German Chocolate Cake
Ingredients You’ll Need
For the Cake:
- 1 3/4 cups all-purpose flour
- 1 1/2 cups sugar
- 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 whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
For the Coconut-Pecan Frosting:
- 1 cup granulated sugar
- 1/2 cup butter , melted
- 1/4 cup unsweetened cocoa powder
- 1/4 cup evaporated milk
- 1 tsp vanilla extract
- 1 cup shredded sweetened coconut
- 1 cup chopped pecans
Step-by-Step Instructions
1. Preheat Your Oven
Preheat your oven to 350°F (175°C) . Grease and flour two 8-inch round cake pans or line them with parchment paper.
2. Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
3. Add the Wet Ingredients
Make a well in the center of the dry ingredients and add the eggs, milk, vegetable oil, and vanilla extract. Beat on medium speed until smooth and creamy. Gradually stir in the boiling water—the batter will become thin, but don’t worry; this helps create a moist cake.
4. Bake the Cake Layers
Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake for 30–35 minutes , or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
5. Make the Coconut-Pecan Frosting
In a medium saucepan over medium heat, combine the sugar, melted butter, cocoa powder, and evaporated milk. Stir constantly until the mixture comes to a boil, then continue boiling for 1 minute , stirring continuously. Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Allow the frosting to cool slightly so it thickens but remains spreadable.
6. Assemble the Cake
Place one cooled cake layer on a serving plate and spread about half of the frosting over the top. Add the second cake layer and cover the entire cake with the remaining frosting. Spread evenly, ensuring the sides are also coated.
7. Serve and Enjoy
Slice the cake into generous portions and serve immediately. Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer storage.
Tips for Success
- Boiling Water Secret : Adding boiling water to the batter may seem unusual, but it enhances the chocolate flavor and keeps the cake moist.
- Cool Completely : Always let the cake layers cool before frosting to prevent melting the filling.
- Frosting Consistency : If the frosting becomes too stiff while cooling, microwave it briefly to soften it before spreading.
- Customize It : Swap out the pecans for walnuts or omit the coconut if desired, though the traditional combo is hard to beat!
