Ever had a slice of cake that made you feel like you were floating on a cloud of chocolate?
This German Chocolate Cake is not just any dessert; it’s a decadent stroll into cocoa heaven! With layers of moist chocolate cake and rich, creamy frosting, this easy-to-make recipe will have friends and family begging for seconds. Trust me, this cake is about to become your new go-to for celebrations and cozy evenings alike.
Why make this recipe
Who doesn’t love a cake that’s both delicious and simple to whip up? Here’s why you should make this decadent German Chocolate Cake:
- Easy Cleanup: Single-layer cakes are so last year. This recipe only requires a few bowls, so you can spend less time washing up and more time eating cake! 🍰
- Family-Friendly: It brings everyone together. Kids love it, adults can’t resist, and you just might find yourself having a piece for breakfast. (Hey, we don’t judge!)
- Affordable Indulgence: You won’t need any expensive ingredients to make this show-stopping dessert. Just pull together some pantry staples!
Ingredients
You don’t need fancy stuff — just these basics!
For Cake:
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
For Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 tsp vanilla extract
- 1 1/3 cups sweetened shredded coconut
- 1 cup chopped pecans
Optional: Chocolate ganache (extra pecans)
Suggested Pairing: Coffee (with milk for that extra touch ☕️)
Directions
Let’s get baking! Follow these simple steps:
- Preheat oven to 350°F and grease two 8-inch pans.
- In a bowl, whisk dry ingredients together (flour, sugar, cocoa powder, baking powder, baking soda, salt).
- In another bowl, mix wet ingredients (eggs, buttermilk, oil, vanilla). Combine this with the dry mix and add boiling water.
- Divide the batter into the greased pans and bake for 30-35 minutes. Let cool completely.
- For the frosting, cook evaporated milk, sugar, egg yolks, and butter over medium heat for 8–10 minutes. Stir in vanilla, coconut, and pecans, then adjust the sweetness to your liking. Allow to cool.
- Once cooled, frost the cake layers and assemble them on a white ceramic stand.
- Garnish with extra pecans and serve alongside your favorite coffee!
How to make German Chocolate Cake: Decadent and Rich (Overview)
Making this cake is smooth sailing! Start by preheating your oven and getting those dry ingredients cozy with the wet ones. Pour in boiling water to create that rich batter we dream about. After baking, whip up a frosting that’s so good, you’ll want to eat it straight from the bowl. Finally, layer it up and garnish with pecans for that perfect touch.
Quick pro tip: Don’t rush the cooling process! Frosting a warm cake is an amateur move—you want that rich, thick frosting to properly stick!
How to serve German Chocolate Cake: Decadent and Rich
Picture this: two layers of moist chocolate cake separated by that toasted coconut and pecan frosting, glistening under the light. Serve it with steaming hot coffee — the aroma wafting through the air as everyone gathers around the table. The color contrast of rich chocolate against white frosting makes for stunning photos. This isn’t just cake; it’s an experience!
How to store German Chocolate Cake: Decadent and Rich
Got leftovers? You’re in luck! This cake can last up to 5 days in the fridge in an airtight container. If you want to freeze it, wrap it tightly and it should keep for about 3 months. When you’re ready to enjoy it again, just let it thaw in the fridge overnight. Trust me, it tastes just as good as the day you baked it!
Tips to make German Chocolate Cake: Decadent and Rich
- Always measure your flour correctly; use the spoon and level method for best results.
- Replace buttermilk with yogurt or milk mixed with a little vinegar in a pinch!
- To add a depth of flavor, consider toasting the pecans before adding them to the frosting.
- If you like a richer cake, swap half of the vegetable oil with applesauce for a delicious twist.
Variation
Feeling creative? Turn this into a vegan delight by using flax eggs instead of regular eggs and opting for plant-based milk. Want to change flavors? Try a bit of espresso powder in your cake batter for coffee undertones or add a swirl of your favorite jam in between the layers.
FAQs
Can I make the frosting ahead of time?
Yes! You can prepare it a day in advance. Just store it in the fridge and give it a quick stir before using.Can I freeze the German Chocolate Cake?
Absolutely! Just make sure to wrap it tightly to avoid freezer burn. It stays moist and delicious for months.What can I substitute for coconut?
For a nutty profile, you can swap coconut with chopped walnuts or simply leave it out entirely!
Give this German Chocolate Cake Recipe: Decadent and Rich a shot, and let it sweep you off your feet with its luscious layers. 🍫
📌 Pin this recipe for your next cozy dinner night!
German Chocolate Cake
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
For the Frosting
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 tsp vanilla extract
- 1 1/3 cups sweetened shredded coconut
- 1 cup chopped pecans
Optional Garnish
- Chocolate ganache (extra pecans)
Instructions
Preparation
- Preheat oven to 350°F and grease two 8-inch pans.
- In a bowl, whisk dry ingredients together (flour, sugar, cocoa powder, baking powder, baking soda, salt).
- In another bowl, mix wet ingredients (eggs, buttermilk, oil, vanilla). Combine this with the dry mix and add boiling water.
- Divide the batter into the greased pans and bake for 30-35 minutes. Let cool completely.
Frosting
- For the frosting, cook evaporated milk, sugar, egg yolks, and butter over medium heat for 8–10 minutes.
- Stir in vanilla, coconut, and pecans, then adjust the sweetness to your liking. Allow to cool.
Assembly
- Once cooled, frost the cake layers and assemble them on a white ceramic stand.
- Garnish with extra pecans and serve alongside your favorite coffee!
Notes
Printable Recipe Card
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