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Classic Homemade German Chocolate Cake Recipe

A close-up of a decadent slice of german chocolate cake recipe showing dark chocolate layers and coconut-pecan frosting.
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Bake this traditional German Chocolate Cake from scratch for a truly decadent dessert. You get moist chocolate cake layers paired with the iconic, gooey coconut pecan frosting.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 4 ounces Baker’s German Sweet Chocolate, melted and cooled slightly
  • 1/2 cup hot water
  • For the Coconut Pecan Frosting:
  • 1 cup evaporated milk
  • 3/4 cup granulated sugar
  • 3 large egg yolks
  • 1/2 cup (1 stick) unsalted butter
  • 1 teaspoon vanilla extract
  • 1 1/2 cups flaked coconut
  • 1 cup chopped pecans
  • For the Chocolate Buttercream (Optional):
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 cups powdered sugar
  • 1/4 cup unsweetened cocoa powder
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

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, granulated sugar, brown sugar, baking soda, and salt.
  3. In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until just combined.
  4. In a small bowl, stir the melted German Sweet Chocolate into the hot water until smooth. Pour this chocolate mixture into the cake batter and mix until smooth. Do not overmix.
  5. Divide the batter evenly between the prepared cake pans. 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.
  6. Prepare the Coconut Pecan Frosting: In a medium saucepan, combine the evaporated milk, sugar, egg yolks, and butter. 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 let it boil rapidly.
  7. Remove the frosting from the heat. Stir in the vanilla extract, flaked coconut, and chopped pecans. Let the frosting cool slightly while the cakes finish cooling.
  8. If using the optional chocolate buttercream, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, alternating with the milk, until smooth. Beat in the vanilla.
  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.
  10. Frost the top and sides of the cake with the remaining coconut pecan frosting, or use the chocolate buttercream for a traditional layered finish.

Notes

  • For the moistest chocolate cake layers, make sure your buttermilk is at room temperature before mixing.
  • This cake is best served the day it is made, as the coconut pecan frosting can soften over time.
  • If you prefer a simpler finish, you can skip the optional chocolate buttercream and just use the coconut pecan filling between the layers and on top.

Nutrition

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