German Chocolate Cake

- 1 ¾ cups all-purpose flour - 1 ¾ cups granulated sugar - ¾ cup unsweetened cocoa powder - 1 ½ teaspoons baking powder - 1 ½ teaspoons baking soda - 1 teaspoon salt - 2 large eggs - 1 cup whole milk - ½ cup vegetable oil - 2 teaspoons pure vanilla extract - 1 cup boiling water

Indulge in the delightful experience of baking a German Chocolate Cake with this easy recipe! Featuring rich chocolate layers and a creamy coconut-pecan frosting, this cake is perfect for any occasion. Follow our simple step-by-step guide to create a dessert that will impress family and friends alike. Ready to savor a slice of heaven? Click through to explore the full recipe and make your baking dreams come true!

Print Recipe Pin Recipe

Ingredients

For the Chocolate Cake:

1 ¾ cups all-purpose flour

1 ¾ cups granulated sugar

¾ cup unsweetened cocoa powder

1 ½ teaspoons baking powder

1 ½ teaspoons baking soda

1 teaspoon salt

2 large eggs

1 cup whole milk

½ cup vegetable oil

2 teaspoons pure vanilla extract

1 cup boiling water

For the Coconut-Pecan Frosting:

1 cup sweetened shredded coconut

1 cup pecans, chopped

1 ½ cups granulated sugar

½ cup evaporated milk

½ cup unsalted butter

3 large egg yolks

1 teaspoon pure vanilla extract

Instructions

Prepare the Cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Mix Dry Ingredients: In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until evenly mixed.

Combine Wet Ingredients: In another bowl, beat the eggs, then add the milk, vegetable oil, and vanilla extract. Mix well.

Combine Mixtures: Add the wet ingredients to the dry ingredients and mix until just combined. Gradually stir in the boiling water until the batter is smooth; it will be thin.

Bake the Cake: Pour the batter evenly into the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Prepare the Frosting: In a medium saucepan, combine sugar, evaporated milk, butter, and egg yolks. Cook over medium heat, stirring constantly until the mixture thickens (about 12-15 minutes).

Add Coconut and Pecans: Once thickened, remove from heat and stir in the shredded coconut, chopped pecans, and vanilla extract. Let this frosting cool completely until it thickens further.

Assemble the Cake: Place one cake layer on a serving plate and spread a generous amount of the coconut-pecan frosting on top. Place the second layer on top and frost the top and sides of the cake with the remaining frosting.

Chill Before Serving: For best results, refrigerate the cake for at least one hour before slicing to allow the frosting to set.

Prep Time: 30 minutes | Total Time: 2 hours | Servings: 12 slices