Why You’ll Love This Cake
- Classic flavor: chocolate cake + coconut-pecan frosting in the most traditional way.
- Moist layers: buttermilk and hot water keep the crumb soft and tender.
- Show-stopper look: beautiful rustic frosting that doesn’t need perfect piping.
- Great for gatherings: slices cleanly and feeds a crowd.
Ingredients
For the Cake
- 2 cups (250 g) all-purpose flour
- 1 cup (85 g) unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (240 ml) buttermilk, room temperature
- 1 cup (240 ml) hot water
- 1 cup (227 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 4 oz (115 g) German sweet baking chocolate, melted and cooled
For the Coconut-Pecan Frosting
- 1 cup (240 ml) evaporated milk
- 1 cup (200 g) granulated sugar
- 3 large egg yolks, lightly beaten
- 1/2 cup (115 g) unsalted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups (130 g) sweetened shredded coconut
- 1 cup (120 g) chopped pecans
Step-by-Step Instructions
1) Prep the Pans
Heat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, then line the bottoms with parchment paper for easy release.
2) Mix the Dry Ingredients
In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3) Cream Butter and Sugar
In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, mixing after each. Stir in the melted German chocolate and vanilla until smooth.
4) Combine and Add Hot Water
Add the dry ingredients alternately with the buttermilk, starting and ending with the dry mixture. Pour in the hot water last and mix just until the batter is smooth (it will be slightly thin).
5) Bake
Divide batter evenly among the pans. Bake 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes, then turn out onto a wire rack to cool completely.
6) Make the Coconut-Pecan Frosting
In a saucepan over medium heat, combine evaporated milk, sugar, egg yolks, and butter. Stir constantly until thickened, about 10–12 minutes. Remove from heat and stir in vanilla, coconut, and pecans. Let cool until spreadable.
7) Assemble
Place one cake layer on a serving plate. Spread a generous layer of frosting on top. Repeat with the second layer. Add the final layer and spread frosting over the top (and lightly around the sides if you want the classic look).
Tips for the Best Results
- Cool the chocolate: melted chocolate should be warm, not hot, so it doesn’t melt the butter mixture.
- Don’t overmix: stop mixing once everything is combined to keep the crumb tender.
- Watch the frosting: stir constantly while cooking to avoid scrambling the yolks or scorching the bottom.
- Let frosting cool: it thickens as it cools and becomes easier to spread.
Serving Ideas
- Serve at room temperature for the softest cake texture.
- Pair with coffee, milk, or black tea.
- Add a sprinkle of toasted coconut or extra chopped pecans on top for a pretty finish.
Storage
- Room temperature: up to 1 day (cool room, covered).
- Refrigerator: 4–5 days in an airtight container. Let slices sit 15–20 minutes before serving for best texture.
- Freezer: freeze unfrosted layers wrapped well for up to 2 months. Thaw and frost fresh.
FAQs
Is German Chocolate Cake actually from Germany?
It’s named after German’s sweet chocolate (a baking chocolate), not the country.
Can I bake this in two pans instead of three?
Yes—use two 9-inch pans and increase bake time slightly (start checking around 30 minutes).
Why is my frosting runny?
It likely needs a bit more cooking time or cooling time. It thickens as it cools.
