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Baking a Classic German Chocolate Cake at Home

Rich layers of decadent chocolate, velvety coconut-pecan frosting, and a moist crumb make this German Chocolate Cake a delightful centerpiece for any occasion.

Ingredients

  • 2 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 4 ounces German sweet chocolate
  • 1 cup shredded sweetened coconut
  • 1 cup chopped pecans
  • 1/2 cup unsweetened cocoa powder for frosting optional

Instructions

  • Preheat the oven to 350°F (175°C).
  • Grease and flour three 9-inch round cake pans.
  • Melt the German sweet chocolate in a double boiler and set aside to cool slightly.
  • In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  • In another bowl, whisk together the buttermilk, vegetable oil, eggs, vanilla extract, and melted chocolate.
  • Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
  • Divide the batter evenly among the prepared pans and smooth the tops.
  • Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the cakes cool in the pans for 10 minutes, then remove and cool completely on a wire rack.
  • Prepare the frosting by combining the coconut, pecans, evaporated milk, sugar, and butter in a saucepan.
  • Cook over medium heat until boiling, then reduce to low and stir constantly for approximately 10 minutes until thickened.
  • Remove from heat and stir in the vanilla extract. Allow frosting to cool before using.
  • Assemble the cake layers, spreading frosting between each layer and on top and around the sides.
  • Decorate the top with additional coconut and pecans if desired, and serve.