ULTIMATE HOMEMADE GERMAN CHOCOLATE CAKE – FULL RECIPE
A German chocolate cake that will be everyone’s favorite, with rich chocolate layers, coconut-pecan filling, and creamy frosting!
Ingredients
Cake Layers (Chocolate Cake)
• 2 cups flour
• 2 cups sugar
• ¾ cup cocoa powder
• 2 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 cup milk
• ½ cup vegetable oil
• 2 eggs (at room temperature)
• 2 tsp vanilla extract
• 1 cup boiling water
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Coconut-Pecan Frosting (Filling and Topping)
• 1 cup sugar
• 1 cup milk
• 3 egg yolks
• ½ cup butter
• 1 tsp vanilla extract
• 1½ cups shredded coconut
• 1 cup roasted, chopped pecans
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Optional Garnish
• Fresh coconut
• Pecan pieces
• Chocolate shavings
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Directions
Cake Layers
1. Preheat the oven to 350°F (175°C). Grease two 8-inch springform pans and line the bottoms with parchment paper.
2. In a bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. Add milk, oil, eggs, and vanilla, then mix with a mixer until smooth.
4. Add boiling water and stir gently (the batter will be slightly runny).
5. Pour the batter evenly into the pans and bake for 30–35 minutes. A toothpick should come out clean.
6. Let the cakes cool.
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Coconut-Pecan Frosting
1. Cook the sugar, milk, egg yolks, and butter over medium heat, stirring constantly.
2. Remove from heat once the mixture thickens and begins to boil.
3. Add vanilla, coconut, and chopped pecans and stir.
4. Let cool to room temperature.
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Assembling the Cake
1. Place one cake layer on a serving plate.
2. Spread about 1/3 of the frosting on top.
3. Place the second cake layer on top and spread half of the remaining frosting over it.
4. Cover with the last cake layer and coat the outside with the remaining frosting.
5. Optional decoration: decorate with fresh coconut, pecan pieces, or chocolate shavings.
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Serving
• The cake should be refrigerated for at least 2–3 hours so the layers set properly.
• Slice and serve.
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Tips
• Wait until the cakes have cooled completely before removing them from the pan.
• If the frosting is warm, do not spread it on the cake; wait until it reaches room temperature.
• If you want a more intense pecan and coconut flavor, you can lightly toast the nuts.
