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🍫🇩🇪 German Chocolate Cake – Rich, Nutty, Irresistibly Classic! 🥥🌰German chocolate cake

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This German Chocolate Cake is pure nostalgia: moist chocolate layers paired with a luscious coconut-pecan frosting. It’s the perfect dessert for celebrations, family gatherings — or just because you deserve a slice of happiness!

Ingredients

Scale

For the cake:

  • 2 cups (250 g) all-purpose flour

  • 3/4 cup (65 g) unsweetened cocoa powder (preferably Dutch-processed)

  • 1 1/2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 cup (225 g) unsalted butter, softened

  • 2 cups (400 g) granulated sugar

  • 4 large eggs

  • 1 tablespoon vanilla extract

  • 1 cup (240 ml) buttermilk (room temperature)

  • 1/2 cup (120 ml) strong brewed coffee (or hot water)

For the coconut-pecan frosting:

  • 1 cup (240 ml) evaporated milk

  • 1 cup (200 g) granulated sugar

  • 3 large egg yolks

  • 1/2 cup (115 g) unsalted butter

  • 1 teaspoon vanilla extract

  • 1 1/3 cups (130 g) sweetened shredded coconut

  • 1 cup (120 g) chopped pecans

Instructions

1. Bake the chocolate cake:

  • Preheat your oven to 350°F (175°C).

  • Grease and line two 9-inch (23 cm) round cake pans with parchment paper.

  • In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.

  • In a large bowl, cream butter and sugar together until light and fluffy (about 3–5 minutes).

  • Beat in the eggs one at a time, then add vanilla.

  • Add the flour mixture in 3 parts, alternating with the buttermilk, beginning and ending with flour.

  • Finally, stir in the hot coffee — the batter will be thin, but that’s the secret to a super moist cake!

  • Pour into prepared pans and bake for 30–35 minutes, until a toothpick comes out clean.

  • Let cakes cool completely before frosting.

2. Make the coconut-pecan frosting:

  • In a medium saucepan over medium heat, combine evaporated milk, sugar, egg yolks, and butter.

  • Cook, stirring constantly, until thickened — about 10–12 minutes. (It should coat the back of a spoon!)

  • Remove from heat and stir in vanilla, coconut, and pecans.

  • Let the frosting cool to a spreadable consistency.

3. Assemble the cake:

  • Place one cake layer on your serving plate.

  • Spread half of the coconut-pecan frosting over the top (don’t worry about the sides yet!).

  • Add the second cake layer and spread the remaining frosting on top.

  • Traditionally, the sides are left bare, but you can frost them too if you like extra coverage!

Notes

✔️ Toast the coconut and pecans for an even richer flavor!
✔️ No buttermilk? Use 1 cup milk + 1 tablespoon lemon juice or vinegar — let it sit for 5 minutes.
✔️ Want it even more chocolatey? Frost the sides with a simple chocolate buttercream and keep the coconut-pecan frosting on top and middle only.
✔️ This cake gets even better the next day as the flavors meld together!

Find it online: https://psrecipeswillow.com/2025/04/%f0%9f%8d%ab%f0%9f%87%a9%f0%9f%87%aa-german-chocolate-cake-rich-nutty-irresistibly-classic-%f0%9f%a5%a5%f0%9f%8c%b0german-chocolate-cake/