Easy German Chocolate Cake Recipe
Moist chocolate cake layered with a rich coconut–pecan frosting. Simple steps, classic flavor, and guaranteed crowd appeal.
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Servings:
Ingredients
Main Ingredients
- 1.75 cup all-purpose flour for cake
- 1.33 cup granulated sugar for cake
- 0.4 cup unsweetened cocoa powder for cake
- 1.5 tsp baking soda for cake
- 0.75 tsp fine salt for cake
- 1 cup buttermilk for cake, room temp
- 0.5 cup hot brewed coffee for cake
- 0.5 cup neutral oil for cake
- 2 tsp vanilla extract for cake
- 1 cup evaporated milk for frosting
- 1 cup packed light brown sugar for frosting
- 0.5 cup unsalted butter for frosting
- 1 tbsp cornstarch for frosting
- 0.25 tsp fine salt for frosting
- 1.5 tsp vanilla extract for frosting
- 1.75 cup sweetened shredded coconut for frosting
- 1.25 cup chopped pecans for frosting, toasted if you like
Instructions
Preparation Steps
- Heat oven to 350°F. Grease and line two 9-inch round cake pans with parchment.
- Whisk flour, cocoa, sugar, baking soda, and salt in a large bowl.
- Stir buttermilk, oil, and vanilla in a measuring jug. Pour in hot coffee and mix.
- Combine wet with dry. Whisk until smooth and no dry streaks remain.
- Divide batter between pans. Bake 28–33 minutes, until a toothpick comes out clean.
- Cool cakes 10 minutes in pans. Turn out to racks and cool completely.
- Make a slurry by whisking cornstarch with 2 tbsp evaporated milk in a small bowl.
- Warm remaining evaporated milk, brown sugar, butter, and salt in a saucepan over medium heat.
- Whisk in the slurry. Cook, stirring, until thickened and bubbling, 4–6 minutes. Remove from heat.
- Stir in coconut, pecans, and vanilla. Cool until spreadable, about 15 minutes.
- Assemble: Place one cake layer on a plate. Spread half the frosting on top. Add second layer and finish with remaining frosting.
Notes
Toast the pecans (and even the coconut) for deeper flavor. For a richer finish, spread a thin layer of chocolate ganache under the coconut–pecan frosting. Store covered at room temperature up to 2 days or refrigerate up to 5 days; bring to room temp before serving. Cake layers freeze well for 2 months.
This recipe is an original creation inspired by classic Easy German Chocolate Cake Recipe flavors. All ingredient ratios and instructions are independently developed.