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German Chocolate Cake

German Chocolate Cake
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Rich, moist, and indulgent German Chocolate Cake featuring layered chocolate cake with a classic buttery coconut-pecan frosting. Perfect for celebrations or any special occasion, this cake blends tender chocolate layers with creamy, crunchy, and nutty frosting for a timeless dessert experience.

Ingredients

Scale

Cake Ingredients

  • 2 1/2 cups cake flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • 1/2 cup vegetable oil

Coconut-Pecan Frosting Ingredients

  • 1 cup evaporated milk
  • 1 1/4 cups granulated sugar
  • 3 large egg yolks
  • 1/2 cup (1 stick) unsalted butter
  • 1 1/2 cups shredded coconut
  • 1 cup chopped pecans
  • 1 cup powdered sugar (approximately, to thicken if needed)

Instructions

  1. Prepare Your Pans: Grease and flour three 9-inch round cake pans, or line them with parchment paper to ensure easy removal after baking.
  2. Mix Dry Ingredients: In a large bowl, sift together the cake flour, cocoa powder, baking soda, baking powder, and salt to evenly distribute the leavening agents and chocolate flavor.
  3. Cream Butter and Sugars: Using a hand or stand mixer, beat softened butter with granulated and brown sugars until light and fluffy, about 3-4 minutes for the best texture.
  4. Add Eggs and Vanilla: Beat in eggs one at a time, ensuring each is fully incorporated. Stir in vanilla extract for a fragrant base.
  5. Alternate Adding Dry Ingredients and Buttermilk: Add the dry ingredients and buttermilk in three alternating parts, beginning and ending with the dry mix. Mix until just combined to avoid overworking the batter. Stir in the vegetable oil gently.
  6. Bake the Cake Layers: Divide the batter evenly among the prepared pans and bake at 350°F (175°C) for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Prepare the Coconut-Pecan Frosting: In a saucepan, combine evaporated milk, granulated sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until thick and golden. Remove from heat and fold in shredded coconut and chopped pecans. Add powdered sugar if needed to thicken slightly.
  8. Assemble the Cake: Once the cakes have cooled completely, spread a layer of coconut-pecan frosting between each cake layer and generously on top. Serve immediately or refrigerate for a firmer set.

Notes

  • Use room temperature eggs and butter to help the batter blend smoothly for an even texture.
  • Stir just until ingredients are combined to avoid a tough crumb in your cake.
  • If possible, fresh shredded coconut amplifies the flavor and texture of the frosting.
  • Check with a toothpick at the cake’s center near the minimum baking time to prevent drying out.
  • Ensure your cake layers are completely cool before frosting to prevent melting or sliding.

Nutrition

Keywords: German Chocolate Cake, Chocolate Cake, Coconut Pecan Frosting, Layer Cake, Celebration Cake, Moist Chocolate Cake

Find it online: https://elenaglam.com/german-chocolate-cake/