German Chocolate Cake – Moist and Flavorful
This German Chocolate Cake is soft, moist, and rich with a classic coconut-pecan topping. Perfect for birthdays, holidays, family gatherings, and anyone craving a delicious homemade chocolate cake.
Ingredients
For the Chocolate Cake
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1½ cups granulated sugar
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened
- 2 large large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 cup hot water
For the Coconut-Pecan Topping
- 1 can evaporated milk
- 1 cup brown sugar
- 3 large egg yolks
- ½ cup unsalted butter
- 2 teaspoons vanilla extract
- 1½ cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until evenly combined.
- In a separate large bowl, beat the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry ingredients, alternating with the buttermilk. Mix gently until combined, then slowly add the hot water. The batter will be fairly thin.
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
- Bake for about 30–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- While the cakes cool, prepare the topping. In a saucepan, combine the evaporated milk, brown sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until thickened. Remove from the heat and stir in the vanilla, shredded coconut, and chopped pecans. Allow the topping to cool and thicken slightly.
- Let the cake layers cool in their pans briefly, then transfer them to a wire rack. Allow them to cool completely before assembling.
- Place one cake layer on a serving plate. Spread a generous layer of coconut-pecan topping over the cake. Add the second cake layer and spread the remaining topping over the top.
- Let the cake sit for a few minutes before slicing. Cut into 12 portions and serve at room temperature.
Notes
- For the best texture, use room-temperature eggs, butter, and buttermilk.
- Do not overmix the cake batter after adding the flour.
- Allow the cake layers to cool completely before adding the coconut-pecan topping.
- Toasting the pecans lightly before adding them to the topping can provide extra nutty flavor.
- The coconut-pecan topping should be thick enough to spread but still soft and creamy.
- Store leftover cake covered in the refrigerator.
- Let refrigerated cake sit at room temperature briefly before serving for the best texture.