Homemade German Chocolate Cake

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.