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Grandma’s Best Recipe for a Classic Southern Favorite
Some cakes instantly transport you back to family kitchens, laughter, and home comfort. For me, that cake will always be my Grandma’s German Chocolate Cake. Every family celebration—birthdays, reunions, Sunday dinners—was made sweeter by her famous creation. The thick coconut-pecan frosting, the deeply chocolatey layers, the way she’d decorate the top with pecan halves…it was more than just dessert, it was a slice of family history.
Today, I’m thrilled to share her recipe with you. This is the real deal: a moist, homemade chocolate cake layered and topped with a generous helping of that rich, old-fashioned coconut-pecan frosting. If you’ve never had a homemade German chocolate cake, you’re in for a treat!
Why You’ll Love This Cake
- Truly Homemade: Made from scratch with love—no boxed shortcuts.
- Nostalgic Flavors: Classic Southern comfort, just like Grandma used to make.
- Heavenly Frosting: Coconut; pecan topping is thick, rich, and caramel-kissed.
- Perfect for Celebrations: A show-stopper for any special occasion.
- Keeps Well: Tastes even better the next day (if you have leftovers!).
Ingredients
For the Chocolate Cake:
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 cup hot water or brewed coffee (for extra richness)
- 2 tsp vanilla extract
For the Coconut-Pecan Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 tsp vanilla extract
- 1 ½ cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
Step 1: Make the Cake Layers
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans (or line with parchment paper).
- Mix Dry Ingredients: In a large bowl; whisk together flour, sugar; cocoa powder, baking soda, baking powder; and salt.
- Add Wet Ingredients: Eggs, buttermilk, oil, and vanilla extract. Mix until smooth.
- Add Hot Water/Coffee: Carefully stir in the hot water or coffee. The batter will be thin—that’s perfect!
- Bake: Divide the batter evenly among the prepared pans. Bake for 25–30 minutes, or until a toothpick comes out clean.
- Cool: Let cakes cool in the pans for 10 minutes, then turn out onto racks to cool completely.
Step 2: Make the Coconut-Pecan Frosting
- Combine: In a heavy saucepan, combine evaporated milk, sugar, egg yolks, and butter.
- Cook: Cook over medium heat, stirring constantly, until thickened (about 10–12 minutes). You’ll know it’s ready when it coats; the back of a spoon.
- Finish: Remove from heat. Stir in vanilla, coconut, and pecans. Let; cool to room temperature it will thicken as it cools.
Step 3: Assemble the Cake
- Layer: Place the first cake layer on a serving plate. Spread with a generous layer of coconut-pecan frosting.
- Repeat: Add the next layer, more frosting, and top with the third cake layer. Frost the top and sides (traditionally, German chocolate cake has the sides either bare or lightly frosted).
- Decorate: Garnish with pecan halves around the top and bottom edges, just like Grandma did!
Tips & Tricks
- Coffee Trick: Using hot coffee instead of water brings out the chocolate flavor—no coffee taste, just extra richness.
- Make Ahead: You can make the frosting a day in advance and store in the fridge. Let it come to room temp before spreading.
- Room Temperature Eggs & Buttermilk: This helps the cake mix more evenly and bake up fluffier.
- Extra Frosting: Love more frosting? Double the frosting recipe for those who want every inch covered!
FAQ
1. Can I use a cake. Mix instead of homemade?
Of course! If you’re short, cake mix will work. But nothing if you’re short on time beats scratch-made.
2. Can I make this as a sheet cake?
Absolutely! Use a 9×13-inch pan and adjust baking time (start checking at 35–40 minutes).
3. Does it need to be refrigerated?
It’s fine at room temp for a day or two, but for longer storage, refrigerate covered. Bring to room temperature before serving.
4. Can I freeze the cake?
Yes! You can freeze the cake layers; (unfrosted) for up to (2 months). Thaw and frost when ready.
Final Thoughts
Every family has a recipe that brings everyone running to the table, and in our house, it’s always been Grandma’s German Chocolate Cake. It’s a little slice of tradition, a lot of love, and the perfect sweet ending to any gathering. 🥰🍰
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