Homemade German Chocolate Cake

**Homemade German Chocolate Cake: A Heavenly Slice of Decadence**

If you’ve ever had a craving for a cake that’s rich, indulgent, and brimming with layers of flavor, then **Homemade German Chocolate Cake** is exactly what you need. This beloved dessert combines a moist, chocolatey base with a luscious, sweet coconut-pecan frosting that makes each bite feel like a luxurious treat. Whether you’re celebrating a special occasion or simply looking to satisfy your sweet tooth, this cake is sure to impress with its deliciously complex layers and melt-in-your-mouth texture.

Despite the name, **German Chocolate Cake** is actually an American creation, named after the baking chocolate brand “Baker’s German’s Sweet Chocolate” (which was developed by an Englishman named Samuel German). Since its creation, this cake has become a favorite for birthdays, holidays, and other special events. But the best part? Making it at home is much easier than you might think, and the results are totally worth the effort.

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### **Why You’ll Love Homemade German Chocolate Cake**

– **Rich and Decadent**: With its chocolate cake layers, sweet coconut-pecan frosting, and smooth texture, this cake is the epitome of indulgence.
– **Moist and Fluffy**: The cake is perfectly moist, tender, and fluffy, thanks to the addition of buttermilk and the right balance of ingredients.
– **Perfect for Special Occasions**: Whether it’s a birthday, a holiday gathering, or just a weekend treat, this cake will become the centerpiece of any celebration.
– **Homemade Goodness**: The homemade frosting made with toasted coconut and pecans adds a personal touch that makes this cake even more special than store-bought alternatives.

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### **Ingredients for Homemade German Chocolate Cake**

#### **For the Cake:**
– 1 ¾ cups all-purpose flour
– 1 ½ teaspoons baking powder
– ½ teaspoon baking soda
– ½ teaspoon salt
– 4 oz (about 1 bar) Baker’s German’s Sweet Chocolate
– ½ cup (1 stick) unsalted butter, softened
– 1 cup granulated sugar
– 3 large eggs
– 1 teaspoon vanilla extract
– 1 cup buttermilk
– ½ cup boiling water

**For the Coconut-Pecan Frosting:**
– 1 cup evaporated milk
– 1 cup granulated sugar
– ½ cup (1 stick) unsalted butter
– 3 large egg yolks
– 1 teaspoon vanilla extract
– 1 ½ cups sweetened shredded coconut
– 1 cup chopped pecans

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