GERMAN CHOCOLATE CAKE – The Best Homemade German Chocolate Cake is a wonderfully delicious combination of chocolate cake, coconut and pecans! Perfect decadent dessert for chocolate lovers!
One of my favorite cakes is German Chocolate Cake. I don’t make it often, but when I do, it is a really good day. What this cake is all about, that coconut and pecan filling. I seriously could eat that on its own, no cake needed, it’s just that good. I mean it has two of my favorite ingredients Coconut and Pecans. You just can’t go wrong!
You could make this chocolate cake with box-mix, but the homemade version is amazing and easy to make. The chocolate cake is my usual buttermilk chocolate cake that I use all the time. What can I say, it’s no fail recipe and it always comes out perfect time after time.
This German Chocolate Cake is melt in your mouth dessert with rich chocolate and coconut-pecan filling. If you need easy, decadent and traditionally cake for Christmas or Thanksgiving, try this cake.
Homemade German Chocolate Cake is great and leaves no one disappointed. You will love this moist and delicious cake from scratch recipe, this decadent cake becomes a tried and true favorite in our family.
The German chocolate flavor of the cake layers, when paired with the coconut and pecan filling, is simply heavenly. I’ve made this cake many times before and I’ve made it different pans, but I prefer this 2 layers cake most of all just because I think it looks prettier. I really hope you give this cake a try, it is simple to make. Enjoy!
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- 2 cups granulated sugar
- ½ cup unsweetened cocoa powder
- 1 ½ teaspoon baking powder
- 1 ½ teaspoon baking soda
- Pinch of salt
- 1½ cups all-purpose flour
- 2 eggs
- ½ cup oil, vegetable or canola
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup boiling water
- ½ cup unsalted butter
- 1 cup brown sugar
- 3 egg yolks
- ½ cup evaporated milk
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 1 cup shredded sweetened coconut
- ½ cup unsalted butter, melted
- ½ cup unsweetened cocoa powder
- 3 cups powdered sugar
- ⅓ cup evaporated milk
- 1 teaspoon vanilla extract
- Preheat oven to 375 degrees
- Grease two 9-inch round baking pans, line with parchment paper or waxed paper, set aside
- In a large bowl, stir together granulated sugar, cocoa powder, baking powder, baking soda, salt and all-purpose flour
- In a separate bowl, combine the eggs, buttermilk, oil and vanilla extract, mix well
- Add wet ingredients to the dry ingredients and mix to combine
- Stir in boiling water and mix
- Pour batter into prepared pans
- Bake for 25-30 minutes or until a toothpick inserted in center comes out clean
- Let cool in the pans for 10 minutes, then remove the cakes to wire racks and let cool completely
- In a medium saucepan add butter and let it melt, add brown sugar, evaporated milk and whisk in egg yolks
- Cook and stir over medium heat until mixture starts to bubble and then cook for about 7-8 minutes stirring constantly
- Remove from heat and add vanilla extract, pecans, coconut and mix
- Cool to room temperature completely before layering it on the cake
- In a medium bowl, combine butter, cocoa, powdered sugar, evaporated milk and vanilla extract and beat for 3-5 minutes to spreading consistency
- Add more powdered sugar to thicken or small amount additional milk if needed to thin the filling
- Place one of the cake rounds on a serving platter or a cardboard cake round
- Spread a thin layer of chocolate filling over the cake layer and spread half of the coconut and pecan filling evenly
- Set another cake layer on top of the filling and spread chocolate filling over the entire cake, then spoon remaining coconut pecan filling on top of the cake
- Pipe a decorative border around the top layer if desired
CLAIRE WOOD says
Technically this is a fine looking chocolate cake with coconut pecan frosting. To really be a “German’s Chocolate Cake” (yes that apostrophe belongs there) it needs to be made by the recipe on the back of the Baker brand German’s Sweet Chocolate. A chocolatier named German developed this blend of milk chocolate which is different from normal milk chocolate. I’m not sure if Baker bought the rights to his name along with the formula, but it is named for him. I will add that the recipe on the chocolate bar is not difficult at all, although you have to separate the eggs and make a meringue to fold back into the cake batter. It is one of my very favorite cakes.