Description
This Easy German Chocolate Cake recipe is a delightful treat featuring moist chocolate layers paired with a rich, homemade coconut-pecan frosting. Utilizing a simple boxed cake mix combined with classic ingredients, it delivers an impressive dessert perfect for gatherings or special occasions.
Ingredients
Scale
Cake Ingredients
- 1 box German Chocolate cake mix
- 1 cup buttermilk
- ½ cup oil
- 3 large eggs
- 1 tsp vanilla extract
Frosting Ingredients
- 1 (12-oz) can evaporated milk
- 1½ cups sugar
- ¾ cup butter
- 4 egg yolks, slightly beaten
- 2 tsp vanilla extract
- 1 (7-oz) bag sweetened coconut flakes
- 1½ cup finely chopped pecans
Instructions
- Prepare Cake Pans: Preheat your oven to 350ºF (175ºC). Grease and flour two 8-inch or 9-inch round cake pans to prevent sticking.
- Mix Cake Batter: In a large bowl, combine the German Chocolate cake mix, buttermilk, oil, eggs, and vanilla extract. Using a handheld electric mixer, beat at medium speed for 2 minutes until well blended.
- Bake the Cake: Divide the batter evenly between the prepared pans. Place them in the preheated oven and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, carefully remove the cakes from the pans and let them cool completely on a wire rack.
- Make the Frosting: In a large saucepan, combine evaporated milk, sugar, butter, and slightly beaten egg yolks. Cook over medium-high heat, stirring constantly, for about 12 minutes or until the mixture thickens.
- Add Frosting Ingredients: Remove the saucepan from the heat and stir in the coconut flakes, chopped pecans, and vanilla extract. Allow the frosting to cool slightly, then refrigerate until it firms up.
- Assemble the Cake: Once the cakes and frosting are completely cooled, spread a generous amount of frosting between the cake layers. Optionally, frost the top and sides as desired. Serve and enjoy your classic German Chocolate Cake!
Notes
- Ensure the frosting is cooled and firm enough to spread easily without melting.
- For added moisture, you can brush each cake layer with a little evaporated milk before frosting.
- Store the cake covered in the refrigerator for up to 4 days to keep it fresh.
- Use fresh pecans and coconut flakes for the best flavor and texture.
- You can substitute the buttermilk with regular milk plus 1 tablespoon of lemon juice or vinegar if needed.
