There’s nothing quite like a homemade German chocolate cake to impress guests or treat yourself to a slice of nostalgic indulgence. Despite its name, this iconic dessert actually originated in the United States-but its rich layers of chocolate cake and gooey coconut-pecan frosting have made it a beloved favorite worldwide. In this guide, we’ll walk you through an easy German chocolate cake recipe that yields moist, flavorful results every time. Whether you’re a seasoned baker or a beginner, this German chocolate cake is surprisingly simple to make and absolutely unforgettable.
Ingredients :
For the Cake:
2 cups all-purpose flour
1¾ cups granulated sugar
¾ cup unsweetened cocoa powder (preferably Dutch-processed)
1½ tsp baking powder
1½ tsp baking soda
1 tsp salt
2 large eggs
1 cup buttermilk
½ cup vegetable oil
2 tsp pure vanilla extract
1 cup hot brewed coffee (or hot water)
For the Coconut-Pecan Frosting:
1 cup evaporated milk
1 cup granulated sugar
3 large egg yolks
½ cup unsalted butter
1 tsp vanilla extract
1½ cups sweetened shredded coconut
1 cup chopped pecans, toasted
Method :
Step 1: Make the Cake Batter
Start by preheating your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and flouring them, or line the bottoms with parchment paper for easy removal.
Mix the flour, sugar, baking powder, baking soda, cocoa powder, and salt in a large mixing dish. In a separate bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla extract until smooth. Gradually pour the wet ingredients into the dry mixture, stirring just until combined—be careful not to overmix.
Next, gently fold in the hot coffee. It’s typical for the batter to be thin. Divide it evenly between the prepared pans.
Step 2: Bake the Cakes
A toothpick placed into the center of each cake should come out clean after 30 to 35 minutes of baking. Allow the cakes to cool in their pans for 10 minutes before carefully turning them out onto a wire rack to cool completely.
Step 3: Prepare the Coconut-Pecan Frosting
While the cakes are cooling, make the frosting. Mix the butter, sugar, egg yolks, and evaporated milk in a medium saucepan over medium heat. Cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon—this usually takes about 10 to 12 minutes.
Remove the pan from the heat and stir in the vanilla extract, shredded coconut, and toasted pecans. Let the frosting cool until it’s spreadable, about 30 to 45 minutes, stirring occasionally to prevent a skin from forming on the surface.
Step 4: Assemble the Cake
After the cake has cooled, place one layer on a serving platter and evenly cover it with about one-third of the frosting. After adding the second layer of cake, cover the cake’s top and sides with the remaining frosting.