1-First Step: Prep and mise en place Preheat your oven to 375°F. Grease two 8 or 9-inch round baking pans and line the bottoms with wax paper or parchment paper. Measure and organize all ingredients: sift the dry ingredients if you prefer a finer crumb, separate egg yolks (for the frosting later), and have your boiling water ready. Having everything in place makes the baking flow faster.

2-Second Step: Mix dry ingredients In a large bowl, whisk together 2 cups sugar, 1 3/4 cups flour, 3/4 cup cocoa powder, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, and 1 teaspoon salt. Mixing the dry ingredients evenly first ensures your German Chocolate Cake batter rises uniformly and bakes evenly.

3-Third Step: Combine wet ingredients In a separate bowl, beat 2 large eggs lightly, then add 1 cup buttermilk, 1/2 cup vegetable or canola oil, and 2 teaspoons vanilla. Stir until blended. The buttermilk adds a slight tang and reacts with the baking soda to create lift and tenderness.

4-Fourth Step: Make the batter Pour the wet ingredients into the dry ingredients and mix until just combined. Then carefully stir in 1 cup boiling water. The batter will be thin; this is expected and helps produce a moist crumb in this German Chocolate Cake. Thin batter also allows the cake to bake quickly while staying tender.

5-Fifth Step: Bake Divide the batter evenly between the prepared pans. Bake for 25 to 35 minutes, or until a toothpick inserted in the center comes out clean. Oven temperatures vary, so check at 25 minutes and monitor closely. Let the cakes cool in the pans for 5 minutes, then invert onto wire racks and cool completely.

6-Sixth Step: Make the coconut pecan frosting (classic coconut pecan frosting) In a medium saucepan over medium heat, stir together 1/2 cup brown sugar, 1/2 cup granulated sugar, 1/2 cup butter, 3 large egg yolks, and 3/4 cup evaporated milk. Bring the mixture to a low boil, stirring constantly so the eggs cook gently and the mixture thickens. Continue stirring until thickened (a glossy, custard-like texture). Remove from heat, then stir in 1 tablespoon vanilla, 1 cup chopped pecans, and 1 cup shredded coconut. Let cool completely. The mixture will thicken more as it cools, which is perfect for stacking between cake layers.

7-Seventh Step: Make the chocolate frosting For the chocolate frosting, melt 1/2 cup butter in a bowl. Stir in 2/3 cup cocoa powder. Alternately add 3 cups powdered sugar and 1/3 cup milk, beating to a spreading consistency. Adjust thickness by adding a little more milk for a smoother, thinner spread or more powdered sugar for a firmer frosting. Stir in 1 teaspoon vanilla. The chocolate frosting is ideal for coating the sides and top of the cake where you want a smooth finish.

8-Eighth Step: Assemble the cake Place one cake layer on a serving plate. Spread a thin layer of chocolate frosting on top to act as a crumb coat, then spread half of the coconut pecan frosting in the center, leaving about 1/2 inch clear at the edge so the filling won’t spill out. Add the second cake layer and cover the entire cake with the remaining chocolate frosting. Top the cake with the remaining coconut pecan frosting. If desired, sprinkle extra chopped pecans around the base or on top for presentation.

9-Final Step: Serving and timing Let the cake set for at least 30 minutes for the frostings to stabilize. Slice into 12 to 15 servings. Store leftovers covered in the fridge. Prep time is about 30 minutes, cook time about 45 minutes, and total time roughly 1 hour 15 minutes. This German Chocolate Cake serves 15.