German Chocolate Cake
User Reviews
5
German Chocolate Cake
Description
The German Chocolate Cake recipe starts with a chocolate cake batter combining flour, cocoa powder, sugar, baking powder, baking soda, salt, milk, eggs, vanilla, oil, and boiling water. Baking two nine-inch cake layers results in tender, moist chocolate cakes. The layers are cooled completely before frosting.
The signature coconut pecan frosting is cooked on the stovetop, thickened with evaporated milk, egg yolks, and sugar, with butter added for richness. Vanilla, shredded coconut, and chopped pecans are stirred in, creating a thick, textured topping. The frosting is spread between and atop the cooled cake layers, providing contrast in texture and flavor to the soft cake.
This cake suits celebrations and can be stored covered at room temperature for a few days or refrigerated. Cake layers and frosting freeze well separately, allowing flexible make-ahead options. Cooling cake layers completely before frosting helps the frosting set properly.
Using non-stick spray and parchment paper facilitates easy removal from pans, ensuring smooth edges.
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- ¾ cup cocoa powder
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup milk
- 2 large egg
- 2 teaspoons vanilla extract
- ½ cup vegetable oil
- 1 cup water boiling
Frosting
- 1 cup evaporated milk
- 3 egg yolk
- 1 cup sugar
- ½ cup butter
- ½ teaspoon vanilla extract pure
- 1½ cups sweetened flaked coconut
- 1 cup pecans chopped
Instructions
- Preheat the oven to 350°F. Spray two 9" round cake pans with non-stick spray. Place a piece of parchment paper in the bottom of each pan. Spray parchment.
- Whisk flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl.
- Add the milk, eggs, vanilla extract, and oil. Beat with a hand mixer till well combined. Slowly pour in the boiling water and beat till smooth.
- Divide batter between two pans. Bake at 350°F for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 8-10 minutes, then invert onto cooling racks. Cool completely.
- Spread half of the frosting onto one of the cakes. Add the second layer, then spread the remaining frosting on top.
Coconut Pecan Frosting
- Whisk together milk, egg yolks, and sugar in a heavy saucepan. Add the butter. Cook and stir over medium heat till thickened, about 10-12 minutes.
- Let cool for about 10 minutes, then stir in the vanilla, coconut, and pecans. Refrigerate for at least 30 minutes before adding to cake.
Notes
- Store the assembled cake covered at room temperature for 2-3 days or refrigerate for 4-6 days.
- Freeze cake layers and frosting separately by wrapping well for longer storage.
- Cool cake layers completely on racks before frosting to prevent melting and help frosting set.
- Use parchment paper in pans and non-stick spray for easy cake removal and smooth layers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 611 kcal
% Daily Value*
| Calories | 611kcal | 31% |
| Carbohydrates | 79g | 26% |
| Protein | 8g | 16% |
| Fat | 31g | 48% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 112mg | 37% |
| Sodium | 499mg | 21% |
| Potassium | 373mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 57g | 114% |
| Vitamin A | 440IU | 9% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 146mg | 15% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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