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Easy German Chocolate Cake

A simple and delightful chocolate cake topped with a rich coconut pecan frosting, perfect for any occasion without the fuss.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the cake
  • 2 cups all purpose flour Spoon and level to avoid heavy cake.
  • 1.75 cups granulated sugar
  • 0.5 cups unsweetened cocoa powder or 4 ounces German’s sweet baking chocolate melted and cooled Using cocoa powder with hot liquid works well.
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons baking soda
  • 1 teaspoon fine salt
  • 2 large eggs Room temperature works best.
  • 1 cup buttermilk Room temperature is preferable.
  • 0.5 cups neutral oil Canola or avocado oil recommended.
  • 1 cup hot water or hot coffee Helps bloom the cocoa.
  • 2 teaspoons vanilla
For the coconut pecan frosting
  • 1 cup evaporated milk
  • 3 large egg yolks
  • 1 cup granulated sugar or 3/4 cup brown sugar for deeper flavor
  • 0.5 cups unsalted butter
  • 1 teaspoon vanilla
  • 1.5 cups sweetened shredded coconut Can use unsweetened for less sweetness.
  • 1 cup chopped pecans (toasted if you can) Toasting adds flavor.

Method
 

Preparation
  1. Preheat oven to 350°F. Grease two 9-inch round pans or a 9x13 pan. Line the bottoms with parchment and grease again.
Making the Batter
  1. In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.
  2. In a separate bowl, mix eggs, buttermilk, oil, and vanilla.
  3. Pour the wet mixture into the dry ingredients and whisk until mostly smooth.
  4. Slowly stream in the hot water or coffee, whisking until the batter is thin and glossy.
  5. If using melted German’s chocolate, whisk it in now.
Baking
  1. Divide the batter into prepared pans. Bake two 9-inch rounds for 28 to 32 minutes or a 9x13 for 30 to 35 minutes.
  2. The cake is done when the center springs back and a toothpick comes out with a few moist crumbs.
Cooking the Frosting
  1. In a saucepan, combine evaporated milk, egg yolks, sugar, and butter. Cook over medium heat, stirring constantly, until thick and pudding-like, about 8 to 12 minutes.
  2. Remove from heat, stir in vanilla, coconut, and pecans. Allow to cool until spreadable.
Assembling the Cake
  1. If doing layers, level the cakes only if needed. Spread a thick layer of frosting between the cakes and over the top.
  2. Optionally, leave the sides unfrosted for a traditional look.

Notes

For best results, do not rush the frosting preparation. Use room temperature eggs and dairy for even blending. Check for doneness early to avoid overbaking. The flavors improve after a day.