German Chocolate Layer Cake

German Chocolate Layer Cake

Introduction

This German Chocolate Layer Cake is a true classic—rich, indulgent, and wonderfully decadent. With its moist chocolate layers and thick, luxurious coconut-pecan topping, it’s a dessert that delivers comfort and elegance in every bite. The combination of velvety chocolate, caramel-like filling, and nutty sweetness creates a flavor profile that’s unforgettable. Whether served at birthdays, holidays, gatherings, or simply as a sweet treat at home, this cake always impresses. It’s the kind of dessert that makes people pause, savor, and reach for another slice.

Ingredients

For the Chocolate Cake Layers

• 2 cups all-purpose flour

• 2 cups granulated sugar

• ¾ cup unsweetened cocoa powder

• 1½ tsp baking powder

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• 1½ tsp baking soda

• 1 tsp salt

• 2 large eggs

• 1 cup whole milk

• ½ cup vegetable oil

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• 2 tsp vanilla extract

• 1 cup boiling water

For the Coconut-Pecan Filling & Frosting

• 1 cup evaporated milk

• 1 cup granulated sugar

• 3 large egg yolks

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• ½ cup unsalted butter

• 1 tsp vanilla extract

• 1½ cups shredded sweetened coconut

• 1 cup chopped pecans

Directions

1. Make the Chocolate Cake

1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment paper.

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2. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

3. Add the eggs, milk, oil, and vanilla. Mix until the batter becomes smooth and well combined.

4. Carefully pour in the boiling water and mix again. The batter will be thin—this is normal and gives the cake its moist texture.

5. Divide the batter evenly between the pans.

6. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.

7. Allow cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

2. Prepare the Coconut-Pecan Filling

1. In a medium saucepan over medium heat, whisk together the evaporated milk, sugar, egg yolks, butter, and vanilla.

2. Cook the mixture, stirring constantly, until it thickens—about 10–12 minutes. It should resemble a rich custard.

3. Remove from heat and stir in the shredded coconut and chopped pecans.

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4. Let the mixture cool completely. It will thicken as it cools.

3. Assemble the Cake

1. Place the first cake layer on a serving plate. Spread a generous amount of the coconut-pecan frosting over the top.

2. Add the second cake layer and repeat with more frosting.

3. Place the final layer on top and spread the remaining frosting over the surface.

4. Allow the cake to rest for at least 30 minutes before slicing so the layers can settle beautifully.

Serving Suggestions

• Serve slightly chilled or at room temperature.

• Pair with vanilla ice cream or a hot cup of coffee for the perfect balance.

• For added indulgence, drizzle warm caramel over the slice.

Storage

• Store covered at room temperature for up to 2 days.

• Refrigerate for up to 5 days.

• Freeze slices individually for up to 2 months; thaw in the refrigerator before serving.

Conclusion

This German Chocolate Layer Cake is a celebration of rich textures and bold flavors. With its moist chocolate base and signature coconut-pecan frosting, it delivers a comforting sweetness that feels nostalgic and luxurious at the same time. It’s a timeless dessert that fits every occasion and never fails to impress. Whether you’re making it for a special event or simply craving something extraordinary, this cake brings joy to every bite. Enjoy the decadence, savor the flavor, and share it with those you love!