German Chocolate Cake
A rich, moist chocolate cake layered with a gooey coconut-pecan frosting, traditionally associated with German baking but beloved across the United States.
Prep
: 10
Total
: 25 minutes
Ingredients
Cake Batter
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1.5 teaspoon baking soda
- 1 teaspoon salt
- 1 cup whole milk
- 0.5 cup vegetable oil
- 2 large eggs eggs
- 1 teaspoon vanilla extract
- 1 cup water
Frosting
- 0.5 cup light brown sugar
- 0.25 cup unsalted butter
- 0.5 cup water
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa, baking soda, and salt.
- Add milk, vegetable oil, eggs, and vanilla. Mix on medium speed for 2 minutes until smooth.
- Gradually add water and mix until batter is thin and pourable.
- Divide batter evenly between prepared pans. Bake for 30–35 minutes or until a toothpick inserted comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, combine brown sugar, butter, water, and vanilla in a saucepan over medium heat.
- Bring to a boil, stirring constantly. Boil for 1 minute, then remove from heat.
- Stir in coconut and pecans. Cool slightly before spreading over cooled cake layers.
- Assemble cake by placing one layer on a plate, spreading frosting, adding second layer, and frosting top and sides.
Notes
Traditionally known as 'German' chocolate cake in the U.S., this dessert features a signature coconut-pecan frosting that sets it apart from other chocolate cakes.