Meal Prep · American
German Chocolate Cake
A classic American layer cake featuring moist chocolate cake and a rich coconut-pecan frosting.
Ingredients
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Step-by-step- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- Add buttermilk, oil, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed until well combined, about 2 minutes.
- Carefully stir in the hot water until just combined (batter will be thin). Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let cakes cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
- While cakes cool, prepare the frosting: In a medium saucepan, combine evaporated milk, sugar, butter, and egg yolks. Cook over medium-low heat, stirring constantly, until the mixture thickens to a custard-like consistency (about 12-15 minutes). Do not boil.
- Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans. Let the frosting cool for about 30-45 minutes, stirring occasionally, until it’s thick enough to spread but still warm.
- Once cakes are completely cool, place one layer on a serving plate. Spread about half of the frosting over the top. Place the second cake layer on top and spread the remaining frosting over it, allowing some to drip down the sides.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 580 kcal |
| Protein | 7 g |
| Fat | 35 g |
| Carbohydrates | 65 g |
| Fiber | 3 g |
| Sugar | 50 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store German Chocolate Cake in an airtight container or covered tightly with plastic wrap in the refrigerator. This helps keep the frosting fresh and prevents the cake from drying out.
Freezer Up to 2 months
To freeze, wrap individual slices or the entire cake (unfrosted or frosted) tightly in plastic wrap, then in aluminum foil. Place in a freezer-safe container or bag. Thaw in the refrigerator overnight before serving.
Reheat Bring to room temperature
German Chocolate Cake is best served at room temperature. If refrigerated, let it sit out on the counter for 30-60 minutes before serving to soften the cake and frosting.
Chef’s Corner
- For an extra moist cake, ensure your buttermilk and eggs are at room temperature before mixing. This helps them emulsify better with other ingredients.
- Do not overmix the cake batter after adding the dry ingredients; mix just until combined to avoid a tough cake. The hot water helps bloom the cocoa and create a tender crumb.
- When making the frosting, stir constantly and keep the heat low to prevent the eggs from scrambling. The frosting will thicken considerably as it cools.
