This Homemade German Chocolate Cake is a lighter twist on the classic dessert, while still keeping its rich, deep chocolate layers and signature sticky coconut-pecan frosting. The result is a moist, flavorful cake with a perfect balance of sweetness and texture that melts in your mouth.
Ingredients
For the 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 butter or margarine, 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 Coconut-Pecan Frosting
- Coconut-Pecan Frosting (prepared as desired or store-bought alternative)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C).
Step 2: Prepare Cake Pans
Coat three 8-inch round cake pans with cooking spray and lightly dust them with 1 tablespoon of cake flour.
Step 3: Melt Chocolate Mixture
In a small bowl, combine cocoa powder and baking chocolate. Add boiling water and stir until the chocolate is fully melted and smooth. Set aside.
Step 4: Mix Wet Ingredients
In a large mixing bowl, beat granulated sugar, brown sugar, butter, and vegetable oil on medium speed for about 5 minutes until well blended. Add yogurt, vanilla extract, coconut extract, and egg whites. Mix until smooth.
Step 5: Combine Dry Ingredients
In a separate bowl, whisk together cake flour, baking powder, baking soda, and salt. Gradually add the dry mixture to the wet mixture, alternating with buttermilk. Begin and end with the flour mixture. Stir in the melted chocolate mixture.
Step 6: Bake the Cakes
Pour the batter evenly into the prepared pans. Tap the pans gently on the counter to remove air bubbles. Bake for about 25 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Cool the Cakes
Let the cakes cool in the pans for 10 minutes, then remove and transfer to wire racks to cool completely.
Step 8: Assemble the Cake
Place one cake layer on a serving plate and spread with about 1/3 cup of coconut-pecan frosting. Repeat with the second layer. Add the final layer and spread the remaining frosting over the top and sides of the cake.
Step 9: Chill and Serve
Refrigerate the cake loosely covered before serving for best texture and flavor.
Nutrition Information (Per Serving)
- Calories: 311
- Fat: 9.2g
- Saturated Fat: 4.2g
- Protein: 4.6g
- Carbohydrates: 52.7g
- Fiber: 0.3g
- Cholesterol: 35mg
- Sodium: 186mg
- Calcium: 111mg
- Iron: 2.2mg
Enjoy your homemade German chocolate cake!