This Homemade German Chocolate Cake is a classic dessert that’s rich, moist, and filled with layers of gooey coconut-pecan frosting. Known for its distinctive chocolate flavor and nutty-sweet filling, this cake is a decadent treat perfect for celebrations or indulgent evenings. Made from scratch with love and topped with creamy chocolate frosting, this German Chocolate Cake will become a family favorite and satisfy even the strongest sweet tooth.

Ingredients

Cake

• 1¾ cups all-purpose flour
• 2 cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 1½ tsp baking powder
• 1½ tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water

Coconut-Pecan Frosting

• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 large egg yolks, beaten
• ½ cup unsalted butter
• 1 tsp vanilla extract
• 1 cup shredded sweetened coconut
• 1 cup chopped pecans

Chocolate Frosting (Optional)

• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• ⅓ cup unsweetened cocoa powder
• ¼ cup milk
• 1 tsp vanilla extract

Directions

Cake

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add Wet Ingredients: Add the eggs, buttermilk, oil, and vanilla to the dry ingredients. Mix until well combined. Carefully stir in the boiling water until the batter is smooth and thin.
4. Bake: Divide the batter evenly between the prepared cake pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Coconut-Pecan Frosting

5. Cook the Frosting: In a medium saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly until thickened, about 10–12 minutes.
6. Add Coconut and Pecans: Remove from heat, then stir in the vanilla, coconut, and pecans. Let the frosting cool to room temperature before spreading.

Chocolate Frosting (Optional)

7. Make Chocolate Frosting: In a mixing bowl, beat together the softened butter, powdered sugar, cocoa powder, milk, and vanilla until smooth and fluffy. Add more milk if needed for a spreadable consistency.

Assemble the Cake

8. Layer and Frost: Place one layer of the cake on a serving plate. Spread half of the coconut-pecan frosting over the top. Place the second cake layer on top and spread the remaining coconut-pecan frosting over the top. Use chocolate frosting to frost the sides of the cake, if desired.
9. Serve: Slice and enjoy this rich, decadent German Chocolate Cake!

Notes

• Make Ahead: The cake layers can be baked a day ahead and stored in the fridge. Frosting can also be made ahead and stored in the fridge for up to 3 days.
• Storage: Store leftover cake covered at room temperature for up to 2 days or in the refrigerator for up to a week.
• Extra Flavor: For added depth, use dark cocoa powder or add a teaspoon of espresso powder to the cake batter.
• Toasting the Coconut and Pecans: For a richer flavor, lightly toast the coconut and pecans before adding them to the frosting.

This Homemade German Chocolate Cake is a true showstopper with its rich chocolate flavor and gooey coconut-pecan frosting. Perfect for any occasion, it’s a dessert that everyone will love!