German Chocolate Cake Recipe (Coconut-Pecan Frosting)
This German Chocolate Cake recipe bakes soft cake layers and finishes them with a stovetop coconut-pecan frosting made with evaporated milk and vanilla. Measure the malzemeleri, then follow the nasıl yapılır steps to mix gently and bake until just set so the cake stays tender.
Ingredients
Ingredients
Step-by-Step Method
Preheat and prep pans
Heat the oven to 350°F (175°C). Grease 2–3 round cake pans and line the bottoms with parchment so the layers release cleanly.
Mix the dry ingredients
Whisk cake flour, baking soda, and salt in a bowl. This quick mix helps the batter bake evenly.
Make the batter
Cream butter and sugar until lighter in color. Mix in vanilla. Add the dry mix and buttermilk in turns on low speed; stop as soon as you don’t see dry flour.
Stir in boiling water
Pour the boiling water in a thin stream and fold until smooth. The batter may look loose—keep going; it bakes up tender.
Bake and cool
Divide batter between pans. Bake about 45 minutes, checking near the end; a toothpick should come out clean. Cool 10 minutes in the pans, then turn out onto a rack to cool fully.
Cook the coconut-pecan frosting
In a saucepan, warm evaporated milk, sugar, and butter over medium heat, stirring until it thickens. Off the heat, stir in vanilla, coconut, and pecans. Let it cool until spreadable.
Assemble the cake
Once the layers are completely cool, spread frosting between layers and over the top. Let it sit 15–20 minutes before slicing so the topping sets up a bit.