German Chocolate Cake Classic (Printer-Friendly)

A moist chocolate cake layered with coconut-pecan frosting offering a nutty, sweet flavor balance.

# What You’ll Need:

→ Cake

01 - 2 cups all-purpose flour
02 - 1 ¾ cups granulated sugar
03 - ¾ cup unsweetened cocoa powder
04 - 1 ½ teaspoons baking powder
05 - 1 ½ teaspoons baking soda
06 - 1 teaspoon salt
07 - 2 large eggs, room temperature
08 - 1 cup whole milk, room temperature
09 - ½ cup vegetable oil
10 - 2 teaspoons vanilla extract
11 - 1 cup boiling water

→ Coconut-Pecan Frosting

12 - 1 cup evaporated milk
13 - 1 cup granulated sugar
14 - 3 large egg yolks
15 - ½ cup unsalted butter, cubed
16 - 1 teaspoon vanilla extract
17 - 1 ⅓ cups sweetened shredded coconut
18 - 1 cup chopped pecans

# How to Make It:

01 - Preheat the oven to 350°F. Grease and flour three 9-inch round cake pans.
02 - Whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
03 - Add eggs, milk, vegetable oil, and vanilla extract. Beat on medium speed for 2 minutes until smooth.
04 - Stir in boiling water carefully; batter will be thin.
05 - Pour batter evenly into prepared pans. Bake for 30 to 35 minutes until a toothpick comes out clean.
06 - Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
07 - In a saucepan over medium heat, whisk evaporated milk, sugar, egg yolks, and butter until combined.
08 - Cook mixture, stirring constantly, until thickened, about 12 minutes.
09 - Remove from heat, stir in vanilla extract, shredded coconut, and chopped pecans. Cool about 30 minutes until spreadable.
10 - Place one cake layer on a serving plate. Spread one-third of frosting evenly on top. Repeat with remaining layers and frosting, finishing with frosting on top. Optionally frost sides.

# Expert Tips:

01 -
  • The chocolate cake itself is tender and moist, not dry or crumbly like some homemade versions.
  • That frosting is nothing like store-bought; it's creamy, nutty, and absolutely addictive.
  • It actually tastes better the next day when the flavors have had time to settle and meld together.
02 -
  • The frosting must be stirred constantly during cooking or the egg yolks will scramble into little bits; constant motion is your friend here.
  • Don't assemble the cake until both the layers and frosting are completely cool, or the frosting will slide right off and your cake will look sad.
  • The boiling water makes the batter look broken and wrong, but it's essential; skip it and you'll end up with a dense, disappointing cake.
03 -
  • Toast the coconut lightly in a dry skillet for two minutes before adding it to the frosting if you want deeper, richer flavor and less sweetness.
  • If your frosting breaks or looks grainy while cooking, remove it from heat and whisk in a splash of milk to smooth it out again.
  • A drizzle of melted chocolate over the top adds elegance without much extra effort; let it set for 10 minutes before serving so it stays put.
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