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Decadent Homemade German Chocolate Cake from Scratch

Close-up of a decadent slice of German chocolate cake showing layers of dark chocolate cake and coconut-pecan filling.
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Create the classic, moist chocolate layer cake with the signature gooey coconut pecan frosting. This recipe delivers approachable elegance for your next special occasion dessert.

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
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot water or hot brewed coffee
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup evaporated milk
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 1/2 cups flaked coconut
  • 1 cup chopped pecans
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup evaporated milk
  • 1 cup packed light brown sugar
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1 cup powdered sugar
  • 1/4 cup unsalted butter, softened
  • 2 tablespoons milk

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, granulated sugar, cocoa powder, baking soda, baking powder, and salt for the cake layers.
  3. Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed until just combined.
  4. Carefully pour in the hot water or coffee and mix on low speed until the batter is smooth. The batter will be thin.
  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.
  6. 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 the 1/2 cup butter, evaporated milk, brown sugar, and 4 egg yolks. Whisk constantly over medium heat 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 and salt. Fold in the flaked coconut and chopped pecans. Set aside to cool slightly.
  9. Prepare the chocolate glaze: In a small bowl, beat together the powdered sugar, 1/4 cup softened butter, and milk until smooth. This will be a thin glaze.
  10. To assemble the cake, place one cooled cake layer on a serving plate. Spread about half of the coconut pecan frosting evenly over the top.
  11. Place the second cake layer on top. Spread the remaining coconut pecan frosting over the top and sides of the cake.
  12. Drizzle the chocolate glaze over the top of the cake, allowing some to drip down the sides. Let the cake set 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 thicker, more traditional frosting, you can use the second set of ingredients listed in the ingredients section to make a double batch of the coconut pecan topping.
  • This cake is best served the day it is made, but you can store leftovers covered at room temperature for up to two days.

Nutrition

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