German Chocolate Cake Squares
Indulge in the rich, buttery decadence of German Chocolate Cake Squares, a bite-sized twist on the classic dessert that’s perfect for sharing. These squares start with a moist and tender chocolate cake, enhanced by the subtle tang of buttermilk and a dash of vanilla. The real showstopper is the luscious coconut-pecan frosting, made from scratch with creamy evaporated milk, brown sugar, and golden egg yolks, delivering a caramel-like finish that’s studded with sweet shredded coconut and crunchy pecans. Easy to slice and serve, this dessert is ideal for potlucks, celebrations, or anytime you’re craving a quintessentially Southern treat. With just 30 minutes of prep time and a yield of 16 delectable servings, these German Chocolate Cake Squares are a delightful way to satisfy your sweet tooth.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 cups Granulated sugar
- 0.5 cups Unsweetened cocoa powder
- 1.5 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 2 large Eggs
- 1 cup Buttermilk
- 0.5 cups Vegetable oil
- 2 teaspoons Vanilla extract
- 1 cup Boiling water
- 1.5 cups Sweetened shredded coconut
- 1 cup Chopped pecans
- 1 cup Evaporated milk
- 1 cup Packed brown sugar
- 0.5 cups Unsalted butter
- 3 large Egg yolks
- 1 teaspoon Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan with cooking spray or butter. Line the bottom with parchment paper for easy removal.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix until smooth and creamy.
Carefully stir in the boiling water. The batter will be thin; this is normal.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.
To make the coconut-pecan frosting, combine the evaporated milk, brown sugar, unsalted butter, and egg yolks in a medium saucepan over medium heat.
Cook the mixture, stirring constantly, until it thickens and reaches a custard-like consistency, about 10–12 minutes. Remove from heat.
Stir in the shredded coconut, chopped pecans, and vanilla extract. Let the frosting cool to room temperature.
Once the cake has cooled, spread the coconut-pecan frosting evenly over the top of the cake.
Cut the frosted cake into 16 squares and serve. Enjoy!
Nutrition Facts
Calories |
463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.0 g | 31% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 277 mg | 12% | |
| Total Carbohydrate | 59.5 g | 22% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 44.2 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 93 mg | 7% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 253 mg | 5% | |
*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.
