German Chocolate Cake Recipe
Layers of German Chocolate Cake with the sweet and crunchy coconut pecan frosting, and topped with a creamy chocolate frosting make a stunning, showstopping cake that is perfect for a special occasion like a birthday, Mother's Day, Thanksgiving, or Christmas.
Servings 16
Calories 607kcal
Ingredients
For the cake:
- 1-3/4 cups all-purpose flour
- 1-3/4 teaspoons baking powder
- 1-1/2 teaspoons fine sea salt
- 1-1/4 teaspoons baking soda
- 1-1/2 cups granulated sugar
- 1/2 cup light brown sugar (packed)
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup buttermilk
- 1 tablespoon vanilla extract
- 4 ounces German baking chocolate (chopped and melted)
- 1 cup boiling water
For the Pecan coconut frosting:
- 3/4 cup light brown sugar (packed)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter
- 3 large egg yolks
- 3/4 cup evaporated milk
- 1 tablespoon vanilla
- 1-1/4 cups sweetened coconut flakes (see note below re: toasting)
- 1-1/4 cups chopped pecans (see note below re: toasting)
For the chocolate frosting:
- 1 cup unsalted butter softened
- 1 cup semi-sweet chocolate chips melted and cooled
- 4-1/3 cups powdered sugar
- 1 tablespoon vanilla
- 2-3 tablespoons whole milk
- Pecan halves for garnish, optional
Instructions
- Preheat the oven to 375°F. Lightly spray 2 9-inch cake pans with baking spray. Place parchment paper in the bottom of the pan. Spray the top of the paper with baking spray. Set aside.
- In a large bowl stir together the flour, baking powder, salt, and baking soda. Set aside.
- In a medium-sized bowl, whisk together the sugar, brown sugar, oil, eggs, buttermilk, and vanilla until smooth. Whisk in the melted chocolate until combined.
- Pour the wet mixture into the dry and whisk together until there are no lumps. Pour in the boiling water and whisk to combine.
- Evenly distribute the batter between the two cake pans. Bake for 23-28 minutes until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pan completely on a wire rack.
- While the cakes are cooling, make the pecan coconut frosting. Place the brown sugar, sugar, butter, egg yolks, and evaporated milk.
- Whisk until combined, there will be chunks of butter, that’s okay. Place over medium heat and cook, whisking constantly until it comes to a low boil. Continue to whisk until it starts to thicken, about 1 minute.
- Take off the heat and add the vanilla, toasted coconut, and toasted pecans and stir it in until combined. Allow the mixture to cool to room temperature.
- Once the cakes and pecan coconut frosting are cooled, make the chocolate buttercream. In the body of a stand mixer with the paddle attachment cream the butter and the melted chocolate together until smooth. Add the powdered sugar in a little at a time until fully mixed in.
- Add the vanilla and 2 tablespoons of milk. Stir it in until combined. Place the mixer on to medium-high speed and whip for 3 minutes until light and fluffy. If the frosting seems too thick, add the extra 1 tablespoon of milk.
- Take the cool cakes out of the pan and trim off the top if it is uneven. Place one of the cakes bottom side down onto your serving platter.
- Frost with a thin layer of chocolate buttercream on top of the cake. Add half of the coconut pecan frosting on top and smooth it out almost to the edge, leaving a half-inch border.
- Add the other cake, top side down on top. Add a thin layer of chocolate frosting on top and on the sides of the cake.
- Add the remaining coconut pecan frosting on top of the cake, leaving a ½ inch border.
- Pipe the remaining chocolate frosting around the top edge of the cake, I used a 1M star tip. Garnish with pecans halves if desired, serve immediately.
Video
Notes
Recipe Tips
- Toasted Pecans and Coconut. I like to toast the pecans and coconut because it adds that earthy, unique roasted flavor to the coconut pecan frosting. I highly recommend taking this extra step if you have time. If not, you can just use sweetened coconut flakes out of the bag along with chopped pecans.
- How To Toast Pecans. To toast pecans, preheat the oven to 350°F. Place the pecans in a single layer on a sheet tray, and place them into the oven. Bake, turning every 2 minutes until they become aromatic, 5-8 minutes. Take them out and immediately place the pecans on a room temperature plate, they will continue to toast until they become room temperature.
- How To Toast Coconut. To toast the coconut, preheat the oven to 350°F. Place the coconut in a single layer on a sheet tray, and place them into the oven. Bake, turning every 2 minutes until they start to brown, 5-8 minutes. Take the tray out and immediately and pour the coconut onto a cool room temperature plate, they will continue to toast until they become room temperature. I always pull my coconut a shade or two before what I want because it does keep getting more brown as it cools.
- Chocolate Buttercream.
- The chocolate buttercream is completely optional but adds a fun touch to the cake.
- For a fun twist, use melted German chocolate into the chocolate buttercream instead of semi-sweet.
- If you don’t want to make the buttercream frosting, then I recommend increasing the amount of the coconut pecan frosting recipe by 50%.
- This means that you can increase the number of servings for the recipe from 12 servings to 18 servings in order to get the correct amount of each of the ingredients for the frosting.
- Still, add ½ of the coconut pecan frosting between the layers and then on top. It will end up being more of a “naked” cake.
- Chill First. This is best enjoyed at room temperature but I find it is easier to slice if it is chilled. So, I like to chill, then slice, then allow it to come back to room temp.
- Boiling Water. To measure out boiling water. I always put more water than what I will need into a small saucepot, then I measure it once it comes to a boil, then pour it into the batter. Be careful though as it is extremely hot.
- Refrigerate. This cake will keep at room temperature for up to 2 days. However, it can be stored in an airtight container in the refrigerator for up to 7 days.
- Freeze. This cake will keep at room temperature for up to 2 days. However, it can be stored in an airtight container in the refrigerator for up to 7 days.
Nutrition
Calories: 607kcal | Carbohydrates: 83g | Protein: 5g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 358mg | Potassium: 239mg | Fiber: 2g | Sugar: 68g | Vitamin A: 677IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 2mg