German Chocolate Cake

A rich, moist German Chocolate Cake with tender chocolate layers, coconut pecan filling, and silky frosting. Perfect for celebrations and special occasions.

This German Chocolate Cake is a classic layered dessert made with soft chocolate cake, a luscious coconut-pecan filling, and a smooth frosting that brings everything together. Despite the name, it is an American-style cake known for its indulgent texture and balanced sweetness. Ideal for birthdays, holidays, or any time you want an impressive homemade dessert.

Ingredients

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

Instructions

1. Preheat the oven to 350 F. Grease and line three 8-inch round cake pans with parchment paper.
2. In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the eggs, milk, vegetable oil, and vanilla extract. Mix until smooth.
4. Carefully stir in the boiling water until the batter is fully combined. The batter will be thin.
5. Divide the batter evenly among the prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
7. To make the filling, combine evaporated milk, butter, brown sugar, egg yolks, and salt in a saucepan over medium heat.
8. Cook while stirring constantly until thickened, about 10 to 12 minutes. Remove from the heat and stir in vanilla, coconut, and pecans.
9. Let the filling cool until spreadable.
10. Place one cake layer on a serving plate and spread part of the coconut-pecan filling over the top. Repeat with the remaining layers, then spread the rest over the top and sides if desired.
11. Chill the cake for 30 minutes before slicing for cleaner layers and easier serving.