Best Ever German Chocolate Cake – Decadent, Moist & Timeless

Introduction

Indulge in a classic that never disappoints—Best Ever German Chocolate Cake, beloved for its ultra-moist chocolate layers and indulgent coconut-pecan frosting. This version, from A Dash of Sanity, delivers that nostalgic, decadent flavor in every bite, making it the “best damn cake ever,” as Sandra’s grandpa would say.

Cake Ingredients (Chocolate Cake Layers)

2 cups all-purpose flour
2 cups sugar
¾ cup cocoa powder
2 tsp baking powder
1½ tsp baking soda
1 tsp salt
1 cup milk
½ cup vegetable oil
2 eggs
2 tsp vanilla extract
1 cup boiling water

Frosting (Coconut-Pecan Frosting)

2 cups evaporated milk
2 cups granulated sugar
6 egg yolks (beaten with 2 tsp water)
1 cup butter or margarine
2 tsp vanilla extract
2 cups chopped pecans
2 cups sweetened

Step-by-Step Instructions

1. Bake the Chocolate Cake Layers

Preheat your oven to 350°F (175°C). Grease and line two (or three) 8- or 9-inch round cake pans, dusting lightly with cocoa powder.
In a mixing bowl, whisk together the dry ingredients: flour, sugar, cocoa, baking powder, baking soda, and salt.
Add milk, oil, eggs, and vanilla. Mix at medium speed until smooth.
Lower speed and gradually add the boiling water. Batter will be thin—perfect for moist layers.
Divide batter into prepared pans and bake for 30–35 minutes or until a toothpick comes out clean. Cool completely.

2. Prepare the Coconut-Pecan Frosting

Combine evaporated milk, sugar, beaten egg yolks, butter, and vanilla in a saucepan over low to medium heat. Stir constantly until it reaches a gentle boil and thickens—about 12 minutes.
Remove from heat and stir in pecans and coconut. Let it cool for 1 hour until thickened enough to spread.

3. Assemble the Cake

Layer the first cake on your serving board and spread about 1½ cups of frosting on top. Preserve the rest to frost the exterior.
Repeat with the second layer and apply remaining frosting to the cake's sides and surface.
Chill in the refrigerator for 30 minutes before slicing for easy, clean cuts.

Tips for Cake-Perfection

Use room-temperature eggs and milk to ensure smooth, even batter.
Let the cake layers cool fully before frosting to prevent melting.
The frosting can be made ahead—just chill and let come to room temperature before assembly.
Store the cake wrapped and refrigerated; tightly sealed, it keeps for 1–2 days at room temp or longer in the fridge.

About the Cake’s Heritage

Despite its European-sounding name, German Chocolate Cake is distinctly American. It’s named after Baker’s “German’s Sweet Chocolate,” created by Samuel German—not the country of Germany. The recipe first appeared in Texas newspapers in the 1950s and quickly became a Southern staple.

Southern Living even recognizes it as one of the most sought-after winter desserts, thanks to its show-stopping coconut-pecan frosting and nostalgic flair.

Final Words

This Best Ever German Chocolate Cake balances deep chocolate flavor with lush coconut-pecan frosting for an unforgettable dessert experience. Rich yet comforting, it’s perfect for family celebrations or holiday gatherings. Give it a try—your first bite will make it your “best ever” too.

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Best Ever German Chocolate Cake – Decadent, Moist & Timeless