Grandma's German Chocolate Cake Recipe

Name: Grandma's German Chocolate Cake
Prep time: 30 min
Cook time: 65 min
Total time: 95 min
Yield: Serves 1 or more
Ingredients: Margarine; 2 cups granulated sugar; 4 large eggs; 1 cup buttermilk; 2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon salt; 2 teaspoons baking powder; Cocoa; 1 cup boiling water; Evaporated Milk; Egg Yolks; Imitation Vanilla; Coconut; 1 cup coarsely chopped black walnuts (or English walnuts)

This legendary German Chocolate Cake recipe has been a family favorite for generations! My grandma's recipe, passed down through birthdays and first dates (yes, really!), delivers moist, decadent layers of chocolate cake topped with a rich, creamy coconut pecan frosting. We use black walnuts for that extra special nutty depth – but feel free to substitute with English walnuts. The secret ingredient? Hot water! It sounds unusual, but trust us, it's the key to this cake's amazing texture. Get ready to make your family's new favorite dessert!

Prep Time 30 mins

Cook Time 65 mins

Calories 1088.3 kcal

Protein 35g

Rating 5.0 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Grandma's German Chocolate Cake

Margarine
2 cups granulated sugar
4 large eggs
1 cup buttermilk
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons baking powder
Cocoa
1 cup boiling water
Evaporated Milk
Egg Yolks
Imitation Vanilla
Coconut
1 cup coarsely chopped black walnuts (or English walnuts)

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How to Make Grandma's German Chocolate Cake

Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 2 cups granulated sugar until light and fluffy.
Beat in 4 large eggs, one at a time, then stir in 2 teaspoons vanilla extract.
In a separate bowl, whisk together 2 cups all-purpose flour, 2 cups unsweetened cocoa powder, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon salt.
Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup buttermilk and 1 cup boiling water, beginning and ending with the dry ingredients. Mix until just combined.
Stir in 1 cup coarsely chopped black walnuts (or English walnuts).
Divide batter evenly among the prepared cake pans.
Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
Meanwhile, prepare the frosting:
In a large bowl, combine 1 cup (2 sticks) unsalted butter, 1 (14-ounce) can sweetened condensed milk, 4 large eggs, 1 teaspoon vanilla extract, and 1 cup grated coconut. Beat until smooth.
Gradually add 2 cups powdered sugar and 1 cup coarsely chopped black walnuts (or English walnuts), mixing until combined.
Once the cakes are completely cool, frost the layers and top with additional coconut and walnuts.
Refrigerate for at least 30 minutes before serving to allow the frosting to set.