Indulge in a timeless classic with this decadent German Chocolate Cake. This rich chocolate cake, layered with a sweet coconut pecan frosting, is a showstopper that’s surprisingly simple for any home baker. You’ll love bringing this classic cake recipe to life.
Key Ingredients & Substitutions
- Unsweetened Cocoa Powder: Essential for deep chocolate flavor. You can use Dutch-processed cocoa for a darker color.
- Buttermilk: Adds moisture and tenderness. You can make your own by adding 1 tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5 minutes.
- Sweetened Flaked Coconut: Crucial for the signature frosting. No good substitution here!
- Pecans: Provides delightful crunch in the frosting. You can toast them for extra flavor.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup hot water
For the Coconut Pecan Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- ½ cup unsalted butter
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 2 cups sweetened flaked coconut
- 1 cup chopped pecans
How Much Time Will You Need?
- Total Time: 2 hours
- Prep Time: 45 minutes
- Cook Time: 30-35 minutes
- Servings: 12-16
- Tools Needed: Two 9-inch round cake pans, mixing bowls, whisk, saucepan, electric mixer (optional)
Step-by-Step Instructions
1. Prepare Your Cake Pans
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. This helps prevent sticking and ensures easy release of your classic cake layers.
2. Combine Dry Ingredients
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Make sure there are no lumps for a smooth batter. This foundational step is key to a perfectly baked classic cake.
3. Mix Wet Ingredients (Except Hot Water)
In a separate bowl, combine the buttermilk, vegetable oil, eggs, and vanilla extract. Whisk these ingredients until they are well blended. This creates a rich base for your chocolate cake.
4. Combine Wet and Dry
Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix. Gently stir in the hot water until the batter is smooth and pourable.
5. Bake the Cake Layers
Divide the batter evenly between your prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
6. Make the Coconut Pecan Frosting
In a medium saucepan, combine the evaporated milk, sugar, butter, and egg yolks. Cook over medium-low heat, stirring constantly, until the mixture thickens (about 10-12 minutes). Remove from heat and stir in the vanilla extract, coconut, and pecans. Let the frosting cool completely, stirring occasionally, until it reaches a spreadable consistency.
7. Assemble Your Classic Cake
Once your cake layers are completely cool, place one layer on a serving plate. Spread a generous amount of coconut pecan frosting over the top. Carefully place the second cake layer on top and spread the remaining frosting over the top. This classic cake recipe is almost ready to enjoy!
Variation Ideas
- Add a layer of chocolate ganache over the frosting for extra decadence.
- Dust with a sprinkle of cocoa powder before serving.
- Toast the pecans before adding them to the frosting for a deeper, nuttier flavor.
Storage Instructions
Store your German Chocolate Cake tightly covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Ensure it’s covered to prevent the cake from drying out.
Frequently Asked Questions
Q: Can you make this cake ahead of time?
A: Yes, you can bake the cake layers a day in advance and store them at room temperature, wrapped in plastic wrap. Prepare the frosting on the day of assembly.
Q: Why is my cake dry?
A: Overbaking is a common cause of dry cake. Always check for doneness with a wooden skewer.
Q: Can I use regular milk instead of buttermilk?
A: While you can make a buttermilk substitute, using real buttermilk provides the best flavor and moisture for this classic cake recipe.
Q: My frosting didn’t thicken. What went wrong?
A: Ensure you are cooking the frosting mixture over medium-low heat and stirring constantly until it reaches a thick consistency. Patience is key!
Q: Can I freeze German Chocolate Cake?
A: Yes, you can freeze individual slices or the whole cake (unfrosted or frosted). Wrap it tightly in plastic wrap and then aluminum foil for up to 2-3 months. Thaw in the refrigerator.