Homemade German Chocolate Cake

Preheat the Oven: Begin by preheating your oven to 375°F. Prepare two 8 or 9-inch round baking pans by greasing them well.

To ensure the cake comes out easily, you can also cut round pieces of wax or parchment paper for the bottoms of the pans. This will help with easy removal after baking.

Combine Dry Ingredients: In a large mixing bowl, combine the dry ingredients for the cake: 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. Stir well to mix the ingredients evenly.

Mix Wet Ingredients: In a separate bowl, whisk together 2 large eggs, 1 cup of buttermilk, 1/2 cup of oil (vegetable or canola oil), and 2 teaspoons of vanilla extract. Ensure the mixture is well combined.

Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients and mix them together until fully combined. Stir until there are no visible pockets of flour or cocoa powder.

Add Boiling Water: Carefully stir in 1 cup of boiling water. The batter will be very thin, but that’s normal! This step helps make the cake moist and tender.

Pour Into Pans: Once the batter is well mixed, pour it evenly into the prepared cake pans. Make sure to spread it out so the batter is level in both pans.

Bake the Cake: Place the pans in the oven and bake for 25 to 35 minutes, depending on the size of your pans. If you’re using 9-inch pans, the cake will bake faster, so start checking around 25 minutes.

Test the cake by inserting a toothpick into the center; if it comes out clean or with a few crumbs, it’s done.

Cool the Cake: Let the cakes cool in the pans for 5 minutes. Afterward, carefully invert the cakes onto wire racks to cool completely. Allow them to cool to room temperature before frosting.

Make the Coconut and Pecan Frosting: While the cakes are cooling, you can begin the frosting. In a medium saucepan, combine 1/2 cup of light brown sugar, 1/2 cup of granulated sugar, and 1/2 cup of butter.

Add the 3 large egg yolks and 3/4 cup of evaporated milk. Stir the ingredients together.

Heat and Stir: Bring the mixture to a low boil over medium heat. Stir it constantly to avoid burning. Let it simmer for several minutes until the mixture begins to thicken. Be patient, as this can take a little time.

Add Vanilla, Nuts, and Coconut: Once the frosting has thickened, remove it from the heat. Stir in 1 tablespoon of vanilla extract, 1 cup of chopped pecans, and 1 cup of shredded sweetened coconut. This will give the frosting its signature texture and flavor.

Cool the Frosting: Allow the coconut and pecan frosting to cool completely before using it to frost the cake. You don’t want it to be too warm, as it may melt the chocolate frosting underneath.

Make the Chocolate Buttercream Frosting: In a separate bowl, melt 1/2 cup of butter. Stir in 2/3 cup of unsweetened cocoa powder until well mixed. This forms the base of your chocolate frosting.

Add Powdered Sugar and Milk: Gradually alternate between adding 3 cups of powdered sugar and 1/3 cup of evaporated milk, mixing until smooth. Continue adding small amounts of powdered sugar or milk until the frosting reaches a spreadable consistency.

Add Vanilla: Once the frosting is the right consistency, stir in 1 teaspoon of vanilla extract to add flavor and depth.

Frost the First Cake Layer: Place the first cake round on your serving stand or plate. Spread a thin layer of the chocolate frosting over the top of this first cake layer.

Assemble the Cake: Spoon half of the coconut pecan frosting over the chocolate frosting, spreading it into a smooth layer. Leave a small border around the edge.

Place the second cake layer on top, and cover the entire cake with the remaining chocolate frosting. Finish by adding the remaining coconut frosting on top for a beautiful finish.

Enjoy your homemade German chocolate cake! It’s rich, moist, and absolutely delicious!