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German Chocolate Cake

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A rich and moist German Chocolate Cake layered with creamy coconut-pecan frosting, perfect for special occasions.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 1 cup shredded coconut
  • 1 cup chopped pecans
  • 1 cup sweetened condensed milk
  • 1/2 cup butter

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. Combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl.
  3. Add the eggs, buttermilk, oil, and vanilla extract. Beat on medium speed for 2 minutes until smooth.
  4. Incorporate boiling water until fully combined. The batter will be thin.
  5. Divide the batter evenly among the prepared pans and bake for 30-35 minutes.
  6. Cool the cakes in the pans for 10 minutes, then remove to wire racks to cool completely.
  7. Make the frosting by melting butter in a saucepan. Stir in sweetened condensed milk, shredded coconut, and chopped pecans. Cook over medium heat for about 10 minutes.
  8. Assemble the cake by placing one layer on a serving plate, spreading frosting on top, and repeat with remaining layers.
  9. Serve and enjoy!

Notes

Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Nutrition

Find it online: https://www.nailzspa.com/german-chocolate-cake-recipe/

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