German Chocolate Cake (Printable)

Rich chocolate layers paired with creamy coconut-pecan frosting for a sweet, nutty delight.

# What You Need:

→ Cake

01 - 2 cups all-purpose flour (240 g)
02 - 1 3/4 cups granulated sugar (350 g)
03 - 3/4 cup unsweetened cocoa powder (65 g)
04 - 1 1/2 teaspoons baking powder
05 - 1 1/2 teaspoons baking soda
06 - 1 teaspoon salt
07 - 2 large eggs, room temperature
08 - 1 cup whole milk, room temperature (240 ml)
09 - 1/2 cup vegetable oil (120 ml)
10 - 2 teaspoons vanilla extract
11 - 1 cup boiling water (240 ml)

→ Coconut-Pecan Frosting

12 - 1 cup evaporated milk (240 ml)
13 - 1 cup granulated sugar (200 g)
14 - 3 large egg yolks
15 - 1/2 cup unsalted butter, cubed (115 g)
16 - 1 teaspoon vanilla extract
17 - 1 1/3 cups sweetened shredded coconut (110 g)
18 - 1 cup chopped pecans (110 g)

# How-To Steps:

01 - Preheat oven to 350°F. Grease and flour three 9-inch round cake pans.
02 - In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
03 - Add eggs, milk, vegetable oil, and vanilla extract; beat on medium speed for 2 minutes.
04 - Stir in boiling water carefully until batter is smooth and thin.
05 - Evenly distribute batter among prepared pans.
06 - Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
07 - Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
08 - In a medium saucepan over medium heat, whisk evaporated milk, sugar, egg yolks, and butter until combined.
09 - Cook mixture, stirring constantly, until thickened, approximately 12 minutes.
10 - Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans. Allow to cool until spreadable, about 30 minutes.
11 - Place one cake layer on a serving plate and spread one-third of the frosting over it. Repeat with remaining layers, finishing with frosting on top. Optionally frost the sides.

# Expert Suggestions:

01 -
  • The coconut-pecan frosting is cooked and silky, nothing like the stiff frostings from a tub—it tastes like someone actually cared.
  • This cake stays moist for days, which means you're not eating a crumbly mess the next afternoon.
  • The chocolate isn't aggressive; it whispers behind the nuttiness and warmth, making it feel elegant without being fussy.
02 -
  • The boiling water is not a typo—it's the secret that makes this cake stay moist for days, so don't skip it or reduce it.
  • Room temperature eggs and milk mix smoothly without creating lumps, and lumpy batters bake unevenly; pull them out 20 minutes before you start.
  • The frosting must be stirred constantly while cooking, or the egg yolks will scramble and you'll have grainy, broken frosting instead of silky and smooth.
  • Let the frosting cool to spreadable consistency before assembling, or it will slide off the layers and pool at the bottom of your cake.
03 -
  • Invest in an oven thermometer because even a 10-degree difference changes everything about how this cake bakes, especially the texture of the crumb.
  • Sift the cocoa powder into your flour mixture instead of just whisking it; this prevents dark specks of unsweetened cocoa from creating uneven flavor pockets.
  • Use a kitchen scale to measure ingredients if you have one, because weight measurements are more accurate than volume and eliminate the guesswork from whether your flour is packed or airy.
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