German Chocolate Cake: The Best Moist & Decadent Recipe
A classic American German Chocolate Cake with rich chocolate layers and luscious coconut-pecan frosting. Perfect for celebrations!
Ingredients
For the Cake:
- 2 cups 250g all-purpose flour
- ¾ cup 75g unsweetened cocoa powder
- 2 cups 400g granulated sugar
- 1½ tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 1 cup 240ml buttermilk, room temperature
- ½ cup 120ml vegetable oil
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 1 cup 240ml boiling water
For the Coconut-Pecan Frosting:
- 1 cup 200g granulated sugar
- 1 cup 240ml evaporated milk
- 3 large egg yolks
- ½ cup 115g unsalted butter, cubed
- 1 tsp vanilla extract
- 1½ cups 130g sweetened shredded coconut
- 1 cup 120g chopped pecans
Instructions
Preheat & Prep Pans:
- Preheat oven to 350°F (175°C).
- Grease and flour three 9-inch (23cm) round cake pans or line with parchment.
Make the Cake Batter:
- In a large bowl, whisk together flour, cocoa, sugar, baking powder, baking soda, and salt.
- Add buttermilk, oil, eggs, and vanilla. Beat with a mixer until smooth.
- Gradually stir in boiling water (batter will be thin).
Bake the Layers:
- Divide batter evenly into pans.
- Bake 25–30 minutes until a toothpick comes out clean.
- Cool in pans 10 minutes, then transfer to wire racks.
Prepare the Frosting:
- In a saucepan, combine sugar, evaporated milk, egg yolks, and butter.
- Cook over medium heat, stirring constantly, until thickened (10–12 minutes).
- Remove from heat, stir in vanilla, coconut, and pecans. Cool to room temperature.
Assemble the Cake:
- Place one layer on a plate, spread frosting.
- Repeat with second layer, then top with the third.
- Frost only the top (or sides if desired).
Notes
- For best flavor, make the cake 1 day ahead.
- Toast coconut & pecans for extra nuttiness (350°F for 5–7 minutes).
- Storage: Keep covered at room temp for 2 days or refrigerate for 5 days.