Homemade German Chocolate Cake Recipe
German Chocolate Cake is a classic dessert that has been enjoyed by generations. It's rich, chocolatey, and decadent, and it's perfect for any special occasion. In this recipe, we'll guide you through making this authentic cake with a creamy coconut-pecan frosting, that serves 4 people.
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Equipment
- Hand Mixer Or
- Stand Mixer Optional
- Toothpicks Or
- Cake Tester Optional
Ingredients
For The Cake:
- 1 cup All-Purpose Flour
- 1 cup Granulated Sugar
- 1/2 cup Unsweetened Cocoa Powder
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 cup Vegetable Oil
- 2 Eggs Large
- 1 tsp Vanilla Extract
- 1/2 cup Buttermilk
For The Frosting:
- 1/2 cup Unsalted Butter At Room Temperature
- 1 cup Granulated Sugar
- 1 cup Evaporated Milk
- 3 Egg Large, Yolks
- 1 tsp Vanilla Extract
- 1 1/3 cup Sweetened Shredded Coconut
- 1 cup Pecans Chopped
- Pecans Whole, for decoration
Instructions
- Preheat your oven to 350°F.
- Grease a 9-inch round cake pan with non-stick cooking spray.
- In a mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate mixing bowl, whisk together the vegetable oil, eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients and whisk until well combined.
- Gradually add the buttermilk and whisk until the batter is smooth.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick or cake tester comes out clean when inserted into the center of the cake.
- Remove the cake from the oven and let it cool completely on a wire rack.
- While the cake is cooling, make the frosting. In a medium-sized saucepan, melt the butter over medium heat.
- Add the sugar, evaporated milk, egg yolks, and vanilla extract to the saucepan and whisk until well combined.
- Cook the mixture over medium heat, stirring constantly, until it thickens and becomes a caramel-like consistency (about 12-15 minutes).
- Remove the saucepan from the heat and stir in the shredded coconut and chopped pecans.
- Let the frosting cool for 10-15 minutes, stirring occasionally.
- Using a hand mixer or stand mixer, beat the frosting until it is thick and spreadable.
- Using an offset spatula, spread the frosting evenly over the cooled cake.
- Decorate the top of the cake with whole pecans or let the frosting be itself.
- Slice and serve the German chocolate cake.
Nutrition
Serving: 0.25cakeCalories: 809kcalCarbohydrates: 88gProtein: 10gFat: 49gSaturated Fat: 20gCholesterol: 195mgSodium: 505mgFiber: 5gSugar: 71g
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