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German Chocolate Cake

A rich, moist German Chocolate Cake layered with luscious coconut-pecan frosting, perfect for any celebration.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 cup butter, softened Use unsalted butter for better control over sweetness.
  • 2 cups granulated sugar
  • 1 3/4 cups all-purpose flour, sifted
  • 1 1/3 cups unsweetened cocoa powder Look for Dutch-processed for a richer flavor.
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs, at room temperature
  • 1 cup milk, at room temperature
  • 1/2 cup vegetable oil Can substitute with melted coconut oil for added flavor.
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
German Chocolate Frosting Ingredients
  • 1/2 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup butter, softened
  • 3 large egg yolks
  • 2/3 cup evaporated milk
  • 1 tablespoon vanilla extract
  • 1 cup chopped pecans, toasted For added depth of flavor.
  • 1 cup shredded sweetened coconut
Chocolate Frosting Ingredients
  • 1 cup butter, softened
  • 1 1/3 cups unsweetened cocoa powder
  • 6 cups powdered sugar, sifted
  • 3/4 cup evaporated milk
  • 2 teaspoons vanilla extract

Method
 

Preparation
  1. Preheat the Oven to 375°F (190°C). Grease and flour a 9x13 inch cake pan.
  2. In a large bowl, sift together the dry cake ingredients.
  3. In a separate bowl, whisk together the wet ingredients until fully combined.
  4. Gradually add the wet mixture to the dry mixture, mixing until well blended. Carefully stir in boiling water.
Baking the Cake
  1. Pour the batter into the prepared pan and bake for 35 minutes.
  2. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Frosting Preparation
  1. In a saucepan, combine frosting ingredients. Stir well and bring to a low boil over medium heat for 8-10 minutes until thickened.
  2. Remove from heat and stir in pecans and coconut. Allow to cool completely.
  3. For chocolate frosting, melt butter and whisk in cocoa powder, then alternately add powdered sugar and evaporated milk until spreadable.
Assembly
  1. Spread a thin layer of chocolate frosting over the cooled cake.
  2. Pipe remaining chocolate frosting around the edges and spoon on coconut frosting into the center.
  3. Spread coconut frosting evenly to cover areas not covered by chocolate frosting.

Notes

Allow the cake to set for 30 minutes to an hour for the frosting to firm up before slicing. Store leftovers in an airtight container.