Best German Chocolate Cake

German Chocolate Cake is a classic indulgent dessert with a rich, moist chocolate cake and a luscious coconut-pecan frosting. Its perfect balance of sweetness and texture makes it a true crowd-pleaser. Whether for a birthday, holiday, or just because, this cake is always a showstopper!

Ingredients:

For the Chocolate Cake:

1 3/4 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup unsweetened cocoa powder
1 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice or vinegar)
1/2 cup unsalted butter, melted
1 tsp vanilla extract
1 cup boiling water (for a rich, moist cake)

For the Coconut-Pecan Frosting:

1 1/2 cups sweetened shredded coconut
1 1/2 cups pecans, chopped
1 cup granulated sugar
1/2 cup evaporated milk (not sweetened condensed)
1/2 cup unsalted butter
3 large egg yolks, beaten
1 tsp vanilla extract
Pinch of salt

Instructions:

For the Chocolate Cake:

Preheat oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cocoa powder, and both sugars (granulated and brown).
Combine the wet ingredients: In a large bowl, whisk the eggs, buttermilk, melted butter, and vanilla extract until smooth.
Mix the batter: Gradually add the dry ingredients to the wet ingredients and mix until just combined. Stir in the boiling water until the batter is smooth and thin (this is normal—it helps the cake stay moist).
Bake the cake: Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then remove from the pans and transfer to wire racks to cool completely.

For the Coconut-Pecan Frosting:

Prepare the frosting: In a saucepan, combine the sugar, evaporated milk, butter, and a pinch of salt. Cook over medium heat, stirring constantly, until the mixture begins to simmer.
Thicken the frosting: Once the mixture is simmering, add the beaten egg yolks while stirring continuously. Continue to cook and stir until the frosting thickens and starts to pull away from the sides of the pan (about 5-7 minutes).
Add coconut and pecans: Stir in the shredded coconut, chopped pecans, and vanilla extract. Remove from heat and let the frosting cool completely before spreading on the cake. The frosting will thicken further as it cools.

Assemble the Cake:

Frost the cake: Place one of the cooled cakes on a serving plate. Spread a generous layer of the coconut-pecan frosting on top. Top with the second cake and spread the remaining frosting over the top and sides of the cake.
Serve and enjoy: Let the cake sit for at least 30 minutes to allow the frosting to set. Slice and serve!

Tips:

For extra moist cake: Don’t skip the boiling water in the batter—this makes the cake incredibly moist.
Make ahead: The frosting can be made ahead of time and stored in the refrigerator. Just make sure to let it come to room temperature before spreading on the cake.
Storage: Store the cake in an airtight container at room temperature for up to 3-4 days. You can also refrigerate it for up to a week, but it’s best served at room temperature.
Customize the frosting: Add a bit of cinnamon or a splash of rum to the frosting for a flavor twist.