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German Chocolate Cake

This luscious German Chocolate Cake is quick and easy to make, perfect for any occasion, and always a crowd-pleaser.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Baking, Dessert
Cuisine: American, German
Calories: 450
Ingredients Method Notes

Ingredients
  

For the cake
  • 2 cups all-purpose flour for a perfect crumb
  • 2 cups granulated sugar sweetness that balances it all
  • 3/4 cup unsweetened cocoa powder deep chocolate flavor
  • 2 tsp baking soda for a nice rise
  • 1 tsp baking powder to help it fluff up
  • 1/2 tsp salt to enhance all the flavors
  • 1 cup buttermilk makes it moist and rich
  • 1/2 cup vegetable oil for a tender texture
  • 2 large eggs to bind it all together
  • 2 tsp vanilla extract for that cozy warmth
  • 1 cup hot water or hot coffee deepens the chocolate flavor
For the frosting
  • 1 cup evaporated milk for creamy frosting
  • 1 cup granulated sugar frosting sweet goodness
  • 3 large egg yolks adds richness
  • 1/2 cup unsalted butter control the salt and richness
  • 1 tsp vanilla extract adds a fragrant touch
  • 1.5 cups sweetened shredded coconut for a tropical twist
  • 1 cup chopped pecans adds crunch and texture

Method
 

Preparation
  1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
  2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. Add in the buttermilk, vegetable oil, eggs, and vanilla extract. Mix until combined and smooth.
  4. Carefully stir in the hot water or hot coffee.
Baking
  1. Divide the batter evenly among the pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
  2. Let the cakes cool in the pans for about 10 minutes, then invert onto a wire rack to cool completely.
Frosting
  1. In a saucepan over medium heat, combine evaporated milk, sugar, egg yolks, and butter. Stir constantly until thickened.
  2. Remove from heat and stir in vanilla, coconut, and pecans.
Assembly
  1. Once cakes have cooled, place one layer on a serving plate and spread frosting on top. Repeat with the second layer and top with the third layer.
  2. Use remaining frosting to cover the top and sides of the cake.

Notes

You can bake the cake layers a day ahead and wrap them tightly in plastic wrap to keep them moist. If overbaked, a simple syrup can help reintroduce moisture. Consider adding a splash of almond extract in the frosting for a flavor twist.