cake bakes evenly and stays irresistibly tender. Sandwiched between layers is the iconic coconut-pecan frosting, crafted from toasted nuts, sweetened shredded coconut, and a luscious caramel base for the ultimate flavor combination. Whether you're celebrating a special occasion or simply craving a timeless dessert, this high-altitude German chocolate cake is guaranteed to impress. Perfect for towering mountains or the comfort of your home, every slice is packed with rich textures and the irresistible taste of indulgent, homemade charm.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.75 cup Unsweetened cocoa powder
- 1.25 teaspoons Baking soda
- 0.75 teaspoon Salt
- 2 cups Granulated sugar
- 0.5 cup Unsalted butter, softened
- 0.33 cup Vegetable oil
- 3 units Large eggs
- 2 teaspoons Vanilla extract
- 1.25 cups Buttermilk
- 1 cup Boiling water
- 1.5 cups Sweetened shredded coconut
- 1.5 cups Chopped pecans
- 1 cup Evaporated milk
- 1 cup Light brown sugar
- 0.5 cup Unsalted butter
- 3 units Egg yolks
- 1 teaspoon Vanilla extract (for frosting)
Instructions
Preheat your oven to 375°F (reduce to 365°F for high altitude) and grease and flour three 9-inch round cake pans or line them with parchment paper.
In a large mixing bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
In another large bowl, cream together the granulated sugar and softened butter until light and fluffy. Add the vegetable oil, and mix until smooth.
Beat in the eggs, one at a time, followed by the vanilla extract.
With the mixer on low speed, alternate adding the dry ingredients and buttermilk to the wet ingredients, starting and ending with the dry ingredients. Mix each addition just until incorporated.
Slowly stir in the boiling water until the batter is smooth and thin. This step ensures a moist, aerated cake batter.
Divide the batter evenly among the prepared pans and place in the oven. Bake at the adjusted temperature (365°F) for 20-25 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and let cool for 10 minutes in the pans before transferring them to wire racks to cool completely.
While the cakes cool, prepare the coconut-pecan frosting. In a medium saucepan, combine the evaporated milk, light brown sugar, and butter over medium heat. Cook until the mixture begins to bubble gently, stirring frequently.
Whisk the egg yolks in a small bowl. Gradually add 1/4 cup of the hot liquid into the egg yolks to temper them, then pour the yolk mixture back into the saucepan.
Continue cooking over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (6-8 minutes). Do not boil.
Remove the saucepan from heat and stir in the shredded coconut, chopped pecans, and vanilla extract. Allow the frosting to cool to room temperature before spreading it over the cake.
Assemble the cake by stacking the cooled layers with an even amount of coconut-pecan frosting between each layer. Spread the remaining frosting over the top of the cake. You may leave the sides exposed or frost them as desired.
Refrigerate the cake for at least 30 minutes before slicing to ensure easier cutting. Serve at room temperature and enjoy!
Nutrition Facts
Calories |
740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.5 g | 53% | |
| Saturated Fat | 17.7 g | 89% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 326 mg | 14% | |
| Total Carbohydrate | 88.5 g | 32% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 57.1 g | ||
| Protein | 12.1 g | 24% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 136 mg | 10% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 438 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.
