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Classic German Chocolate Cake Recipe From Scratch

A moist slice of german chocolate cake recipe with coconut-pecan filling and chocolate glaze.
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Make a truly decadent, moist German Chocolate Cake with the iconic, gooey coconut pecan frosting. This traditional American dessert recipe works perfectly for special occasions.

Ingredients

Scale
  • 1 2/3 cups cake flour, sifted
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, separated
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 4 ounces unsweetened chocolate, melted and cooled slightly
  • 1/2 cup boiling water
  • For the Coconut Pecan Frosting:
  • 1 cup (2 sticks) unsalted butter
  • 1 cup granulated sugar
  • 1/2 cup evaporated milk
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 1/2 cups flaked coconut
  • 1 cup chopped pecans
  • For the Chocolate Cake Layers:
  • 1 3/4 cups cake flour, sifted
  • 1 3/4 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup hot strong brewed coffee

Instructions

  1. Prepare the Cake Layers: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together the cake flour, sugar, baking soda, and salt for the cake layers.
  3. In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg yolks one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the buttermilk, oil, and egg whites.
  5. Alternate adding the dry ingredients and the buttermilk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
  6. In a small bowl, combine the melted chocolate with the hot coffee. Stir until smooth.
  7. Gently fold the chocolate mixture into the batter until uniform. Do not overmix.
  8. Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  9. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  10. Prepare the Coconut Pecan Frosting: In a medium saucepan, combine the butter, sugar, and evaporated milk. Cook over medium heat, stirring constantly, until the mixture thickens slightly, about 5 to 7 minutes.
  11. Remove the pan from the heat. Whisk in the egg yolks one at a time, mixing quickly to prevent scrambling. Return the pan to low heat and cook, stirring constantly, for 2 minutes more. Do not boil.
  12. Remove from heat and stir in the vanilla extract, coconut, and pecans. Let the frosting cool completely until it reaches a thick, spreadable consistency. This may take 1 to 2 hours at room temperature.
  13. Assemble the Cake: Place one cooled cake layer on a serving plate. Spread about half of the coconut pecan frosting evenly over the top.
  14. Place the second cake layer on top. Frost the top and sides of the cake with the remaining frosting.

Notes

  • Use room temperature buttermilk for the best cake texture.
  • For the richest flavor, use high-quality unsweetened chocolate, such as Baker’s German’s Sweet Chocolate.
  • If the frosting seems too thin after cooling, you can place it in the refrigerator for short intervals, stirring often, until it reaches the desired thickness.

Nutrition

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