Print

Decadent Homemade German Chocolate Cake From Scratch

A decadent slice of german chocolate cake layered with coconut-pecan filling and topped with chocolate ganache.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make the classic German Chocolate Cake from scratch. You get moist chocolate layers and rich, gooey coconut pecan frosting for an indulgent dessert.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk, room temperature
  • 1/2 cup vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup hot water or hot brewed coffee
  • 1 cup granulated sugar (for frosting)
  • 1/2 cup evaporated milk (for frosting)
  • 1/2 cup (1 stick) unsalted butter (for frosting)
  • 4 large egg yolks (for frosting)
  • 1 1/2 cups flaked coconut (for frosting)
  • 1 cup chopped pecans (for frosting)
  • 1 teaspoon vanilla extract (for frosting)

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, 2 cups sugar, cocoa powder, baking soda, and baking powder.
  3. Add the buttermilk, oil, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes.
  4. Carefully stir in the hot water or coffee until the batter is smooth. The batter will be thin.
  5. Pour the batter evenly into the prepared cake pans.
  6. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  7. Prepare the coconut pecan frosting: In a medium saucepan, combine 1 cup sugar, evaporated milk, butter, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 8 to 10 minutes. Do not boil.
  8. Remove the saucepan from the heat. Stir in the coconut, pecans, and vanilla extract. Let the frosting cool slightly until it is spreadable.
  9. Once the cake layers are completely cool, place one layer on a serving plate. Spread about half of the coconut pecan frosting evenly over the top. Place the second cake layer on top.
  10. Spread the remaining frosting over the top and sides of the cake. Allow the frosting to set before slicing and serving this decadent chocolate dessert.

Notes

  • Using hot coffee instead of hot water deepens the chocolate flavor in the cake layers.
  • For the best texture, use sweetened flaked coconut, not shredded.
  • You can toast the pecans lightly before adding them to the frosting for extra depth of flavor.

Nutrition

Find it online: https://fooddexterity.com/german-chocolate-cake-recipe-from-scratch/