Ingredients
Scale
- For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 ½ cups all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- For the Frosting:
- 1 cup evaporated milk
- 1 cup sugar
- 3 egg yolks
- ½ cup butter
- 1 tsp vanilla
- 1 cup coconut
- 1 cup chopped pecans
Instructions
- Prepare the Batter: Cream butter and sugar together in a large mixing bowl until light and fluffy, about 3-4 minutes. This step is crucial for incorporating air into the batter, which helps create the cake’s tender texture. Use a stand mixer or hand mixer on medium-high speed for best results.
- Add the Eggs: Add eggs one at a time, beating well after each addition. This gradual incorporation ensures the eggs blend smoothly into the batter without causing it to separate, maintaining the creamy consistency.
- Mix Dry Ingredients: Whisk together the flour, cocoa powder, baking powder, and salt in a separate bowl until thoroughly combined. This ensures even distribution of the leavening agents and prevents cocoa clumps in the final batter.
- Combine Wet and Dry Ingredients: Alternate adding the dry ingredient mixture and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Stir in the vanilla extract. Mix until just combined to avoid overmixing, which can make the cake tough.
- Bake the Cake: Pour the batter into a greased and floured Bundt pan, spreading evenly. Bake in a preheated 325°F oven for 60-70 minutes, or until a toothpick inserted in the center comes out clean. The low temperature allows the cake to bake slowly and evenly.
- Make the Frosting: In a saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until mixture thickens, about 12 minutes. Remove from heat and stir in vanilla, coconut, and chopped pecans. Let cool until it reaches spreading consistency.
- Finish the Cake: Allow the cake to cool in the pan for 15 minutes, then invert onto a cooling rack to cool completely. Once cooled, spread the coconut-pecan frosting generously over the top of the cake, allowing it to drip down the sides.
Notes
- German Chocolate Cake isn’t actually German in origin—it’s named after Samuel German, who developed a type of dark baking chocolate for Baker’s Chocolate Company in 1852. For the best texture, make sure all refrigerated ingredients are at room temperature before starting. The frosting can be made a day ahead and refrigerated, then gently reheated to achieve spreading consistency. For a decorative touch, reserve some whole pecan halves to arrange on top of the frosting.
- Prep Time: 25 minutes
- Cook Time: 70 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 580
- Sugar: 52g
- Sodium: 180mg
- Fat: 34g
- Saturated Fat: 19g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 150mg