Oh my goodness, let me tell you about the joy of baking this best ever German chocolate cake! The moment you open the oven and that rich, chocolatey aroma fills your kitchen, it’s like a warm hug from a dear friend. This cake is not just any dessert; it’s a deliciously moist masterpiece layered with a luscious coconut pecan frosting that’s truly the cherry on top. I still remember the first time I made it for my family. They were so blown away that I had to promise I’d bake it every year for our family gatherings! Trust me, once you taste this cake, you’ll want to share it with everyone you love. It’s a classic that never disappoints, and I’m excited to share my tips and tricks to help you create your own baking magic!

Ingredients List

Here’s what you’ll need to whip up the best ever German chocolate cake! Make sure you have everything ready before you start, and don’t forget to bring your ingredients to room temperature for the best results.

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 1 cup shredded coconut
• 1 cup chopped pecans
• 1 cup evaporated milk
• 1/2 cup butter
• 1 cup packed brown sugar

How to Prepare the Best Ever German Chocolate Cake

Let’s get started on making this delicious cake! I promise, it’s easier than you think, and the results are absolutely worth it. Follow these simple steps, and you’ll have a decadent dessert that everyone will adore.

Prepping the Oven and Pans

First things first, preheat your oven to 350°F (175°C). While that’s warming up, grab three 9-inch round cake pans. Grease each pan with a bit of butter or cooking spray, then dust them with flour. This will help your cakes come out perfectly without sticking!

Mixing the Cake Batter

In a large mixing bowl, combine the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Give it a quick whisk to mix everything together. Now, add in the eggs, whole milk, vegetable oil, and vanilla extract. Beat this luscious mixture for about 2 minutes until it’s nice and smooth. Here comes the fun part—slowly stir in the boiling water. This will thin out the batter, making it super moist!

Baking the Cake

Now, pour the batter evenly into your prepared pans. Pop them in the oven and bake for 30-35 minutes. I like to check for doneness by inserting a toothpick in the center; if it comes out clean, you’re good to go! Once baked, let the cakes cool in the pans for about 10 minutes. Then, carefully transfer them to wire racks to cool completely.

Making the Coconut Pecan Frosting

For the frosting, combine the evaporated milk, butter, brown sugar, shredded coconut, and chopped pecans in a saucepan over medium heat. Stir constantly until the mixture thickens up—this should take about 8-10 minutes. Once thickened, let it cool for a bit before spreading it generously between the cake layers and on top. Trust me, this frosting is the star of the show!

Why You’ll Love This Recipe

• Rich, chocolatey flavor that’s simply irresistible
• Moist and tender texture, thanks to the boiling water
• Decadent coconut pecan frosting that adds a delightful crunch
• Easy-to-follow steps make it perfect for bakers of all levels
• Great for celebrations or a cozy night in
• Always a crowd-pleaser, guaranteed smiles all around!

Tips for Success

To make sure your best ever German chocolate cake turns out perfectly every time, here are a few of my favorite tips! First, ensure all your ingredients are at room temperature—this helps the batter mix together smoothly and rise beautifully. If you’re using different pan sizes, adjust the baking time accordingly; smaller pans may need less time, while larger ones could take a bit longer. When frosting, let the coconut pecan mixture cool slightly before spreading it; this makes it easier to work with and prevents it from sliding off the cake. And remember, don’t rush the cooling process—let those layers cool completely before stacking to avoid any mishaps!

Storage & Reheating Instructions

To keep your best ever German chocolate cake fresh and delicious, store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for about a week. When you’re ready to enjoy a slice, just let it come to room temperature or pop it in the microwave for a few seconds to warm it up. Trust me, a slightly warmed piece of this cake is pure bliss!

Nutritional Information

Here’s a rough estimate of the nutritional values for each slice of the best ever German chocolate cake! Keep in mind that these values can vary based on specific ingredients and portion sizes. Each slice contains approximately:

• Calories: 350
• Fat: 20g
• Saturated Fat: 10g
• Trans Fat: 0g
• Cholesterol: 50mg
• Sodium: 200mg
• Carbohydrates: 40g
• Fiber: 2g
• Sugar: 30g
• Protein: 4g

Enjoying this cake in moderation is key, but trust me, every bite is worth it!

FAQ Section

Here are some common questions I get about the best ever German chocolate cake, along with my answers to help you navigate your baking adventure!

Can I use a different type of frosting?
Absolutely! While the coconut pecan frosting is traditional, you can use a chocolate buttercream or cream cheese frosting if you prefer. It’ll still taste amazing!

What if I don’t have evaporated milk?
No worries! You can substitute with an equal amount of whole milk mixed with a tablespoon of melted butter. It’ll give you a similar richness.

How should I store the cake?
Store any leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. Just let it come to room temperature before serving!

Can I freeze this cake?
Yes, you can freeze the cake! Just wrap it tightly in plastic wrap and foil before freezing. Thaw it in the fridge overnight when you’re ready to enjoy it again.

What variations can I try?
Get creative! You could add chocolate chips to the batter or mix in some chopped nuts for added texture. The possibilities are endless!

Best Ever German Chocolate Cake: Indulge in Pure Bliss

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• Author: Julia marin
• Total Time: 1 hour 5 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

Print Recipe

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Description

A rich and moist German chocolate cake with layers of chocolate and coconut pecan frosting.

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 1 cup shredded coconut
• 1 cup chopped pecans
• 1 cup evaporated milk
• 1/2 cup butter
• 1 cup brown sugar

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Instructions

1. Preheat the oven to 350°F (175°C).
2. Grease and flour three 9-inch round cake pans.
3. In a large bowl, mix flour, sugar, cocoa powder, baking powder, baking soda, and salt.
4. Add eggs, milk, oil, and vanilla. Beat for 2 minutes.
5. Stir in boiling water until well combined.
6. Pour batter into prepared pans.
7. Bake for 30-35 minutes or until a toothpick comes out clean.
8. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
9. For the frosting, combine evaporated milk, butter, brown sugar, coconut, and pecans in a saucepan.
10. Cook over medium heat, stirring constantly until thickened.
11. Spread frosting between layers and on top of the cake.

Notes

• Ensure all ingredients are at room temperature.
• Store leftovers in an airtight container.
• Use fresh coconut and pecans for best flavor.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: German

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 30g
• Sodium: 200mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 50mg

Keywords: German chocolate cake, best ever German chocolate cake, chocolate dessert