German Chocolate Cake
This German Chocolate Cake Recipe brings together rich cocoa layers, tangy buttermilk, and a dreamy Coconut Pecan Frosting for a Homemade Dessert that feels both nostalgic and festive.
Ingredients
- 2 cups cake flour (sub: 2 cups all-purpose flour + 2 tsp cornstarch)
- ¾ cup unsweetened cocoa powder (choose Dutch-processed for depth)
- 2 cups granulated sugar
- 1½ tsp baking soda
- 1 tsp baking powder
- ½ tsp fine sea salt
- 1 cup unsalted butter (melted and cooled slightly)
- 1 cup buttermilk (shaken before measuring or 1 cup milk + 1 Tbsp vinegar, let sit 5 min)
- 4 large egg yolks (room temp, reserve whites for another recipe)
- 1 cup hot water (or strong brewed coffee for extra richness)
- 2 tsp vanilla extract
- 1 cup evaporated milk
- 1 cup light brown sugar (packed)
- 3 large egg yolks (lightly beaten)
- ½ cup unsalted butter (softened)
- 1 tsp vanilla extract
- 1¼ cups sweetened coconut flakes
- 1 cup toasted pecan halves (chopped roughly)
Instructions
- Preheat oven to 350°F. Grease two 9-inch round cake pans, line bottoms with parchment, then lightly dust with flour. This step ensures your layers pop out perfectly.
- In a large bowl, whisk together cake flour, cocoa powder, sugar, baking soda, baking powder, and salt.
- In a separate bowl, whisk melted butter, buttermilk, egg yolks, and vanilla extract until smooth.
- Pour wet mix into dry ingredients; stir gently with a spatula. Then drizzle in hot water (or coffee) and stir just until combined—batter should be thin, like a chocolate shake.
- Divide batter evenly between pans. Bake 25–30 minutes until a toothpick comes out with a few moist crumbs.
- Let cakes rest in pans 10 minutes, then invert onto wire racks to cool completely.
- In a saucepan over medium heat, whisk evaporated milk, brown sugar, and egg yolks until sugar dissolves. Stir constantly until mixture coats the spatula, about 8–10 minutes. Remove from heat; stir in butter, vanilla, coconut flakes, and pecans. Cool 15 minutes.
- Place first cake layer on a platter; spread a generous ⅓ of frosting. Top with second layer; frost top and sides.
Notes
Measure flour with a spoon-and-level method to avoid a dense crumb. Use full-fat buttermilk for tang and tenderness. Store cake covered in the fridge for up to 4 days. Leftover cake can be frozen.
Nutrition
Calories: 350kcal
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