Description
Try this easy German Chocolate Cake recipe with moist chocolate layers and a creamy coconut-pecan topping – the perfect treat for any occasion!
Ingredients
Units
Scale
Cake:
- 1 cup buttermilk
- 2 cups all-purpose flour
- 3/4 cup cocoa powder
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups granulated sugar
- 3/4 cup unsalted butter, softened
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup boiling water
Coconut-Pecan Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 tsp vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, beat sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla.
- Gradually add flour mixture to butter mixture, alternating with buttermilk, beginning and ending with flour mixture. Stir in boiling water until just combined.
- Pour batter evenly into prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes; remove from pans to wire racks to cool completely.
- For the frosting, combine evaporated milk, sugar, egg yolks, butter, and vanilla in a saucepan. Cook over medium heat, stirring constantly, until thickened. Remove from heat; stir in coconut and pecans. Cool to room temperature.
- Spread frosting between layers and over top and sides of cake.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Cuisine: American
Nutrition
- Calories: 450 per slice
- Sugar: 40g
- Fat: 25g
- Carbohydrates: 55g
- Protein: 5g