Description
Homemade German Chocolate Cake is a rich and decadent dessert featuring layers of moist chocolate cake filled and topped with a creamy coconut-pecan frosting. This classic cake is perfect for special occasions and celebrations, offering a perfect blend of chocolate, coconut, and pecan flavors.
Ingredients
Chocolate Cake
1 ¾ cup (215 g) all-purpose flour
1 cup (200 g) light brown sugar, firmly packed
1 cup (200 g) sugar
¾ cup (75 g) natural cocoa powder
1 ½ teaspoons instant coffee
1 ½ teaspoons baking soda
¾ teaspoon salt
½ cup (120 ml) canola or vegetable oil
½ cup (113 g) unsalted butter melted
2 large eggs room temperature preferred
1 large egg yolk room temperature preferred
1 ½ teaspoons vanilla extract
1 cup (236 ml) buttermilk¹
½ cup (120 ml) very hot or boiling water
Coconut Caramel Filling
4 large egg yolks
1 cup (236 ml) evaporated milk
8 Tablespoons unsalted butter cut into 8 pieces
½ cup (100 g) granulated sugar
½ cup (100 g) light brown sugar firmly packed
¼ teaspoon salt
1 teaspoon vanilla extract
1 cups (125 g) chopped pecans preferably toasted
2 cups (160 g) sweetened shredded coconut
Chocolate Frosting²
1 cup (226 g) salted butter softened
3 ½ cups (440 g) powdered sugar
½ cup (50 g) natural cocoa powder
1 teaspoon vanilla extract
2 Tablespoons evaporated milk³
Instructions
Chocolate Cake
Preheat oven to 350F (175C) and prepare two 9″ round cake pans by lightly greasing and flouring I also recommend lining the bottom of each pan with a round of parchment paper. Set aside.
Combine flour, sugars, cocoa powder, instant coffee, baking soda, and salt in a large bowl (or in the bowl of a stand mixer) and use an electric mixer to stir until well-combined.
1 ¾ cup (215 g) all-purpose flour,1 cup (200 g) light brown sugar, firmly packed,1 cup (200 g) sugar,¾ cup (75 g) natural cocoa powder,1 ½ teaspoons instant coffee,1 ½ teaspoons baking soda,¾ teaspoon salt
Add oil and melted butter and stir well (mixture will be very thick), then stir in eggs, egg yolk, and vanilla extract.
½ cup (120 ml) canola or vegetable oil,½ cup (113 g) unsalted butter,2 large eggs,1 large egg yolk,1 ½ teaspoons vanilla extract
Gradually add buttermilk, stirring until completely combined.
1 cup (236 ml) buttermilk¹
Slowly add hot water (be careful not to splash yourself!), stirring until ingredients are well-combined. Pause occasionally to scrape down the sides and bottom of the bowl with a spatula to ensure all ingredients are thoroughly combined.
½ cup (120 ml) very hot or boiling water
Evenly divide batter into prepared pans. Transfer to oven and bake on 350F (175C) for 25-30 minutes and a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow cakes to cool for 15 minutes before inverting onto cooling rack to cool completely before filling and frosting.
Coconut Caramel Filling
Once your cake is in the oven, begin preparing your coconut/caramel German Chocolate Cake Filling. In a medium-sized saucepan, combine egg yolks and evaporated milk and whisk until eggs are lightly beaten.
4 large egg yolks,1 cup (236 ml) evaporated milk
Add butter, sugars, and salt and place saucepan over medium/low heat (keep heat low so you do not cook your eggs!). Stir constantly until mixture is a light golden brown and thickened (about 10 minutes). Remove from heat and stir in vanilla extract, chopped pecans, and shredded coconut.
8 Tablespoons unsalted butter,½ cup (100 g) granulated sugar,½ cup (100 g) light brown sugar,¼ teaspoon salt,1 teaspoon vanilla extract,1 cups (125 g) chopped pecans,2 cups (160 g) sweetened shredded coconut
Allow to cool completely before spreading over cake.
Chocolate Frosting
In the bowl of a stand mixer OR in a large bowl using an electric mixer, beat butter until creamy. Gradually add powdered sugar and cocoa powder until completely combined. Stir in vanilla extract and milk.
1 cup (226 g) salted butter,3 ½ cups (440 g) powdered sugar,½ cup (50 g) natural cocoa powder,1 teaspoon vanilla extract,2 Tablespoons evaporated milk³
Assembly:
Once your cake layers have cooled and your coconut/caramel filling is no longer warm to the touch, you can assemble your German Chocolate Cake!
Place one cake round on serving tray or cake platter. Use your chocolate frosting to spread or pipe a border around the edge of the cake. Fill the border with half of your coconut/caramel filling.
Top with second cake round. Frost top and sides of entire cake with remaining chocolate frosting.
Top off cake with remaining half of coconut/caramel frosting.
Slice, serve, and enjoy!
Notes
This makes enough to lightly but entirely cover the cake without much left over for decorations. Since this is such a rich cake, this amount of frosting will be sufficient for most people. However, if you intend to decorate, please increase the frosting recipe by 50%.³I recommend evaporated milk because you will likely have some over from your coconut filling if you purchased a 12 oz can. However, regular milk will work just as well!
Storing
German Chocolate Cake will keep at room temperature (granted you are not in a particularly hot/humid climate) in an airtight container for up to three days. It may also be refrigerated (in an airtight container) for up to a week.
German Chocolate Cake may be frozen, wrap well and freeze for up to several months.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German-American
Nutrition
- Calories: 540
- Sugar: 50g
- Sodium: 240mg
- Fat: 28g
- Saturated Fat: 15g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 130mg