German chocolate cake

German Chocolate Cake (Classic, From-Scratch, Detailed Guide)

Rich  chocolate  cake layers filled and topped with a luscious coconut-pecan  frosting — this American classic is indulgent, moist, and unforgettable.

Ingredients (3-layer 9-inch cake)

For the Chocolate Cake

• 2 cups (250g) all-purpose flour
• 1 ¾ cups (350g) granulated sugar
• ¾ cup (75g) unsweetened cocoa powderDesserts
• 1 ½ teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 large eggs (room temperature)
• 1 cup buttermilk (room temperature)
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup hot coffee (or hot water)

For the Coconut-Pecan Frosting (Traditional Filling)

• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 large egg yolks
• ½ cup (115g) unsalted butter
• 1 teaspoon vanilla extract
• 1 ¼ cups sweetened shredded coconut
• 1 cup chopped pecans

Optional Chocolate Buttercream (For Exterior Frosting)

• 1 cup (226g) unsalted butter, softened
• 3 cups powdered sugar
• ½ cup cocoa powder
• 2–3 tablespoons milk or cream
• 1 teaspoon vanilla

(Traditionally, sides are left unfrosted, but this is optional.)

Step 1: Prepare the Cake Pans

1. Preheat oven to 350°F (175°C).
2. Grease three 9-inch round pans.
3. Line bottoms with parchment.
4. Lightly flour sides.

 Step 2: Make the Chocolate Cake Batter

1. Combine Dry Ingredients

• Flour
• Sugar
• Cocoa powder
• Baking soda
• Baking powder
• Salt

2. Add Wet Ingredients

• Eggs
• Buttermilk
• Oil
• Vanilla

Mix until smooth (about 1–2 minutes).

3. Add Hot Coffee

Slowly pour in hot coffee while mixing.

Batter will be thin — this is correct.

Hot coffee enhances chocolate flavor without tasting like coffee.

Step 3: Bake

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