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 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.

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Ingredients

Cake

• 134 cups all-purpose flour. 134 cups all-
• 2 cups granulated sugar. 2 cups granulated sugar
• 34 cup unsweetened cocoa powder. 34 cup unsweetened coco
• 112 tsp baking powder. 112 t
• 1½ tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 tsp vanilla extract. 2 tsp vanilla extract
• 1 cup boiling water

Coconut-Pecan Frosting

• 1 cup evaporated milk. 1 cup evaporated milk.
• 1 cup granulated sugar. 1 cup granulated sugar
• 3 large egg yolks, beaten
• 12 cup unsalted butter. 12 cup unsal
• 1 tsp vanilla extract 1 tsp vanilla extract 1
• 1 cup shredded sweetened coconut. 1 cup shredded coconut.
• 1 cup chopped pecans. 1 cup chopped pecans.

Chocolate Frosting (Optional)

• 12 cup unsalted butter. 12 cup unsal, softened
• What is powdered sugar? 2 cups?
• 13 cup unsweetened cocoa powder. 14 cup unsweetened coco
• ¼ cup milk
• 1 tsp vanilla extract 1 tsp vanilla extract 1

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 IngredientsIn a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
3. Add Wet Ingredients: Add the eggs, buttermilk, 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 FrostingIn 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 pecans and coconut to a bowl and serve.: Remove from heat, then stir in the vanilla, coconut, and pecans. Let the frosting cool to room temperature before spreading.

Chocolate Frosting (Optional) (Dark Chocolate

7. How do you 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. The second cake layer should be topped with the remaining coconut-pecan frosting. Use the remaining 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 FlavorFor added depth, use dark cocoa powder or add a teaspoon of espresso powder to the cake batter.
• How do you toast coconut and pecans?For a richer flavor, lightly toast the coconut and pecans before adding them to the frosting.

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!