German Chocolate Cake Layer (Printable format)

Moist chocolate cake layered with luscious coconut-pecan frosting offering a rich, sweet profile.

# What You’ll Need:

→ Cake

01 - 2 cups all-purpose flour
02 - 1 3/4 cups granulated sugar
03 - 3/4 cup unsweetened cocoa powder
04 - 1 1/2 teaspoons baking powder
05 - 1 1/2 teaspoons baking soda
06 - 1 teaspoon salt
07 - 2 large eggs, room temperature
08 - 1 cup whole milk, room temperature
09 - 1/2 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 - 1/2 cup unsalted butter, cubed
16 - 1 teaspoon vanilla extract
17 - 1 1/3 cups sweetened shredded coconut
18 - 1 cup chopped pecans

# Directions:

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 to dry ingredients. Beat on medium speed for 2 minutes.
04 - Stir in boiling water carefully; batter will be thin.
05 - Pour batter evenly into prepared cake pans.
06 - Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
07 - Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
08 - In a medium saucepan over medium heat, whisk evaporated milk, sugar, egg yolks, and butter.
09 - Cook mixture, stirring constantly, until thickened, 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 serving plate. Spread one-third of frosting evenly over top. Repeat with remaining layers and frosting. Frost sides if desired.

# Expert Advice:

01 -
  • The cake stays impossibly moist and tender, even days later if you can resist eating it all.
  • That coconut-pecan frosting is thick and substantial enough to feel like pure indulgence without being cloying.
  • It's forgiving enough for a medium baker but impressive enough to serve at your fanciest dinner.
02 -
  • Room temperature ingredients aren't optional—they're what separate a smooth batter from a curdled, separated one that bakes unevenly.
  • The boiling water step terrified me the first time, but it's non-negotiable for achieving that famous moist crumb that keeps people reaching for seconds.
  • Don't frost the cake while it's warm or even lukewarm; the frosting will slide right off and break your heart.
03 -
  • Toast the pecans lightly in a dry skillet for 3-4 minutes before chopping if you have time—it deepens their flavor and adds a subtle sophistication to the frosting.
  • A drizzle of melted chocolate over the top turns this from impressive to restaurant-quality, but the frosting alone is honestly enough.
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