Ingredients
For the Cake:
- 2 cups granulated sugar (400 g)
- 1 3/4 cups all-purpose flour (210 g)
- 3/4 cup unsweetened cocoa powder (75 g)
- 1 1/2 teaspoons baking powder (6 g)
- 1 1/2 teaspoons baking soda (7.5 g)
- 1 teaspoon salt (5 g)
- 2 large eggs
- 1 cup buttermilk (240 ml)
- 1/2 cup vegetable or canola oil (120 ml)
- 2 teaspoons vanilla extract (10 ml)
- 1 cup boiling water (240 ml)
For the German Chocolate Frosting:
- 1/2 cup light brown sugar (100 g)
- 1/2 cup granulated sugar (100 g)
- 1/2 cup butter (115 g)
- 3 large egg yolks
- 3/4 cup evaporated milk (180 ml)
- 1 tablespoon vanilla extract (15 ml)
- 1 cup chopped pecans (120 g)
- 1 cup shredded sweetened coconut (80 g)
For the Chocolate Buttercream Frosting:
- 1/2 cup butter (115 g)
- 2/3 cup unsweetened cocoa powder (65 g)
- 3 cups powdered sugar (360 g)
- 1/3 cup evaporated milk (80 ml)
- 1 teaspoon vanilla extract (5 ml)
Instructions
- Prepare the pans: Preheat the oven to 375°F (190°C). Grease two 8 or 9-inch round baking pans and line the bottoms with parchment or wax paper to ensure easy release of the cakes.
- Make the cake batter: In a large bowl, whisk together sugar, flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, beat the eggs with buttermilk, oil, and vanilla extract until combined. Add the wet ingredients to the dry ingredients and mix until smooth. Carefully stir in the boiling water; the batter will be very thin.
- Bake the cakes: Divide the batter evenly between the prepared pans. Bake for 25–35 minutes, depending on the pan size (the 9-inch pans typically bake faster), until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the cakes cool in the pans for 5 minutes, then turn them out onto wire racks to cool completely.
- Prepare the German chocolate frosting: In a medium saucepan, combine brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir constantly over medium heat and bring to a low boil. Continue stirring for several minutes until the mixture thickens. Remove from heat, stir in vanilla extract, pecans, and shredded coconut. Allow the frosting to cool completely before using.
- Make the chocolate buttercream frosting: Melt the butter in a mixing bowl. Stir in cocoa powder until smooth. Gradually add powdered sugar alternating with evaporated milk, beating until the frosting reaches a smooth, spreadable consistency. Adjust with additional milk or powdered sugar if needed. Stir in vanilla extract.
- Assemble the cake: Place one cake round on a serving plate. Spread a thin, even layer of chocolate buttercream over the top. Spoon half of the cooled coconut-pecan frosting over the buttercream, spreading smoothly but leaving about a 1/2 inch border at the edges.
- Top and frost: Place the second cake layer on top. Coat the entire cake with the remaining chocolate buttercream frosting. Finally, spoon the rest of the coconut-pecan frosting over the top of the cake as a decorative topping.
Notes
- Using parchment paper in the pans helps the cakes release easily without damage.
- Be careful to stir constantly when cooking the coconut frosting to prevent curdling the eggs.
- The cake batter is thin due to boiling water; this is normal and ensures moist cake layers.
- Store leftovers wrapped tightly in the refrigerator for up to 5 days.
- For best texture, allow the frosting to cool completely before applying to the cake layers.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American