Quick Recipe Version (TL;DR)
Quick Ingredients
- All-purpose flour 1 3/4 cups (220 g)
- Granulated sugar 2 cups (400 g)
- Unsweetened Dutch-process cocoa 3/4 cup (75 g)
- Baking powder 1 1/2 tsp; baking soda 1 1/2 tsp; kosher salt 1 tsp
- Large eggs 2
- Buttermilk 1 cup (240 ml)
- Neutral oil 1/2 cup (120 ml)
- Vanilla extract 2 tsp
- Hot brewed coffee or boiling water 1 cup (240 ml)
- Evaporated milk 12 fl oz can (354 ml)
- Granulated sugar 1 1/4 cups (250 g) for frosting
- Unsalted butter 3/4 cup (170 g)
- Large egg yolks 5
- Sweetened shredded coconut 3 cups (255 g)
- Chopped pecans 2 cups (220 g), toasted
- Vanilla 2 tsp; fine salt 1/2 tsp
Do This
- 1. Heat oven to 350°F (175°C). Grease and parchment-line a 9×13-inch pan.
- 2. Whisk flour, sugar, cocoa, baking powder, baking soda, and salt.
- 3. Whisk eggs, buttermilk, oil, and vanilla; add to dry. Stream in hot coffee; batter will be thin.
- 4. Bake 33–38 minutes until a toothpick comes out with moist crumbs. Cool completely.
- 5. Toast pecans 8–10 minutes at 350°F. Cook frosting: evaporated milk, sugar, butter, yolks over medium, stirring, 10–12 minutes to thick and glossy; stir in vanilla, salt, coconut, pecans. Cool to spreadable.
- 6. Chill cake 20 minutes; split horizontally with a serrated knife.
- 7. Fill with 1/3 frosting, then coat top and sides with the rest. Rest 20 minutes; slice into squares.
Why You’ll Love This Recipe
- Deep, tender cocoa cake that stays moist for days.
- Classic stovetop coconut–pecan caramel frosting that’s gooey, nutty, and irresistible.
- Built for potlucks: baked as a slab, split into layers, and sliced into neat squares.
- Make-ahead friendly—both cake and frosting keep well.
Grocery List
- Produce: None required.
- Dairy: Buttermilk, unsalted butter, large eggs.
- Pantry: All-purpose flour, granulated sugar, Dutch-process cocoa powder, baking powder, baking soda, kosher salt, neutral oil, vanilla extract, brewed coffee (or water), evaporated milk, sweetened shredded coconut, pecans, nonstick spray or extra butter for the pan, parchment paper.
Full Ingredients
For the Cocoa Cake (9×13-inch)
- All-purpose flour: 1 3/4 cups (220 g)
- Granulated sugar: 2 cups (400 g)
- Unsweetened Dutch-process cocoa powder: 3/4 cup (75 g)
- Baking powder: 1 1/2 teaspoons
- Baking soda: 1 1/2 teaspoons
- Kosher salt: 1 teaspoon
- Large eggs: 2
- Buttermilk: 1 cup (240 ml), room temperature
- Neutral oil (canola, grapeseed, or vegetable): 1/2 cup (120 ml)
- Pure vanilla extract: 2 teaspoons
- Hot brewed coffee or boiling water: 1 cup (240 ml)
For the Coconut–Pecan Caramel Frosting
- Evaporated milk (unsweetened): 12 fl oz can (1 1/2 cups / 354 ml)
- Granulated sugar: 1 1/4 cups (250 g)
- Unsalted butter: 3/4 cup (12 tablespoons / 170 g), cut into pieces
- Large egg yolks: 5
- Fine salt: 1/2 teaspoon
- Pure vanilla extract: 2 teaspoons
- Sweetened shredded coconut: 3 cups (255 g)
- Pecans: 2 cups (220 g), chopped and toasted
To Finish
- Extra toasted coconut or pecan pieces for garnish (optional)
- Flaky sea salt, a pinch per square (optional)
Step-by-Step Instructions
Step 1: Prep the pan and oven
Heat the oven to 350°F (175°C). Grease a 9×13-inch baking pan, line the bottom with a parchment sling (leave overhang for easy lifting), and lightly grease the parchment. This helps the delicate crumb release cleanly after baking.
