Quick and Easy German Chocolate Cake
Indulge in the rich, chocolatey decadence of this Quick and Easy German Chocolate Cake, the perfect dessert for any occasion. This simplified take on a classic features a moist, tender chocolate cake, thanks to the combination of all-purpose flour, cocoa powder, and a splash of boiling water for a perfectly smooth texture. Topped with a luscious homemade coconut-pecan frosting made from sweetened condensed milk, butter, shredded coconut, and crunchy pecans, this cake balances sweetness and nuttiness beautifully. With just 25 minutes of prep time and simple ingredients, it’s a crowd-pleasing treat that’s as easy to make as it is delicious. Serve it chilled or at room temperature to showcase the incredible layers of flavor. Perfect for birthdays, holidays, or whenever a chocolate craving strikes!
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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 Eggs
- 1 cup Whole milk
- 0.5 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 1 cup Boiling water
- 1 can (14 ounces) Sweetened condensed milk
- 0.5 cup Unsalted butter
- 3 Egg yolks
- 1 teaspoon Vanilla extract (for frosting)
- 1 cup Shredded sweetened coconut
- 1 cup Chopped pecans
Instructions
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans with non-stick spray or butter. Lightly dust with cocoa powder to prevent sticking.
In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix using an electric mixer or whisk until smooth and well incorporated.
Slowly pour in the boiling water and continue mixing. The batter will be thin, but this is normal.
Divide the batter evenly between the prepared cake pans and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
While the cakes are baking, prepare the frosting: In a medium saucepan over medium heat, combine the sweetened condensed milk, butter, egg yolks, and vanilla extract. Stir constantly until thickened, about 10 minutes.
Remove the saucepan from the heat and stir in the shredded coconut and chopped pecans. Allow the frosting to cool slightly.
Let the cake layers cool completely in the pans for 10 minutes, then carefully transfer them to a wire rack to cool completely.
Once the cakes and frosting are cool, assemble the cake: Place one cake layer on a serving plate and spread half of the coconut-pecan frosting evenly over the top.
Place the second cake layer on top and spread the remaining frosting over the top. Serve immediately or refrigerate until ready to serve.
Nutrition Facts
Calories |
7448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 337.2 g | 432% | |
| Saturated Fat | 121.0 g | 605% | |
| Polyunsaturated Fat | 68.8 g | ||
| Cholesterol | 1090 mg | 363% | |
| Sodium | 5773 mg | 251% | |
| Total Carbohydrate | 1110.7 g | 404% | |
| Dietary Fiber | 98.3 g | 351% | |
| Total Sugars | 755.1 g | ||
| Protein | 139.3 g | 279% | |
| Vitamin D | 6.9 mcg | 34% | |
| Calcium | 1914 mg | 147% | |
| Iron | 48.1 mg | 267% | |
| Potassium | 5992 mg | 127% | |
*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.
