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Delicious slice of homemade German Chocolate Cake with coconut and pecan frosting

German Chocolate Cake

This German Chocolate Cake features a moist chocolate sponge layered with a rich coconut-pecan frosting, perfect for celebrations and cozy gatherings.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1.75 cups all-purpose flour Spoon and level the cup for accuracy or weigh if possible
  • 0.75 cups unsweetened cocoa powder Dutch-process or natural will both work; flavor shifts slightly depending on type
  • 2 cups granulated sugar Standard white sugar keeps the crumb tender and the cake sweet without heaviness
  • 1.5 teaspoons baking powder Leavening for lift
  • 1.5 teaspoons baking soda Reacts with acid in cocoa and other ingredients for extra rise
  • 1 teaspoon salt Enhances chocolate flavor
  • 2 large eggs At room temperature for best volume
  • 1 cup whole milk You can substitute 2% if that is what you have
  • 0.5 cups vegetable oil Keeps the cake tender and moist (neutral oil like canola or sunflower is fine)
  • 2 teaspoons vanilla extract For roundness and depth
  • 1 cup boiling water Hot water blooms the cocoa for a deeper chocolate flavor and thins the batter for a moist crumb
Frosting Ingredients
  • 1 cup sweetened shredded coconut Sweetened gives the classic texture and chew; use desiccated or freshly shredded depending on preference
  • 1 cup chopped pecans Toast lightly for extra flavor, but you can use untoasted if preferred
  • 1 cup brown sugar Packed lightly; the molasses in brown sugar gives the frosting its caramel notes
  • 0.5 cups evaporated milk Contributes to the custardy texture
  • 0.5 cups butter Unsalted is best so you can control seasoning

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt until homogenous.
  3. Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients and beat on medium speed for 2 minutes until the batter is smooth and slightly aerated.
  4. Carefully stir in the cup of boiling water. Pour the batter evenly into the prepared pans.
Baking
  1. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
  2. Let the cakes cool in the pans for 10 minutes, then run a knife around the edge and invert onto cooling racks to cool completely.
Frosting Preparation
  1. For the frosting, combine the brown sugar, evaporated milk, and butter in a saucepan set over medium heat. Stir continuously until the butter melts and the mixture becomes smooth and begins to bubble gently.
  2. Remove the saucepan from the heat and stir in the shredded coconut and chopped pecans. Allow the frosting to cool until it thickens enough to spread without running off the cake.
Assembly
  1. Assemble the cake by placing one cooled layer on your serving plate, spreading a thick layer of the coconut-pecan frosting over it, topping with the second cake layer, and spreading frosting over the top and sides.

Notes

For enhanced flavor, toast pecans before use. Store covered with a cake dome for up to 2 days at room temperature or 4-5 days in the refrigerator.