Rich, moist chocolate cake layered with a luscious coconut-pecan frosting—this homemade German Chocolate Cake delivers all the classic flavors you love in a lighter, irresistible dessert. Perfect for birthdays, holidays, or any special occasion, this cake is guaranteed to impress.
Ingredients
For the Chocolate Cake
- Cooking spray
- 1 tablespoon cake flour (for dusting pans)
- ½ cup unsweetened cocoa powder
- 1 ounce sweet baking chocolate
- ½ cup boiling water
- 1 cup granulated sugar
- ¾ cup packed brown sugar
- 3 tablespoons unsalted butter, softened
- 2 tablespoons vegetable oil
- ¼ cup plain fat-free yogurt
- 2½ teaspoons vanilla extract
- ½ teaspoon coconut extract
- 2 large egg whites
- 2¼ cups sifted cake flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup low-fat buttermilk
For the Frosting
- Coconut-Pecan Frosting (prepared or homemade)
Instructions
Step 1: Prepare the Oven
Preheat your oven to 350°F (175°C). Lightly coat three 8-inch round cake pans with cooking spray, then dust each pan with a small amount of cake flour. Shake out any excess flour.
Step 2: Make the Chocolate Mixture
In a small bowl, combine the cocoa powder and sweet baking chocolate. Pour the boiling water over the mixture and stir until the chocolate has completely melted and the mixture is smooth. Set aside to cool slightly.
Step 3: Cream the Wet Ingredients
In a large mixing bowl, beat together the granulated sugar, brown sugar, softened butter, and vegetable oil for about 5 minutes, or until the mixture becomes light and fluffy.
Mix in the yogurt, vanilla extract, coconut extract, and egg whites until fully incorporated.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the sifted cake flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the flour mixture, mixing just until combined after each addition.
Finally, stir in the cooled chocolate mixture until the batter is smooth.
Step 5: Bake the Cake
Divide the batter evenly among the prepared cake pans. Gently tap each pan on the countertop to remove any trapped air bubbles.
Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.
Step 6: Assemble the Cake
Place one cake layer on a serving plate and spread about ⅓ cup of Coconut-Pecan Frosting evenly over the top.
Repeat with the second cake layer and another ⅓ cup of frosting.
Top with the final cake layer, then spread the remaining frosting over the top and sides of the cake.
Step 7: Chill and Serve
Refrigerate the cake loosely covered until ready to serve. For the best flavor and texture, let it sit at room temperature for 20 to 30 minutes before slicing.
Nutrition Information
Per Serving
- Calories: 311
- Total Fat: 9.2g
- Saturated Fat: 4.2g
- Monounsaturated Fat: 2.6g
- Polyunsaturated Fat: 1.4g
- Protein: 4.6g
- Carbohydrates: 52.7g
- Fiber: 0.3g
- Cholesterol: 35mg
- Sodium: 186mg
- Calcium: 111mg
- Iron: 2.2mg
Recipe Tips
- Use room-temperature ingredients for a smoother batter and a softer cake texture.
- Avoid overmixing once the flour has been added to keep the cake tender.
- Allow the cake layers to cool completely before frosting to prevent the frosting from melting.
- Store leftovers in the refrigerator for up to 4 days in an airtight container.
This classic Homemade German Chocolate Cake is wonderfully rich, incredibly moist, and topped with the signature coconut-pecan frosting that makes every bite unforgettable.