Step 2: Mix the dry ingredients
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined and lump-free. Whisking aerates the mix so the cake rises evenly.
Step 3: Combine the wet ingredients and bloom the cocoa
In a second bowl, whisk the eggs, buttermilk, oil, and vanilla. Pour the wet ingredients into the dry and whisk until mostly smooth. Slowly stream in the hot coffee (or boiling water), whisking constantly. The batter will be thin—that is correct. The heat blooms the cocoa for fuller chocolate flavor.
Step 4: Bake the cake
Pour the batter into the prepared pan and tap gently to release air bubbles. Bake 33–38 minutes, or until a toothpick comes out with a few moist crumbs. Cool on a rack 15 minutes, then run a knife around the edges and lift the cake out by the parchment. Cool completely, about 1 hour. For cleaner slicing later, chill the cooled cake 20 minutes.
Step 5: Toast the pecans
While the cake bakes or cools, spread chopped pecans on a sheet pan and toast at 350°F (175°C) for 8–10 minutes until fragrant and slightly darkened. Cool completely so they stay crisp in the frosting.
Step 6: Cook the coconut–pecan caramel frosting
In a medium, heavy saucepan, whisk together evaporated milk, sugar, butter, egg yolks, and salt. Cook over medium heat, stirring constantly with a heatproof spatula, until thickened, glossy, and bubbling around the edges, 10–12 minutes. Aim for a custard that coats the back of a spoon; an instant-read thermometer will read about 200–205°F (93–96°C). Remove from heat and stir in vanilla, coconut, and toasted pecans. Transfer to a bowl; cool, stirring occasionally, until spreadable, 20–30 minutes.
Step 7: Split the cake into two layers
Place the chilled cake on a cutting board. Using a long serrated knife, score the midpoint of the cake’s sides. Saw gently through the cake to split it into two even layers. Tip: Use a ruler and toothpicks as guides for an even cut.
Step 8: Fill, frost, and set
Place the bottom layer on a serving board. Spread about one-third of the frosting in an even layer to the edges. Top with the second layer. Spread the remaining frosting over the top and sides; the frosting is textured, so it’s forgiving—no need for perfection. If desired, sprinkle with extra toasted coconut or pecans. Let the cake rest 20 minutes to set. Slice into 16 gooey, nutty squares and serve.
Pro Tips
- Use hot coffee to intensify cocoa flavor; water works if you prefer no coffee.
- Chill the fully cooled cake 20–30 minutes before splitting for cleaner layers.
- Stir the frosting constantly and cook until it clearly thickens; undercooked frosting can be runny.
- If the frosting gets too thick as it cools, loosen with 1–2 tablespoons of warm evaporated milk.
- Toast pecans for maximum crunch and a deeper nutty flavor.
Variations
- Classic German’s Chocolate: Replace 1/4 cup (25 g) cocoa with 4 oz (113 g) melted German’s sweet chocolate; reduce sugar in the cake by 1/4 cup (50 g).
- Round Layer Cake: Bake in two 9-inch round pans, 25–30 minutes. Assemble as directed; you’ll have a taller, bakery-style slice.
- Bourbon-Pecan Twist: Stir 1–2 tablespoons bourbon (or dark rum) into the frosting after cooking for a Southern kick.
Storage & Make-Ahead
Store the assembled cake covered at cool room temperature up to 24 hours, or refrigerate up to 5 days. For best texture, bring chilled cake to room temperature (30–45 minutes) before serving. The frosting can be made up to 3 days ahead; cover and refrigerate, then bring to room temp and stir before using. The unfrosted cake layer can be wrapped and frozen for up to 2 months; thaw, split, and frost.
Nutrition (per serving)
Approximate for 1 of 16 squares: 720 kcal; 40 g fat; 86 g carbohydrates; 6 g fiber; 58 g sugars; 8 g protein; 420 mg sodium.
