Print

Best Ever Homemade German Chocolate Cake Recipe

A close-up slice of moist german chocolate cake recipe showing dark chocolate layers and thick coconut-pecan filling.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You will make a rich, moist chocolate cake base layered with the signature gooey coconut-pecan frosting. This traditional recipe tastes like home and is perfect for special occasions.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 4 ounces German’s Sweet Chocolate, melted
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 cup hot water
  • 1 cup chopped pecans, toasted
  • 1 cup shredded sweetened coconut
  • 1/2 cup evaporated milk
  • 1/2 cup packed light brown sugar
  • 4 large egg yolks
  • 1/2 cup unsalted butter
  • 1 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, sugar, baking soda, and salt.
  3. In a separate bowl, combine the buttermilk, softened butter, vanilla extract, eggs, and oil. Mix these wet ingredients into the dry ingredients until just combined.
  4. Stir the melted German’s Sweet Chocolate into the batter. Slowly mix in the hot water until the batter is 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 turning them out onto a wire rack to cool completely.
  6. Prepare the coconut-pecan frosting: In a medium saucepan, combine the evaporated milk, brown sugar, 1/2 cup butter, 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 let it boil.
  7. Remove the saucepan from the heat. Stir in the toasted pecans, shredded coconut, and 1 teaspoon vanilla extract. Let the frosting cool slightly while the cakes finish cooling.
  8. Once the cake layers are completely cool, place one layer on a serving plate. Spread about half of the coconut-pecan frosting evenly over the top. Place the second cake layer on top.
  9. Spread the remaining frosting over the top and sides of the cake. You can also make a simple chocolate buttercream to frost the outside for a more traditional look, if desired.
  10. Allow the cake to set before slicing and serving your decadent dessert recipe.

Notes

  • For the moist chocolate cake layers, ensure your buttermilk is at room temperature before mixing.
  • To toast the pecans, spread them on a baking sheet and bake at 350°F (175°C) for 5 to 7 minutes, watching closely so they do not burn.
  • If your coconut pecan frosting seems too thin after cooling slightly, place it in the refrigerator for 15 minutes to firm up before spreading.

Nutrition

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