Homemade German Chocolate Cake


For the cake:

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup hot water

For the frosting:

  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 3 large egg yolks
  • 1/2 cup unsalted butter, cut into small pieces
  • 1 teaspoon vanilla extract
  • 1 1/2 cups sweetened flaked coconut
  • 1 1/2 cups chopped pecans


  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
  2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
  3. Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients and whisk until a smooth batter forms.
  4. Stir in the hot water until well combined.
  5. Divide the batter evenly between the prepared cake pans.
  6. Bake for 30-35 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  7. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

For the frosting:

  1. In a medium saucepan, whisk together the evaporated milk, sugar, and egg yolks until well combined.
  2. Add the butter and vanilla extract to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and begins to boil.
  3. Remove the saucepan from the heat and stir in the coconut and chopped pecans.
  4. Allow the frosting to cool to room temperature before using.

To assemble:

  1. Place one cake layer on a serving plate.
  2. Spread half of the frosting evenly over the top of the cake layer.
  3. Place the second cake layer on top of the frosting.
  4. Spread the remaining frosting over the top of the cake.
  5. Serve and enjoy your homemade German Chocolate Cake!

Note: You can also make this recipe into cupcakes by filling a lined cupcake tin 2/3 of the way full with batter and baking for 20-25 minutes at 350°F (175°C). Top with a dollop of frosting and chopped pecans.

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