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–+ servings

German Chocolate Cake

This is the BEST German Chocolate Cake! It's perfectly rich and chocolatey and no one can resist that sweet and sticky coconut pecan topping. A delicious cake for any occasion!
Servings: 14
Prep20 minutes
Cook45 minutes
Cooling time2 hours
Ready in: 3 hours 5 minutes

Ingredients

  • 2 cups (248g) all-purpose flour (spoon and level to measure)*
  • 2 cups (400g) granulated sugar
  • 3/4 cup (68g) unsweetened cocoa powder
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1 cup (236) whole milk
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1/2 cup (120ml) canola oil or melted coconut oil
  • 1 cup (235ml) boiling water

Coconut Pecan Frosting

  • 5 large egg yolks
  • 1 1/4 cups (295ml) evaporated milk
  • 1 1/2 cups (300g) granulated sugar
  • 1/2 cup (113g) salted butter, softened
  • 1 1/2 tsp vanilla extract
  • 2 cups (172g) sweetened flaked coconut
  • 1 cup (106g) chopped pecans, toasted

Instructions

  • Preheat oven to 350 degrees F. Butter 2 9-inch round cake pans then line bottom with a round of parchment paper. Butter parchment then dust pans lightly with cocoa powder or flour and shake out excess. Set aside.
  • In a large mixing bowl whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. 
  • Add the milk, eggs and vanilla and using an electric hand mixer beat on medium speed until combined. Reduce the speed to low and mix in the oil. 
  • With the mixer still on low, carefully and slowly pour in boiling water and mix until well combined, about 2 - 3 minutes. Pour batter into prepared cake pans.
  • Bake until toothpick inserted into center comes out clean, about 30 - 35 minutes. Let cakes cook 10 minutes then invert onto wire racks to cool completely. 
  • Once cool spread about 1/3 of the frosting over one layer of cake. Top with the second layer of cake and frost only the top of the cake with the remaining frosting.
  • For the frosting: in a large saucepan whisk together egg yolks and evaporated milk until very well combined. 
  • Add in sugar and whisk to dissolve sugar. Add butter and cook mixture over medium-low heat, whisking constantly, until mixture has thickened, about 10 - 12 minutes.
  • Remove pan from heat, add in vanilla, coconut, coconut and pecans. Let cool until just warm then spread over cake.

Notes

  • Recipe source: adapted from the Add a Pinch cookbook
  • *If you scoop and level to measure flour (like I do) then only use 1 3/4 cups flour.
  • Recipe has been updated from 4 to 5 egg yolks because several reviewers have mentioned issues with frosting thickening.