Homemade German Chocolate Cake

Homemade German Chocolate Cake is a classic dessert that embodies indulgence and tradition. Known for its rich chocolate layers and a unique coconut-pecan frosting, this cake has a special place in many hearts and kitchens. The origins of German Chocolate Cake can be traced back to the mid-19th century when Sam German developed a type of dark baking chocolate for the Baker’s Chocolate Company. Interestingly, the cake is named after him and not the country.
I have fond memories of this cake from my childhood. My grandmother used to bake it for special occasions, and the aroma of chocolate wafting through the house would signal a time of celebration. The moist chocolate layers combined with the creamy, nutty frosting made it a favorite among family and friends. Today, I continue this tradition, baking the cake for birthdays, holidays, or whenever there’s a need for a comforting, homemade treat.

Ingredients:

For the Chocolate Cake:
2 cups granulated sugar
1-3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup buttermilk
1/2 cup oil (vegetable or canola oil)
2 teaspoons vanilla extract
1 cup boiling water
For the Coconut and Pecan Frosting:
1/2 cup light brown sugar
1/2 cup granulated sugar
1/2 cup butter
3 large egg yolks
3/4 cup evaporated milk
1 Tablespoon vanilla extract
1 cup chopped pecans
1 cup shredded sweetened coconut
For the Chocolate Frosting:
1/2 cup butter
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup evaporated milk
1 teaspoon vanilla extract

Instructions:

Step 1: Prepare the Baking Pans
Preheat the Oven:
Preheat your oven to 375°F (190°C). This ensures that the oven is hot and ready for baking the cake as soon as the batter is prepared.
Prepare the Pans:
Grease two 8 or 9-inch round baking pans with butter or cooking spray. For added assurance that the cakes will come out cleanly, cut round pieces of wax or parchment paper to fit the bottoms of the pans, and place them in the pans.
Step 2: Make the Chocolate Cake
Combine Dry Ingredients:
In a large mixing bowl, stir together 2 cups of granulated sugar, 1-3/4 cups of all-purpose flour, 3/4 cup of unsweetened cocoa powder, 1 1/2 teaspoons of baking powder, 1 1/2 teaspoons of baking soda, and 1 teaspoon of salt. Mix well to ensure all dry ingredients are evenly distributed.
Combine Wet Ingredients:
In a separate bowl, whisk together 2 large eggs, 1 cup of buttermilk, 1/2 cup of oil, and 2 teaspoons of vanilla extract until well blended.
Mix Wet and Dry Ingredients:
Add the wet ingredients to the bowl of dry ingredients. Mix until just combined. The batter will be thick at this stage.
Add Boiling Water:
Gradually stir in 1 cup of boiling water. The batter will become very thin, which is normal.
Pour Batter into Pans:
Divide the batter evenly between the prepared pans.
Bake:
Bake for 25 to 35 minutes, depending on the size of your pans. The 9-inch pans will take less time to bake. Check for doneness by inserting a toothpick into the center of the cake; it should come out clean or with a few moist crumbs.
Cool the Cakes:
Allow the cakes to cool in the pans for about 5 minutes. Then, invert the cakes onto wire racks to cool completely.
Step 3: Make the Coconut and Pecan Frosting
Combine Ingredients:
In a medium saucepan, combine 1/2 cup of light brown sugar, 1/2 cup of granulated sugar, 1/2 cup of butter, 3 large egg yolks, and 3/4 cup of evaporated milk. Stir to blend.
Cook the Frosting:
Place the saucepan over medium heat and bring the mixture to a low boil. Stir constantly for several minutes until the mixture thickens. This process typically takes about 10-12 minutes.
Add Flavorings and Nuts:
Remove the saucepan from the heat and stir in 1 tablespoon of vanilla extract, 1 cup of chopped pecans, and 1 cup of shredded sweetened coconut. Mix well to combine.
Cool the Frosting:
Allow the frosting to cool completely before using it to layer and frost the cake.
Step 4: Make the Chocolate Frosting
Melt Butter:
In a medium bowl, melt 1/2 cup of butter.
Add Cocoa:
Stir in 2/3 cup of unsweetened cocoa powder until smooth.
Combine with Powdered Sugar and Milk:
Gradually add 3 cups of powdered sugar and 1/3 cup of evaporated milk, alternating between the two and beating well after each addition until the frosting reaches a spreading consistency.
Add Vanilla:
Stir in 1 teaspoon of vanilla extract.
Step 5: Assemble the Cake
Prepare the First Layer:
Place one of the cooled cake rounds on your serving stand or plate.
Apply Chocolate Frosting:
Smooth a thin layer of chocolate frosting over the top of the first cake layer.
Add Coconut Frosting:
Spoon half of the coconut and pecan frosting on top of the chocolate frosting layer. Spread it evenly, leaving about 1/2 inch between the filling and the edge of the cake.
Stack the Second Layer:
Place the second cake round on top of the filling.
Frost the Cake:
Smooth the remaining chocolate frosting over the entire cake, covering the top and sides evenly.
Top with Coconut Frosting:
Spoon the remaining coconut and pecan frosting on top of the cake, spreading it out to the edges.
Step 6: Serve
Serve:
Slice and serve the cake. This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream.