German Chocolate Cake
85% authentic · American (German-inspired)
A rich chocolate cake featuring a distinctive coconut-pecan frosting. This variation offers a unique flavor profile with its classic topping.
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Ingredients
- all-purpose flour2 1/4 cups
- granulated sugar2 cups
- unsweetened cocoa powder1 cup
- baking soda1 teaspoon
- baking powder1 teaspoon
- salt1 teaspoon
- buttermilk1 cup
- vegetable oil1/2 cup
- eggs2 large
- vanilla extract2 teaspoons
- hot water1 cup
- butter1 cup (for frosting)
- evaporated milk1 can (12 oz) (for frosting)
- brown sugar1 cup (for frosting)
- egg yolks3 (for frosting)
- shredded coconut1 1/2 cups (for frosting)
- chopped pecans1 cup (for frosting)
Steps
- 1
Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- 2
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- 3
In a separate bowl, whisk together buttermilk, oil, eggs, and vanilla extract.
- 4
Add the wet ingredients to the dry ingredients and mix until just combined.
- 5
Gradually stir in the hot water. The batter will be thin.
- 6
Pour batter evenly into the prepared pans.
- 7
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- 8
Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- 9
For the frosting: In a saucepan, combine butter, evaporated milk, brown sugar, and egg yolks. Cook over medium heat, stirring constantly, until thickened (about 8-10 minutes).
- 10
Remove from heat and stir in coconut and pecans. Let cool slightly.
- 11
Assemble the cake by spreading the frosting between the layers and over the top.
