German Chocolate Cake

4.52 from 80 votes

German Chocolate Cake

This German Chocolate Cake is the ultimate homemade classic, rich, ultra moist chocolate cake layered with the most incredible coconut pecan frosting. The secret? Hot coffee blooms the cocoa for deep, intense chocolate flavor, while buttermilk and oil keep the cake unbelievably soft. And that frosting? Thick, buttery, loaded with coconut and crunchy pecans, just like it should be!

Prep Time20

Cook Time40

Total Time1

Course: Dessert

Cuisine: American

Keyword: cake, dessert, german chocolate cake

Servings:

Calories: 667kcal

Author: Joanna Cismaru

Equipment

Ingredients

Cake batter

2 cups all-purpose flour
1½ cups granulated sugar
¾ cup cocoa powder
2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
½ cup vegetable oil
2 eggs
1 teaspoon vanilla extract
1 cup hot coffee

Coconut-Pecan Topping

12 ounce evaporated milk (1 can)
1½ teaspoon vanilla extract
1½ cups granulated sugar
4 egg yolks beaten
¾ cup butter unsalted
2⅔ cups sweetened coconut shredded or flaked
2 cups pecans , coarsely chopped

US Customary - Metric

Instructions

Cake Batter

Preheat the oven to 350°F. You will need 3 cake pans, each 8 inches in diameter. Cut out 3 parchment paper circles that will fit inside the cake pans. Spray the bottom of the cake pans with cooking spray, this is so the parchment paper sticks to the pans. Place the parchment papers inside and spray more cooking spray over the parchment paper.
In the bowl of your mixer, add the flour, sugar, cocoa powder, baking soda, baking powder and salt. Using the paddle attachment mix everything until well combined on low speed. In a medium sized bowl, whisk together the buttermilk, oil, eggs and vanilla. Add the wet ingredients to the dry ingredients and mix until incorporated. With the mixer still on low speed, slowly add the coffee and continue mixing until everything is well combined and smooth, about 2 minutes. Scrape the bottom of the bowl with a spatula and mix as needed. Pour the batter into the 3 prepared pans, equally.
Transfer the pans to the oven and bake for 35 to 40 minutes, or until baked through. Your cake is done when a toothpick inserted in the middle of the cake comes out clean.

Coconut-Pecan Topping

In a medium heavy saucepan combine and whisk the butter, evaporated milk, vanilla, sugar, and egg yolks. Cook on medium heat and bring to a boil, stirring constantly so mixture does not burn. You’ll notice the mixture thicken as it comes to a boil. Remove from heat and stir in coconut and pecans. Cool to room temperature.

Assemble The Cake

Once the layers have cooled off completely, cut off the dome part of the cake so that each layer is flat on top. To assemble the cake, place one cake on a serving platter and spread about 1/3 of the frosting evenly. Repeat with the 2nd cake layer and frosting, then place the last cake and spread the rest of the topping.
Refrigerate the cake for about an hour before slicing into it and serving.

Video

Notes

Always use room temperature ingredients when baking cakes.
Use hot coffee for deeper chocolate flavor. It won’t make the cake taste like coffee, it just intensifies the chocolate. No coffee? Use hot water instead.
Weigh your batter for even layers. If you want bakery perfect layers, use a kitchen scale to divide the batter equally between the pans.
Frosting too runny? It thickens as it cools, but if it’s still loose, return it to the stove and cook for a couple more minutes.
Want a two layer cake? Use two 9-inch pans instead of three 8-inch pans. Increase the baking time by 5-10 minutes and test with a toothpick.
Make ahead friendly! This cake tastes even better the next day. Store in the fridge and let it come to room temp before serving.
Freezing: Cake layers can be frozen (without frosting) for up to 2 months. Wrap tightly in plastic wrap and thaw before assembling.

Nutrition