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Homemade German Chocolate Cake

German Chocolate Cake

KMarie
Moist German Chocolate Cake Recipe
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Course Dessert
Cuisine American
Servings 12 people

Equipment

  • 1 Large Mixing Bowl
  • 2 9inch Cake Pans

Ingredients
  

  • 2 cups granulated sugar
  • 1¾ cups all-purpose flour
  • ¾ cup Hershey's cocoa powder
  • 1½ teaspoons baking powder
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup milk
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

German Chocolate Coconut Pecan Filling

  • 1 stick ½ cup butter
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • ¾ cup evaporated milk
  • 3 large egg yolks
  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans
  • 1 tablespoon vanilla extract

Cream Cheese Chocolate Frosting

  • ½ cup butter 1 stick, softened
  • ⅔ cup Hershey's cocoa powder
  • 3 cups powdered sugar
  • ⅓ cup milk
  • 1 teaspoon vanilla extract
  • 1 block 8 ounces cream cheese, softened

Instructions
 

  • How to Make Homemade German Chocolate Cake
  • Step 1: Prepare the Chocolate Cake Batter
  • Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
  • In a large mixing bowl, combine the granulated sugar, flour, cocoa powder, baking powder, baking soda, and salt. Whisk the dry ingredients together until evenly combined.
  • Add the eggs, milk, vegetable oil, and vanilla extract. Beat with a mixer until the ingredients are well incorporated.
  • Carefully stir in the boiling water. The batter will be thin, and that is normal for this chocolate cake recipe.
  • Step 2: Bake the Chocolate Cake Layers
  • Divide the batter evenly between the prepared cake pans.
  • Bake for approximately 30–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Baking times can vary depending on your oven and cake pans, so begin checking near the end of the suggested baking time.
  • Allow the cakes to cool in their pans for about 10 minutes before turning them out onto a wire rack. Let the cake layers cool completely before assembling.
  • Step 3: Make the Coconut Pecan Filling
  • While the cakes cool, prepare the German chocolate filling.
  • In a medium saucepan, combine the butter, brown sugar, granulated sugar, evaporated milk, and egg yolks. Whisk until combined.
  • Cook over medium-low to medium heat, stirring constantly, until the butter melts and the mixture thickens enough to coat the back of a spoon. Avoid rushing the process with excessive heat, as the egg yolks can scramble.
  • Remove the saucepan from the heat and stir in the vanilla extract, shredded coconut, and chopped pecans.
  • Transfer the filling to a bowl and allow it to cool until thick enough to spread. It will continue to thicken as it cools.
  • Step 4: Prepare the Chocolate Cream Cheese Frosting
  • In a large mixing bowl, beat the softened butter and cream cheese until smooth and creamy.
  • Add the cocoa powder and mix until combined.
  • Gradually add the powdered sugar, mixing on low speed to prevent a cloud of powdered sugar from covering your kitchen.
  • Add the milk and vanilla extract, then beat until the frosting is smooth and spreadable. Adjust the consistency with a little additional milk if needed.
  • For the smoothest frosting, make sure the butter and cream cheese are softened before mixing.
  • Step 5: Assemble Your German Chocolate Cake
  • Once the cake layers have cooled completely, place one layer on your cake plate or serving stand.
  • Spread a generous layer of coconut pecan filling over the top, leaving a small border around the edge if needed to prevent the filling from spilling over.
  • Place the second cake layer on top.
  • Spread the chocolate cream cheese frosting over the sides and top of the cake. You can leave the coconut pecan filling visible on top for a classic German chocolate cake look or add some of the filling to the top as well.
  • If desired, finish with extra chopped pecans or shredded coconut.
  • Refrigerate the cake as needed to help the frosting set, then bring it toward room temperature before serving for the best texture.

Notes

Tips for the Best German Chocolate Cake

1. Let the cake layers cool completely. Warm cake can melt the frosting and cause the filling to slide. Give the layers enough time to cool before assembling.
2. Stir the coconut pecan filling constantly. This helps the mixture cook evenly and prevents the egg yolks from scrambling on the bottom of the saucepan.
3. Give the filling time to thicken. The filling should be spreadable, not runny. Let it cool before adding it between the cake layers.
4. Use softened cream cheese and butter. This makes it easier to create a smooth chocolate cream cheese frosting without lumps.
5. Don't overfill the cake. A generous layer of filling is delicious, but too much can make the cake layers slide apart.
6. Make it ahead. You can bake the cake layers ahead of time and wrap them tightly once completely cool. Assemble the cake closer to serving time or refrigerate the finished cake.