German chocolate layered cake (Print version)

Moist chocolate layers topped with luscious coconut-pecan frosting creating a rich dessert experience.

# What You'll Need:

→ Cake

01 - 2 cups all-purpose flour
02 - 1 ¾ cups granulated sugar
03 - ¾ cup unsweetened cocoa powder
04 - 1 ½ teaspoons baking powder
05 - 1 ½ teaspoons baking soda
06 - 1 teaspoon salt
07 - 2 large eggs, room temperature
08 - 1 cup whole milk, room temperature
09 - ½ cup vegetable oil
10 - 2 teaspoons vanilla extract
11 - 1 cup boiling water

→ Coconut-Pecan Frosting

12 - 1 cup evaporated milk
13 - 1 cup granulated sugar
14 - 3 large egg yolks
15 - ½ cup unsalted butter, cubed
16 - 1 teaspoon vanilla extract
17 - 1 ⅓ cups sweetened shredded coconut
18 - 1 cup chopped pecans

# How to Make:

01 - Preheat oven to 350°F. Grease and flour three 9-inch round cake pans.
02 - In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
03 - Add eggs, milk, vegetable oil, and vanilla extract. Beat on medium speed for 2 minutes.
04 - Stir in boiling water until evenly combined; batter will be thin.
05 - Distribute batter evenly among the prepared pans.
06 - Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
07 - Allow cakes to cool in pans for 10 minutes before transferring to wire racks to cool completely.
08 - In a medium saucepan over medium heat, whisk evaporated milk, sugar, egg yolks, and butter until combined.
09 - Cook, stirring constantly, until the mixture thickens, about 12 minutes.
10 - Remove from heat; stir in vanilla extract, shredded coconut, and chopped pecans. Cool until spreadable, approximately 30 minutes.
11 - Place one cake layer on a serving plate. Spread one-third of the frosting evenly over the top. Repeat with remaining layers and frosting, finishing with frosting on top. Frost sides if desired.

# Expert Tips:

01 -
  • The frosting alone is worth making twice, with toasted coconut and buttery pecans that taste like caramelized heaven.
  • It stays moist for days without drying out or getting gummy, which is rare for a layer cake.
  • People always assume it's complicated, but the batter comes together in one bowl and the frosting is just stirring a pot.
02 -
  • The frosting must cool completely before you spread it, or it will slide right off the layers and pool on the plate.
  • Don't skip stirring the frosting constantly while it cooks, or the egg yolks will scramble and you'll have to start over.
  • Room temperature eggs and milk blend much more smoothly and give the cake a better rise than cold ingredients.
03 -
  • Weighing your flour instead of scooping it will keep the cake from turning out dry or dense.
  • If the frosting gets too thick as it cools, stir in a tablespoon of warm milk to loosen it up again.
  • Let the cake layers cool completely on wire racks so air circulates underneath and they don't get soggy on the bottom.
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