Description
A rich and delicious German chocolate cake topped with coconut pecan frosting.
Ingredients
Scale
- 2 3/4 cups all-purpose flour
- 2 1/4 teaspoons baking powder
- 2 teaspoons salt
- 2 teaspoons baking soda
- 2 1/4 cups granulated sugar
- 3/4 cup light brown sugar (packed)
- 3/4 cup vegetable oil
- 3 large eggs
- 1 1/2 cups buttermilk
- 1 tablespoon vanilla extract
- 6 ounces German chocolate baking bar (finely chopped and melted)
- 1 1/2 cups boiling water
- 1 recipe Coconut Pecan Frosting (5 cups)
Instructions
- Preheat the oven to 375°F. Lightly spray three 9-inch cake pans with baking spray.
- Place parchment paper in the bottom of the pan and set aside.
- In a large bowl, stir together the flour, baking powder, salt, and baking soda. Set aside.
- In a medium-sized bowl with an electric hand mixer or stand mixer with the paddle attachment, mix together the granulated sugar, light brown sugar, oil, eggs, buttermilk, and vanilla until smooth.
- Whisk in the melted chocolate until combined.
- Pour the dry mixture into the wet and whisk or stir together until there are no lumps.
- Pour in the boiling water and whisk or stir to combine.
- Evenly distribute the batter between the cake pans. Bake for 23-28 minutes until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pan completely on a wire rack.
- Once cool, even the tops of the cakes if needed. Place one cake onto your serving platter.
- Add 1/3 of the frosting and smooth it out on top. Repeat layers two more times.
- Place the cake into the fridge for 1 hour to set before cutting and serving.
Notes
- This cake pairs well with a cup of coffee or tea.
- Store in an airtight container to keep it fresh.
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg