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.
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Servings:
Calories: 120kcal
Ingredients
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.