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German Chocolate Cake
Husnain Ali

German Chocolate Cake Bliss

This German Chocolate Cake Bliss is rich, moist, and layered with decadent chocolate flavor.Filled and topped with a luscious coconut pecan frosting that’s irresistibly gooey and sweet.Perfect for birthdays, celebrations, or whenever you crave a show-stopping dessert.A classic bakery-style cake made easily at home.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 ¾ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • ½ tsp salt
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 cup hot water
For the Coconut Pecan Frosting:
  • 1 cup evaporated milk
  • 1 cup brown sugar
  • ½ cup unsalted butter
  • 3 large egg yolks
  • 1 ½ cups sweetened shredded coconut
  • 1 cup chopped pecans
  • 1 tsp vanilla extract

Method
 

  1. Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. Whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
  3. Add buttermilk, oil, eggs, and vanilla then mix until smooth.
  4. Stir in hot water until batter is thin and well combined.
  5. Divide batter evenly into pans.
  6. Bake for 30–35 minutes until a toothpick inserted comes out clean.
  7. Cool cakes completely before frosting.
  8. For frosting cook evaporated milk, brown sugar, butter, and egg yolks over medium heat until thickened.
  9. Stir in coconut, pecans, and vanilla then cool slightly.
  10. Spread frosting between layers and over the top of cake.

Notes

  • Ensure cakes are fully cooled before frosting to prevent melting.
  • Toast pecans for deeper flavor.
  • Store cake covered at room temperature for up to 2 days.
  • Refrigerate leftovers for up to 5 days.

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