German Chocolate Layered Cake (Printable)

Rich chocolate layers combined with luscious coconut-pecan frosting for a sweet and nutty delight.

# What Goes In:

→ Cake

01 - 2 cups all-purpose flour
02 - 1 3/4 cups granulated sugar
03 - 3/4 cup unsweetened cocoa powder
04 - 1 1/2 teaspoons baking powder
05 - 1 1/2 teaspoons baking soda
06 - 1 teaspoon salt
07 - 2 large eggs, room temperature
08 - 1 cup whole milk, room temperature
09 - 1/2 cup vegetable oil
10 - 2 teaspoons vanilla extract
11 - 1 cup boiling water

→ Coconut-Pecan Frosting

12 - 1 cup evaporated milk
13 - 1 cup granulated sugar
14 - 3 large egg yolks
15 - 1/2 cup unsalted butter, cubed
16 - 1 teaspoon vanilla extract
17 - 1 1/3 cups sweetened shredded coconut
18 - 1 cup chopped pecans

# How to Make It:

01 - Preheat oven to 350°F. Grease and flour three 9-inch round cake pans.
02 - In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
03 - Add eggs, milk, oil, and vanilla extract. Beat on medium speed for 2 minutes until smooth.
04 - Stir in boiling water carefully; batter will be thin.
05 - Pour batter evenly into prepared pans.
06 - Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
07 - Let cakes cool in pans for 10 minutes, then transfer to wire racks until completely cooled.
08 - In a medium saucepan over medium heat, whisk evaporated milk, sugar, egg yolks, and butter.
09 - Cook mixture, stirring constantly, until thickened, approximately 12 minutes.
10 - Remove from heat. Stir in vanilla extract, shredded coconut, and chopped pecans. Cool until spreadable, about 30 minutes.
11 - Place one cake layer on serving plate. Spread one-third of frosting evenly atop. Repeat with remaining layers and frosting. Optionally frost sides.

# Expert Tips:

01 -
  • The boiling water trick keeps the cake incredibly tender and almost melts on your tongue.
  • That frosting is cooked and caramelized, giving it a depth of flavor that bottled frostings could never match.
  • It feeds a crowd beautifully and actually tastes better the next day when the flavors settle.
02 -
  • The frosting must be cooled to the right consistency or it will slide right off warm cake layers—patience here makes all the difference.
  • Room temperature ingredients mix more smoothly and create a better texture than cold ones straight from the fridge.
  • The boiling water isn't optional; it's what transforms this from just another chocolate cake into something genuinely memorable.
03 -
  • If your frosting seems too thick to spread, gently warm it over very low heat or place the saucepan in warm water to loosen it without melting it completely.
  • Using three pans instead of two means thinner, more manageable layers that cool faster and are easier to handle during assembly.
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