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Decadent Homemade German Chocolate Cake with Coconut Pecan Frosting

A tall slice of german chocolate cake showing three dark layers and two creamy white filling layers, topped with toasted coconut.
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Bake the ultimate classic! This recipe guides you through making moist chocolate layers and the signature rich, gooey coconut pecan frosting for a truly decadent homemade German Chocolate Cake.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 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 (6 ounces) semi-sweet chocolate chips (for cake)
  • 1 cup granulated sugar (for frosting)
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup evaporated milk
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 1/2 cups flaked coconut
  • 1 cup chopped pecans (for frosting)
  • 1 cup (6 ounces) semi-sweet chocolate chips (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, 2 cups sugar, cocoa powder, baking soda, and baking powder.
  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. Stir in the 1 cup of chocolate chips. 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. Prepare the Coconut Pecan Frosting: In a medium saucepan, combine 1 cup sugar, butter, evaporated milk, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 8 to 10 minutes). Do not boil.
  8. Remove the saucepan from the heat. Stir in the vanilla extract, coconut, chopped pecans, and 1 cup of chocolate chips until the chips melt and the mixture is combined. Let the frosting cool slightly until it is spreadable.
  9. Assemble the cake: Place one cooled cake layer on a serving plate. Spread about half of the coconut pecan frosting evenly over the top. Place the second cake layer on top. Spread the remaining frosting over the top and sides of the cake.
  10. Chill the German Chocolate Cake for at least 30 minutes before slicing and serving.

Notes

  • For the richest chocolate flavor in the cake layers, use hot brewed coffee instead of hot water.
  • If you prefer a chocolate buttercream border, reserve a small amount of melted chocolate or use a separate batch of chocolate frosting for piping around the edges.
  • This recipe makes a rich and creamy frosting; if it seems too soft after cooling, place it in the refrigerator for 15 minutes to firm up before spreading.

Nutrition

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