When it comes to desserts, German Chocolate Cake is one of those beloved classics thanks to its moist chocolate layers and a decadently sweet and nutty coconut-pecan frosting. This at-home version also steps it up a notch, with a rich, chocolate-y cake crowned with a smooth, creamy chocolate frosting that makes for an extra indulgent dessert. Ideal for birthdays, holidays, or any special occasion, this cake will leave guests in awe!
Ingredients:
For the Chocolate Cake:
- 1 3/4 cups all-purpose flour
- Adds structure and balance to the rich chocolate flavor.
- 1 cup buttermilk
- Buttermilk contributes tanginess to the cake, as well as tenderness. If you don’t have buttermilk, you can subsitute it by mixing 1 tablespoon of vinegar or lemon juice to 1 cup of milk, and letting it sit for 5 minutes.
- 2 cups granulated sugar
- Sugar sweetens the cake, but also aids in creating a tender crumb.
- 1 teaspoon salt
- Improves the taste of the cake and offsets its sweetness.
- 3/4 cup vegetable or canola oil
- Oil also ensures that the cake remains moist and tender, even after being baked.
- 1 1/2 teaspoons baking powder
- It activates the cake, and ensures it produces a light, fluffy texture.
- 3/4 cup unsweetened cocoa powder
- The chocolate flavor for the cake comes from the cocoa powder.
- 2 large eggs
- Eggs hold together the cake’s ingredients and bring richness.
- 2 teaspoons vanilla extract
- Improves the taste of chocolate and the frostings.
- 1 1/2 teaspoons baking soda
- Baking soda causes the cake to rise when combined with the acidity of the buttermilk.
- 1 cup boiling water
- Hot water intensifies the chocolate and mixes with the cocoa powder to ensure a smooth batter.
For the Coconut and Pecan Frosting:
- 1/2 cup light brown sugar
- 12 caramel-like sweetness in the frosting.
- 1 tablespoon vanilla extract
- It also adds depth and warmth to the frosting’s flavor.
- 1/2 cup granulated sugar
- Joins with the brown sugar to sweeten the frosting.
- 3 large egg yolks
- These help form the creamy, custard-like base for the coconut and pecan frosting.
- 1 cup chopped pecans
- Adds crunch and nutty flavor to frosting.
- 1/2 cup butter
- Butter adds richness and also gives the frosting a little binding.
- 1 cup sweetened shredded coconut
- Sweetened coconut adds chewiness and sweetness.
- 3/4 cup evaporated milk
- Assists in achieving the creamy, caramelized-like texture of the frosting.
For the Chocolate Frosting:
- 1/2 cup butter
- The body of the chocolate frosting is made from butter, which gives it richness and creaminess.
- 1 teaspoon vanilla extract
- Adds another level of complexity to the chocolate frosting.
- 1/3 cup evaporated milk
- Thins out the frosting for a smooth, spreadable consistency.
- 3 cups powdered sugar
- Adds sweetness to the frosting and also contributes to a creamy texture.
- 2/3 cup unsweetened cocoa powder
- Makes the frosting rich and chocolatey.
When it comes to desserts, German Chocolate Cake is one of those beloved classics thanks to its moist chocolate layers and a decadently sweet and nutty coconut-pecan frosting. This at-home version also steps it up a notch, with a rich, chocolate-y cake crowned with a smooth, creamy chocolate frosting that makes for an extra indulgent dessert. Ideal for birthdays, holidays, or any special occasion, this cake will leave guests in awe!
Ingredients:
For the Chocolate Cake:
- 1 3/4 cups all-purpose flour
- Adds structure and balance to the rich chocolate flavor.
- 1 cup buttermilk
- Buttermilk contributes tanginess to the cake, as well as tenderness. If you don’t have buttermilk, you can subsitute it by mixing 1 tablespoon of vinegar or lemon juice to 1 cup of milk, and letting it sit for 5 minutes.
- 2 cups granulated sugar
- Sugar sweetens the cake, but also aids in creating a tender crumb.
- 1 teaspoon salt
- Improves the taste of the cake and offsets its sweetness.
- 3/4 cup vegetable or canola oil
- Oil also ensures that the cake remains moist and tender, even after being baked.
- 1 1/2 teaspoons baking powder
- It activates the cake, and ensures it produces a light, fluffy texture.
- 3/4 cup unsweetened cocoa powder
- The chocolate flavor for the cake comes from the cocoa powder.
- 2 large eggs
- Eggs hold together the cake’s ingredients and bring richness.
- 2 teaspoons vanilla extract
- Improves the taste of chocolate and the frostings.
- 1 1/2 teaspoons baking soda
- Baking soda causes the cake to rise when combined with the acidity of the buttermilk.
- 1 cup boiling water
- Hot water intensifies the chocolate and mixes with the cocoa powder to ensure a smooth batter.
For the Coconut and Pecan Frosting:
- 1/2 cup light brown sugar
- 12 caramel-like sweetness in the frosting.
- 1 tablespoon vanilla extract
- It also adds depth and warmth to the frosting’s flavor.
- 1/2 cup granulated sugar
- Joins with the brown sugar to sweeten the frosting.
- 3 large egg yolks
- These help form the creamy, custard-like base for the coconut and pecan frosting.
- 1 cup chopped pecans
- Adds crunch and nutty flavor to frosting.
- 1/2 cup butter
- Butter adds richness and also gives the frosting a little binding.
- 1 cup sweetened shredded coconut
- Sweetened coconut adds chewiness and sweetness.
- 3/4 cup evaporated milk
- Assists in achieving the creamy, caramelized-like texture of the frosting.
For the Chocolate Frosting:
- 1/2 cup butter
- The body of the chocolate frosting is made from butter, which gives it richness and creaminess.
- 1 teaspoon vanilla extract
- Adds another level of complexity to the chocolate frosting.
- 1/3 cup evaporated milk
- Thins out the frosting for a smooth, spreadable consistency.
- 3 cups powdered sugar
- Adds sweetness to the frosting and also contributes to a creamy texture.
- 2/3 cup unsweetened cocoa powder
- Makes the frosting rich and chocolatey.
