Description
German Chocolate Cake is a luscious dessert that features rich chocolate layers, creamy coconut-pecan frosting, and a delightful crunch. Perfect for celebrations or simply to satisfy your sweet tooth, this cake is a nostalgic favorite that brings warmth and joy with every slice. Easy to make yet impressive in presentation, it’s guaranteed to be the highlight of any gathering.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 ½ tsp baking soda
- 1 tsp salt
- 1 cup buttermilk
- ½ cup vegetable oil (or melted butter)
- 3 large eggs
- 2 tsp vanilla extract
- 1 cup sweetened coconut flakes (or unsweetened)
- 1 cup chopped pecans
- 1 can (14 oz) sweetened condensed milk
- ½ cup unsalted butter
Instructions
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans.
- In a large bowl, sift together flour, cocoa powder, baking soda, and salt.
- In another bowl, beat sugar and vegetable oil until fluffy. Add eggs one at a time, mixing well after each addition. Then mix in buttermilk and vanilla extract.
- Gradually combine the dry ingredients into the wet mixture until just blended; avoid overmixing.
- Divide batter between prepared pans and bake for 30-35 minutes or until a toothpick comes out clean. Cool in pans before transferring to wire racks.
- For frosting, combine coconut flakes, chopped pecans, sweetened condensed milk, butter, and vanilla in a saucepan over medium heat. Stir until bubbling—about 10 minutes—then remove from heat.
- Once cakes are cool, layer with frosting between the cakes and on top.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 360
- Sugar: 28g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
Keywords: Consider swapping some cocoa powder for dark cocoa for an intense flavor. Store leftovers in an airtight container at room temperature or refrigerate for up to three days.