Prepare to embark on a delectable journey through a beloved family recipe that has been warming hearts and satisfying sweet cravings for generations! This Mom's German Chocolate Cake isn't just a dessert—it's a slice of pure nostalgia, combining rich chocolate, creamy coconut-pecan frosting, and a texture so moist it practically whispers "home." Whether you're a baking novice or a seasoned pro, this recipe promises to transform your kitchen into a haven of irresistible aromas and unforgettable flavors.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hrs
Cuisine: German
Serves: 12 servings
Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup boiling water
- 1 cup shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
- In a large mixing bowl, combine 1 3/4 cups of all-purpose flour, 1 cup of granulated sugar, 1/2 cup of unsweetened cocoa powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Whisk these dry ingredients together until they are well mixed.
- In another bowl, mix together 1 cup of buttermilk, 1/2 cup of vegetable oil, 2 large eggs, and 1 teaspoon of vanilla extract. Whisk until the mixture is smooth and well combined.
- Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Be careful not to overmix; it's okay if there are a few lumps.
- Slowly add 1 cup of boiling water to the batter, mixing gently until the water is fully incorporated. The batter will be thin, which is normal.
- Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then, carefully transfer the cakes to a wire rack to cool completely.
- While the cakes are cooling, prepare the frosting. In a medium saucepan over medium heat, combine 1 cup of shredded coconut and 1 cup of chopped pecans with 1 cup of granulated sugar, 1/2 cup of unsweetened cocoa powder, and 1/2 cup of evaporated milk. Stir continuously until the mixture begins to boil.
- Once boiling, reduce the heat and let it simmer for about 10 minutes, stirring frequently, until the frosting thickens slightly.
- Remove the saucepan from heat and stir in 1/2 cup of unsalted butter until melted and fully incorporated. Allow the frosting to cool slightly before using.
- Once the cakes have completely cooled, place one layer on a serving plate. Spread a generous amount of the coconut-pecan frosting on top.
- Carefully place the second cake layer on top of the frosted layer. Use the remaining frosting to cover the top and sides of the cake.
- For an optional finishing touch, sprinkle additional shredded coconut and chopped pecans on top of the frosted cake.
- Slice and serve your delicious Mom's German Chocolate Cake, enjoying each rich and decadent bite!
Tips
- Room Temperature Matters: Ensure eggs and buttermilk are at room temperature for smoother batter integration.
- Don't Overmix: Gently fold ingredients to keep the cake tender and prevent a tough texture.
- Check Cake Doneness: Use the toothpick test—it should come out clean with a few moist crumbs.
- Cooling is Crucial: Allow cakes to cool completely before frosting to prevent melting.
- Frosting Tip: Let the coconut-pecan frosting cool slightly for better spreading consistency.
- Make Ahead: This cake tastes even better the next day, so consider preparing it in advance.
- Storage: Keep the cake covered at room temperature for up to 3 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 48g
Protein: 6g
Fat: 25g
Saturated Fat: 6g
Cholesterol: 45mg
