German Chocolate Cake
A rich and moist homemade German chocolate cake layered with a classic coconut-pecan frosting and chocolate buttercream.
Ingredients
Cake
- 2 cups (260 grams) all-purpose flour
- 2 cups (410 grams) granulated sugar
- ¾ cup (65 grams) unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon fine sea salt or table salt
- 1 cup (225 grams) hot water
- 1 cup (245 grams) buttermilk
- ½ cup (100 grams) vegetable oil
- 2 large eggs , at room temperature
- 2 teaspoons pure vanilla extract
Coconut Pecan Frosting
- 3 egg yolks
- 1 cup (200 grams) granulated sugar
- 1 cup evaporated milk
- ½ cup (113 grams) unsalted butter
- 1 teaspoon vanilla extract
- 1 ½ cups flaked coconut (make sure it’s fresh)
- 1 cup pecans , chopped
- ¼ teaspoon fine sea salt or table salt
Chocolate Buttercream
- 1 cup unsalted butter
- 4-5 cups powdered sugar
- 5 Tablespoons unsweetened cocoa powder
- 1 ½ teaspoons vanilla extract
- 3 Tablespoons half-and-half , can sub for heavy cream or milk
- Pinch salt , more to taste
Instructions
Chocolate Cake
- Prep. Preheat the oven to 350°F. Center an oven rack in the middle position. Line the bottom of 2 9-inch round cake pans with parchment paper. Lightly spray with nonstick cooking spray.
- Sift dry ingredients. In a large bowl, sift 2 cups flour, 2 cups sugar, 3/4 cup cocoa, 2 teaspoons baking soda, and 1 teaspoon salt.
- Make cake batter. Using a handheld mixer or whisk, mix in 1 cup hot water, 1 cup buttermilk, 1/2 cup vegetable oil, 2 eggs, and 2 teaspoons vanilla until well combined. Spread the batter evenly between the pans.
- Bake. Bake 28 to 35 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs. Let cool 2 to 3 minutes before running a knife around the edges and turning out onto a cooling rack. Let cool completely. Once cooled I like to wrap in plastic and freeze before frosting.
Coconut Frosting
- Simmer frosting. Combine 1 cup evaporated milk, 1 cup sugar, 3 egg yolks, 1/2 cup unsalted butter and 1 teaspoon vanilla in a small saucepan. Bring the mixture to a simmer over medium-heat, stirring constantly. Simmer for 8-10 minutes, or until the mixture has thickened and turned a caramel color. Be careful not to burn.
- Add coconut and pecans. Remove from heat and stir in 1 1/2 cups coconut and 1 cup pecans. Allow the frosting to cool slightly and thicken.
Chocolate Buttercream
- Combine frosting ingredients. In a large bowl, beat 1 cup butter with an electric mixer. Slowly add the 4-5 cups powdered sugar, 5 Tablespoons cocoa powder, 1 1/2 Tablespoons vanilla, and pinch salt. Add up to 3 Tablespoons heavy cream as needed to thin.
- Frost cake. Frost the center of the cake with the coconut frosting and the sides with the chocolate buttercream frosting.
Notes
Cake Mix: To make this recipe easier you can use a box of German chocolate cake mix and follow the instructions on the box. I like to add in a 1/2 cup sour cream to make it softer. If you have the time, make from scratch, the extra steps are worth it!
Make ahead:
- Bake and cool the cakes. Then wrap in plastic and freeze until ready to use.
- Make the coconut frosting and allow to cool. Store in a covered container in the refrigerator for up to 1 week. Allow to come to room temperature when ready to use.
- Make the chocolate buttercream and store in a covered container in the refrigerator up to 2 weeks. Allow to come to room temperature when ready to use. You may need to beat a minute before using to fluff up.
Nutrition
Calories: 1026kcal, Carbohydrates: 145g, Protein: 13g, Fat: 50g, Saturated Fat: 23g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 14g, Trans Fat: 1g, Cholesterol: 147mg, Sodium: 495mg, Potassium: 490mg, Fiber: 9g, Sugar: 103g, Vitamin A: 925IU, Vitamin C: 1mg, Calcium: 136mg, Iron: 5mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
