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Classic German Chocolate Cake Recipe From Scratch

Close-up of a moist slice of german chocolate cake layered with coconut-pecan frosting.
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Make a truly decadent homemade German Chocolate Cake with rich chocolate layers and irresistible coconut pecan frosting. This traditional recipe delivers pure dessert bliss.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup hot water or hot brewed coffee
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 4 large egg yolks
  • 1/2 cup evaporated milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups flaked coconut, lightly toasted
  • 1 cup chopped pecans, lightly toasted
  • 1/4 cup granulated sugar (for frosting)
  • 2 large egg whites, lightly beaten

Instructions

  1. Preheat your oven to 350 degrees F. Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. Add the buttermilk, oil, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes.
  4. Carefully stir in the hot water or coffee until the batter is smooth. The batter will be thin.
  5. Pour the batter evenly into the prepared cake pans.
  6. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  7. To make the coconut pecan frosting, combine the softened butter and brown sugar in a saucepan over medium heat. Stir constantly until the mixture is smooth and bubbly, about 3 minutes.
  8. Remove the pan from the heat. Whisk in the egg yolks one at a time, mixing well after each addition.
  9. Stir in the evaporated milk and vanilla extract. Return the pan to medium heat and cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 5 to 7 minutes. Do not boil.
  10. Remove from heat and stir in the toasted coconut, chopped pecans, 1/4 cup granulated sugar, and egg whites. Mix until just combined.
  11. Once the cake layers are completely cool, place one layer on a serving plate. Spread about half of the coconut pecan frosting evenly over the top. Place the second cake layer on top.
  12. Frost the top and sides of the cake with the remaining frosting. Allow the frosting to set slightly before slicing and serving this decadent chocolate dessert.

Notes

  • Toasting the coconut and pecans deepens their flavor, making the topping much richer. Spread them on a baking sheet and bake at 350 degrees F for 5-7 minutes, watching closely to prevent burning.
  • For extra moist chocolate cake layers, you can substitute the hot water with hot brewed coffee. The coffee enhances the chocolate flavor without making the cake taste like coffee.
  • If you prefer a fudgy brownie base instead of a layer cake, use this coconut pecan topping over your favorite fudgy brownies recipe.

Nutrition

Find it online: https://cookincorner.com/german-chocolate-cake-recipe-from-scratch/