German Chocolate Cake
A festive German Chocolate Cake Recipe featuring tender buttermilk-spiked layers, rich cocoa powder, and a dreamy Coconut Pecan Frosting—perfect for birthdays, holidays, or anytime you crave a gooey, homemade dessert.
Ingredients
- 2 cups all-purpose flour King Arthur or unbleached
- ½ cup unsweetened cocoa powder Ghirardelli’s
- 2 large eggs plus 4 large egg yolks room temperature adds richness
- 1 cup buttermilk well shaken (whole or part-skim)
- 2 tsp vanilla extract pure, not imitation
- 1 cup boiling water for blooming the cocoa
- 1 cup chopped pecans toasted for extra depth
Instructions
- Preheat your oven to 350°F (175°C). Grease two 9-inch cake pans and line bottoms with parchment; grease again.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt until uniform.
- In a separate bowl, whisk eggs, egg yolks, buttermilk, oil, and vanilla until smooth and glossy.
- Pour the wet mix into the dry ingredients, folding gently with a spatula. Stir in the boiling water to bloom the cocoa.
- Divide batter between pans and bake for 25–30 minutes. Let cool and prepare the Coconut Pecan Frosting.
- In a saucepan, melt butter, add brown sugar, evaporated milk, egg yolks, and vanilla. Cook until thickened, then stir in coconut and pecans. Cool.
- Spread frosting between layers and on top of the cake. Serve and enjoy!
Notes
For fluffier crumbs, sift cocoa powder and flour together. Toast pecans for extra depth. Use sweetened coconut flakes for classic chewiness. Store covered in the fridge for up to 4 days.
Nutrition
Calories: 380kcal
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