Delish German Chocolate Cake

Picture this: a rich, decadent German Chocolate Cake that’s so fantastically indulgent, your taste buds will be doing a happy dance. This cake isn’t just any chocolate cake; it’s the king of chocolate decadence layered with a caramelly coconut pecan frosting that’ll melt your heart. If you’ve ever wanted to impress your friends or treat yourself (because why not?), this cake is your ticket.

One of my fondest memories is when my husband had a stressful week, and I decided to surprise him with this cake. Let’s just say he literally forgot all his worries with the first bite—and so did the rest of the family who magically appeared at our door when they heard about “the cake.” It’s now a must-have for every occasion, big or small.

How to Make It

Grab your apron, a little chaos always makes for a tastier cake, right? So, mix the dry stuff like you mean it, but not so much that it’s a workout. The wet ingredients are next, kind of like the party crashers; they bring everything together. Layer it? Sure, it’s not rocket science—just layer and frost, and then layer and frost again. Messy is beautiful.

✔Ingredient Notes

– Cocoa Powder: The better quality, the more chocolatey your vibes. Switched brands once and, wow, learned my lesson.
– Buttermilk: If you’re out, milk with a tablespoon of lemon juice tricks the cake just fine.
– Coconut: Avoid the unsweetened bag… trust me, it’s a sadness you don’t need.

✔Recipe Steps

1. Preheat oven to 350°F (175°C). Butter and flour some cake pans.
2. Mix dry ingredients until just combined; over-enthusiasm isn’t required here.
3. Blend in wet ingredients, and watch the magic happen.
4. Bake until a toothpick gives you the wink it’s clean (around 30-35 mins).
5. Cool before the grand layering feat.
6. Spread that luscious coconut-pecan frosting all over.

What to Serve It With

✔Tips & Mistakes

✔Storage Tips

Hide it in the fridge under the guise of leftover casserole. Cold cake for breakfast? I won’t tell if you don’t. It’s like eating a truffle that thinks it’s dessert.

✔Variations and Substitutions

Swap regular sugar for coconut sugar when you’re feeling adventurous. Pecans snubbed you? Use walnuts. I once subbed with almonds because it was either that or no nuts—still decent.

Frequently Asked Questions

Delish German Chocolate Cake

This rich and moist German Chocolate Cake is layered with a luscious coconut-pecan frosting that will delight your taste buds.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 30 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 2 cups all-purpose flour
• ▢ 1.5 cups granulated sugar
• ▢ 0.75 cup unsweetened cocoa powder
• ▢ 1 tsp baking soda
• ▢ 0.5 tsp salt
• ▢ 1 cup buttermilk room temperature
• ▢ 0.5 cup vegetable oil
• ▢ 2 large eggs room temperature
• ▢ 1 tsp vanilla extract

Coconut-Pecan Frosting

• ▢ 1 cup evaporated milk
• ▢ 1 cup granulated sugar
• ▢ 3 large egg yolks lightly beaten
• ▢ 0.5 cup unsalted butter cubed
• ▢ 1.5 cups sweetened shredded coconut
• ▢ 1 cup chopped pecans
• ▢ 1 tsp vanilla extract

Instructions

Preparation Steps

• Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
• In a large bowl, sift together flour, sugar, cocoa powder, baking soda, and salt.
• Add buttermilk, vegetable oil, eggs, and vanilla to the dry ingredients and mix until smooth.
• Divide batter evenly into prepared pans and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
• Allow cakes to cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
• For the frosting, combine evaporated milk, sugar, egg yolks, and butter in a saucepan over medium heat. Stir constantly until thickened, about 12 minutes.
• Remove from heat and stir in coconut, pecans, and vanilla. Cool to room temperature before using.
• Frost the cooled cake layers with the coconut-pecan frosting, stacking layers carefully.
• Serve and enjoy your classic German Chocolate Cake!

Notes

Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days.