German Chocolate Layer Cake with Coconut-Pecan Frosting

German Chocolate Layer Cake with Coconut-Pecan Frosting

If you’re searching for a show-stopping dessert that’s as indulgent as it is unforgettable, this German Chocolate Layer Cake is your answer. This Southern classic is famous for its moist, deep chocolate layers and signature coconut-pecan frosting—a sweet, nutty filling that sets it apart from any other chocolate cake. It’s perfect for birthdays, holidays, or whenever you’re craving a little slice of comfort and tradition.

Each bite combines the richness of cocoa, the crunch of pecans, and the sweetness of shredded coconut, all wrapped in a silky, buttery glaze. Whether you’re serving it to guests or enjoying a quiet slice at home, this cake never disappoints.

Ingredients

For the Chocolate Cake:

• 2 cups all-purpose flour

• 2 cups granulated sugar

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• ¾ cup unsweetened cocoa powder

• 2 teaspoons baking soda

• 1 teaspoon baking powder

• 1 teaspoon salt

• 1 cup buttermilk

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• ½ cup vegetable oil

• 2 large eggs

• 2 teaspoons vanilla extract

• 1 cup hot water or freshly brewed coffee (for enhanced chocolate flavor)

For the Coconut-Pecan Frosting:

• 1 cup evaporated milk

• 1 cup granulated sugar

• 3 large egg yolks

• ½ cup unsalted butter

• 1½ teaspoons vanilla extract

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• 1½ cups sweetened shredded coconut

• 1 cup chopped pecans

Instructions

1. Prepare the Cake Layers:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line with parchment paper.

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

In another bowl, whisk together buttermilk, oil, eggs, and vanilla. Add the wet ingredients to the dry mixture and stir until just combined. Slowly mix in the hot water or coffee—your batter will be thin, but that’s what makes the cake so moist.

Divide batter evenly between prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely in the pans before turning out onto a wire rack.

2. Make the Coconut-Pecan Frosting:
In a medium saucepan over medium heat, combine evaporated milk, sugar, egg yolks, and butter. Stir constantly until the mixture thickens—about 10–12 minutes. It should coat the back of a spoon.

Remove from heat and stir in vanilla, coconut, and pecans. Let the frosting cool to room temperature before using. It will continue to thicken as it cools.

3. Assemble the Cake:
Place one cake layer on a serving plate. Spread a generous layer of coconut-pecan frosting on top. Add the second cake layer and repeat with the remaining frosting. You can frost just the top and between the layers (traditional style) or cover the sides as well for a fuller presentation.

Optional: Garnish the top with extra chopped pecans or toasted coconut for texture.

Final Notes

This German Chocolate Layer Cake is more than a dessert—it’s a celebration of flavor and tradition. Rich, gooey, and layered with love, it’s the perfect treat for any special occasion or indulgent weekend bake. Leftovers (if you’re lucky to have any) can be stored in an airtight container at room temperature for up to 2 days or in the fridge for up to 5.

For more heartwarming classics and sweet showstoppers, keep baking with deesviral—where every slice tells a delicious story.