German Chocolate Cake

A decadent and flavorful German chocolate cake with a rich coconut-pecan frosting, featuring moist layers of cake made from German sweet chocolate, buttermilk, and a perfect blend of sugars.

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Course: Dessert

Cuisine: American, German

Keyword: chocolate cake, coconut-pecan frosting, German chocolate cake, homemade German chocolate cake

Prep Time: 20

Cook Time: 30

Cooling Time: 1

Total Time: 2

Servings: servings

Calories: 450kcal

Cost: $15–$20

Equipment

3 9-inch round cake pans Use 8-inch pans for a slightly longer bake time.
1 Stand or hand mixer A hand mixer can be used if you don’t have a stand mixer.
1 Thick saucepan Essential for making frosting without hotspots.

Ingredients

4 oz German sweet chocolate Melt before adding to batter
2 cups All-purpose flour
1 teaspoon Baking soda
½ teaspoon Salt
1 cup Butter, softened
1 cup Granulated sugar
½ cup Brown sugar
4 large Eggs
1 teaspoon Vanilla extract
1 cup Buttermilk
1 can Evaporated milk
1 cup Pecans Toasted for best results
1 cup Shredded coconut

Instructions

Preheat the oven to 350°F and prepare the 9-inch round cake pans.
Melt the German sweet chocolate, then set it aside to cool.
Sift the dry ingredients (flour, baking soda, salt) through a sieve.
Cream the butter and sugars together, then mix in eggs and vanilla.
Add the butter alternately with the milk to the dry ingredients.
Gently fold the melted chocolate into the batter to avoid deflating.
Pour the batter into the prepared pans and bake for 30 minutes.
Make the frosting by combining all ingredients while the cakes cool.
Stack the cooled cake layers and frost them with the coconut-pecan frosting.

Notes

Let ingredients come to room temperature before mixing for better incorporation.
Toast the pecans before adding them to the frosting for enhanced flavor and crunch.
The cake can be stored at room temperature for up to 3 days or refrigerated for up to a week.

Nutrition