Ah, the *homemade German chocolate cake*! It’s not just a dessert; it’s a delightful journey into the world of rich, chocolatey goodness. I still remember the first time I whipped this up in my kitchen—it was a rainy Saturday, and I was craving something sweet. As I mixed the batter, the aroma of cocoa filled the air, and I couldn’t wait to dive in! What truly sets this cake apart are the layers of luscious chocolate cake, paired with that irresistible coconut pecan frosting. It’s a beautiful contrast of textures and flavors that makes each bite feel like a special occasion. Trust me, once you taste this cake, you’ll want to share it with everyone!

Ingredients List

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 3/4 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk (make sure it’s at room temperature for the best mixing)
• 1/2 cup vegetable oil
• 2 large eggs (also at room temperature)
• 2 teaspoons vanilla extract
• 1 cup boiling water (this is key for a moist cake!)
• 1 cup sweetened shredded coconut
• 1 cup chopped pecans
• 1/2 cup evaporated milk
• 1/2 cup butter (make sure it’s unsalted and at room temperature)
• 1 cup brown sugar (packed for the perfect sweetness)
• 3 large egg yolks
• 1 teaspoon vanilla extract (for frosting)

How to Prepare *Homemade German Chocolate Cake*

Prepping the Cake

First things first, let’s get that oven preheated to 350°F (175°C). While that’s warming up, grab your two 9-inch round cake pans and grease them up nicely with some butter or cooking spray, then dust them with flour. This is super important to ensure your cake pops out without any fuss! Oh, and make sure all your ingredients are at room temperature—this helps everything mix together beautifully.

Making the Batter

Now, in a large mixing bowl, combine the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt. Give it a good whisk to make sure it’s all evenly mixed. Next, add in the buttermilk, vegetable oil, eggs, and vanilla extract. Beat this mixture on medium speed for about 2 minutes until it’s smooth and creamy. Here’s the fun part—carefully stir in the boiling water. It’ll look a bit thin, but trust me, that’s how you get a moist cake!

Baking the Cake

Pour the batter evenly into your prepared pans. Pop those bad boys in the oven and bake for 30-35 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean. Once baked, let the cakes cool in the pans for about 10 minutes. After that, gently remove them from the pans and let them cool completely on a wire rack. Cooling is key here; if you frost them too soon, the frosting will melt right off!

Preparing the Coconut Pecan Frosting

While your cakes are cooling, let’s whip up that delicious frosting! In a saucepan, combine the evaporated milk, butter, brown sugar, and egg yolks. Cook over medium heat, stirring constantly until the mixture thickens—this usually takes about 10 minutes. Once thickened, remove it from the heat and fold in the sweetened shredded coconut and chopped pecans. Let this cool down a bit before you slather it on your cakes.

Assembling the Cake

Alright, it’s time to put it all together! Place one layer of cake on a serving plate and generously spread a layer of the coconut pecan frosting on top. Carefully place the second cake layer on top and frost the top and sides. For a smooth finish, you can use a spatula or a knife to spread the frosting evenly. And there you have it—your very own *homemade German chocolate cake*! Enjoy every slice of this chocolatey delight!

Why You’ll Love This Recipe

• It’s a quick and straightforward recipe that comes together in just about an hour, perfect for when that chocolate craving hits!
• The rich, decadent flavor of the chocolate cake paired with the sweet coconut pecan frosting is simply irresistible and will have everyone asking for seconds.
• It’s incredibly versatile! You can easily customize it by adding different nuts or flavors to the frosting, or even swapping in dark chocolate for an extra indulgent twist.
• This cake is a showstopper for any occasion, whether it’s a birthday party, holiday gathering, or just a sweet treat for yourself.
• Leftovers (if there are any!) store beautifully in the fridge, getting even better as the flavors meld together.

Tips for Success

Making the perfect *homemade German chocolate cake* is all about the details! Here are my top tips to ensure your cake turns out just right:

• Quality Ingredients: Use high-quality cocoa powder; it really makes a difference in flavor. Your cake deserves the best!
• Room Temperature Ingredients: Make sure your buttermilk, eggs, and butter are at room temperature before mixing. This helps them incorporate better, leading to a fluffier cake.
• Don’t Overmix: When you combine the wet and dry ingredients, mix just until everything is combined. Overmixing can lead to a dense cake instead of a light and airy one.
• Use Boiling Water Wisely: Carefully add boiling water to your batter; this step is crucial for moisture. Just be cautious—it can splatter!
• Check for Doneness: Always do the toothpick test! If it comes out clean or with just a few moist crumbs, your cakes are ready.
• Cool Completely: Allow your cakes to cool completely before frosting. If they’re warm, the frosting will melt right off, and we don’t want that!
• Frosting Technique: When frosting, start with a thin layer to create a crumb coat, then chill for a bit before adding a thicker layer. This helps keep those pesky crumbs from mixing into your frosting.

With these tips in your back pocket, you’re well on your way to baking a *homemade German chocolate cake* that will impress everyone! Happy baking!

Variations

One of the best things about *homemade German chocolate cake* is how easily it can be personalized to fit your taste! Here are some fun variations to try that will take your cake to the next level:

• Nutty Delights: While pecans are traditional, feel free to swap them out for walnuts or even hazelnuts for a different flavor profile. Each nut adds its own unique twist!
• Fruity Additions: Consider folding in some chopped fresh fruit, like cherries or raspberries, into the batter. They’ll add a lovely burst of flavor to every slice.
• Coconut Lovers: If you can’t get enough coconut, try adding a layer of coconut cream between the cake layers. It’s a delightful surprise that will make your cake even more indulgent!
• Chocolate Double Trouble: For extra chocolatey goodness, use dark chocolate cocoa powder instead of unsweetened. You can even drizzle some melted chocolate over the top for a decadent finish!
• Flavored Frosting: Mix in some almond or coconut extract into your frosting for a twist. It adds a whole new layer of flavor that pairs beautifully with the chocolate.
• Layer It Up: Try adding another layer of cake to make a three-layer cake! Just be sure to adjust your baking time slightly for the extra thickness.
• Seasonal Spices: For a cozy twist, sprinkle some cinnamon or nutmeg into the batter. It’s a perfect way to embrace the flavors of the season!

These variations can make your *homemade German chocolate cake* truly unique. Don’t be afraid to experiment—after all, cooking is all about having fun and creating something delicious!

Nutritional Information

When indulging in a slice of *homemade German chocolate cake*, it’s good to know what you’re treating yourself to! Here’s the estimated nutritional breakdown per slice, based on typical ingredients:

• Calories: 450
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Cholesterol: 100mg
• Sodium: 150mg
• Carbohydrates: 60g
• Fiber: 3g
• Sugar: 35g
• Protein: 6g

Keep in mind that these values are estimates and can vary depending on the specific brands and ingredients used. So, while you’re enjoying this delicious treat, it’s nice to have a little insight into what’s in it!

FAQ Section

Can I make this cake ahead of time?
Absolutely! You can bake the cake layers a day in advance. Just wrap them tightly in plastic wrap once they’re completely cooled and store them at room temperature. You can prepare the frosting ahead as well; just keep it in the fridge until you’re ready to frost the cake.

How do I store leftover cake?
If you have any leftovers (which is rare, trust me!), store them in an airtight container in the refrigerator. The cake will stay fresh for about 3-5 days. Just remember to let it sit at room temperature for a bit before enjoying, as it tastes best slightly warmed.

Can I use other types of milk instead of buttermilk?
Yes! If you don’t have buttermilk on hand, you can substitute it with the same amount of regular milk mixed with a tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes to sour before adding it to your batter.

What if I don’t have evaporated milk for the frosting?
No worries! You can use whole milk instead, but the texture will be a bit different. If you want to keep it creamy, just add a touch more butter and sugar to help thicken it up.

Can I freeze the cake?
Yes, you can freeze the cake! Just wrap the cooled layers tightly in plastic wrap and then in aluminum foil. They’ll keep well in the freezer for up to 3 months. Frosting can be frozen too, just remember to thaw everything in the fridge overnight before serving.

Homemade German Chocolate Cake: 7 Irresistible Tips to Delight

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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 homemade German chocolate cake with layers of chocolate and coconut pecan frosting.

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Ingredients

Scale 1x2x3x

• 1 3/4 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 1 cup sweetened shredded coconut
• 1 cup chopped pecans
• 1/2 cup evaporated milk
• 1/2 cup butter
• 1 cup brown sugar
• 3 large egg yolks
• 1 teaspoon vanilla extract (for frosting)

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Instructions

1. Preheat your oven to 350°F (175°C).
2. Grease and flour two 9-inch round cake pans.
3. In a bowl, mix flour, sugar, cocoa powder, baking soda, baking powder, and salt.
4. Add buttermilk, vegetable oil, eggs, and vanilla to the dry ingredients. Beat on medium speed for 2 minutes.
5. Stir in boiling water until well combined.
6. Pour batter evenly into prepared pans.
7. Bake for 30-35 minutes or until a toothpick comes out clean.
8. Let the cakes cool in pans for 10 minutes, then remove from pans to cool completely.
9. In a saucepan, combine evaporated milk, butter, brown sugar, and egg yolks. Cook over medium heat, stirring constantly, until thickened.
10. Remove from heat, and stir in coconut and pecans. Let cool.
11. Frost the cooled cakes with the coconut pecan frosting.

Notes

• Use high-quality cocoa powder for better flavor.
• Ensure ingredients are at room temperature before mixing.
• For a richer taste, add more pecans and coconut to the frosting.

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: German

Nutrition

• Serving Size: 1 slice
• Calories: 450
• Sugar: 35g
• Sodium: 150mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 100mg

Keywords: homemade german chocolate cake, chocolate cake, dessert, german cuisine