Description
The Best Ever German Chocolate Cake is a rich, moist chocolate cake layered with a classic creamy coconut-pecan frosting. Perfect for celebrations or casual indulgence, this cake combines tender chocolate layers with a luscious frosting that balances sweetness, nutty texture, and a signature caramel flavor. Easy to make with straightforward steps, it’s a timeless favorite that delights with every bite.
Ingredients
Scale
Cake Ingredients
- 2 1/2 cups all-purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 cup buttermilk (room temperature)
- 1/2 cup butter, melted and cooled
- 2 teaspoons vanilla extract
Frosting Ingredients
- 1 cup evaporated milk
- 1 cup brown sugar
- 1/2 cup butter
- 3 large egg yolks
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Prepare the Cake Layers: Preheat your oven to 350°F (175°C) and grease your cake pans. In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, and baking powder. In another bowl, beat the eggs, then add the buttermilk, melted butter, and vanilla extract. Gently combine the wet ingredients with the dry until smooth, being careful not to overmix. Pour the batter evenly into the prepared pans and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cake layers cool completely.
- Make the Signature Frosting: While the cake cools, prepare the frosting by combining evaporated milk, brown sugar, butter, and egg yolks in a medium saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and becomes golden, about 10 minutes. Remove from heat and fold in the shredded coconut and chopped pecans. Allow the frosting to cool until spreadable.
- Assemble the Cake: Place one cake layer on your serving plate. Spread a generous layer of the coconut-pecan frosting on top. Repeat with remaining layers and frost the top and sides of the cake with the remaining frosting, showcasing the texture of the coconut and nuts.
- Chill and Serve: Refrigerate the assembled cake for at least one hour to set the frosting and meld the flavors. Remove from the refrigerator 15 minutes before serving for best texture. Optionally, garnish with toasted coconut flakes or whole pecans before serving.
Notes
- Use room temperature eggs, butter, and buttermilk for a smoother batter.
- Do not overmix the batter to keep the cake tender and light.
- Choose fresh shredded coconut and pecans for optimal flavor and texture.
- Ensure cake layers are completely cooled before frosting to prevent melting.
- Start checking for doneness a few minutes before the baking time as ovens vary.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 450
- Sugar: 35g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 110mg
Keywords: German chocolate cake, coconut pecan frosting, moist chocolate cake, celebration cake, classic dessert
