Easy German Chocolate Cake
A delightful dessert featuring rich chocolate layers topped with a mixture of sweetened coconut and crunchy pecans, perfect for family gatherings.
Ingredients
Cake Ingredients
- 1.75 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cups unsweetened cocoa powder
- 1 tsp baking soda
- 0.5 tsp baking powder
- 0.5 tsp salt
- 1 cup buttermilk Can substitute with milk mixed with lemon juice.
- 0.5 cups vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup boiling water This will thin out the batter.
Topping Ingredients
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1 cup caramel sauce
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk until well mixed.
- In another bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Stir in the boiling water into the batter. The batter will be thin.
Baking
- Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for about 10 minutes, then transfer to wire racks to cool completely.
Topping and Assembly
- Combine the sweetened shredded coconut, chopped pecans, and caramel sauce in a bowl. Mix until well coated.
- Place one cake layer on a serving plate, spread half of the coconut-pecan mixture over it, and then top with the second layer. Frost the top with the remaining mixture.
Notes
Store leftovers in an airtight container at room temperature for 3-4 days. For longer storage, refrigerate for up to a week or freeze for three months. Reheat in the microwave for 10-15 seconds for best texture.