German Chocolate Cake

Indulge in the rich, decadent flavors of a classic German Chocolate Cake, a timeless dessert that’s perfect for any celebration. This irresistible three-layer cake features moist, chocolate-infused sponge layers made with a hint of boiling water for exceptional softness. The real star, however, is the luscious coconut-pecan frosting, crafted from brown sugar, shredded coconut, chopped pecans, and creamy evaporated milk for a caramel-like texture with a nutty-sweet finish. Each bite is a harmonious blend of deep cocoa richness and tropical sweetness, making it an enduring favorite among chocolate lovers. Easy to prepare in under an hour, this show-stopping cake is ideal for birthdays, holidays, or any special occasion when only something extraordinary will do!

Nutriscore Rating: 53/100

Prep Time:30 mins

Cook Time:35 mins

Total Time:65 mins

Servings: 12

Ingredients

• 2 cups All-purpose flour
• 2 cups Granulated sugar
• 0.75 cup Unsweetened cocoa powder
• 1.5 teaspoons Baking powder
• 1.5 teaspoons Baking soda
• 1 teaspoon Salt
• 2 large Eggs
• 1 cup Whole milk
• 0.5 cup Vegetable oil
• 2 teaspoons Vanilla extract
• 1 cup Boiling water
• 0.5 cup Unsalted butter
• 1 cup Evaporated milk
• 1 cup (packed) Brown sugar
• 1 teaspoon Vanilla extract (for frosting)
• 1.5 cups Shredded sweetened coconut
• 1 cup Pecans (chopped)

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease three 9-inch round cake pans. Line the bottom of each pan with parchment paper for easy removal.

Step 2

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Step 3

Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined.

Step 4

Slowly pour in the boiling water while mixing on low speed. The batter will be thin, but this is normal.

Step 5

Evenly divide the batter among the prepared cake pans. Tap the pans gently on the counter to release any air bubbles.

Step 6

Bake for 30 to 35 minutes, or until a toothpick inserted into the center of each cake comes out clean.

Step 7

Cool the cakes in the pans for 10 minutes, then transfer them to wire racks to cool completely.

Step 8

While the cakes are cooling, prepare the frosting. In a medium saucepan, combine the butter, evaporated milk, and brown sugar. Cook over medium heat, stirring constantly, until the mixture comes to a gentle boil.

Step 9

Reduce the heat to low and simmer for 10-12 minutes, stirring occasionally, until thickened.

Step 10

Remove the frosting from the heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let it cool to room temperature.

Step 11

Place one cake layer on a serving platter. Spread one-third of the coconut-pecan frosting over the top.

Step 12

Add the second cake layer and spread another one-third of the frosting over it.

Step 13

Place the final cake layer on top and cover with the remaining frosting.

Step 14

Optional: Garnish with additional pecans or coconut, if desired.

Step 15

Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.

Nutrition Facts

Serving size	2484 grams (2484.0g)

Amount per serving	% Daily Value*
Calories	7737

Total Fat 365.80g	469%
Saturated Fat 147.50g	738%
Polyunsaturated Fat 67.50g
Cholesterol 535mg	178%
Sodium 5625mg	245%
Total Carbohydrate 1147.00g	417%
Dietary Fiber 106.60g	381%
Total Sugars 766.60g
Protein 123.30g	247%

Vitamin D 391IU	1955%
Calcium 1596mg	123%
Iron 49mg	270%
Potassium 5750mg	122%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.3%

Protein: 5.9%

Carbs: 54.8%