Homemade German Chocolate Cake
This homemade German chocolate cake is rich, moist, and layered with classic coconut pecan frosting. A timeless dessert made from scratch that feels comforting, nostalgic, and perfect for special occasions.
Equipment
- Two 9-inch Round Cake Pans
- Large mixing bowl
- Electric Mixer or Whisk
- Saucepan
- Spatula
- Cooling Rack
Ingredients
Chocolate Cake Layers
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 cup hot water
- 2 tsp vanilla extract
Coconut Pecan Frosting
- 1 cup evaporated milk
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Prepare the cake pans: Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans to prevent sticking.
- Mix the dry ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add wet ingredients: Add eggs, buttermilk, oil, vanilla extract, and hot water to the dry ingredients. Mix until smooth and well combined.
- Bake the cake layers: Divide the batter evenly between pans and bake for 30–35 minutes, until a toothpick inserted in the center comes out clean. Cool completely.
- Cook the frosting base: In a saucepan over medium heat, combine evaporated milk, egg yolks, butter, and brown sugar. Stir constantly until thickened.
- Finish the frosting: Remove from heat and stir in shredded coconut and chopped pecans. Let the frosting cool slightly.
- Assemble the cake: Spread frosting between the cake layers and over the top. Let set before slicing and serving.