German Chocolate Cake From Scratch Recipe

Name: German Chocolate Cake From Scratch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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; 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

Servings: persons

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
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
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

1
Cake:
2
Heat oven to 375u00b0F. Grease two 8 or 9-inch round baking pans. I like to cut a round piece of wax or parchment paper for the bottom of the pan.
3
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. In a separate bowl combine the eggs, buttermilk, oil and vanilla and mix well. Add the wet ingredients to the dry ingredients and mix to combine. Stir in boiling water (batter will be very thin). Pour batter into prepared pans.
4
Bake for 25 - 35 minutes (depending on your cake pan size. The 9'' pan takes less time to bake) or until a toothpick inserted in center comes out clean or with few crumbs. Cool 5 minutes in the pan and then invert onto wire racks to cool completely.
5
Coconut Frosting:
6
In a medium saucepan add brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir to combine and bring the mixture to a low boil over medium heat. Stir constantly for several minutes until the mixture begins to thicken.
7
Remove from heat and stir in vanilla, nuts and coconut. Allow to cool completely before layering it on the cake.
8
Chocolate Frosting:
9
Melt butter. Stir in cocoa powder. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed to thin the frosting, or a little extra powder, until you reach your desired consistency. Stir in vanilla.
10
Cake Assembly:
11
Place one of the cake rounds on your serving stand or plate.
12
Smooth a thin layer of chocolate frosting over the cake layer, and then spoon half of the coconut frosting on top, spreading it into a smooth layer. Leave about 1/2 inch between the filling and edge of cake.
13
Stack the second cake round on top. Smooth chocolate frosting over the entire cake.
14
Spoon remaining coconut frosting on top of the cake.

3237

kcal

Calories

221

Fat

311

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: Chocolate Cake, 2 cups granulated sugar, 1 3/4 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, and more.

Yes, German Chocolate Cake From Scratch falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

German Chocolate Cake From Scratch

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions