German Chocolate Cake - Rich & Moist Easy Recipe
This decadent German Chocolate Cake is the ultimate indulgence—rich, moist, and filled with layers of sweet coconut-pecan frosting.
Servings: 12 slices
Ingredients
For the Cake
- 2 cups granulated sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
For the Coconut Pecan Frosting
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 tsp vanilla extract
- 1 1/3 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
For the Cake
- Preheat oven to 350°F. Grease and flour three 9-inch round cake pans.
- In a large bowl, mix sugar, flour, cocoa, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes.
- Stir in boiling water (batter will be thin). Pour evenly into prepared pans.
- Bake 30–35 minutes or until a toothpick comes out clean.
- Cool in pans for 10 minutes, then remove to wire racks to cool completely.
For the Frosting
- In a medium saucepan, whisk together evaporated milk, sugar, egg yolks, butter, and vanilla.
- Cook over medium heat, stirring constantly, until thickened (about 12 minutes).
- Remove from heat and stir in coconut and pecans.
- Cool frosting to room temperature before spreading on cake layers.