Decadent Homemade German Chocolate Cake recipe! Moist chocolate layers topped with coconut-pecan frosting & chocolate buttercream. Perfect for birthdays & special occasions. Easy to make with step-by-step instructions.
Ingredients:
For the Chocolate Cake:
- 2 cups granulated sugar
- 1-3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup oil (vegetable or canola oil)
- 2 teaspoons vanilla extract
- 1 cup boiling water
For Coconut and Pecan Frosting:
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup butter
- 3 large egg yolks
- 3/4 cup evaporated milk
- 1 tablespoon vanilla extract
- 1 cup chopped pecans
- 1 cup shredded sweetened coconut
For the Chocolate Frosting:
- 1/2 cup butter
- 2/3 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1/3 cup evaporated milk
- 1 teaspoon vanilla extract
How To Make Homemade German Chocolate Cake:
1. Preparing the Cake:
- Preheat your oven to 375°F and grease two 8 or 9-inch round baking pans.
- In a large bowl, combine sugar, flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, mix eggs, buttermilk, oil, and vanilla extract. Add this mixture to the dry ingredients and stir to combine.
- Stir in the boiling water until the batter is smooth. Pour the batter into the prepared pans.
- Bake for 25-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool before frosting.
2. Making the Coconut and Pecan Frosting:
- In a medium saucepan, combine brown sugar, granulated sugar, butter, egg yolks, and evaporated milk.
- Stir the mixture over medium heat until it reaches a low boil. Continue stirring until the mixture thickens.
- Remove from heat and stir in vanilla extract, chopped pecans, and shredded coconut. Let the frosting cool completely before using.
3. Preparing the Chocolate Buttercream Frosting:
- Melt the butter and stir in cocoa powder until smooth.
- Alternately add powdered sugar and evaporated milk, beating until the frosting reaches spreading consistency.
- Stir in vanilla extract to complete the frosting.
4. Assembling the Cake:
- Place one cake layer on a serving plate and spread a thin layer of chocolate frosting on top.
- Spoon half of the coconut and pecan frosting over the chocolate layer, spreading it evenly.
- Add the second cake layer on top and cover the entire cake with chocolate frosting.
- Finish by topping the cake with the remaining coconut and pecan frosting.
Indulge in the rich flavors and textures of this Homemade German Chocolate Cake. Each bite is a delightful combination of moist chocolate cake and creamy coconut-pecan frosting. Whether shared with loved ones or enjoyed solo, this dessert is sure to satisfy your sweet cravings.
Frequently Asked Questions:
1. Can I use different nuts in the frosting?
- Yes, you can substitute pecans with walnuts or almonds according to your preference.
2. How should I store the leftover cake?
- Store the cake in an airtight container in the refrigerator for up to 3-4 days.
3. Can I make the frosting ahead of time?
- Absolutely! The frosting can be made in advance and stored in the refrigerator for up to a week. Just remember to let it come to room temperature before using it.
4. Can I use Dutch-processed cocoa powder for the cake?
- Yes, you can use Dutch-processed cocoa powder, but it may slightly alter the flavor and texture of the cake.
5. Can I freeze the cake layers?
- Yes, you can freeze the unfrosted cake layers for up to a month. Just wrap them tightly in plastic wrap and aluminum foil before freezing.
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