German Chocolate Cake Recipe
Haus-made delicious chocolate cake with caramel, coconut and pecan topping.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cake
Topping
Method
Cake Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- 3
Combine Wet Ingredients
In another bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until well combined.
- 4
Combine Mixtures
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- 5
Add Boiling Water
Carefully stir in the boiling water until the batter is smooth.
- 6
Bake the Cakes
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- 7
Cool the Cakes
Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Topping Preparation
- 8
- 9
Simmer the Mixture
Cook while stirring frequently for about 10 minutes until the mixture thickens. Remove from heat and stir in the vanilla extract.
Assembly
- 10
Layer the Cake
Place one layer of the chocolate cake on a serving plate. Spread half of the topping mixture over the first layer.
- 11
Finish the Cake
Place the second layer on top and spread the remaining topping over the top of the cake. Let it sit for a bit before slicing.