German Chocolate Cake

I must say that this German chocolate cake is incredible! Its easy to say that this is the best homemade German chocolate cake recipe by far. The coconut pecan frosting and chocolate frosting layers taste like heaven. German chocolate cake is one of my favorite desserts, so I made a homemade version with layers of creamy frosting and rich chocolate flavor.


For the Chocolate Cake:

2 cups granulated sugar
1-3/4 cups flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 large eggs
1 cup buttermilk
1/2 cup oil
2 tsp vanilla extract
1 cup boiling water

For the Coconut Frosting:

1 cup shredded sweetened coconut
1/2 cup light brown sugar
1/2 cup granulated sugar
1/2 cup butter
3 large egg yolks
3/4 cup evaporated milk
1 Tablespoon vanilla extract
1 cup chopped pecans

For the Chocolate Frosting:

2/3 cup unsweetened cocoa powder
1/2 cup butter
3 cups powdered sugar
1/3 cup evaporated milk
1 teaspoon vanilla extract


Grease the round baking trays and set them aside. To ensure that the cake comes out easily, I cut a round piece of wax or parchment paper for the bottom of the pan.

For the Cake:

In a large mixing basin, combine the sugar, flour, cocoa, baking powder, baking soda, and salt.
Combine the eggs, buttermilk, oil, and vanilla in a separate bowl and whisk thoroughly. Then combine the wet and dry ingredients by mixing them together.
Pour in the boiling water and stir well (batter will be very thin). Pour the batter into the pans that have been prepared.
Bake for 25 to 35 minutes, depending on the size of the cake pan. Bake until a toothpick comes out clean and has a few crumbs. Cool in skillet for 5 minutes, then turn on wire racks to cool completely.

For the German Chocolate Frosting:

Brown sugar, granulated sugar, butter, egg yolks, and evaporated milk are combined in a medium saucepan. Stir everything together and bring it to a low boil over medium heat. Continually stir for several minutes, or until the mixture thickens.
Take the pan off the heat and add the vanilla, almonds, and coconut. Before placing it on the cake, let it cool fully.

For the Chocolate Buttercream Frosting:

Melt the butter in a saucepan. Add the chocolate powder and mix well. Using a mixer, alternately add powdered sugar and milk until you reach spreading consistency. If necessary, thin the frosting with a little amount of additional milk or a pinch of extra powder until it reaches the required consistency. Pour in the vanilla extract.

Cake Assembly:

One of the cake rounds should be placed on a serving stand or dish.
Spread a thin layer of chocolate frosting over the cake layer, then pour half of the coconut frosting on top and level it out. Allow 12 inches between the filling and the cake’s edge.
Place the second cake round on top of the first. Apply a thick layer of chocolate frosting on the entire cake.

Place the rest of the coconut icing on top of the cake.

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