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To Freeze: After baking the cake layers, allow them to cool completely, then wrap them well in plastic wrap and stick each layer in a ziplock freezer bag. Freeze for up to three months. Frost the cakes when they are frozen–they are much easier to frost this way! The assembled German Chocolate Cake can also be frozen, covered well, for 2-3 months (I recommend slicing the cake and wrapping each slice really well in plastic wrap, then placing in a freezer-safe container, for best results). Allow to come to room temperature before serving.
German Chocolate Cake
The BEST homemade German Chocolate Cake with layers of coconut pecan frosting and chocolate frosting. This cake is incredible!
COURSE DESSERT
CUISINE AMERICAN
SERVINGS 15
CALORIES 591
PREP 30MINUTES MINS COOK 45MINUTES MINS TOTAL 1HOUR HR 15MINUTES MINS
Equipment
Cake Pans
Parchment Paper Rounds
Ingredients
For the Chocolate Cake:
▢2 cups granulated sugar
▢1-3/4 cups all-purpose flour
▢3/4 cup unsweetened cocoa powder
▢1 1/2 teaspoons baking powder
▢1 1/2 teaspoons baking soda
▢1 teaspoon salt
▢2 large eggs
▢1 cup buttermilk
▢1/2 cup oil (vegetable or canola oil)
▢2 teaspoons vanilla extract
▢1 cup boiling water
For the Coconut Frosting:
▢1/2 cup light brown sugar
▢1/2 cup granulated sugar
▢1/2 cup butter
▢3 large egg yolks
▢3/4 cup evaporated milk
▢1 Tablespoon vanilla extract
▢1 cup chopped pecans
▢1 cup shredded sweetened coconut
For the Chocolate Frosting:
▢1/2 cup butter
▢2/3 cup unsweetened cocoa powder
▢3 cups powdered sugar
▢1/3 cup evaporated milk
▢1 teaspoon vanilla extract
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