Homemade German Chocolate Cake

Step 3: Combine Wet Ingredients

In another bowl, mix buttermilk, vegetable oil, eggs, and vanilla extract until smooth. Using room temperature eggs helps the batter emulsify properly, resulting in a moist cake.

Step 4: Make the Cake Batter

Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Slowly pour in the boiling water, mixing gently until smooth. The batter will be thin — this is normal and ensures a tender, moist cake.

Step 5: Bake the Cake

Divide the batter evenly between the prepared pans. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean. Avoid overbaking; a slight springiness in the center is perfect.

Step 6: Cool the Cake

Let the cakes cool in their pans for 10 minutes before transferring them to a wire rack. Allow them to cool completely before frosting — a warm cake will melt the frosting.

Step 7: Make the Coconut-Pecan Frosting

1. In a medium saucepan, combine evaporated milk, sugar, butter, and egg yolks.
2. Cook over medium heat, stirring constantly, until the mixture thickens (about 10 minutes). Do not boil, or the eggs may scramble.
3. Remove from heat and stir in vanilla extract, coconut, and pecans. Allow the frosting to cool to room temperature; it should be thick but spreadable.

Step 8: Assemble the Cake

1. Place one cake layer on a serving plate.
2. Spread a generous amount of coconut-pecan frosting over the top.
3. Place the second cake layer on top and frost the top and sides with the remaining frosting. For a classic German chocolate look, leave some of the cake layers visible at the edges — it’s part of the charm!

Step 9: Garnish and Serve

Optional: sprinkle extra toasted coconut or pecans on top or add chocolate shavings for a beautiful presentation. Slice and serve — this cake is rich, so small slices are perfect.

Tips for Success

• Room temperature ingredients: Eggs and buttermilk should be at room temperature to ensure a smooth batter.
• Do not rush the frosting: Stir constantly over medium heat to prevent curdling.
• Storage: Store in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for the best flavor.
• Make ahead: The cake and frosting can be prepared a day in advance. Assemble the next day for easy hosting.

This Homemade German Chocolate Cake combines tender chocolate layers with a rich, nutty, and coconutty frosting, making it a show-stopping dessert for birthdays, holidays, or special occasions. By following these steps carefully, you’ll create a dessert that’s both impressive and incredibly satisfying.

If you want, I can also create a simplified version with a 1-hour timeline that’s perfect for beginners but still has that authentic German Chocolate Cake flavor. Do you want me to do that?