Homemade German Chocolate Cake Recipe

Ingredients

For the Cake:

• 2 cups granulated sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup buttermilk
• 1/2 cup vegetable or canola oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

For the Coconut and Pecan Frosting:

• 1/2 cup light brown sugar
• 1/2 cup granulated sugar
• 1/2 cup butter
• 3 large egg yolks
• 3/4 cup evaporated milk
• 1 tablespoon vanilla extract
• 1 cup chopped pecans
• 1 cup shredded sweetened coconut

For the Chocolate Frosting:

• 1/2 cup butter
• 2/3 cup unsweetened cocoa powder
• 3 cups powdered sugar
• 1/3 cup evaporated milk
• 1 teaspoon vanilla extract

Directions

1. Prepare the Oven and Pans: Preheat your oven to 375°F (190°C). Grease two 8 or 9-inch round baking pans and line the bottoms with wax or parchment paper.
2. Mix the Dry Ingredients: In a large bowl, combine the granulated sugar, flour, cocoa powder, baking powder, baking soda, and salt.
3. Combine the Wet Ingredients: In a separate bowl, whisk together the eggs, buttermilk, oil, and vanilla extract. Gradually add this mixture to the dry ingredients, stirring until well combined.
4. Incorporate the Boiling Water: Stir in the boiling water to the batter. Note that the batter will be quite thin. Pour the batter evenly into the prepared pans.
5. Bake the Cakes: Bake in the preheated oven for 25 to 35 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs. Allow the cakes to cool in the pans for 5 minutes, then invert them onto wire racks to cool completely.
6. Prepare the Coconut and Pecan Frosting: In a medium saucepan, combine the light brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir constantly over medium heat until the mixture begins to thicken and comes to a low boil. Remove from heat and stir in the vanilla extract, chopped pecans, and shredded coconut. Let the frosting cool completely before using it to layer the cake.
7. Make the Chocolate Buttercream Frosting: Melt the butter and stir in the cocoa powder. Gradually add the powdered sugar and evaporated milk, beating until you achieve a spreadable consistency. Adjust with additional milk or powdered sugar as needed to reach your desired consistency.
8. Assemble the Cake: Once the cakes are completely cooled, spread a layer of the coconut and pecan frosting on top of one cake layer. Place the second cake layer on top and frost the entire cake with the chocolate buttercream frosting.

Enjoy your homemade German Chocolate Cake, a perfect treat for any occasion!