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German Chocolate Cake - featured image

German Chocolate Cake: Best Ultra-Moist Recipe

  • Author: Luciana
  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings 1x

Description

An ultra-moist German Chocolate Cake featuring a rich, custard-like coconut-pecan frosting. This classic dessert is easier to make than you think and stays moist for days thanks to the use of oil and buttermilk.

Ingredients

Scale
  • 2 cups (250g) All-Purpose Flour
  • 2 cups (400g) Sugar
  • ¾ cup (75g) Unsweetened Cocoa Powder
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • 3 large Eggs (room temperature)
  • 1 cup (240ml) Buttermilk
  • ½ cup (120ml) Vegetable Oil
  • 2 teaspoons Vanilla Extract
  • 1 cup (240ml) Boiling Water
  • 1 can (12 oz) Evaporated Milk
  • 3 large Egg Yolks
  • 1 ½ cups (300g) Sugar
  • ½ cup (115g) Unsalted Butter
  • 1 teaspoon Vanilla Extract
  • 1 ½ cups Shredded Coconut (sweetened)
  • 1 ½ cups Chopped Pecans (toasted)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line bottoms with parchment paper.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until no lumps remain.
  3. In a separate bowl, beat eggs lightly. Add buttermilk, vegetable oil, and vanilla extract; whisk until combined.
  4. Pour wet ingredients into dry ingredients and beat on medium speed for about 2 minutes until the batter is thick.
  5. Carefully stir in boiling water by hand. The batter will become thin; this is normal.
  6. Pour batter evenly into prepared pans.
  7. Bake for 30-35 minutes or until a wooden pick inserted in the center comes out clean.
  8. Cool cakes in pans for 10 minutes, then turn out onto a wire rack to cool completely.
  9. For the frosting, whisk evaporated milk, egg yolks, sugar, and butter in a medium saucepan.
  10. Cook over medium heat, stirring constantly, for 10-12 minutes until the mixture boils and thickens enough to coat the back of a spoon.
  11. Remove from heat and stir in vanilla, coconut, and pecans.
  12. Let frosting cool slightly until spreadable but still warm.
  13. Place one cake layer on a serving plate, spread a generous layer of frosting on top, and add the second layer.
  14. Frost the top and sides of the cake with remaining frosting.
  15. Refrigerate for at least 1 hour before serving to set the frosting.
  16. Let cake sit at room temperature for 15-20 minutes before serving.

Notes

Ensure eggs and buttermilk are at room temperature for best emulsion. Do not overmix the batter once flour is added to avoid a tough texture. Toast pecans for enhanced flavor. The cake can be made ahead; bake layers a day in advance and frost the next day for better flavor melding. Store at room temperature for up to 2 days or freeze unfrosted layers for up to 3 months.

  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 450
  • Sugar: 40
  • Sodium: 350
  • Fat: 22
  • Saturated Fat: 8
  • Carbohydrates: 55
  • Fiber: 2
  • Protein: 6

Keywords: German Chocolate Cake, coconut pecan frosting, moist chocolate cake, homemade cake, birthday cake, classic dessert

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Find it online: https://familydinnerecipes.com/german-chocolate-cake-best-ultra-moist-recipe/