German Chocolate Cake Classic (Print-Friendly Version)
Indulge in rich German chocolate cake with easy, homemade layers and a classic coconut-pecan topping, perfect for gatherings this month. Showcasing German desserts and Dutch chocolate, this is one to keep handy.
# Ingredients You’ll Need:
→ Cake Batter
01 -
2 cups all-purpose flour
02 -
2 cups granulated sugar
03 -
3/4 cup unsweetened cocoa powder, sifted
04 -
2 teaspoons baking powder
05 -
1 1/2 teaspoons baking soda
06 -
1 teaspoon salt
07 -
1/2 cup vegetable oil
08 -
1 cup whole milk
09 -
2 large eggs
10 -
2 teaspoons vanilla extract
11 -
1 cup hot water
→ Coconut-Pecan Frosting
12 -
1 cup evaporated milk
13 -
1 cup granulated sugar
14 -
3 large egg yolks
15 -
1/2 cup unsalted butter
16 -
1 1/3 cups unsweetened shredded coconut
17 -
1 cup chopped pecans
18 -
1 teaspoon vanilla extract
# How to Make It:
01 -
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans with non-stick baking spray and line the bases with parchment paper.
02 -
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and sifted cocoa powder. Thoroughly blend in baking powder, baking soda, and salt.
03 -
In a separate medium bowl, whisk together vegetable oil, whole milk, eggs, and vanilla extract until smooth.
04 -
Gradually add the wet mixture to the dry ingredients, stirring until combined. Pour in the hot water in a slow stream and mix until the batter is homogenous.
05 -
Divide the batter evenly between the prepared cake pans. Bake for 30 to 45 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
06 -
In a medium saucepan, combine evaporated milk, granulated sugar, and egg yolks. Whisk mixture over medium heat until well blended. Add unsalted butter and continue cooking, whisking constantly, until the mixture thickens and reaches a pudding-like consistency, about 10 to 12 minutes.
07 -
Remove the saucepan from heat and stir in shredded coconut, chopped pecans, and vanilla extract. Let the frosting cool until spreadable.
08 -
Place one cake layer on a serving plate. Spread a generous portion of coconut-pecan frosting over the surface. Top with the second cake layer and frost the top and sides as desired.
# Extra Suggestions:
01 -
Use room temperature eggs and dairy for a smoother batter and even baking.