A beautifully layered German chocolate cake with creamy coconut-pecan frosting, served on a rustic plate.

Irresistible German Chocolate Cake – A Classic Treat

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Few desserts are as iconic and crowd-pleasing as German Chocolate Cake. Its moist, chocolatey layers and sweet, nutty frosting make it a true showstopper. Perfect for birthdays, holidays, or any time you’re craving something special!

Why You’ll Love This Recipe

  • Rich and Moist: The cake layers are soft, tender, and infused with chocolatey goodness.
  • Decadent Frosting: Sweetened shredded coconut and crunchy pecans create an irresistible topping.
  • Perfect for Celebrations: This cake is a centerpiece-worthy dessert for any event.

Ingredients You’ll Need

For the Cake:

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 cup boiling water

For the Coconut-Pecan Frosting:

  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 3 large egg yolks
  • 1/2 cup unsalted butter
  • 1 tsp vanilla extract
  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans

Step-by-Step Instructions

Step 1: Prepare the Cake Batter

  1. Preheat Oven: Set your oven to 350°F (175°C). Grease and flour three 9-inch round baking pans.
  2. Combine Dry Ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add Wet Ingredients: Add milk, vegetable oil, eggs, and vanilla extract to the dry mixture. Mix on medium speed until combined.
  4. Incorporate Water: Reduce speed and carefully add boiling water. Beat on high for 1 minute to aerate the batter.

Step 2: Bake the Cake

  1. Divide Batter: Pour the batter evenly into the prepared pans.
  2. Bake: Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
  3. Cool: Let the cakes cool in the pans for 10 minutes. Transfer to wire racks to cool completely.

Step 3: Make the Coconut-Pecan Frosting

  1. Cook the Frosting Base: In a saucepan, combine evaporated milk, sugar, egg yolks, butter, and vanilla extract. Cook over medium heat, stirring constantly, until thickened (about 12 minutes).
  2. Add Mix-Ins: Remove from heat and stir in shredded coconut and chopped pecans. Let the frosting cool until thick enough to spread.

Step 4: Assemble the Cake

  1. Layer the Cake: Place one cake layer on a serving plate. Spread frosting on top. Repeat with the remaining layers, frosting the top and sides.
  2. Decorate: Garnish with extra coconut or pecans if desired.

Tips for the Perfect German Chocolate Cake

  1. Room Temperature Ingredients: Ensure your eggs and milk are at room temperature for a smoother batter.
  2. Don’t Skip the Cooling: Allow the frosting to cool before spreading to avoid drips.
  3. Custom Garnish: Sprinkle toasted coconut or drizzle melted chocolate for an added touch.

Serving Suggestions

This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. Serve with a cup of freshly brewed coffee for a heavenly dessert experience.

FAQs

Can I make this cake ahead of time?
Yes! Bake the cake layers a day in advance and store them in an airtight container. Assemble and frost on the day of serving.

Can I use a different frosting?
While the coconut-pecan frosting is classic, you can substitute chocolate ganache or cream cheese frosting for a twist.

How do I store leftovers?
Store the cake in an airtight container in the fridge for up to 5 days. Bring to room temperature before serving.

Conclusion

Indulge in the luscious layers of this German Chocolate Cake—a timeless dessert that’s as beautiful as it is delicious. Perfect for sharing with loved ones or savoring slice by slice.

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