Homemade German Chocolate Cake

5 from 1 vote

Imagine sinking your teeth into a slice of this heavenly cake, the velvety chocolate melting in your mouth while the sweet coconut and nutty pecans add a delightful crunch. The combination of flavors creates a symphony of taste, making it a perfect choice for any celebration or special occasion.

Course Dessert

Cuisine American

Keyword German Chocolate Cake

Prep Time 15

Cook Time 35

Total Time 50

Servings People

Calories 414kcal

Equipment

1 Mixing Bowls
1 Whisk or electric mixer
1 Measuring cups and spoons
2 Cake pans
1 Cooling rack
1 Offset spatula
1 Parchment Paper

Ingredients

For The Homemade German Chocolate Cake:

2 cups All-purpose flour
1 ¾ cups Granulated sugar
¾ cup Unsweetened cocoa powder
1 ½ tsp Baking powder
1 ½ tsp Baking soda
1 tsp Salt
2 large Eggs
1 cup Milk
cup Vegetable oil
2 tsp Vanilla extract
1 cup Boiling water

For The Coconut Pecan Frosting:

1 cup Evaporated milk
1 cup Granulated sugar
3 large Egg yolks
½ cup Unsalted butter
1 tsp Vanilla extract
1 ⅓ cups Sweetened shredded coconut
1 cup Chopped pecans

Instructions

Baking the Cake Layers:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, and line the bottoms with parchment paper for easy removal.
In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together until well combined.
In a separate bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
Gradually add the boiling water to the batter, stirring gently until the batter is smooth. The batter will be thin, but that is normal.
Divide the batter evenly between the prepared cake pans. Tap the pans on the counter a few times to remove any air bubbles.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Once the cakes have cooled, you can level the tops if necessary to ensure an even surface for frosting.

Making the Coconut-Pecan Frosting:

In a medium saucepan, combine the evaporated milk, sugar, egg yolks, butter, and vanilla extract. Cook over medium heat, stirring constantly, until the mixture thickens and becomes golden brown. This should take about 10-12 minutes.
Remove the saucepan from the heat and stir in the shredded coconut and chopped pecans. Let the frosting cool for a few minutes until it thickens slightly.

Assembling and Decorating the German Chocolate Cake:

Place one cake layer on a serving plate. Spread a generous amount of the coconut-pecan frosting over the top of the cake layer, making sure to go all the way to the edges.
Carefully place the second cake layer on top of the frosting. Press gently to secure the layers together.
Spread the remaining frosting over the top and sides of the cake, using an offset spatula to create a smooth and even layer.
If desired, you can decorate the cake with additional shredded coconut and pecan halves.

Notes

Tips and Tricks for a Perfect Homemade Cake

Make sure all your ingredients are at room temperature before you start baking. This will help them mix together more easily and result in a smoother batter.
Grease and flour your cake pans properly to ensure that the cakes come out easily without sticking to the pans.
Use a toothpick or cake tester to check if the cakes are done. Insert it into the center of the cakes, and if it comes out clean or with a few crumbs, the cakes are ready.
Let the cakes cool completely before frosting to prevent the frosting from melting or sliding off.

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