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Classic German Chocolate Cake

A delicious slice of German chocolate cake with rich chocolate frosting and coconut-pecan filling.
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A moist, layered chocolate cake with rich coconut-pecan frosting, perfect for celebrations.

Ingredients

Scale
  • 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 cup strong brewed coffee
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • For the Frosting:
  • 1 cup (2 sticks) unsalted butter
  • 1 cup granulated sugar
  • 1/2 cup evaporated milk
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 1/2 cups chopped pecans
  • 1 1/2 cups shredded sweetened coconut

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, cocoa powder, baking soda, baking powder, and salt.
  3. Add the eggs, buttermilk, coffee, vegetable oil, and vanilla extract. Beat with an electric mixer on medium speed for 2 minutes, until well combined.
  4. Pour the batter evenly into the prepared cake pans.
  5. Bake for 30-35 minutes, or until a wooden skewer 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. While the cakes cool, prepare the frosting. In a medium saucepan, melt the butter over medium heat.
  8. Stir in the sugar and evaporated milk. Bring to a boil, stirring constantly.
  9. Reduce heat to low and simmer for 3 minutes, stirring constantly.
  10. Remove from heat and let cool slightly for about 10 minutes.
  11. Whisk in the egg yolks one at a time, then stir in the vanilla extract.
  12. Return the saucepan to low heat and cook, stirring constantly, until the frosting thickens enough to coat the back of a spoon (about 5-8 minutes). Do not boil.
  13. Stir in the chopped pecans and shredded coconut.
  14. To assemble, place one cake layer on your serving plate. Spread about one-third of the frosting over the top.
  15. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.

Notes

  • You can bake the cake layers a day in advance and wrap them tightly in plastic wrap. Store at room temperature.
  • The frosting can also be made a day ahead and stored in an airtight container in the refrigerator. Let it soften at room temperature for about 30 minutes before frosting the cake.
  • For a more intense chocolate flavor, use dark cocoa powder.

Nutrition

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