Description
This classic German chocolate cake delivers rich chocolate layers paired with a sweet coconut-pecan frosting that everyone loves. The tender cake and luscious homemade topping create a dessert that’s perfect for celebrations or whenever you crave something special.
Ingredients
Scale
Main Ingredients:
- 2 cups granulated sugar
- 1 ¾ cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 cup unsalted butter
- 4 large eggs
- 1 cup buttermilk
Baking Agents:
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup boiling water
Toppings and Mix-ins:
- 1 ½ cups shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350°F and position the rack in the center. Generously coat two 9-inch round cake pans with butter, then dust with flour to prevent sticking.
- Sift together 1 ¾ cups flour, 1 ½ teaspoons baking soda, 1 teaspoon salt, and 1 cup cocoa powder in a medium bowl. Set this dry mixture aside.
- In a large mixing bowl, cream 1 cup softened butter with 2 cups granulated sugar using an electric mixer until the mixture becomes light and fluffy, about 3-4 minutes.
- Incorporate 4 large eggs into the butter mixture one at a time, beating thoroughly after each addition. Mix in 1 teaspoon vanilla extract until fully combined.
- Gradually blend the dry flour mixture into the wet ingredients, alternating with 1 cup buttermilk. Start and end with the flour mixture, mixing on low speed until just incorporated.
- Carefully pour 1 cup boiling water into the batter, stirring gently until the liquid is completely integrated and the batter is smooth.
- Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula to ensure even baking.
- Bake in the preheated oven for 30-35 minutes. Check doneness by inserting a toothpick into the center – it should come out clean with just a few moist crumbs.
- Remove cakes from the oven and let them rest in the pans for 10 minutes. Then carefully transfer to wire cooling racks.
- While cakes cool, prepare the frosting by combining 1 ½ cups shredded coconut, 1 cup chopped pecans, sugar, and evaporated milk in a saucepan over medium heat.
- Cook the frosting mixture, stirring constantly, until it thickens to a spreadable consistency, about 12-15 minutes.
- Once cakes are completely cooled, spread the warm frosting between layers and over the top of the cake, creating an even, luscious coating.
Notes
- Always let your cake ingredients come to room temperature before mixing for smoother, more even baking.
- For extra moisture, brush the cake layers with simple syrup before frosting to keep them tender and rich.
- Toast the pecans and coconut in a dry skillet beforehand to enhance their nutty flavor and add depth to the frosting.
- Check your cake at the 30-minute mark and use the toothpick test to avoid overbaking, which can make the cake dry.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Cakes
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 8 to 10
- Calories: 460 kcal
- Sugar: 36 g
- Sodium: 250 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 70 mg